Tony Bish Golden Egg Hawke's Bay Chardonnay 2021

Tony Bish Golden Egg Hawke's Bay Chardonnay 2021White peach Lemon meringue White spice Long finish "I love the complexity in the bouquet of this wine the synergy of minerality and lees complexities combined with the freshness of the fruit profile entices and intrigues. Equally complex on the palate, taut, chalky and youthful with flavours of citrus fruits and less, stone fruits and fine mineral qualities. Some fruit tannins and youthful acidity combine for a sound foundation. Lengthy and delicious.

• White peach
• Lemon meringue
• White spice
• Long finish

"I love the complexity in the bouquet of this wine - the synergy of minerality and lees complexities combined with the freshness of the fruit profile entices and intrigues. Equally complex on the palate, taut, chalky and youthful with flavours of citrus fruits and less, stone fruits and fine mineral qualities. Some fruit tannins and youthful acidity combine for a sound foundation. Lengthy and delicious. Best drinking from 2023 through 2029" Cameron Douglas, Master Sommelier, Jun 2022

"Fermented in an egg-shaped concrete vessel that Bish claims gives the wine “incredible purity and a smooth, seamless texture”. I can’t argue with that. It is a rich, weighty, mouth-filling chardonnay with a pleasing, mellow texture and lingering finish. Impressive. The idea of fermenting wine in an egg-shaped vessel was originally hatched in France in 2001 but has since been adopted by a growing number of winemakers throughout the world" Bob Cambell, Master of Wine, Real Reviwew, Jun 2022

A fragrant aroma of white peach, citrus blossom, lemon meringue and subtle nutty nuances. The palate is refreshing, vibrant and intense with lemon curd, white stone fruit and hints of white spice. Texturally pleasing with an incredibly long finish and an aftertaste of sea shell minerality. Cellar 5+ years.

Hand-picked Hawke’s Bay Mendoza Chardonnay was whole bunch pressed, with only free run juice progressing to ferment in two concrete egg fermenters. Egg shaped fermenters keep yeast lees in suspension through the naturally occurring convection currents unique to the egg shape. Purity of fruit is maintained, richness and texture build, and the wine develops in a way totally different to stainless steel tanks or oak barrels. There is an element of minerality imparted through the winemaking process in concrete eggs that is usually apparent on the finish. Minimally handled through to bottling.