Fresh, zesty natural skin-fermented Sauvignon Blanc made by Theo Coles aka The Hermit Ram. 

VITICULTURE/WINEMAKING NOTES / The fruit is procured from two organic vineyards, both grown on gravel soils, which is then destemmed and fermented with native yeast on skins for six weeks. The wine is then pressed off the skins and aged for eight months in a variety of stainless steel tanks and Spanish amphora (Tinajas).

TASTING NOTE / Herbaceous, saline, and yellow plums - not your average Sauvignon Blanc.