Tony Bish has been making wines for over twenty years. Initially, he worked at various wineries, and in 2013, he decided to develop his own label. He was the first winery in the Southern Hemisphere to use the "egg." This was first conceived and used in France in 2001. Originally made of concrete, it is increasingly being made of French oak. Many innovative winemakers use it today. Its shape adds roundness to the wine, as it provides additional contact with the yeast lees.
The Chardonnay grapes are harvested entirely by hand at peak ripeness. This allows Tony to select the best grapes right in the vineyards. In the winery, they are destemmed and pressed. Then it's time to move on to a fascinating new piece of equipment: the egg-shaped concrete vat. This is where the wine is fermented.
The Fat & Sassy Chardonnay is a seductive wine. Its refreshing aroma reveals bright aromas. Ripe yellow stone fruit and citrus fruits blend with nutty notes thanks to the oak fermentation. Over time, these blend with light herbaceous aromas. The palate reflects these aforementioned notes, complemented by lemon and buttery notes. Wonderfully fresh with a pleasant acidity, which balances the whole. The nutty and citrusy notes carry through to a creamy mouthfeel and a long, lingering finish. A unique Chardonnay that pairs well with pasta, risotto, white meat, or aged cheeses.
