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 2016 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.