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 (2023 Vintage)
"Pale straw with green highlights. Lifted white flower aromas with lime blossom, honeydew melon, and a flinty dry stone minerality. The palate is energetic with pink grapefruit, honeydew melon juiciness, and a silky textural flow. The finish has a saline mineral quality with fresh and textured acidity leading to a salivating palatableness."
5 Stars & 96/100 Sam Kim, Wine Orbit, October 2024 (2023 Vintage)
"Elegant and alluring, this seductive wine shows nectarine, lemon pith, green rockmelon and almond meal nuances on the nose with a hint of flinty mineral. The concentrated palate displays brilliant structure and persistency, with delightfully flowing mouthfeel and finely infused acidity. A stunning beauty offering finesse and poise with a prolonged, linear finish. At its best: 2025 to 2035."
Rated Outstanding & 95/100 Cameron Douglas MS, September 2024 (2023 Vintage)
"A fascinating and complex wine with a bouquet that is slow at first to open up then suddenly a rush of aromas that embrace ripe white fleshed fruits, sweet grapefruit, and gentle mineral complexities. A poised and youthful wine touches the palate, first reflecting flavours from the bouquet then showcasing a mineral and sense of place layer. Persistent, taut and textured remains the theme with core flavours from fruits, lees and a fine chalky mouthfeel. Well made, complex and ready to drink from early 2025 through 2030."
93/100 Stephen Wong MW, The Real Review, February 2025 (2023 Vintage)
"Complex layers of flint, subtle citrus and pineapple, seasoned with subtle spice and smoke. Slow to unfurl, it is tightly reductive on the palate where steely flavours linger across the pithy phenolics on the back palate before sleek and polished phenolics spread across the creamy but austere finish. A very young wine with excellent structure and interesting mouth-feel, this is built in the classical manner with a streak of fashionable reduction though the fruit within is strangely shaded and quiet. It is likely to remain a more contemplative, quieter wine throughout its life, with enough density to justify mid-term cellaring."