Popular Oyster Bay hails from the Marlborough region, ground zero for classic New Zealand Sauvignon Blanc. Expect notes of expressive citrus, yellow berries melange and fresh herbs with mineral notes. Pair with sea scallops pan-fried in butter with asparagus on the side.

Oyster Bay has long been a flag-bearer for New Zealand premium wine. Their PG is soft and juicy with generous grapefruit, yellow plum, floral lift and minerality, and falls between the Alsatian and Italian styles. Enjoy with grilled pork.

Generous aromas offering cream and ripe stone fruits. The palate is fully rounded, allowing subtle toasted oak hints to open delicately. The mousse is creamy and adds an appreciated weight to the mouthfeel. There is a delicate energy throughout, bringing us to an intense, lengthy finish. Score - 96. (International Wine & Spirit Competition, 2024)

Oyster Bay's Pinot Noir is always a hit, delivering reliable quality at an easy-to-swallow price. It has a pretty, floral nose, with dark fruit and berries, portabello mushrooms, vanilla and cherry. Food-friendly and fresh, it will pair well with duck, salmon or grilled pork.

A real crowd-pleasing Chardonnay that shows there's more to New Zealand than Sauvignon Blanc. Well-handled, a touch smoky oak, yellow plum, vanilla, nuts and citrus - a model for trendy cool-climate Chard. Oysters are an obvious match, but try with sautéed fish or grilled pork chops.