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

07-Apr-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

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