|Origin||New Zealand, South Island|
This is a more refined, less showy Sauvignon Blanc style with depth, balance and an elegance rarely seen. Wreathed in subtle lime and grapefruit aromas and flavours, this wine delivers itself in a way that makes it a perfect foil for oily fish, crab, lobster and white meats and salads. L&S (Oct 2016)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: email@example.com.
An antique by NZ standards! SO unlike most Kiwi SBs. Green with a bit of Loire minerality but more of a curiosity than truly refreshing in my book. Is he fighting acidity too much? Distinctive certainly! Drinking range: 2016 - 2018 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com(Oct 2017)
This is a wine which is nicely weighted, toasty, with lees nuttiness. Fresh, crisp herbal flavours mix with citrus and white peach. It's a very pure example.Decanter Magazine(Jun 2017)
You need to head quite a bit further down the South Island to find Rippon Vineyards in Central Otago, where the thoughtful Nick Mills makes exceptional Pinot Noir as well as Riesling and Sauvignon Blanc. Rippon Sauvignon Blanc 2015 takes restraint to the limit, with fascinating results: none of the obvious aromatics, but a beautiful, suave texture, complexity and length. My sort of wine.Harry Eyres(Jan 2017)
A New Zealand Sauvignon Blanc with personality! What sets it apart is that the usual pungent tropical flavours have been replaced by elegant lime, grapefruit and gooseberry. The small percentage of oak ageing adds texture and creaminess. This has real finesse, minerality and depth. Rating: 91 Christelle Guibert, Decanter(Oct 2016)
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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