Orange wine has become more familiar over the last few years, but it’s still a small field in England. Lucy and Ben Holland were drawn to it for the freedom it allows in the cellar, and this is a thoughtful, well-judged example rather than an exercise in extremes.
Orange Bear is made from 100% Chardonnay, with the juice left in contact with the skins during fermentation. It’s wild fermented and handled with a light touch, which means no two vintages are quite the same. That uncertainty is part of the appeal, and it’s something the producers are open about.
The aromas lean towards stone fruit, with peach and nectarine to the fore, alongside a gentle vanilla note. On the palate it has more grip and structure than a conventional white, but it stays balanced and drinkable rather than heavy or tannic.
Food Pairing
This is a wine that really comes into its own with food. It works well with salty, savoury flavours such as crisps, salted nuts, Manchego or blue cheese, where the texture and grip of the wine make sense. It’s also a good match for dishes where a normal white might feel too light, but a red would be too much.