Colere 'Ashmore Vineyard' Chardonnay 2020”

Colere 'Ashmore Vineyard' Chardonnay 2020”

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Description

This style is influenced by two clones, the softer acidity of clone B95 which imparts charm and accessibility and the Mendoza clone with its small, intensely flavoured bunches with abundant acidity providing the concentration and structure.

95% whole bunch pressed juice stainless steel primary fermentation, with 30% moving to older oak puncheon towards the end of ferment. 5% skin fermentation to complement and enhance phenolics. Left on fine lees for 12 months before racking to stainless steel to stabilize (full MLF) and settle for a further three months. 15months on fine lees before bottling without fining or filtration, 50mg/ total sulphites, vegan friendly.

"Ripe and fruity with classic and distinctive qualities from ripe stone fruit and citrus scents to judicious use of oak layering complexity and form as well as highlighting a stony soil quality. Nicely weighted with a satin texture, medium+ acidity and fine tannins. A fine lees quality contrasts flavours of nectarine and peach, apple and grapefruit."  Excellent - Cam Douglas MS

“Slightly cloudy in glass, big scents: peach compote, baked apple, green edge… lovely, lively palate – sweet stone fruit, whispers of green, texture is lovely, some fatness and resistance, great length, fruit grows in the mouth, the green tinge is well done” Excellent – John Saker

“Showing a distinctive golden straw hue. Attractive and ripe on the nose with aromas of yellow plum, stone-fruit, golden delicious apple and subtle biscuit notes. A superbly textured, well-poised wine with delicious nashi-pear flavours, vibrant, saline acidity, judicious oak handling and great drink-ability.” Excellent - NZ Wine Rater (Steve Bennett MW, Lynnette Hudson)

Silver medal - 2022 Aotearoa NZ organic wine awards. https://organicwineawards.co.nz/2022-results/

 

Ashmore vineyard

Ashmore vineyard (Dog Point) is one of the oldest privately established vineyards in Marlborough with first plantings in the late 1970s. The property is planted to chardonnay, pinot noir and sauvignon blanc,  grown under certified Biogro organic farming.

The soils have been laid down within the last 14,000 years carved and eroded by glaciers in the high country and carried down to the coast by melt-water rivers. Ashmore vineyard is located at the confluence of the smaller Brancott and Omaka valleys, a part of the sub-region of Marlborough known as the Southern Valleys.

ABOUT THE PRODUCER:

Colere (‘cultivate and worship land and spirit') is a micro-negotiant wine project seeking out small unique parcels of the highest quality certified organic/biodynamic grapes, from some of New Zealand’s leading wine growing sites and farmers.

Fermentation and experimentation, like fire and simple tools, are some the most basic transformative processes that we can use in life that for the basis of human culture. This culture begins at the farm and binds a people to its land and to its artisans. This requires first and foremost that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables food and wine prepared by the magicians, not machines.

With this in mind the wines of Colere are very much cultivated, no less than plants and animals are cultivated, and for that matter no less than other products of human work and thought. My thoughts are that life is a rhythmic force. There is no better time to witness this than spring and summer, the time of awakening. As buds burst, plants utilize the power of the sun to expand, renew and reclaim. I feel these pulses through the seasons can be tenderly captured in an intelligent wine. A wine complimented by a reverence and respect for the natural growing rhythms, the pulse of a vines expansion to leaf and contraction to seed. At harvest, the living shift once again with the transformative explosion of life during fermentation, and then the settling and calming during biological stabilization, the tender raising of the wines during assemblage before their passage to bottle, and finally patiently resting/aging before the final journey to your glass… Really, it’s all about the glass of wine at the end of the day.