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The Hermit Ram Field Blend Rosé Skin Fermented
£22.58

The Hermit Ram

The Hermit Ram Field Blend Rosé Skin Fermented

Country: New Zealand
Region: North Canterbury
Grape: Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon, Gewurztraminer
Colour: Rosé
Bottle Size: 75cl
Alcohol: 13%
Vintage: 2018

In 2012 Theo Coles discovered the Limestone Hills vineyard in Canterbury in the north of New Zealand’s South Island.  Owned by Gareth Renowdon, Theo agreed to make some wine with him from his 1000 or so Pinot Noir vines.  Limestone Hills vineyard is naturally farmed, and the first vintage (2012) was that way too — no additions and matured in old oak.

Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir.  The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell.  We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time; a turning point for authentic, artisan winemakers in a country so often associated with mass-produced wine.  These are wines with personality, depth, complexity and most importantly, drinkability.

The act of fermenting whichever varieties are planted in your vineyard together is intriguing and the results can be delicious and a really unique picture of a particular vineyard site and region.  This wine is a field blend of Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon and Gewurztraminer.  It comes from one of North Canterbury’s earliest planted vineyards.  It presents itself like a delicate Pinot with insane aromatics.

The fruit was picked on the proportions it grows in the vineyard.  It was destemmed and naturally fermented on skins for 6 weeks.  Pressed off in to some ancient barrels and allowed to go through a natural malolactic ferment.  This wine was bottled with no fining, filtration or Sulphur.

 

PRODUCER NOTES

In 2012 Theo Coles discovered the Limestone Hills vineyard in Canterbury in the north of New Zealand’s South Island.  Owned by Gareth Renowdon, Theo agreed to make some wine with him from his 1000 or so Pinot Noir vines.  Limestone Hills vineyard is naturally farmed, and the first vintage (2012) was that way too — no additions and matured in old oak.

Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir.  The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell.  We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time; a turning point for authentic, artisan winemakers in a country so often associated with mass-produced wine.  These are wines with personality, depth, complexity and most importantly, drinkability.

FARMING & WINEMAKING NOTES

The act of fermenting whichever varieties are planted in your vineyard together is intriguing and the results can be delicious and a really unique picture of a particular vineyard site and region.  This wine is a field blend of Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon and Gewurztraminer.  It comes from one of North Canterbury’s earliest planted vineyards.  It presents itself like a delicate Pinot with insane aromatics.

The fruit was picked on the proportions it grows in the vineyard.  It was destemmed and naturally fermented on skins for 6 weeks.  Pressed off in to some ancient barrels and allowed to go through a natural malolactic ferment.  This wine was bottled with no fining, filtration or Sulphur.