Tony was the first in New Zealand to use concrete eggs for fermentation. Inspired by Chapoutier in France who were the first to use the Egg. Tony got a local concrete maker to experimentally develop these with the first release from 2015.
A true egg shape, these 1600 litre vessels help the circulation of yeast cells during fermentation and showcase the fruit without oak. The most noticeable effect the egg fermentation seems to have is in the wine’s texture. There is a real sense of completeness with the flavours and wine filling the whole palate. This is rich, savoury and complex with a small hint of smokiness along with citrus notes. This has lovely energy and poise with acidity driving through the palate. This has another dimension which more than makes up for any absence of oak.
Winery notes (2021 Vintage)
"The aroma is a medley of nectarine, peach, apple blossom, with hints of almond and nutty richness. These aromas flow onto the richly textured palate that displays summer stone-fruit notes with hints of almond and a bright citrus finish that lingers and refreshes."
Rated Outstanding & 96/100 Cameron Douglas MS, June 2022 (2021 Vintage)
"I love the complexity in the bouquet of this wine – the synergy of minerality and lees complexities combined with the freshness of the fruit profile entices and intrigues. Equally complex on the palate, taut, chalky and youthful with flavours of citrus fruits and less, stone fruits and fine mineral qualities. Some fruit tannins and youthful acidity combine for a sound foundation. Lengthy and delicious. Best drinking from 2023 through 2029."
5 Stars & 96/100 Sam Kim, Wine Orbit, May 2022 (2021 Vintage)
"Gorgeously restrained with a charming sense of elegance, the wine shows nectarine, lemon peel, roasted cashew and oatmeal nuances on the nose. The concentrated palate displays excellent focus and flow, wonderfully complemented by creamy mouthfeel and firm acidity. Superbly harmonious and structured. At its best: 2023 to 2031."
5 Stars & 95/100 Bob Campbell MW, The Real Review, June 2022 (2021 Vintage)
"Fermented in an egg-shaped concrete vessel that Bish claims gives the wine “incredible purity and a smooth, seamless texture”. I can’t argue with that. It is a rich, weighty, mouth-filling chardonnay with a pleasing, mellow texture and lingering finish. Impressive."
Reviews for the 2020 vintage below…
4 ½ Stars Michael Cooper (2020 Vintage)
"The 2020 vintage was hand-picked at Te Awanga and handled in concrete egg-shaped fermenters, which 'create natural convection currents, holding the yeast lees in suspension'. Bright, light yellow/green, it is weighty, with rich, ripe stonefruit flavours, showing good vibrancy and complexity, balanced acidity and a finely poised, lingering finish."