THE HERMIT RAM PAST WINES
2020 SKIN FERMENTED SAUVIGNON BLANC
This wine comes from two sites in the Waipara Valley, just north of Christchurch. Most of the fruit is destemmed and fermented on skins for six weeks, while a small amount undergoes whole-cluster semi-carbonic-maceration. There is minimal cap management as excessive extraction is not the goal. After malolactic conversion the wine is bottled unfined, unfiltered, and without sulphur. 12.5% ABV
2019 ZEALANDIA PINOT NOIR
After a couple years experimenting with whole-cluster fermentation, Theo decided it wasn’t suited to his fruit. Now, grapes from disparate terroirs (gravel, limestone, clay, and basal) are destemmed and fermented in amphora. Following an extended post fermentation maceration, the wine is pressed off for élevage. The wine is eventually bottled unfined and unfiltered. 12.5% ABV
2020 AMPHORA SALTY WHITE
This wine is a blend of Sauvignon Blanc (60%) and Müller Thurgau (40%) from North Canterbury. One component was fermented as whole bunches in stainless steel. A second component was direct pressed into amphora. A third component was fermented under flor in barrel. After blending, the wine is bottled unfined and unfiltered. 12.5% ABV
2020 AMPHORA PINOTS
This wine is a blend of Pinot Noir and Pinot Gris grown in the gravels of North Canterbury. The fruit was destemmed and co-fermented in tank. The wine is then pressed off into amphora for élevage. After racking the wine was bottled unfined and unfiltered. 13% ABV
2017-18 WHOLE BUNCH PINOT NOIR
This wine is made from Pinot Noir grown in North Canterbury, a region near Christchurch on New Zealand’s South Island. It is grown on a combination of Clay and Limestone, with veins of Iron Oxide. Only 35% of the grapes were destemmed this year. Fermentation took place in open-toped vat before being basket pressed off into neutral barrel for élevage. The wine is bottled unfined, unfiltered, and with minimal Sulphur.
