The Tasting Panel magazine

November 2012

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From the Redondo Beach, CA location of Bluewater Grill on King Harbor's water- front, proprietor Robert Hyman matches his seafood with the wines of Oyster Bay. "Seafood sustainability has become a big part of who we are. Sustainable winegrow- ing is one of the defining commitments of New Zealand's Oyster Bay." World Class, by Example While the majority of New Zealand wine producers focus on Sauvignon Blanc, especially when dealing with sales at key accounts throughout the U.S., Oyster Bay has increased awareness among buyers of New Zealand Chardonnay and Pinot Noir, as well as the country's Merlot. Capturing the cool-climate flavors of New Zealand results in a lightly oaked Chardonnay with spark: clean, crisp, juicy peach tones, an underlying tangerine/lemon curd charm and a honeyed floral arrangement, wired with a lean minerality. The wine, which spends six months on the lees, has a creamy, fleshy texture but sees no malolac- tic fermentation. "Oyster Bay wines deliver a world-class message about these varietals," says Robert Hyman, proprietor of Bluewater Grill, a multi-venue seafood restaurant group with locations in Southern California (Newport Beach, Redondo Beach, Tustin) and Phoenix, Arizona. "There's a reason we have a long-term relationship with Chris DePaco," he notes, referring to his Oyster Bay sales representative. "The wines are the type of quality that we look for: cool-climate crispness that matches our seafood menu. But there's something else that ignites our senses, and that is the sustainability program they are committed to in New Zealand. There's a connection for us there, too. Ninety percent of what we buy or personally catch in the waters ourselves is sustainable seafood." Bluewater Grill was one of the first Southern California seafood restaurants to apply a full-disclosure menu philosophy and publish a Fish Origins Chart showing the specific farmed or wild source of every item on the menu. Their Sustainable Seafood dinner is the first of quarterly events that will occur simultaneously at all their locations. Hyman, who runs the beverage program, is a partner with co-owners Rich Staunton and Jim Ulcickas. "They co-founded the operation, and then I came in five years later. A fifth location, on Catalina Island, is planned next." Dedication to protecting the environment is as much a passion as it is a cause for Oyster Bay, a founding mem- ber of Sustainable Winegrowing New Zealand. Quality assurance, combined with "best practice" models within a framework of viticulture and winemaking, protect the environment while Oyster Bay—efficiently and economi- cally—produces premium wine grapes. november 2012 / the tasting panel / 73 PHOTO: TOM ZASADZINKSI PHOTO: TOM ZASADZINKSI

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