Oyster Bay Wines

Oyster Bay Sparkling Cuvee Rose NV

Award
Winner Blue Gold Sparkling Wines
Grape Varieties
Chardonnay (80%) , Hawkes Bay, New Zealand
Pinot Noir (20%) , Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Rosé
Recommended Retail Price
RRP AU $22.99
  • Oyster Bay Wines
  • Michael Ivicevich, General Manager Group Operations Viti & Winemaking
    Jim Delegat, Proprietor
  • E: michael.ivicevich@delegat.com
    T: (64) 9 3597300
    M: (64) 21 460460
  • PO Box 91 681
    Victoria Street West
    Auckland, Auckland
    New Zealand 1142

Savoury, earthy and slightly reductive with toasty aromas and hints of baked red fruits. Decadent without being overly sweet or fruity. The palate has strong impressions of persimmons and berry fruit, full-body and lovely complexity from bottle-development. A well-judged wine, marred only by a slightly sweet finish. It balances well with the dish, highlighting the sour cream notes and the richness of the starchy potato while bringing the complexity of the wine forward, hiding some of the residual sweetness.

Pretty pale pink in colour with a fine bead. Lovely bouquet of grilled brioche and wild strawberry. Fresh and vibrant showing delicate strawberry and raspberry notes, beautiful intensity and a creamy well-integrated mousse. The hashbrown brings out the more chalky notes in the wine.

Complex nutty aromatics. Salmon hue. As the wine warmed the cheesy aromatics and palate were exposed. A good lingering finish. Some wild red berry complexity comes through on the palate

Rose in colour, lifted complex mealy, strawberry and grapefruit aromas. Fresh flavoursome mid palate chewy textured wine vibrant style. Good intensity and richness. The wine finishes crisp, clean and refreshing. The wine and food don?t work that well. The potato fills the mid palate flavours of the wine, with the wine finishing broad and full. More acidity is required in the wine or less sweetness to balance this food dish.

Copper hue in colour, with a hint of wild strawberry on the nose. A savoury complexity in the mouth, with a hint of richness and sweetness to finish.

Pale onion skin colour. Red berries and honeyed toast. Soft rich and round palate. Wine was over masked by dish on texture.

Attractive salmon pink ? bright looking. Forward, oxidised and aldehyde nose. Clunky simple palate with no finesse. Marmite notes. With Food ? interesting, aldehydic nuttiness accentuates the sweet apple in the dish. Again, the aged notes help provide length of flavour on the finish. Better.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos

Ingredients

  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving

Method

  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.