What does it take to become known as the “King of Chardonnay”?
In this episode of the Halliday Wine Companion Podcast, we sit down with New Zealand winemaking legend Tony Bish to unpack a career that broke every rule.
From dropping out of law school to pioneering chardonnay in Hawke’s Bay, Tony shares the raw, unfiltered story behind building a globally respected wine label.
We go deep on:
- Why chardonnay became his singular obsession
- The early days of New Zealand’s wine industry
- How innovation in fermentation (including concrete and oak eggs) changed everything
- The brutal realities of partnerships, risk, and starting over
- What truly separates great wine from average wine
This is not just a conversation about wine. It’s about conviction, craft, and backing yourself when nothing is guaranteed.
The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.
Tony Bish Wines
Tony Bish on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion
00:00 – Meet Tony Bish: New Zealand’s King of Chardonnay
02:09 – The moment wine “bit” and changed everything
03:51 – How New Zealand’s wine industry was rebuilt from scratch
05:24 – The rapid rise of sauvignon blanc and global success
10:59 – Starting a wine label with $3000 and selling out instantly
15:29 – The brutal lesson that cost him everything
23:52 – Why chardonnay needed to be reinvented
25:01 – The breakthrough: cold fermentation in barrels
27:55 – Leaving a big company to go all-in on chardonnay
29:38 – “Fat & Sassy”: disrupting chardonnay’s reputation
31:06 – The Golden Egg: redefining fermentation
33:47 – Why innovation matters more than tradition
40:06 – Creating a world-first chardonnay in an oak egg
46:18 – What actually makes great wine (hint: it’s not just technique)
58:20 – The obsession with perfection in blending
01:03:28 – What’s next for Tony Bish
Tony Bish, Chardonnay wine, New Zealand wine, Hawke’s Bay wine, winemaking process, wine podcast, wine innovation, Chardonnay fermentation, concrete egg fermentation, oak egg wine, wine industry insights, Halliday Wine Companion
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