|Origin||New Zealand, South Island|
When Nick Mills talks about his wines he doesn't necessarily define them by fruit, but by how they act like a tonic that feeds the body. Whilst some may question this, there is a definite sleekness to this Riesling, which flows with ripe citrus, camomile and then a refined minerality. Superb on its own but also a great accompaniment to scallops, lobster or crab. Drinking range: 2017 - 2023 L&S (Sep 2017)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Nick Mills is showing this after his Pinots so I assume there's quite a bit of residual sugar. Positively sweaty nose with some flowers and biodynamic herbs. Served a little too warm even for me but it should be satisfying. Drinking range: 2017 - 2021 Rating: 16.5 Jancis Robinson MW OBE - 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 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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