Tony Bish spent years making wine at Sacred Hill in Hawke's Bay before he and Karryn Bish launched their own label in 2013, and he now makes nothing but Chardonnay. Fat & Sassy was the first wine released and it is still the entry point to a range that can stretch to eight Chardonnays in a typical year, all the way up to the single vineyard and egg fermented wines.
The fruit comes from Hawke's Bay, where a long, sunny growing season and cool nights suit expressive Chardonnay. It is whole bunch pressed, put through a malolactic fermentation that gives it a buttery side, and finished with a savoury oak edge rather than heavy wood.
In the glass it is pale yellow with a thick, generous texture. Citrus and yellow stone fruit lead on the nose with a creamy note, then the palate adds toasted almond and butter, held up by a distinct freshness. The alcohol sits at about 13.5 per cent.
Serve it lightly chilled with meaty fish such as pan-fried hapuku, a creamy chicken dish or even avocado toast.