Tony Bish Golden Egg Hawke's Bay Chardonnay 2024

Description

Herbal, Oatmeal, Peach

"Elegant and poised, the wine showcases white-fleshed peach, lemon pith, oatmeal, and wet limestone nuances on the nose. The focused palate exhibits outstanding concentration and creamy flow, wonderfully supported by fine acidity, finishing splendidly long and refined. It’s chalky and minerally with stunning refinement and persistence. At its best: 2026 to 2036" Sam Kim, Wine Orbit, Jul 2025

"Fermented and aged in NZ made concrete egg-shaped fermenters, this has a seamless flow and a silky yet unctuous palate, carrying length and tension to an enticing finish" Candice Chow, Wine Chat

"Pristine, fresh and pure fruited bouquet of ripe citrus and white peach scents, a layer of finesse and complexity from time spent in egg reveals scents of lees and flintiness, white flowers and a mineral seam suggesting limestone and clay. Taut, youthful, crisp and dry as the wine touches the palate. Flavours mirror the bouquet led by grapefruit and lemon pith, apple and white peach. Super fine fruit tannins and a fine layers from time spent in wood then a lees and mineral complexity follow. A lovely wine with excellent potential. Best drinking from late 2026 or early 2027 through 2035+" Cameron Douglas, Master Sommelier, Apr 2025

Pristine aromas of citrus blossom and white peach with hints of fresh fig and honeydew melon. There are nuances of fresh herbs such as Tarragon and Marjoram, along with nougat complexity and a mineral note of oyster shells. The palate is taut and highly finessed with a beautiful textural richness from the time spent in concrete eggs. Layers of flavour unfold with citrus and white peach complemented by nougat, hints of marzipan and cashew nut depth. There is a fine thread of chalky tannins giving a beautiful mineral length that is incredibly long and elegant. Cellar for up to 10 years.

Hand-picked Hawke’s Bay Chardonnay was whole bunch pressed, with only free run juice progressing to ferment in 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. finish