Tony Bish has a singular vision – Hawke’s Bay chardonnay. Pushing the boundaries with innovation, and investments in egg-shaped fermenters – including the first Taransaud French oak ‘Ovum’ to make some of the countries most regarded chardonnays. However, entry-level wines are also produced in more traditional ways, and this $20 version, with it’s cheeky moniker, is one of those.
Golden yellow in the glass, it has a full nose of nectarine, roast cashew and apple strudel. Medium-bodied, with a generous palate and layers of apricot, citrus, tropical fruit and a toasty oak richness. Going through full MLF, there’s a lovely silken texture with accompanying crème brulee and marzipan accents from lees influence.
A little cardamom and clove spice adds to the nougat flavour that creeps in at the end, before a long buttery, honeyed finish.
This was a great match (and stood up well to the spice) to a jerk-marinated grilled chicken, and drank well long after that, and into the night. 91pts.
