Oyster Bay Sparkling Cuvéee Brut

Radiant lime, citrus and white peach, accentuated by a finely bubbled palate with a crisp, refreshing finish.

Oyster Bay Sparkling Cuvée is made to capture and showcase New Zealand’s unique cool-climate varietal intensity by embracing the best of modern New World winemaking technology.

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 philosophy of Oyster Bay is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours.

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

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

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) is 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.