A skin-fermented example of Tony Bish's extreme Chardonnay expertise. This deliciously dry but complex white was fermented on skins, then drained off them to his famous egg vessel. (So it is skin-fermented, but clearer than an orange wine). Reaching maturity in the egg, here the curves and micro-currents work to increase the wine's contact with its yeast lees -- adding weight and roundness to the complexity and texture of the skin-derived elements. New and tasty.