From the man at the helm of the Sacred Hill Wines. Tony has now started his own label and he will be producing only Chardonnay. The Chardonnay-only project is run with his wife Karryn and photographer friend Richard Brimer. The wine is clearly aimed at the 'old school' style of Chardonnay, exemplified best by his top Skeetfield label. But Tony's expertise allows the wines to remain elegant and refined, even while they are while big, bold and buttery. Experimentation in style and technique is meanwhile producing results in new styles such as his remakable Golden Egg Chardonnay. The Golden Egg is unique in New Zealand: an un-oaked wine made in a concrete egg, it is nonetheless rich and textured due to increased microcurrents in the juice creating more contact with yeast lees, as well as such a large surface for lees to attach to (the whole lower hemisphere).
What The Critics Say
18.5+/20 and 5 Stars Raymond Chan
"Bright, even, pale golden-yellow colour with slight green hues, a little paler on the rim. The nose is softly full and even in volume with refined white and yellow stonefruit aromas along with nutty, smoky lees that form a soft overlay to the fruit. Some mineral elements emerge. This has aromatic depth and purity. Medium-bodied, the palate has a tightly bound and concentrated heart of white and yellow stonefruits along with nutty and minerally lees flavours. The fruit is well-packed and enlivened by fine, fresh acidity and the wine carries along a very fine-featured line with good drive and energy. The flavours are bright, fresh and lead to a long finish of nuts and minerals. This is an elegant, tightly bound and finely concentrated Chardonnay with stonefruit and nutty, minerally lees interest and a fine, linear core. Serve with seafood and poultry over the next 4+ years. 100% Mendoza clone fruit, 70% from Upper Dartmoor and 30% from Bay View, hand-picked and WBP, 87% fermented in concrete egg, 8% in new French oak barrels and 5% in new French oak ‘Ovum’ to 13.5% alc., the wine give some batonnage over 12 months, undergoing 75% MLF. 18.5+/20 May 2018 RRP $40.00."
95/100 Wine Orbit, Sam Kim
"It is exquisitely polished in its styling; the elegantly expressed bouquet shows ripe stone fruit, lemon peel, jasmine and vanilla characters with nuances of almond and oatmeal. The palate delivers excellent concentration and focus, together with pristine fruit flavours and seductive savoury complexity, superbly enhanced by creamy texture and flowing mouthfeel, finishing extremely long and expansive. As in previous years, this ethereal wine was fermented and matured in concrete egg-shaped fermenters. At its best: 2019 to 2025."
93/100 Jamie Goode
Unoaked, fermented in concrete eggs. Textured and expressive with pear and citrus fruit and lovely texture. The fruit is at the fore with lovely stone fruit. There’s a lovely weight with some stoniness and a lovely long lemony finish. Has complexity and depth, but also a lightness and focus.
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