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Tony Bish ‘Golden Egg’ Hawke’s Bay Chardonnay 2016

07 April,2017
The 2016 Tony Bish ‘Golden Egg’ Chardonnay is the second release of this individual style of wine. Tony Bish has teamed up with ‘concrete guru’ to produce concrete egg-shaped fermenters of 1600 L capacity, and Tony has begun making Chardonnay in them. It is said that the convection currents within the eggs result in greater integration and increase the texture of the wine as the inside becomes coated with lees thus increasing exposure. The wines are more ‘mineral’. Tony describes the eggs as "lees machines” that lend a very different palate profile to any other vessel he has worked with. I rated the 2015 inaugural release very highly (click here to see my review). For 2016, he has used two eggs and blended in two barrels of barrel-fermented wine for subliminal complexities. I review the wine here. It is due for release around Easter, so this is a special Easter egg. www.tonybishwines.co.nz

FEATURED WINES IN THIS REVIEW



Tony Bish ‘Golden Egg’ Hawke’s Bay Chardonnay 2016

Chardonnay from New Zealand – Hawke’s Bay

18.5+/20
Brilliant straw-yellow colour with lemon-green hues and some depth, a little lighter edged. This has a very fresh and elegant nose with subtle aromas of white stonefruits along with an overlay of nutty and yeasty lees and soft, thirst-quenching mineral notes. The aromatics are well proportion with good depth and expressed with clarity. Medium-bodied, the plate is fresh and lively with gently rich and vibrant fruit flavours of white stonefruits entwined with nutty, yeasty lees, unfolding nuances of smoke, The flavours show precision and clarity, with slippery and mouthwatering, piquant acidity enlivening the mouthfeel. The wine flows easily along a very fine phenolic-threaded line, leading to a long finish with nutty and yeasty elements. This is a fresh, lively and subtly rich-fruited Chardonnay with yeasty and nutty detail on a slippery, fine-textured palate. Serve with seafood, poultry and pork over the next 4-5 years. 100% hand-picked Hawke’s Bay Mendoza clone fruit, with fermentation in two 1,600 L concrete eggs and two barriques, one new and one 2.y.o. with high solids, accounting for 12% of the total, the wine at 13.0% alc., all of the wine aged 11 months on lees with approx. 75% MLF conversion. 18.5+/20 Apr 2017 RRP $39.00
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