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Oyster Bay Cuvee Brut NV


$19.50 per bottle

Variety: Sparkling White
Brand: Oyster Bay
Country: New Zealand
Region: Marlborough
Vintage: 2014
Alc/Vol: 12%
Size: 750ml
Product Code: 17700
Availability: In stock
Same Day Shipping: Yes

Oyster Bay Sparkling Cuvée Brut is made from 100% Chardonnay grapes which give the wine elegance, finesse and minerality. An elegant cool climate varietal intensity - radiant lime, citrus and white peach, accentuated by a finely bubbled palate with a crispy refreshing finish.

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Oyster Bay Cuvee Brut NV

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Oyster Bay Cuvee Brut NV 

The philosophy of Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. Oyster Bay Sparkling Cuvée is made to capture and showcase New Zealand’s unique cool-climate varietal intensity by embrac- ing the best of modern New World winemaking technology.

It all starts in the vineyard. We select premium Chardonnay clones with small, intensely flavoured grapes. The vines are grown on ancient alluvial river terraces and produce concentrated, pure varietal flavour along with a natural zesty acidity, which is ideal for creating Super-Premium sparkling wine.

Oyster Bay Sparkling Cuvée Brut is made from 100% Chardonnay grapes which give the wine elegance, finesse and minerality. We harvest the fruit early and use neutral yeasts to accentuate the Chardonnay varietal character. 

The lively bubbles in the wine are a result of natural secondary fermentation, which brings to life the delightful and refreshing character. Oyster Bay Sparkling Cuvée. New Zealand at its sparkling best.

The free-run juice is cold settled to partial clarity, followed by a slow, temperature controlled primary fermentation at 14°C for several weeks to develop the elegant, assertive flavours in the base wine. The base wine (Cuvée) was then inoculated with a neutral yeast to undertake a secondary pressure tank fermentation to develop the naturally delicate, finely bubbled palate and refreshing finish in the wine. Following a period of yeast lees contact to build layers of complexity and mouth-feel in the finished wine, the wine is bottled young to capture the fresh, varietal intensity.

--Oyster Bay

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