Oyster Bay Sparkling Cuvée Rosé

Fragrant cherry and fresh strawberry aromas, 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.

Oyster Bay Sparkling Cuvée Rosé is a wonderful marriage of Chardonnay and Pinot Noir. The elegant and zesty Chardonnay fruit brings finesse, and the fragrant rich Pinot Noir brings soft red berryfruit characters to the wine.

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

We select premium Chardonnay clones with small, intensely flavoured grapes. These low-yielding 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. The Pinot Noir vines are grown on alluvial silt soils to provide uniform ripening and fruit concentration. These Pinot Noir grapes are carefully handpicked to protect the fruit flavours, which also deliver a delicate colour to the wine.

We select premium Chardonnay clones with small, intensely flavoured grapes. These low-yielding 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. The Pinot Noir vines are grown on alluvial silt soils to provide uniform ripening and fruit concentration. These Pinot Noir grapes are carefully handpicked to protect the fruit flavours, which also deliver a delicate colour to the wine.

Oyster Bay Sparkling Cuvée Rosé is a skilful blend of 20% Pinot Noir/80% Chardonnay. The Pinot Noir grapes are handpicked. The fruit is gently crushed and then pressed for a short period of skin contact which gives the wine its colour and imparts delicate fragrant flavours. The wine then undergoes a primary fermentation in tank. Free-run Chardonnay 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. The Pinot Noir and Chardonnay wines are blended to create the Cuvée base wine. This is inoculated with neutral yeast, to ensure the pristine and aromatic fruit characters are retained in the wine, and then allowed to undertake a secondary slow fermentation in tank. This process naturally imparts delicate bubbles in the wine. Following a short period of lees contact, the wine is bottled young to capture the fresh, varietal intensity.