|Origin||New Zealand, South Island|
|Other||Practicing Organic, Bio-dynamic|
Complex nose that initially shouts dark chocolate and then opens up to show ferrous and pure red-berry vibrant aromas, earthy and tar notes (not unlike Barolo!). There’s a density to the palate, with a fine delineated but compressed tannin structure. This is serious, yet young and very tight on this showing. A great balance of purity, texture and seamless integration. Will age for decades. (AC) Drink 2021 – 2040 Drinking range: 2021 - 2040 Rating: 18+ Alistair Cooper MW - www.JancisRobinson.com (Feb 2021)
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A blend of parcels across the property, this has a deeply spicy array of mixed fruit, framed in aromas of flint, dark stones, pepper, woody spices, wild herbs and fresh earth. Texturally, this is super fine and taut, which reflects the schist soils found here. Very fine, powerful and athletic with sustained fruit flavors that are typical of Pinot Noir. Long ageing potential. Drink or hold. Rating: 96 James Suckling, www.jamessuckling.com (Oct 2018)
The most perfumed nose of white pepper, wet pebble and red berry. These soaring aromatics are toned down on the taut and firm palate, still tightly coiled. This is a paradigm of balance, of seamlessness, of elegance. All of Otago's wilderness is distilled here in a serene, delicious and utterly harmonious beauty. Biodynamic. (Anne Krebiehl MW) Drinking range: 2020 - 2035 Rating: 96 Decanter Magazine (May 2018)
Tasting Rippon wines young is not always a fun exercise. The 2015 Mature Vine Pinot Noir, in particular, wasn't happy at being roused from its bottle. Like a surly djinn, it pouted, griped and sulked, grudgingly offering up muted aromas of berries and spice. Yet this medium-bodied wine shines in the mouth and will surely emerge from its funk within a few years' time. The texture is dense and fine, with the feel of high thread-count bed linens, and the long finish shows hints of the black cherry fruit and complex spice notes that await the patient. Drinking range: 2020 - 2028 Rating: 94 Joe Czerwinski, www.robertparker.com (Feb 2018)
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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