Tony Bish ‘Golden Egg’ Chardonnay 2015

02-Jun-2016
The concept of fermenting wine in an egg-shaped, concrete container has been explored by a number of avante garde producers for a number of years. Proponents of concrete egg fermenters espouse the unique movement or convection currents of wine within the egg during fermentation which result in greater integration as well as the increase in textures, and a more natural oxygenation of the wine without oak input. The egg becomes coated with lees, which increases the exposure to the wine which lends a "structural minerality”.

Tony Bish in partnership with Josh Winters, a concrete expert, started producing concrete fermentation eggs in New Zealand because the cost of importing them was prohibitive. The actualisation of the product has been intensive and detailed. The two designed the shape of the egg, and the concrete used is inert, acid resistant and very dense. The eggs have a capacity of 1,600 L and weight approx. 2 tonnes. Bish and Winters are now the fourth producer of fermenting eggs in the world and the New Zealand eggs join those made in France and America. Tony has used three for his own wine in 2016. The concrete fermenter eggs are produced at Josh Winters’ company N.Z. Tanks and sold by Tony Bish’s company KTB Brokerage for $13,000.00. To date, half a dozen other wineries have been supplied the egg fermenters, with further orders pending.

Here, I review the Tony Bish ‘Golden Egg’ Chardonnay 2015, made with a concrete egg fermenter. www.tonybishwine.co.nz


FEATURED WINES IN THIS REVIEW

  • Tony Bish ‘Golden Egg’ Te Awanga Hawke’s Bay Chardonnay 2015

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