Theo Coles, former ecologist and founder of The Hermit Ram, has been producing natural wines in Canterbury since 2012, with the aim of expressing the distinctive maritime terroir of New Zealand’s South Island. Rather than following the conventional Sauvignon Blanc profile often associated with the country, Theo seeks to capture the flavours of the sea, kelp and shellfish, highlighting the region’s unique identity and sense of place.

His approach is rooted in organic and regenerative viticulture, with a particular focus on no-till farming, minimal spraying and reduced copper use to protect soil health. He manages one vineyard himself and sources grapes from five like-minded local growers who share his commitment to biodiversity and ecological balance. Rejecting monoculture, he encourages diverse plant life in the vineyards, believing that healthy soils and strong root systems are fundamental to producing expressive wines.

In the cellar, Theo combines minimal intervention with a pragmatic approach to stability and longevity. His wines receive carefully judged, small additions of sulphur dioxide when necessary, alongside extended ageing and significant time in barrel to ensure they remain vibrant and stable, particularly during export. His philosophy challenges conventional winemaking practices, favouring experimentation, patience and a willingness to embrace uncertainty rather than relying on routine technical interventions.

In recent years, Theo has deliberately reduced production, shifting his focus towards smaller quantities, site-specific cuvées and more experimental expressions. The result is a collection of distinctive, full-spectrum natural wines that combine maritime character, depth, freshness and approachability, reflecting both the wildness of the landscape and the individuality of the winemaker.