Tony Bish ‘Skeetfield’ Chardonnay 2017

Tony Bish 'Skeetfield' Chardonnay2017


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Rich, intense & complex fruit flavours that unfold in the mouth. Wonderful weight & sublime texture. Nutty almond notes are nuances with mineral characteristics.

Why we love it: 

Tony Bish is a genius.

Drink with: 

Creamy Goat's cheese.

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Tony Bish

Tony Bish is a Kiwi winemaker who studied winemaking in Australia before returning to Hawke’s Bay in New Zealand. His first vintage in 1981 was produced at the Corbans winery in Gisborne. The following year he worked at Vidal Estate in Hawkes Bay. He started working in a vineyard in 1986 and then formed Sacred Hill wines with Mark and David Mason. 

Tony Bish has created his own brand and wine club in New Zealand. In 2015 he  introduced the concept of concrete eggs to the NZ wine making scene in collaboration with New Zealand Tanks in Hastings. First created in France in 2001, concrete and recently French Oak eggs are now widely used by innovative winemakers. The ‘tool’ has the shape of an egg and is quite large. Smaller ones are  6 hectoliters, and larger eggs represent 16 hectoliter. The egg shape gives a continuous flow to the wine during fermentation. The thick walls of the egg provides good insulation and stable temperature which removes the requirement for using artificial refrigeration.

Tony has developed a true passion for Chardonnay wines which lead him to launch a unique brand that only offers customer artisanal Chardonnay wines made from the chardonnay grape with the oak eggs for all white wine lovers. 

If you wish to get more insight on Tony Bish brand and his wines you can visit his website here.


Hawke’s Bay

Back in 1851, Hawkes Bay was the first region in New Zealand to have a winery established, ‘The Mission Estate’. But it didn’t stop there, when it comes to wine production, Hawkes Bay is New Zealand’s second largest region, with a 50/50 split between the red and white wines, a fantastic variety of styles flow from its vineyards. The areas tops reds are Syrah, Merlot and Cabernet Sauvignon, typically boasting subtle herbaceous notes and intense berry/cassis flavour.

Being New Zealand’s oldest wine region mixed with the fact the majority of vineyards are still family owned results in a rich culture with wild variation between each vintner and the ethos behind their bottles. Naturally, this has drawn the attention of the public and with numerous trails that highlight the artisan producers and Art Deco architecture wine tourism has excelled in the area.

Gimblett Gravels is Hawkes Bay’s wine area with the most fame. Although unplanted until the early 1980’s as it was common belief high quality grapes couldn’t be grown in the area, methods improved and tastes changed and the area come into its own. In 2001 winegrowers and producers united to form the Gimblett Gravels Winegrowers Association, with this unity, the association was able to promote the areas wines to the world stage. The associations brand is based on the French concept of terroir, abiding by the strict classification rules, primarily governed by soil type. Gimblett Gravels was the first New World district to receive this designation, with the Gimblett Gravels wine growing district covering over 800ha, being stringently based on the gravel based soils originating from the old Ngaruroro River exposed after heavy flooding in the 1860s.