Colere Chenin Blanc 'The Wreckin' 2021

Colere Chenin Blanc 'The Wreckin' 2021

NZD$57.00
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Description

This wine is influenced by the beautiful intensely flavored bunches selected from the three majoaspects of the Wrekin Chenin Blanc block (morning, mid-day and afternoon sun exposure), and most importantly the dedicated farming of this beautiful vineyard.

25% whole bunches foot stomped in vineyard, left to soak on skins and stems for 10 hours. Poured over remaining 75% whole bunches for pressing: the heads and tails of pressing to stainless steel(60%) for primary fermentation, the hearts to old neutral puncheon for primary fermentation to complement and enhance phenolics. Full MLF, left on fine lees for 18 months, before bottling without fining or filtration, 70mg/ total sulphites, vegan friendly.

96/100 (Gold) “Subtle, aromatic, vinous, serious nose with complex aromas of apple peel, quince, and manuka honey, with savoury, cracked pepper and brioche lees influence. Intensely flavoured, focused, mineral, and dry in style with a creamy texture and a delicious grapefruit-pith phenolic finish. All making for a dynamic and interesting rendition of the variety as well as superb drinking.” Outstanding - NZ Wine Rater (Steve Bennett MW, Lynnette Hudson)Excellent - NZ Wine Rater (Steve Bennett MW, Lynnette Hudson)

 

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.