When you only make Chardonnay, you know that each and every one will be brilliant and that’s an understatement. Tony Bish not only focuses on making some of the best Chardonnay in NZ but ferments them in concrete eggs and now he makes his own eggs. Rather than fermenting in oak, he mostly uses concrete eggs, meaning the true terroir of the grapes shines through. Zen however is 100% ovum fermented and aged but in a French oak egg, not confusing the issue at all, rather profiting from the best of both countries.
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