Oyster Bay Wines

Oyster Bay Marlborough Pinot Noir 2018

Winner Blue Gold Pinot Noir Wines
Grape Varieties
Pinot Noir (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $22.99
  • Oyster Bay Wines
    PO Box 91 681
    Victoria Street West
    Auckland, Auckland
    New Zealand 1142
  • Michael Ivicevich, General Manager Group Operations Viti & Winemaking
  • Phone (64) 21 460460

Less colour than others. Dried out somewhat on the palate. Lacks freshness. Similar with the dish.

Opens with slightly stemmy, savoury aromas complemented by cherry overtones. Fresh, and vibrant with very attractive cherry intensity leading to a savoury finish. The wine’s vibrant cherry notes are enhanced when paired with the dish.

Focused and aromatic with bright red fruit and quality-oak accents. Excellent palate tension and poise with refreshing acidity. There is a perfect harmony between the food and the wine. No spiciness on the finish.

Sweet charry oak notes on the nose with red berry fruits. Medium bodied with fresh acidity and sweet raspberry fruit and spice notes, warm slightly high alcohol detracting from the red fruit on the palate and exaggerating a green toned spices and medium tannins. With food the vanillin oak tends to dominate the finish and the warm alcohol spice follows through.

Oaked dry Pinot Noir with aromas of plum and big cherries. Palate is fresh with good concentration. Medium bodied to pair with light meat dishes.

Pretty with inviting aromas of strawberry, vanilla and red cherry, palate is quite rich and mouth-filling but tails off a little, with oak sitting up a bit on the finish. The food negated this aspect, and they were a pleasing pairing.

Lovely violet notes on the nose with hints of savoury and musk coming through on the palate. Slight hints of leather and clove on the palate with young firm fruit tannins to finish. Wine is better with this dish.

Bright red-garnet. Aromatic berry fruits, touch of mineral and spice. Round, textured palate. Fine tannins, fresh acidity. Moderate length, clean finish.

Mid red, earthy and mushroomy nose, dull fruit, firm palate

Light red, slight brick hue, gamey, cherry, whole bunch, spice, medium weight, attractive good length.

Cherry and savoury notes, lacks vibrancy, nutty oak. SOP, has some good juiciness up front, slight donut, slight drying tannins. Food: made the tannins more obvious.

Dark cherry berry aromas, and tension with the acidity dancing down the palate, good length, bright and fresh.

The Pinot Noir Wines were judged with

Coq Au Vin

Presented by chef Michael Manners


  • No. 15-18 Chicken
  • 550mL Pinot Noir
  • 150g Speck
  • 250g Button Mushrooms
  • 8-10 eschallots
  • 30mL brandy
  • 1 Carrot
  • 1 Onion
  • 3 cloves of Garlic
  • 5 Black peppercorns
  • 2 Bay Leaves, Thyme, Tarragon, Parsley stalks, 1 Tbsp butter & 1 Tbsp plain flour – mixed


  1. Cut the chicken into eight pieces.
  2. Make up a stock with chicken backbone, onion, carrot, bay leaves, 5 black peppercorns, and thyme. Strain.In a large saucepan, place the Pinot, 2 bay leaves, thyme, parsley and crushed clove of garlic.
  3. Add stock. Reduce by half.
  4. Dice the speck and cook with some butter and a little oil. Allow the fat to run out of the speck and then add the peeled eschallots. Allow to colour.
  5. Add seasoned chicken pieces (salt and pepper) -try skin side down until coloured and turn, add brandy and flame. Pour in the wine stock, mix ??? a fresh bouquet garni and garlic.
  6. Cover and cook until tender. Meanwhile cook the mushrooms in butter with salt and pepper and one crushed garlic cover.
  7. When the chicken is cooked, strain off the sauce and thicken with the butter/flour mix. Add the chicken, eschallots, mushrooms and serve.