|New Zealand, South Island
What sets Rippon Sauvignon apart from the ever increasing number of NZ examples is the fabulous balance of ripeness, texture and minerality. 40% of the blend was fermented in old French barrels, not for the oak, but for the form of the vessel itself. Hints of bramble leaf, gooseberry and lime on the nose, very bright fruit flavours on the palate with lean and lively white currant, with a note of sweetness followed by a long, dry, mineral finish. So much more complex and edgy than most. L&S (Feb 2013)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: firstname.lastname@example.org.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Grass, white flowers and glacial snowmelt aromas drift over soft-textured ridges of limes, passion fruit and crunchy pear. Natural spark and symmetry, beautifully balanced. (One of Daniel Honan's 18 best whites from Central Otago.) Drinking range: 2014 - 2016 Rating: 91 Decanter Magazine (Oct 2014)
Amazing clarity of scent - vegetal, green bean, gooseberry. No lack of freshness here, despite its comparative maturity. An absolute masterclass in the style - so evocative and enjoyable! Wines like this remind you of the original appeal of New Zealand Sauvignon. Bravo! 2013-2016 Rating: 17.5 Richard Hemming MW - www.JancisRobinson.com (Apr 2014)
Pungent, luscious and ripe nose with notes of elderflower and stone fruits. Fruit driven with floral flavours and an amazing stoniness. This is a classy wine that would add value to any wine list. Highly recommended. 2013-2016. Rating: 17 Decanter Magazine (Jan 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 then at Domaine de la Vougeraie). This experience with some of the leading players in Burgundy fired him up 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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