Responsible hedonist, Hawke’s Bay, AOTEAROA (aka new zealand)
We’re Diana Hawkins and Frank Lepera, two nerds from the Midwest who somehow found our way to the wine industry. Together, we have over 15 years of experience in the wine biz and a bunch of certifications. We both worked as sommeliers in Chicago at James Beard award winning and Michelin starred restaurants. In 2017, we moved to Aotearoa New Zealand, so Diana could pursue her Master’s in Winemaking.
We never left. Over time, we began to realize that there was a big problem in the wine industry: snooty, boring, gatekeepers. These gatekeepers prevent wine lovers stateside from enjoying fun, exciting wines from around the globe – including from Aotearoa New Zealand. Isn’t that some bull? We think so too, which is why we created Responsible Hedonist. We’re crafting sustainable, fun, exciting wines from Aotearoa New Zealand and we can’t wait to share them with you!
We never left. Over time, we began to realize that there was a big problem in the wine industry: snooty, boring, gatekeepers. These gatekeepers prevent wine lovers stateside from enjoying fun, exciting wines from around the globe – including from Aotearoa New Zealand. Isn’t that some bull? We think so too, which is why we created Responsible Hedonist. We’re crafting sustainable, fun, exciting wines from Aotearoa New Zealand and we can’t wait to share them with you!
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The North Island, where we live, has 75% of the population and is known for its sunshine, beaches, and geothermal activity (volcanoes and hot pools). The major wine regions are Hawke’s Bay, Marlborough, and Central Otago. Most of our fruit will be coming from Hawke’s Bay this year in an area known as the Bridge Pa Triangle.
WE’RE ALL ABOUT GOOD BEASTIES AKA WILD OR INDIGENOUS YEAST THAT LIVE ON GRAPES, WHICH MEANS WE:
Ferment with good beasties
Use organic, sustainably farmed grapes
Don’t use a lot of sulfur dioxide (because good beasties no likey)
Don’t make >14% ABV wines (because good beasties no likey)
Don’t let good beasties get upstaged by bad beasties (because good beasties deserve better)
WE HAVE A MASSIVE AMOUNT OF RESPECT FOR GOOD BEASTIES AND THE HARD, TASTY WORK THEY DO, SO WE’RE ABSOLUTELY 100% *NOT* ABOUT:
Putting stuff like mega purple, gum, flavorings, and liquid oak extract in our wines
Fining with animal products (fun fact: mixing up isinglass and egg whites are two of Diana’s least favorite things)
Using DMDC aka Velcorin to kill bad beasties
Using reverse osmosis (that sh*t’s alchemy)
WE’RE ALL ABOUT GOOD BEASTIES AKA WILD OR INDIGENOUS YEAST THAT LIVE ON GRAPES, WHICH MEANS WE:
Ferment with good beasties
Use organic, sustainably farmed grapes
Don’t use a lot of sulfur dioxide (because good beasties no likey)
Don’t make >14% ABV wines (because good beasties no likey)
Don’t let good beasties get upstaged by bad beasties (because good beasties deserve better)
WE HAVE A MASSIVE AMOUNT OF RESPECT FOR GOOD BEASTIES AND THE HARD, TASTY WORK THEY DO, SO WE’RE ABSOLUTELY 100% *NOT* ABOUT:
Putting stuff like mega purple, gum, flavorings, and liquid oak extract in our wines
Fining with animal products (fun fact: mixing up isinglass and egg whites are two of Diana’s least favorite things)
Using DMDC aka Velcorin to kill bad beasties
Using reverse osmosis (that sh*t’s alchemy)
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WINES
Pop a Wheelie White 2022, Hawke's Bay
Early pick organic Chardonnay from alluvial, coastal clay and loam soils. Riverbed terroir. |
Rush the Stage Red 2022, Hawke's Bay
Organic Syrah also picked early. Gently treated, like Pinot: destemmed, spontaneous fermentation and malo. 20% aged in stainless, 80% in neutral barrel. |