Product.Nr. 2460
A captivating wine with pure expression, textural richness and impeccable balance. Fermented in New Zealand's first concrete eggs(!). In 2015, Tony teamed up with a concrete guru and manufactured NZ’s first concrete egg fermenters. First invented in France, concrete egg fermenters now populate most winemaking regions of the world, producing wines of purity, focus and incredible texture
Tony Bish Golden Egg Chardonnay 2024
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.
Aromas and flavours:
Reviews for Tony Bish Golden Egg Chardonnay 2024:
Wine Orbit
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.
CamDouglasMS.com
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+.
Halliday Wine Companion
Whole-bunch-pressed chardonnay, with the free run heading to concrete egg for fermentation. Bright and purely fruited, with characters of citrus and white peach fruits layered with clover blossom, nougat, almond paste, crushed stone, cashew butter, soft spice and ozone. It's taut and wonderfully focused with a sapid cadence, but what is a recurring theme for me with wines raised in concrete eggs is the calmness to their form. It's a sense that they are comfortable in their own skin… harmonious. Of course, the fact that it's flippin' delicious is a bonus, too! Drink 2026-2032
Decanter
A pristine, racy style with a brisk, zippy citrus ripeness: lots of lemon, mandarin, pineapple plus an attractive leesy oatmeal and cashew richness, threaded with fine, fresh herbs. Linear, mineral and elegant, with very good length. Fermented and aged in New Zealand-made concrete eggs, whose ovoid shape keeps the lees in suspension via natural convection currents, delivering deceptively deep texture and richness. A sleeper. Drinking Window: 2026 - 2036.
WineFolio
A new vintage of a classic Chardonnay from the Chardonnay specialist in Hawke’s Bay. Hand-picked fruit from Two Terraces and Kokako Farm vineyards, in an excellent vintage. A bright, pale golden colour, with flashes of lime green at the edges. A bouquet of white peach, pink grapefruit, apple and lemon also has a light orange blossom floral note. Youthfully tight and crisp on the palate, led by a saline acidity. A freshness persists through the palate but there is also some weight and sinew which will emerge more in time. A flinty minerality contrasts well with the smoother texture, and there’s just a bristle of pithy tannin at the lengthy finish.
The Real Review
An expressive, tangy nose of ripe orange, nectarine, cinnamon and fresh cream with hints of flinty reduction. The medium-bodied palate adds flavours of roasted nuts, clove, smoke and honeysuckle to accompany the smoothly silky (yet not creamy) mouth-feel before bright, zesty acidity tightens up on the dry, chalky finish. Sappy Mendoza-clone flavours of orange and nectarine slip in over a fine bed of pithy phenolics. This could be approached now but it will continue to gain weight and richness over the mid-term as the finely tuned acidity and structure keeps the wine balanced and fresh. 2025–2033.
Type: White wine
Varietal: Chardonnay
Wine region: Hawke's Bay. Hawke’s Bay is New Zealand’s oldest wine region and one of the world’s Great Wine Capitals since 2024. Its sunny days, cool nights and diverse soils provide ideal conditions for expressive, elegant Chardonnays.
Vintage notes: The 2024 vintage in Hawke’s Bay marks a triumphant comeback following the severe weather events of the previous year. A warm, dry El Niño summer followed by an ideal autumn provided perfect conditions for optimal grape ripening and flavour development. Cool nights preserved brilliant natural acidity. While yields were small, the harvest delivered fruit of exceptional concentration, peak maturity, and vibrant flavour intensity.
Winemaking: 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.
Alcohol: 13.5% vol
Wine style: dry
Total acidity: 7.0 g/l
pH: 3.30
Bottle size: 0.75l
Notice: Contains sulfites.
Cellaring potential: Cellar for up to 10 years.
Closure: Screwcap
| Nutritional Information per 100 ml | |
|---|---|
| Energy | 326 kJ (78 kcal) |
| Fat | 0 g |
| of which saturate | 0 g |
| Carbohydrates | 0.7 g |
| of which Sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Ingredients: Raw materials: Grapes, Preservatives: Sulphur dioxide (E 220).
Produced and bottled by: Bish Wines Ltd., 3 Ossian Street, Ahuriri, 4110 Hawke's Bay, New Zealand
Imported and distributed by: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany
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