Fresh, zesty natural skin-fermented Sauvignon Blanc made by Theo Coles aka The Hermit Ram. The fruit comes 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). Its herbaceous, and saline, with the flavour of yellow plums - definitely not your average Sauvignon Blanc.