# Oyster Bay Hawke's Bay Pinot Grigio (2025)

- **Producer:** Oyster Bay Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Pinot Grigio
- **Region:** Hawke's Bay, New Zealand
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–10 °C
- **Aromas & flavours:** pear, peach, apple, ginger, blossom, lemon, cream, biscuit

## About this wine

Oyster Bay, a pioneer of modern New Zealand winemaking since 1990, sources this Pinot Grigio from the historic Hawke's Bay region on the East Coast of the North Island. Sourced from the elevated Crownthorpe Terraces, the grapes benefit from a unique microclimate of hot summer days and cool nights. This dramatic diurnal temperature swing allows for a long, slow ripening period, resulting in a wine that beautifully captures the vibrant, expressive character of the region's alluvial soils.

## Interesting facts

- Oyster Bay was a founding member of Sustainable Winegrowing New Zealand, reflecting their commitment to environmental viticulture.
- The grapes are sourced from the Crownthorpe Terraces, where ancient stony riverbeds provide naturally free-draining alluvial soils.
- The wine uses specific Pinot Grigio clones selected for small, loose bunches that yield highly concentrated fruit flavors.

## Food pairing

This crisp, dry Pinot Grigio works beautifully with light, fresh dishes. Its vibrant natural acidity cuts through the richness of seafood like scallops and creamy pasta sauces, while its delicate fruit profile complements light proteins like chicken and shellfish without overpowering them. The subtle texture from lees stirring also helps it stand up to mild spices and creamy cheeses.

## Wine making process

The winemaking process focuses on preserving fruit purity and natural acidity. Grapes are destemmed and gently pressed, with the free-run juice separated. Fermentation takes place in temperature-controlled stainless steel tanks at 14–16°C for approximately 21 days using selected yeasts. To build mouthfeel and texture without losing freshness, the wine is aged on its yeast lees with regular stirring (bâtonnage) in stainless steel. No oak aging or malolactic fermentation is used.