I am continually looking for ways to further help the fruit complexity from our vines, shine through in our wine. Even the highest quality, finest fine-grain French oak, needs very careful handling. I was therefore very excited when last year I tasted a Pinot Noir which had been matured in an egg-shaped food-grade concrete tank. The wine from the egg tank had bright Pinot fruit characters with really fresh expressive complex aromas – to my mind a better wine than the same wine matured only in oak, although both were wonderful.
The egg shape has been referred to as ‘the most perfect shape in physics’.
I couldn’t help searching out these tanks and buying some, to add them to the mix of container types we use for maturation. They hold 900 litres and are the most beautiful wine tank I have ever seen. Their shape reduces pressure on the lees and also deposits the lees over a larger surface area which should eliminate battonage.