|Origin||New Zealand, South Island|
A unique parcel within Rippon, Emma’s Block faces eastward on the lakefront where ancient clay reefs run laterally through fine schist gravels. Emma’s Block is named after the great-great-great grandmother of the current generation of the Mills family, through whom the name entered into the family.
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
Extremely aromatic with flowers, spices, black pepper and dark fruit. Full and structured with polished and fine tannins, yet muscular and fit. A wine that needs time to come completely together. Superb
95 James Suckling, www.jamessuckling.com (Dec 2012)
(like the Tinker's Field pinot, this wine spent 17 months in oak): Dark, deep red, less bright than the Tinker's Field. Nose dominated by smoke, earth and underbrush. Suave in the mouth but less fat and powerful than the Tinker's Field, and initially less fruity too. But this pinot ultimately conveys more energy and a lighter touch, and its underlying red fruit flavors emerged nicely with aeration. Finishes with substantial dusty tannins..
89 Stephen Tanzer's International Wine Cellar
Sweet oak, a bit of herbal interest on the palate. Yielding tannins, bitter cherry fruit. All very correct, with a subtle cinnamon spiciness on the finish. Has the concentration to blossom.
17.5 Richard Hemming - www.JancisRobinson.com
The fruit feels ripe the nose has richness and depth of flavour all very black fruit in character. The sweetness on the mid palate is balanced by fresher flavours but it is the ripe fleshy black fruit that fills out the finish.
94 Derek Smedley MW, www.dereksmedleymw.co.uk
Rippon: Full Wine List and Profile
Nick Mills returned home after several years away, working with the likes of Alain and Sophie Meunier at Domaine JJ Confuron, and Pascal Marchand (late of Domaine Comte Armand and now at Domaine de la Vougeraie). This experience with some of the leading players in Burgundy has fired him with enthusiasm, and we are already seeing the fruits of his experience in the changes in viticulture (to bio-dynamism) and the increased depth of mineral complexity in the wines. Nick Mills on Biodynamics: 'Granted custodianship over this very special piece of land, the family's principle goal is to create vins de terroir, wines that are an accurate reflection of their surroundings. It is the micro-life in our soils which, in their ability to metabolise minerals into a form that vines can assimilate, are the link in between plants and the earth. This simple biology is the essential framework in producing a wine which is true to its soil and site. With this understanding comes an absolute respect for the land and life therein and it is for this reason that Rippon is run biodynamically. Decisions made in the vineyard and winery first consider the effect the outcome may have on the micro-flora of the soils, vines & wines. Rippon does not use herbicides, fungicides, pesticides or soluble nitrogenous fertilisers on the property. All the property's organic waste matter is recycled to make around 40 tonnes of fungal dominant compost every year. This is spread back over the land during the first descending moon after harvest as an inoculation of beneficial micro-flora for the whole property...and thus starts a diverse and vital web of life on which to live and produce.
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