Oyster Bay Wines

Oyster Bay Marlborough Rosé 2019

Winner Blue Gold Rosé Wines
Grape Varieties
Pinot Noir (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $19.99
  • 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

Attractive salmon colour with some development of hue. Some reductive notes on the nose. A very hard, dry palate. Slightly bitter. Similar with the dish.

Pale pink hue. Notes of strawberry and red currant on the nose. Dry palate with juicy acidity and medium body glycerol sweetness, raspberry leaf and hint of green stalk notes giving phenolic grip on finish. The juicy acidity cleansed the palate of the rich food and the richness of the dish supported the glycerol richness and ripe red fruit flavours of the wine.

Subtle strawberry and rose petal notes, a bright, juicy palate, quite simple but nicely balanced with a clean, fresh finish. Works well with the food, the flavours and body complimenting one another.

Pale salmon colour. Slightly minty/herbal aromas. Fine, clean and slightly salty palate; fresh acidity, savoury finish. With food: Good combination – the herbal aromas and flavours seem to harmonise with the Moroccan spices.

Salmon, meaty nose follows onto the plate which is savoury and dry, dryness of the wine compliments the sweetness of the tagine.

Mid-salmon pink. Red berries, slightly acacia bush and leafy. Zesty and mouth watering acid. Quite a flavoursome palate and more robust style. The wine was slightly overpowering for this dish but still enjoyable.

Slightly dull; salmon pink. Reductive and savoury with some dark red fruits in the background. SOP, donut, hard edged acidity, chalky phenolics, drying. Food: covers the reductive edge and adds more textural elements.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)


  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.