Sauvignon Blanc from New Zealand is my jam, so I’m always up for trying new bottles. This week, the 2017 Oyster Bay Marlborough Sauvignon Blanc
was on sale for $11.30 (as opposed to $13.30) at Publix, and it’s award-winning, so I decided to try it.
The winemaker captures the vibrant fruit flavors of the wine with its specifically designed production for cool-climate wines. Throughout harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with three stonier free-draining sites. The grapes are then destemmed and transferred to tank presses where the free-run juice is separated and the remaining fruit lightly pressed.
The juice is clarified to a clear state, racked into stainless steel fermentation tanks and then inoculated with a select range of yeasts for added complexity and aromaticity. A slow, temperature controlled fermentation is undertaken and after a short period of yeast lees contact, the wine is racked for final blending, then bottled young to ensure that the fresh, crisp and elegant varietal characters are retained.
It’s light yellow in color and has a fresh and fruity aroma. The flavors are typical for Marlborough Sauvignon Blanc, with bursts of citrus, passion fruit, and tropical flavors. It lingers nicely. I give it a solid 3/5. I would definitely buy it again. I paired it with a shrimp and artichoke pasta dish. Nom!