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Winemaker Theo Coles wanted to make "raw" wines from small plots around the hills of North Cantebury, New Zealand. An etching of a lone ram in a field that he picked up on his travels resonated with him as an image and name for the project: "He was defiant, a little savage, had an old-world charm and was very New Zealand."

The project turned into a range of wines made from organically farmed plots, fermented spontaneously (no cultured yeast) with lengthy skin/juice contact for both red and white grape varieties, and with minimal - sometimes zero - protection from added sulfur dioxide. They aren't filtered or fined, and bottled with some of the fine lees, so you'll find some cloudiness in appearance that's intentional. These wines are tangy, and wild in flavor and texture - without going off the rails. Give them time in the glass to watch them evolve!

This is mostly Sauvignon Blanc with some Muller Thurgau, and introduces more dimensions of complexity in flavor and texture, with prominent saline and nutty qualities along with a broader mouthfeel. Part is immediately pressed off the skins, part fermented on skins and part fermented whole bunch all with native yeast. Aged in a variety of tank, tinajas (large Spanish clay jars), and old barrels (left untopped to develop a layer of alcohol-eating yeast, or flor, as in the traditional French whites of the Jura region). Low amounts of sulfur dioxide added.
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