Tony Bish Zen Chardonnay 2019

Sam Kim, Wine Orbit writes "Exquisitely fine and poised, the wine shows ripe stone fruit, lemon peel, roasted hazelnut and subtle savoury notes on the nose. It's superbly concentrated and finely textured on the palate, delivering layers of delicate texture and complex flavours, leading to a prolonged sophisticated finish."

Cameron Douglas MS writes "Complex, delicate, mysterious and captivating with aromas of pure, ripe and fresh orchard fruits, citrus then peach, apple then quince. A lees complexity simmers throughout the bouquet with a sense of earth and mineral weaving through and getting stronger as the wine opens up. Equally complex, youthful and captivating on the palate - a wine as much about texture as it is flavour and origin. The taste of Mendoza clone is powerful with a tangerine and lemon peach core. The oak is quiet and soft with lees adding texture, shape and form. Long finish, complex and special."

Bob Campbell MW writes "Fermented and matured in a French, oak egg known as an Ovum. A richly-textured chardonnay with peaches and cream, toasted nut and bread crust flavours supported by a backbone of tangy acidity."

The winery writes "100% ovum, first use. Skeetfield fruit, unfined and unfiltered. Beautiful nose with subtly mealy citrus fruit. The palate has beautiful texture and finesse. There’s a bright, lively citrus core with fine-grained structure. Such precision and detail with some spicy, mealy richness. There’s amazing intensity and balance here. There are layers of flavour, with lemons, saline notes, and some grapefruit notes. This is profound. Tony Bish says egg Chardonnays don’t need to age as long before release, and may not live as long as barrique aged ones, but can deliver profundity."