Wines

Sauvignon Blanc Zealandia

Zealandia Sauvignon Blanc is a highly distinctive, skin-fermented natural wine crafted in North Canterbury. Far from the highly commercialised, pungent green-style Sauvignon Blanc typical of New Zealand, this low-intervention wine offers a completely reimagined, raw expression of the grape.

Technical Specifications
Winemaking	The grapes are sourced from two distinct naturally farmed organic vineyards on the Waipara Valley, planted on gravel soils. Skin contact for the majority of the fruit which is de-stemmed and fermented on its skins with native yeasts for six weeks. A carbonic maceration is carried for a small portion (around 20%) undergoes whole-cluster semi-carbonic maceration before being blended back at pressing.
Aging	Matured for eight months in a combination of stainless steel tanks and traditional Spanish clay amphorae (Tinajas). Whit a minimal intervention it's bottled un-fined and un-filtered, typically with no added sulfur.
Tasting Notes	Because it is a skin-contact wine, the texture is slightly tannic and esoterically complex. It generally characteristics of the aromas are wild orange-apricot marmalade, nectarines, citrus oils, and jasmine tea. The palate it's savoury with rye toast notes, yellow plums, fennel-herbal complexity, and peppery spice. The wine finishes crisp, structured, and cloudy with a distinct, refreshing saline minerality reminiscent of the New Zealand coastline.
Food Pairing	The structure and savoury phenolics of this wine make it highly versatile for food. It pairs exceptionally well with Middle Eastern street food classics like falafel wraps, souvlaki, and fattoush salad. Grilled or roasted poultry and hearty grain-based salads. Richer seafood options, such as pan-seared scallops served with chorizo or charcuterie.

NEW ZEALAND ~ North Canterbury Waipara Valley: The Hermit Ram

The Hermit Ram has been producing wine for over a decade, working across New Zealand with growers in distinctive places. The wines are shaped by site, season, and restraint.

They are naturally fermented, handled minimally, and released when ready. Some vineyards are long-standing relationships. One vineyard is still being established.

These sites are chosen for exposure, natural tension, and their ability to retain definition over time rather than volume. Alongside this, a vineyard is being established on limestone in the Waipara Gorge. The site is young and not yet producing wine. It is difficult, wind-exposed, and slow to settle.

Nothing from this place is rushed. Nothing is promised.