Despite their small scale, Marlborough's Colere has grown to become one of the most acclaimed natural wine producers in New Zealand. A self-described 'micro-negociant' - fruit is sourced from select organic and biodynamically farmed vineyards, and the resultant wines are distinct, terroir-driven, and full of personality. We're thrilled to have a  selection of their best wines now available in limited numbers!

Holon is Colere’s skin-fermented Chardonnay, though we would class this less an 'orange' wine and more a 'textural white'. The immediate palate is unmistakably Chardonnay, with peach, citrus and brioche, before developing further savoury, smoky complexity and an amaro-like phenolic bitterness. An intriguing wine to share over a long meal. 

The fruit is sourced from Ashmore Vineyard, one of Marlborough’s oldest privately established sites, planted in the late 1970s and now certified BioGro organic. Located at the meeting point of the Brancott and Omaka valleys, Ashmore’s glacially-formed soils and Southern Valleys climate are well known for producing Chardonnay with structure, drive and tension.

Various fermentation techniques are used, including whole bunch and destemmed fruit fermented on skins, alongside a portion of pressed juice, before the components are blended and aged on fine lees in a combination of older oak puncheon and stainless steel. The wine undergoes full malolactic fermentation and is bottled unfined and unfiltered, with minimal added sulphur.

Tasting Notes:

Peach and apricot sit alongside grapefruit peel, smoke and flinty reduction, with subtle brioche and wildflower notes. The palate is and textural, showing chalky minerality, saline lift and firm, ripe phenolics, with flavours edging toward fennel, dried citrus peel and light but pleasant bitterness. Long, savoury and dry on the finish.

Pair with a wide range of dishes including hard cheeses, grilled eggplant, or spiced chicken. 

Vegan friendly.