95 Points Rated Outstanding - Cameron Douglas MS, September 2021 (20120 Vintage)
"Intriguing and complex, fine lees and pure fruit aromas lead to flavours of the same on the palate. A core of grapefruit and peach, lees and gun-flinty mineral laden soil flavours. Fine fruit tannins and delicate mealy seamless mouthfeel. A fantastic expression that doesn’t need oak to show its purity and innocence. Best drinking from 2022 through 2028+."

Winery note
"The aroma is a medley of nectarine, peach, apple blossom, with hints of almond and nutty richness. These aromas flow onto the richly textured palate that displays summer stone-fruit notes with hints of almond and a bright citrus finish that lingers and refreshes."

Tony was the first in New Zealand to use concrete eggs for fermentation. Inspired by Chapoutier in France who were the first to use the Egg. Tony got a local concrete maker to experimentally develop these with the first release from 2015.

A true egg shape, these 1600 litre vessels help the circulation of yeast cells during fermentation and showcase the fruit without oak. The most noticeable effect the egg fermentation seems to have is in the wine’s texture. There is a real sense of completeness with the flavours and wine filling the whole palate. This is rich, savoury and complex with a small hint of smokiness along with citrus notes. This has lovely energy and poise with acidity driving through the palate. This has another dimension which more than makes up for any absence of oak.

(BIS00005)

 

Country:

New Zealand

Region:

Hawkes Bay

Variety:

Chardonnay

Style:

Soft buttery white

Winemaker:

Tony Bish

Closure:

Screwcap

ABV

13%

Bottle size:

750ml

Fruit:

⚫⚫⚫⚫⚫

Body:

⚫⚫⚫⚫⚪

Sweetness:

⚫⚪⚪⚪⚪

Acidity:

⚫⚫⚪⚪⚪

Food Match:

Pasta, Chicken

Others Also Bought

Reviews