|Origin||New Zealand, South Island|
The 2013 Pinot Noir from Rippon has a mellow bouquet with more black fruit than I was expecting. Tertiary aromas, leather and sage mix nicely together, and a discreet warmth emanates from the ripe fruit. The palate is medium-bodied and gentle in grip, with supple tannin and, like the aromatics, quite earthy in style. Hints of balsamic and spices appear towards a finish that becomes increasingly gamy with aeration. This is drinking perfectly now but should age well over the next 8 to 10 years. Drinking range: 2018 - 2027 Rating: 91 Neal Martin, www.vinous.com (Nov 2018)
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Just beginning to emerge from its post-bottling showdown, the 2013 Mature Vine Pinot Noir (released back in 2016) dresses up layers of dark fruit with hints of dusty earth and floral notes. Plum and black cherry fruit are carried by ample weight and richness, underscored by dark chocolate notes and a long, dry, softly dusty finish. Drinking range: 2018 - 2025 Rating: 93 Joe Czerwinski, www.robertparker.com(Feb 2018)
Turkey is quite a versatile meat and can be partnered by a range of red wine styles. I've always liked it with Pinot Noir and Rippon Pinot Noir Mature Vine 2013, made in Central Otago by ever-questing Nick Mills, has an impressively deep, complex nose and excellent freshness and acidity.(Dec 2017)
Restrained and non flashy. The antithesis of the cartwheeling Tongue in Groove 2014. Long. All future. Drinking range: 2018 - 2024 Rating: 16+ Jancis Robinson OBE MW - www.JancisRobinson.com(Oct 2017)
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 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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