Virginia boutique oyster with a sweet, creamy profile — grown in a sheltered creek environment that encourages sweetness and a soft, rich finish characteristic of the Chesapeake's sheltered tributary system.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishsweet
Pair with
ViognierChardonnay
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsWaterChesapeake Bay tributaryAppearancemedium · elongated
If you like this, try
SewansecottHamptonLower Chesapeake Virginia oyster grown in Back River — sweet, plump, and creamy with the bay's signature umami depth and restrained brine. One of Hampton Roads' more approachable oysters.Rappahannock RiverRappahannock RiverMild, gentle brine — significantly lower salinity than a New England Eastern. Sweet, creamy, buttery. Soft, plump flesh.
Taste them tonight
Shucking these yourself? The Oyster Kit
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