2014 'Rippon' Mature Vine Pinot Noir
|Origin||New Zealand, South Island|
The finest pinot noir producer in New Zealand? Rippon’s pinots are among the finest anywhere, with a slinkiness of texture, brightness of fruit and a characteristic Central Otago wild herbiness that will only improve with time. David Williams, The Observer (Feb 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Under Diam – only their Osteiner is sealed under screwcap. This wine gives ‘the most complete picture of the farm’. Mature vines from each block. Blocks fermented separately and first winter in barrel. 25–40% whole bunch. Bright cherry red. Delicate rocky/mineral aroma and plenty of dusty dark-red fruit. Wild herbs but not thyme. So fragrant. On the palate, that rocky dark-red fruit perfectly mirrored. Very fine texture. Coming back to taste this again after the two single-block 2014s, this seems a little more delicate. The tannins finer and more supple. Very elegant and refined. Tinker’s Block has more mass but this has more elegance. Drinking range: 2019 - 2028 Rating: 18 Julia Harding MW, www.JancisRobinson.com(Sep 2018)
A minerally and savory nose with dark stony aromas and deep set spices with dark plum and cherry fruit. There is an entrancing complexity and a graphite-like edge. The palate has a fleshy and supple texture with a fluid, even and deep feel to it. Very fresh deep plum and dark cherry flavors. Fleshy and very resolved. Detailed and long. Drink now and for some years to come. Rating: 94 James Suckling, www.jamessuckling.com(Nov 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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