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 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
95/100 Bob Campbell MW
"Rich, creamy and quite concentrated chardonnay with peach, hazelnut, bran biscuit and savoury, nutty yeast lees flavours. A seamless and satisfying wine that is deliciously approachable now but promises to age well 20/12/2019
Drink 2019 to 2024
95/100 Wine Orbit, Sam Kim (2017 vintage)
"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."
5 Stars Michael Cooper (2017 vintage)
"Combining power and elegance, the 2017 vintage (5*) was hand-picked in the upper Dartmoor Valley (70 per cent) and at Bay View (30 per cent), and predominantly handled in concrete, egg-shaped fermentors, which 'create natural convection currents, holding the yeast lees in suspension'. Weighty and sweet-fruited, with a citrusy bouquet, it has ripe grapefruit-like flavours, showing excellent concentration and vigour, a slightly creamy texture, and a very harmonious, lasting finish. More subtle than its Heartwood stablemate (see below), with a restrained, toasty oak influence (13 per cent was wood-fermented ), it's well worth cellaring to mid-2019+."
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