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The Hermit Ram Sauvignon Blanc Skin Fermented
£18.12

The Hermit Ram

The Hermit Ram Sauvignon Blanc Skin Fermented

Country: New Zealand
Region: North Canterbury
Grape: Sauvignon
Colour: White
Bottle Size: 75cl 
Alcohol: 12.5% 
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.

This wine is an extension of the Nattura Sauvignon Blanc process.  The wine is destemmed and fermented on skins for a month.  The skins are not worked hard, they are included in order to gain all the aromatics possible from the fruit, and to promote a fine thread of phenolic to keep a tension and length in the final wine.

Bottled straight after malolactic with no Sulphur addition, this wine is almost in the rawest form possible.  It is cloudy and this adds to the overall textural experience.

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

This wine is an extension of the Nattura Sauvignon Blanc process.  The wine is destemmed and fermented on skins for a month.  The skins are not worked hard, they are included in order to gain all the aromatics possible from the fruit, and to promote a fine thread of phenolic to keep a tension and length in the final wine.

Bottled straight after malolactic with no Sulphur addition, this wine is almost in the rawest form possible.  It is cloudy and this adds to the overall textural experience.

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.