24-Jan-2019
It is well-recognised that Tony Bish is one of this country’s best makers of Chardonnay. Not only is this based on his track record with the Sacred Hill ‘Riflemans’ wine, but his different approaches in making his own-label Tony Bish wines which include the use of concrete eggs for fermentation. Tony’s ‘Fat & Sassy’ Chardonnay, the first vintage made in 2013, is arguably his trademark, not only the name evocative, but also employing winemaking which guides the fruit to a wine that is ‘fat and sassy’. I must note that I find all of Tony’s Chardonnays elegant and refined, especially those from the 2017 vintage, but there is never any lack of interest, detail or intensity. Here, I review the new release 2018 ‘Fat & Sassy’ Chardonnay, with ‘fat and sassy’ style. www.tonybishwines.co.nz
