Pinot Grigio
⏳ Drinking Window
Typically best enjoyed within 1 to 3 years from vintage release to capture its fresh, vibrant fruit character.
🍽️ Food & Wine Pairings
Fresh seafood dishes, light summer salads with goat cheese, and delicate pasta with pesto.
✨ Technical Specifications
Oyster Bay captures the essence of New Zealand's cool-climate winemaking. While Marlborough made the brand famous, they turned to the historic region of Hawke's Bay on the North Island to craft their Pinot Grigio. Hawke's Bay, with its ancient river beds, alluvial soils, and warm maritime climate, provides the perfect sanctuary for this grape. By naming it 'Pinot Grigio' rather than 'Pinot Gris', Oyster Bay signals a stylistic nod to the crisp, vibrant, and refreshing Italian style. The wine is fermented slowly at cool temperatures in stainless steel to preserve the pure, expressive aromas of stone fruit, fresh pear, and floral notes, backed by a signature mineral edge derived from the region's gravelly soils.
🍾 About the Producer
Established in 1988 under the auspices of the Delegat family, Oyster Bay rose swiftly to international prominence following the triumphant reception of its inaugural 1990 vintage, which took the Marquis de Goulaine Trophy for Best Sauvignon Blanc at the 1991 International Wine and Spirit Competition. Viticulture spans the iconic alluvial river terraces and stony silts of Marlborough's Wairau and Awatere Valleys, extended by prime sites across Hawke's Bay on the North Island. High sunshine hours coupled with cool maritime night breezes promote prolonged ripening and natural acid retention. Farming adheres rigorously to Sustainable Winegrowing New Zealand standards across all estate blocks. In the cellar, temperature-controlled stainless steel vinification preserves unvarnished aromatic freshness, defining its benchmark Marlborough Sauvignon Blanc, Chardonnay, and Pinot Noir, alongside stone-fruit driven Pinot Gris and supple Hawke's Bay Merlot.