Zealandia' Pinot Nior
Pinot Nior, Canterbury, New ZealandÂ
This earthy Pinot Noir perfectly ushers in September fall feelings like a well-timed âChristian Girl Autumnâ meme. But make no mistake, The Hermit Ram wines of Canterbury, New Zealand are no joke. These special, savoury creatures have been produced by Theo Coles and Gareth Renowden since 2012 and were founded on their love of seeking out tiny sites with active clay limestone soils. The Hermit Ram as muse thus embodies the ethos of perseverance and the creative strength needed to work naturally in such small, tightly planted vineyards deep in the Waipara Gorge. The activity in the soil here promotes a salinity and acidity that becomes almost sculptural in the wines. The grapes are destemmed and very little agitation is done to the fermenting wine before it matures in barrels for year. Like herding sheep really, the wine is gently coaxed into its final form - a robust, freshly sheered river of wool tousled in truffle-scented dirt, crunchy Maldon crystals and that typically New Zealand dark plummy, thick-skinned fruit. Grab a pair of goulashes and start kicking at the nearest mound of dirt and leaves to set the mood.
Original: $45.95
-65%$45.95
$16.08Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pinot Nior, Canterbury, New ZealandÂ
This earthy Pinot Noir perfectly ushers in September fall feelings like a well-timed âChristian Girl Autumnâ meme. But make no mistake, The Hermit Ram wines of Canterbury, New Zealand are no joke. These special, savoury creatures have been produced by Theo Coles and Gareth Renowden since 2012 and were founded on their love of seeking out tiny sites with active clay limestone soils. The Hermit Ram as muse thus embodies the ethos of perseverance and the creative strength needed to work naturally in such small, tightly planted vineyards deep in the Waipara Gorge. The activity in the soil here promotes a salinity and acidity that becomes almost sculptural in the wines. The grapes are destemmed and very little agitation is done to the fermenting wine before it matures in barrels for year. Like herding sheep really, the wine is gently coaxed into its final form - a robust, freshly sheered river of wool tousled in truffle-scented dirt, crunchy Maldon crystals and that typically New Zealand dark plummy, thick-skinned fruit. Grab a pair of goulashes and start kicking at the nearest mound of dirt and leaves to set the mood.
