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Advintage Launches ‘Fat n Sassy’ Chardonnay

This Thursday 8th May, online wine retailer specialist Advintage Wines in Havelock North are launching Fat n Sassy Chardonnay 2013. Owner John MacPherson is a self confessed Chardonnay nut, so he is very excited about this event. This hand crafted wine has already attracted scores of 93/100, 5 Stars and 18/20 by distinguished independent critics. That’s because its Fat. And Sassy! Beautiful Mendoza Chardonnay was fermented in French oak barriques and skillfully blended to achieve this rich, textured and layered wine. The natural acidity provides a long lingering finish with citrus hints. This is a seriously good Chardonnay at a great price, Mac will be dealing out at $19.99 a bottle. Come along for the fun, and a taste of a sensational new brand.

Chardonnay is king!

Bone Crusher Bay

Bone Crusher Bay

Hi! Just back from a glorious couple of days on Mahia Peninsula, one of the most beautiful places in New Zealand. This view is from our section, and its a launching spot for boaties with a bit of courage and local knowledge. I guess its not called bone crusher for nothing!

The time away was great for a bit of thinking and dreaming. My family and I aim to build a house here in a few years, and this got me thinking about the ideal cellar to build into it. Its a non negotiable to have a cellar, and this is all good with the family. I have no doubt it will double up as a larder extension, as Karryn is right into her preserves, relishes and pickles etc.

So if anyone out there has a great idea for an under-house wine cellar design, let me know.

Cellaring wine is one of the most rewarding things to do. I know it can be tricky, depending on where you live, but if you can find a cool dark place that is least subject to temperature change as anywhere in your house, then thats the place. Nearly all wine improves with time, at least a year or two, and for the more robust wine styles, often 5 to 8 years makes a huge difference. there’s many a time when I have opened a cellared bottle that I paid about $20 for back in the day, only to enjoy a $40 wine experience as a result of cellaring. it’s also great for giving you options as to what to pair with a meal, or a special occasion. So take the time to find a suitable place, or build a cellar, and enjoy the rewards!

Cheers Tony

Richard Brimer- Legend Photographer

Fat n Sassy Chardonnay

Fat n Sassy Chardonnay

Bish wines are a wonderful collaboration between winemaker Tony Bish, and photographer Richard Brimer. Richard has over 30 years experience photographing vineyards and wineries around NZ, and has been my closest friend over this time. we worked vintages together, raised kids, endured life’s ups and downs, and remain the best of friends today. I asked Richard to do a bottle shot for me, and as you can see, its thinking outside the square. This will get edited, cropped, glare removed etc by clever dickies at Photoworks, but you can see the idea. While this first release is resting from the trauma of bottling, we are quietly getting together some great material to bring life to this brand. I know you will enjoy Richards work as much as this first wine release, Fat n Sassy 2013 Hawke’s Bay Chardonnay. Cheers, Tony

Great news. The first Chardonnay under Tony Bish is about to hit the bottling line – 2013 Fat n Sassy Hawke’s Bay Chardonnay. Rich, creamy and delicious, this is a feisty example of what Hawke’s Bay is renowned for. It will have a few weeks to rest in bottle, and then gradually become available through selected outlets around New Zealand.

This wine has been sourced from a vineyard in the Dartmoor Valley Hawke’s Bay, and is made from the renowned Mendosa clone of Chardonnay. This clone gives whats called colloquially “Hen & Chicken” fruit set, which means you get tiny small berries along with bigger normal berries on the same bunch. this is caused by some issues at flowering, this clone is real sensitive to any cold spells during flowering. (Did you know that grape flowers are hermaphrodite, so self pollinate? So no bees required!). But what it means to us Chardonnay fans, is really intense flavours, as those little berries pack a lot of punch with their high skin to juice ratio.

Next blog i will talk about the winemaking side, which is heaps of fun!

Cheers for now, Tony

Fat n Sassy is bottled!

Fat n Sassy is bottled!