The philosophy of Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. It all starts in the vineyard. We treat each vineyard block and parcel of wine as individual. The fruit is crushed, gently pressed and the juice is cold settled. A long, slow temperature controlled fermentation and immediate bottling after winemaking, retains all the wonderful fruit flavours and aromas that are present.

Pale straw green in colour with brilliant clarity, Oyster Bay Marlborough Sauvignon Blanc is zesty and aromatic with lots of lively, penetrating fruit characters. A concentration of assertive passionfruit and tropical fruit flavours with an abundant bouquet, it is a wine that is always crisp, elegant and refreshing.

The nose exhibits aromas of cherry, red currants and raspberry, new leather and hints of spice. The palate is elegant with succulent red fruits layered over smoky oak, with supple tannins and a persistent finish. Drinking well now, but will improve over the next five years.

Cinematographer Michael Seresin does not own Harry Potter’s magic wand to make great Marlborough wine, but he does have the second best thing in the form of estate manager Colin Ross, an Australian who makes Nicolas Joly look a lightweight biodynamist. Having purchased his first 167-acre parcel of vines in the Wairau in 1992 that constitutes the “Home Vineyard,” Seresin’s wines debuted with the 1996 vintage; since then he has purchased the “Raupo Creek Vineyard” in Omaka, which is undergoing organic conversion and the “Tatou Vineyard” at the western end of the Wairau Valley. All fruit is sourced from these parcels, hand-picked and sorted before being whole-bunch pressed with young English-born winemaker Clive Dougall in charge of the winemaking. Seresin is certainly a name to look out for, producing some wonderful, complex, natural wines. Neal Martin; Wine Advocate

The certified organic fruit comes from selected parcels in the Seresin home block vineyard which surrounds the winery. The fruit used for the 2006 Marama comes from our oldest Sauvignon Blanc vines and makes up the ripest portion of our Sauvignon Blanc harvest. The grapes were hand picked between March 20 and April 5. The fruit was hand-sorted then whole-bunch pressed, before being transferred directly to French Burgundian barriques, twenty five percent of which were new. The juice and solids were left to undergo spontaneous fermentation using natural yeast, followed by partial natural malolatic fermentation. The wine was then left in barrel on yeast lees for fifteen months, with regular stirring.

The Marama has its own identity, richly textured it exhibits aromas of citrus and passionfruit with a hint truffle. The palate is complex with tropical fruit and melon, creme caramel and a long, lingering finish. This wine should develop well over the next eight years.

Cinematographer Michael Seresin does not own Harry Potter’s magic wand to make great Marlborough wine, but he does have the second best thing in the form of estate manager Colin Ross, an Australian who makes Nicolas Joly look a lightweight biodynamist. Having purchased his first 167-acre parcel of vines in the Wairau in 1992 that constitutes the “Home Vineyard,” Seresin’s wines debuted with the 1996 vintage; since then he has purchased the “Raupo Creek Vineyard” in Omaka, which is undergoing organic conversion and the “Tatou Vineyard” at the western end of the Wairau Valley. All fruit is sourced from these parcels, hand-picked and sorted before being whole-bunch pressed with young English-born winemaker Clive Dougall in charge of the winemaking. Seresin is certainly a name to look out for, producing some wonderful, complex, natural wines. Neal Martin; Wine Advocate

The certified organic grapes for this wine come from our oldest vines from the Home Vineyard on the upper terraces surrounding the winery. The vineyard is made up of a variety of Waimakiriri type soils of alluvial origin. The vines are planted on narrow-row spacing which promotes competition and encourages a lighter crop on each vine. The Noble Riesling was hand-picked at the end of May.

Certified organic botrytised Riesling bunches were hand-picked, hand-sorted, crushed traditionally by foot and left to steep overnight before being slowly pressed. The juice naturally fermented with wild yeast, a process lasting more than a year. The finished wine has an alcohol of 9 percent, a pH of 3.66, 6.2g/L titratable acid and 202g/L residual sugar.

The nose exhibits aromas of apple, lemon and honeycomb with hints of caramel and peach. The palate is rich and unctuous with concentrated citrus and saffron flavours and a well supported acidity. This wine will improve over the next ten years, and become richer and more honeyed as it ages.

This wine is richly coloured and shows classic Pinot Noir characters on the nose, exhibiting aromas of opulent red fruit, smoke and leather. The palate reveals layers of dark berry and cherry fruits underpinned by smoky oak. Mouth-coating tannins and a firm acidity draw out the palate. After several months bottle age this wine is enjoyable now but will only improve with time.

The fruit comes from our clay rich hillside Raupo Creek vineyard, with 66% originating from our steep hill block and 34 % from the flats. Each vine is thinned to carry one bunch per shoot.

The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of three and a half weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately forty percent were new. The Raupo Creek Pinot Noir went through natural malolactic fermentation during fifteen months spent maturing in barrel, before being bottled unfiltered and without fining.

The nose exhibits floral aromas, red fruit and forest floor, with hints of earth and leather. Concentrated red fruit and earthy flavours follow through on the palate, the tannins are silky though youthful and the finish is persistent. Enjoyable now but this wine will only improve over the next five to ten years.

To call this wine a 'show pony' would be an understatement and one can see easily and quickly how it has rated so well. The nose is all about intense plum and spicy cherry. It is fruit forward in the mouth with loads of ripe berries and hints of herb and spice. There is lovely lingering acidity on a long finish with fine tannins escorting the savoury tones all the way to the finish. This really does border on exceptional in my book. Highly recommended from me. Drink: Now-2015+; Quality: Excellent BW; WineStar© November 2011

Trophy Best Red Wine of the Show - 2011 International Cool Climate Wine Show
Trophy Best Pinot Noir - 2011 International Cool Climate Wine Show
Trophy Best Estate Made & Bottled Red - 2011 International Cool Climate Wine Show
Gold Medal - 2011 International Cool Climate Wine Show
Gold Medal - San Francisco International Wine Competition 2011
Pure Gold - Air New Zealand Wine Awards 2011
Blue Gold - Sydney International Wine Competition 2011
Top 100 - Sydney International Wine Competition 2011

Nick Stock Video Tasting: http://www.youtube.com/watch?v=Ds6KAFAl2ck

Digs deep into the spice box, with nutmeg, clove and allspice flavors that perfectly frame the ripe, supple wild black cherry and raspberry notes. Comes together on a supple frame, with plenty of staying power on the finish. Drink now through 2015. 13,000 cases made. 92 Points; Wine Spectator

Naturally fermented and then aged in oak barrel for 8 months, the 2010 Spy Valley Pinot Noir reveals a ruby-purple color and aromas of warm strawberries, macerated cranberries and red cherries with a hint of forest floor. Medium bodied with mouth-filling red berry flavors, it is well supported by finely grained tannins and refreshing acidity, finishing long and a little spicy. Drink it now through 2015+. 90 Points; Lisa Perrotti-Brown, Robert Parker's The Wine Advocate

Seamless Pinot Noir with concentrated dark plum and berry fruit flavours supported by smoky oak. Silken-textured wine with good weight and richness. 4½ Stars; Bob Campbell MW

The wine exhibits classic pinot elegance and discreet power with ripe cherry, game & spice flavours leading to an impressively long finish by fine, firm tannins; Judges Comments; Pure Gold - Air New Zealand Wine Awards 2011

Youthful, fruit-packed and supple, with substantial body and strong plum/spice flavours, delicately seasoned with oak. Deliciously smooth, with plenty of potential. Best 2012+. Winestate Magazine

The Starlite Marlborough Sauvignon Blanc 2010 is sourced from premium the Marlborough sub regions of Awatere, Wairau and Waihopai. The vines were planted, tended to and harvested by gun winemaker Ant Moore, the man that put Isabel Estate on the map before concentrating on his own projects. This is unashamedly a genuinely hand crafted wine from vineyard to bottle, a far cry from the mass produced and 'same-same' Marlborough versions of the variety.

Almost perfect vintage conditions prevailed for the inaugural Starlite Marlborough Sauvignon Blanc 2010. What began with unseasonably warm temperatures was then followed by protracted cool spring weather. The early warmth allowed for successful shoot growth and flowering at the important set time. The summer was reasonably warm but very dry which allowed for fruit of excellent concentration and acid levels.

While the majority of the fermentations were carried out in stainless steel tanks, a portion was barrel fermented in old French oak barriques the result of which adds considerable complexity to an already textural masterpiece.

Frustrated by the cheap and nasty examples being passed off as Marlborough Sauvignon Blanc, we set out to make the best possible example while keeping the resultant cost 'real'. The result is spectacular and we would be happy to have it benchmarked against any other from the southern hemisphere! It opens up as immediately and refreshing intense with concentrated characters of tropical fruits, citrus and a sprinkling of herb adding to the cast of thousands. In the mouth it is full bodied and provides luscious fresh fruit flavours and bracing, balancing acidity with the portion of barrel ferment doing its job here by contributing a creamy, textural richness. Bert Werden

A new venture by the ever entrepreneurial Bert Werden (of WineStar) featuring a range of wines from different regions. The bottle art is by his young daughter and it’s delightful. Expect a Barossa Shiraz and an Adelaide Hills Chardonnay to join the ranks soon. Lightly grassy herbal nose leads into an energetic passionfruit and lime drizzled palate with appropriate capsicum spiciness and good focus and definition. It’s not overt or over-bearing – it’s a more subdued and zesty style. Like the dry spicy finish and modest alcohol. Good stuff. Rated : 91 Points Tasted : Apr11 Alcohol : 12.5% Price : $16.99 Closure : Screwcap Drink : 2011 - 2013 By Gary Walsh; The Wine Front

The Te Mata ‘Awatea’ Cabernets/Merlot 2008 at 13.5% alc, was 44% Cabernet Sauvignon, 33% Merlot, 16% Cabernet Franc and 7% Petit Verdot, aged 20 months in new and seasoned French oak.  Dark, deep, black-red with purple hues, this was elegant on nose with lovely fragrant blackcurrant aromas, quite pure in expression and supported by subtle oak.  An elegant wine in mouthfeel, this was still tight with fine-grained tannins behind pure blackcurrant varietal fruit, beautifully knit and balanced.  This will cellar well over the next 7-10 years. 18.0-/20 Raymond Chan (NZ)

Strong, sweet fruit with plump, ripe berry, plum, spice, tobacco and floral flavours. An impressively dense wine with layers of flavours that nicely envelope a classy oak influence. Accessible and very attractive. Top 100 New Releases; Bob Campbell; Gourmet Traveller Wine

Little brother to Te Mata’s flagship Coleraine, and a more expressive reflection of its vintage. A particularly fragrant season shines through in lifted blackcurrant and rose petal nuances. A wine of finesse and integration, it’s drinking well now, but don’t hesitate to put a few down for the medium-term. Tyson Stelzer; Vintage 2008 RRP $46.00; Wine Business Monthly

I didn’t mean to taste/consume this Te Mata Awatea cabernet blend over three nights – daughter’s callisthenics concert, son’s birthday sleepover, dad’s recuperation from the two – but I’m glad I did. Kept getting better and better. It’s easy to be anti-oak, but when it tastes as good as it does here – I mean, really, let’s not fuss about it. It tastes gorgeous. Its cedary, smoky characters are matched of course to dusty, chewy, blueberry and blackcurrant flavours and best of all, it has a dry, tobacco-like edge. It’s fresh and polished and acidic; it needs a good lie down. Tannin is ripe and bold. All told, a classy wine. 93 Points; Alcohol : 13.5% Closure : Cork Drink : 2013 - 2019; Campbell Mattinson; The Wine Front

The first of the new release whites was the Te Mata ‘Cape Crest’ Sauvignon Blanc 2009 at 13.5% and a blend of 86% Sauvignon Blanc, 9% Semillon and 5% Sauvignon Gris, fermented and matured 8 months in new and seasoned oak, was very pale straw in colour showing its youth.  Beautifully fresh with exotic nectarine, herb and minerally aromas along with a smoky oak touch, this was exquisitely fine on palate with intensity, depth and tightly bound fruit flavours and fresh acid crispness.  ‘ Cape Crest ’ always looks fine on release and this will age 5-8 years. 19.0+/20 Raymond Chan (NZ)

Te Mata’s Cape Crest sauvignon blanc is barrel fermented – and includes a dash of both semillon and sauvignon gris (which combined make up about 10 percent of the blend). It is its own beast. This is a tight, powerful wine – it’s a structured, woody white suited more to red wine drinkers than to those seeking the pungent fruity refreshment of more standard sauvignon blanc fare. It tastes of lemongrass and spicy oak, pineapple and lees, all of which angles down to a taut, metallic finish. For sheer complexity I was inclined to rate it highly; but it’s wound so tight that I was left with a question mark over its length. As with many Te Mata wines – it encourages fascination. 91 points; Campbell Mattinson; The Wine Front

A group of Hawke’s Bays winemakers got together and compiled a list of the wines they will be enjoying over summer. Three of the ten chose Te Mata Estate Cape Crest Sauvignon Blanc. Hugh Crichton, Vidal Estate: “The 2009 Te Mata Estate Cape Crest Sauvignon Blanc. If Marlborough Sauvignon Blanc isn’t you thing then try this Hawke’s Bay version. It shows ripeness yet restraint, is beautifully fragrant and complex with barrel fermentation and aging adding depth to the wine without overshadowing it. There are a number of other good examples around but this one consistently performs. A great food wine with the ability to age.” Antony Mackenzie, Te Awa Winery: “I’ll be drinking plenty of Hawke’s Bay Sauvignon Blanc blends this summer. Blends with Semillon or even wines that are lightly oaked are great additions to the Hawke’s Bay lifestyle. Wines such as Te Mata Cape Crest come to mind as wonderful expressions of this style.”

Coleraine ’08 is a blend of 53% cabernet sauvignon, 28% merlot, and 19% cabernet franc. It will continue to develop in bottle and provide great enjoyment between 6 and 12 years from harvest. Coleraine ’08 has a deep magenta colour with lifted aromas of roses, blackcurrant syrup and dark chocolate. The palate shows great intensity with assertive dark fruit flavours, espresso and spice underpinned by firm tannins giving structure to the long finish.

The Te Mata ‘Coleraine’ 2008 at 13.5% alc, was 53% Cabernet Sauvignon, 28% Merlot and 19% Cabernet Franc, aged 20 months in predominantly new French oak barrels.  Very dark hued black-red with purple hues, this has a wonderful purity of fragrant blackcurrant fruit expression on the nose which is reflected on the refined and elegantly structured palate.  Tightly bound still, this nevertheless exudes beauty and class.  The balance of the wine is quite inspirational and a model to aim for in a Bordeaux-styled wine.  Everything is in place, and this should develop over the next 12-15 years easily. 19.0+/20 Raymond Chan (NZ)

Has there ever been a more deliciously approachable Coleraine? I love it. Dense and lively red with layers of berryfruit/blackcurrent together with a more subtle influence of floral, dried spice and cedar flavours. Supple, elegant wine that will age well despite its present approachable nature. The best Coleraine I’ve tasted for a while and better, in my view, than the highly rated 2007. 95 Points; Bob Campbell MW

Te Mata is as focused on quality as it is on innovation. When winery owner John Buck made the first vintage of Coleraine in 1982, he opened the eyes of his peers to the potential for making top wine from a blend of Bordeaux varieties in Hawke’s Bay. Good wine are now commonplace, but Coleraine still leads the pack with a style that grows more refined every year. Dense and lovely with layers of berry fruit and blackcurrant, together with a more subtle influence of floral, dried spice and cedar flavours. Now - 2018. 5 Stars; Decanter Magazine

Some on the international scene liken this great New Zealand cabernet blend to Bordeaux but it’s different to most. The ‘08 has essency “New World” purity, fusing savoury austerity and fruit ripeness in excellent balance. Deliciously pristine blackcurrent, herb and cedar characters weave their way through a super-fine, middleweight wine of great length and balance. Superb. (13.5 per cent alcohol; cork) Ageing? needs time 3 - 15 years Food ideas Racks of spring lamb; Vietnamese beef grilled in mint leaves. 5 Stars; Ralph Kyte-Powell; The Age Epicure

Don’t even think about opening a bottle this year because this wine is fast asleep right now. Its Cabernet Sauvignon, Merlot and Cabernet Franc fruit is surrounded by assertive oak, making for a firm structure. In time it will integrate and open up to blackcurrant and capsicum fruit. 94 Points; Vintage 2008 RRP $80.00; Wine Business Monthly

Coleraine is the flagship of the Te Mata Estate range. It is a blend of cabernet sauvignon, merlot and cabernet franc. As it unfolded it seemed terribly good. It’s a wine of layers and tannin. It tastes of dust, crushed leaves, blackcurrant and blackberry. There is some creamy, nutty, cedary oak too and a bitter, dark olive-like flavour to the aftertaste. Its tannin gives a sense of stature. Excellent. 94+ Points; Campbell Mattinson; The Wine Front

Coleraine '09 is a blend of 52% cabernet sauvignon, 43% merlot, and 5% cabernet franc. It has a saturated magenta colour with concentrated aromas of blackcurrants, spice and dark old fashioned roses. The palate opens with the dense sweet, dark berry fruits indicative of a great year. The focus quickly turns to rich fine tannins that fill the mouth, leaving a lasting impression of a wine of significant ageing ability. Coleraine '09 will be considered amongst the greatest Coleraines, it will continue to develop in bottle and provide great enjoyment up to 15 years from harvest.

Dense, powerful red with classic Cabernet Sauvignon characters dominating to give the wine a cassis, floral and sweet mint character. Plenty of classy oak of course. Slightly higher Merlot percentage and lower Cabernet Franc. Lovely juicy fruit gives accessibility. Will age magnificently. Coleraine doesn't get much better than this. 97 Points; Bob Campbell MW

A blend of 52% Cabernet Sauvignon, 43% Merlot and 5% Cabernet Franc, fermented to 14.0% alc., then aged in mainly new French oak barrels for 20 months. Deep purple black-red in colour, this has a somewhat shy, raw and youthfully tight bouquet, quite ethereal and aromatic with ripe dark red berry fruit and plums and violetty florals showing. The palate features sweet, rich, near exotic red and black fruits on a very powerful, concentrated, highly extracted framework. The tannins are very fine, leaving a feeling of tight restraint and style. The finish is long and nuanced. This will live 9-15 years easily.  Mar 2011; 19.5/20 March 2011;  Raymond Chan Wine Reviews NZ

A dense, powerful red with classic cabernet sauvignon characters dominating to give the wine a cassis, floral and sweet mint character with plenty of classy oak of course. Slightly higher percentage of merlot and less cabernet franc this year. Lovely juicy fruit gives accessibility although the wine’s spine of ripe, fine tannins suggests it will age magnificently. Coleraine doesn’t get much better than this. This wine should put a gleam in the eye of collectors. Bob Campbell MW again in Gourmet Traveller

It takes a little nerve to declare a wine as the best of its type or even the best ever vintage of a certain label. But I’m on reasonably solid ground when I describe Te Mata Coleraine as Hawkes Bay’s best blended red. Coleraine has been impressing wine lovers since its first vintage in 1982. Dense, powerful red with classic cabernet sauvignon characters including cassis, floral and sweet mint flavours. Lovely juicy fruit gives accessibility. Should age magnificently. I rate it best ever. Simply the Best. Wine By Bob Campbell. Kia Ora.

100% Stainless steel was used to retain the fresh fruit characters of this wine. This wine was made from fruit of both the Wairau and the Awatere Valleys of Marlborough. Pale yellow and green. Ripe and rich, with lifted tropical notes along with fresh herbaceousness. A beautifully generous palate, with crisp acidity and a long finish. Once again tropical flavours combined with nettles and capsicum characters to give crispness and structure.

Gold - New Zealand International Wine Competition 2010
Gold - Mundus Vini Great International Wine Show (Germany)
Pure Silver - Air New Zealand Wine Awards 2010
Silver - Wrest Point Royal Hobart International Wine Show 2010
Silver - Japan Wine Show 2011
Bronze - IWC International Wine Challenge 2011 (UK)
Commended - Decanter World Wine Awards

A little restraint here - quite contained and elegant, with tropical fruits, florals and a grassy edge. The palate delivers up-front flavour in a jangly frame. Nick Stock; The Age Sydney Morning Herald Good Wine Guide 2011

The fruit was sourced from our vineyards in the Waipara Valley. A cooler summer delayed the start of the harvest, but a stable, warm Autumn delivered perfect fruit. Matured mainly in stainless steel, with a small portion in neutral oak barrels

A dry style Pinot Gris with delicate aromas of pear, apple and a touch of fresh ginger. A small portion was matured in neutral oak barrels providing a textural palate with rich and lingering flavours. Over time this wine will open up to show more candyfloss flavours. Pale yellow. Delicate pear, apple and a touch of fresh ginger. Dry in style and textured with lingering pear and melon characters

It's youthful and vibrant on the nose with lifted aromas of stonefruit, pear and floral. The palate is ripe and nicely weighted with lovely softness and subtle sweetness leading to a lingering crisp dry finish. A well harmonised and balanced wine showing great drinking appeal. 4 Stars - Sam Kim, Wine Orbit (NZ)

Silver - Royal Easter Show Wine Awards 2011 (NZ) 
Commended - IWC International Wine Challenge 2011 (UK)