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.
Pinot Noir 2017 Whole Bunch
This Pinot Noir comes from a small close planted vineyard on the Omihi slopes. The soil is predominantly clay with bands of limestone and iron oxide. As the clay is the dominating force through the soil, it brings a richness and flesh to this wine. The use of whole bunches helps to add floral aromatics and length to balance out this richness.
The structural elements and aroma gained from using whole bunches in Pinot Noir from North Canterbury also serves to promote longevity in the wine. It’ll make for fascinating drinking over the coming years.
This wine has approximately 75% whole bunches in the ferment. It was fermented with indigenous yeasts. It under went a natural malolactic fermentation. It has no Sulphur added until bottling. It is unfined and unfiltered. 20 ppm SO2 Total.
Field Blend 2018 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 some ancient barrels and allowed to go through a natural malolactic ferment. This wine was bottled with no fining, filtration or Sulphur.