The old world has inspired many of the winemaking decisions at the Hermit Ram. I wanted to take traditional techniques I learned from my travels and apply them to the fruit we grow here in New Zealand. Ultimately these are pre-technology wines.
Field Blend 2019 Skin Fermented
The act of fermenting which ever 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 Amphora and allowed to go through a natural malolactic ferment. This wine was bottled with no fining, filtration or Sulphur.