From its very first vintage, which won gold and the coveted Marquis de Goulaine Trophy for 'Best Sauvignon Blanc of the Competition' at the 22nd International Wine & Spirit Competition in London in 1991, Oyster Bay has continued to define the very stature and style of New Zealand wines.
The philosophy of Oyster Bay New Zealand is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours – wines that drink well within a year or two of vintage, yet possess the balance of structure to reward cellaring.