Oyster Bay's Merlot is the first wine from this stable not to issue from the famed vines of Marlborough.
Marlborough, perched on the north east tip of the South Island of New Zealand, is one of the best places on earth for producing Sauvignon Blanc and Oyster Bay Wines has garnered special praise for that varietal.
To make its Merlot, Oyster Bay Wines has set up in Hawkes Bay, on the North Island, and its foray has been a success.
The Oyster Bay Merlot 2007 was a really enjoyable wine. It was velvety-soft and full of stewed fruits like plums and rhubarb. Others at the table found mulberry and blackberry in it too.
It is medium bodied with a pleasant, lingering finish spiced with cinnamon and clove.
I enjoyed Oyster Bay Merlot at first on its own and then with lamb. It paired perfectly and would work just as well with beef or game. The wine is nicely balanced with just the right amount of acidity. I was, at times, tempted to quaff my glass, but chose to savour it instead.