You are entering a wine shop which can only be accessed by those 18 years or older. By clicking Enter you are confirming you are at least 18 years of age.
EGG WINES ARE UNIQUELY TEXTURAL AND COMPELLING.
First conceived in France in 2001, concrete and recently French Oak eggs are now widely used by innovative winemakers around the world.
Tony Bish introduced concrete eggs to the NZ winemaking scene in 2015, in a collaboration with NZ Tanks in Hastings. After many prototypes, the boys are knocking out some beautiful eggs now.
Falling in love with the stunning Taransaud French Oak 'Ovum' egg was easier than falling off a bike! Tony Bish Wines has the first Ovum in the Southern Hemisphere, and our Zen Chardonnay is a world first wine.
THE MAGIC IS IN THE YEAST!
Yeast do two main things in winemaking. Firstly, they cunningly convert natural grape sugars to alcohol. Secondly, if the right conditions and time are allowed, the yeast cell wall breaks down releasing organic compounds that are concentrated richness, providing great complexity and amazing textural quality.
Chardonnay as a variety is the most suited to yeast derived richness and enhancement, meaning eggs and Chardonnay go together like, well, roosters and hens!
Provides Thermal Mass, effectively heat banking ferment energy to release later during malo-lactic fermentation and ageing. Purity of fruit is preserved as this solid wall provides a perfect enclosure.
The yeast and natural tartrate crystals cling to the inner surface of the egg on the lower hemisphere, providing a massive surface area of yeast to wine interaction.
INSIDE THE EGG
Unique convection currents keep yeast in suspension, enhancing and accelerating the extraction of yeast cell wall goodies.