|Origin||New Zealand, South Island|
Pale ruby. Bags of integrity on the nose. Something quite agricultural about the nose but clean. Really quite delicate and distinctive. Clever Nick Mills. Really refreshing and complex. Dry end. Drinking range: 2017 - 2025 Rating: 17.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Mar 2017)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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This is the mature-vine assemblage of the entire property and has a more granitic, schist, wet-stone and rock edge as well as delicate perfumes and hints of pepper, not to mention poached raspberries and cherry fruit. Great depth and weight and good phenolic concentration. It's all saturated in dark cherry flavors and plenty of tannins. No compromise in detail. Best from 2018, but will grow well past that. Drinking range: 2018 - Rating: 96-96 James Suckling, www.jamessuckling.com (Dec 2016)
Racy and lively. Really quite fine and nuanced. Drinking range: 2015 - 2020 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Sep 2016)
Whenever I taste Rippon’s 2012 Mature Vine Pinot Noir I’m knocked out by its density, balance, savoury depth and long-lasting resonant complexity. It’s amazing. Olly Smith, The Mail on Sunday (Sep 2016)
Gloriously expressive pinot noir that is more tender and happily lacks the burn of roasted fruit and coffee that you find in many Central Otago wines. Mills believes that wine should be an expression of place, so his more expensive wins are made from specific sites rather than by swiping the "best" barrels from this, the home blend. Victoria Moore, The Daily Telegraph (Mar 2016)
Medium ruby-purple in color, the 2012 Pinot Noir has a very earthy nose over notions of blackcurrants, blackberries and red plums with accents of anise and pepper. Intensely flavored in the medium bodied mouth with tight-knit concentration and sturdy tannins, it finishes long and earthy. Rating: 92+ Lisa Perrotti-Brown, RobertParker.com (Dec 2014)
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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