Winemaking Oyster Bay Sparkling Cuvée Rosé is a skilful blend of 20% Pinot Noir/80% Chardonnay. The Pinot Noir grapes are hand picked. 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.
Varietal Composition 20% Pinot Noir 80% Chardonnay
Pinot Noir: Clones 115, 667, 777 Burgundy clones that provide ripe flavour and tannins, good colour and structure have been selected. These clones provide diversity of flavour and concentration, and are performing well in our climate when matched to uniform soil types and low vigour rootstocks.
Chardonnay: Mendoza, 2/23 and clone 6, Dijon B95 Chardonnay clones were selected to provide smaller berries and more flavour intensity. Medium to low vigour rootstocks were matched for suitability to clone and soil.
Chardonnay Hawke’s Bay, New Zealand.
Soil Profile Alluvial deposits over gravelly sub-soils with low water holding capacity.
Pinot Noir Marlborough, New Zealand.
Soil Profile Uniform, moderately fertile, silt overlaying clay loams, with moderate water-holding capacity
Climate New Zealand’s unique cool, temperate maritimeinfluenced climate produces intensely flavoured grapes with zesty natural acidity.