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. 

Salty White 2019 Amphora

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.

Pinots 2019 Amphora

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