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The Pinot Noir grapes come from organically-grown vineyards around North Canterbury. They are destemmed, fermented with native yeasts (with just one gentle punchdown) and macerated on skins for six weeks. The wine is matured in Tinajas (lined Spanish clay amphora) and bottled unfined, unfiltered with only minimal sulphur.

“This wine is a readjustment in my thinking around Pinot Noir and replaces the ‘Wholebunch’ cuvée in my line up. The ‘Zealandia’ Pinot Noir brings all the complexity and diversity of North Canterbury soils and exposures together in one harmonious expression to create a unique ‘New Zealand-ness’ in the glass. Pinot Noir. Gravel. Basalt. Clay. Limestone. Natural fermentation. Long maceration. Amphora aged. No whole bunches.” 

For Hermit Ram wines, in general the fruit comes from tiny vineyards throughout the Canterbury region of New Zealand. Every wine has it’s own story to tell. The vines are naturally farmed and the wines made with the minimal amount of additions. Old techniques are employed. They are wines of depth, complexity, individuality and most importantly drinkability.