Oyster Bay Merlot

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Quick Overview

Deliciously plump, ripe and almost juicy Merlot with black currant, plum, black cherry and mocha/coffee flavours. Quite concentrated. Very tasty wine offering great value.



Hawke’s Bay 2013 Growing Season

The growing season started with a warm and settled spring, promoting excellent flowering and fruit set. Clear sunny days over late December and January contributed to good ripening and flavour development. By the end of January Growing Degree Day accumulation for the season was above the long term average, contrasted with lower than average rainfall. Controlled irrigation combined with tailored canopy management practices throughout our vineyards ensured our Hawke’s Bay vineyards were well-placed as they entered the harvest period. The dry conditions continued right up to harvest, which was undertaken selectively and progressively based on optimal physiological ripeness. An outstanding Hawke’s Bay vintage which is regarded as one of the best on record for delivering impeccable quality fruit and varietal concentration.

Soil Type Omahu stony gravels and Red Metal soils. Fertile alluvial deposits over gravelly sub soils with low water holding capacity.

Clonal / Rootstock Selection Bordeaux clone 181: A recently introduced (1992) super premium clone selection, producing moderate yields of small berries and medium sized clusters, displaying intense flavour profiles and lowered acidity levels.

Oak Selection Bordeaux style barriques were selected from renowned coopers Demptos, Sylvain and Dargaud and Jaegle. These tight-grained barriques were air seasoned for a minimum of 2 years, imparting subtle, toasty, smoky characters, spicy complexity and structural tannin for enhanced mouth-feel and concentration.

Winemaking Techniques The fruit was destemmed, crushed and transferred into stainless steel fermentation tanks. The must was inoculated with pure yeast cultures to enhance varietal aromatics and fruit characters. Tailored rackings and pump overs were performed during fermentation to obtain delicate fruit tannins and maximise flavour and colour extraction. Following gentle pressing, the wine underwent malolactic fermentation in tank and in French oak barriques. A large portion of the blend was then aged in French oak barriques for 6 months to provide softness and complexity to the wine. The final blend was treated with a light isinglass fining prior to bottling.


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