|Origin||New Zealand, South Island|
A sultry, stony and savory expression, offering wild black fruit, beef stock, wet stones, woody spices and a flicker of smoldering, flinty rock. Entrancingly particular now, but there’s much more to come in time. The palate cuts a strong, powerful and contained swathe of mouthwateringly taut tannins. Explosive and directional power on the palate with lustrous, dark fruit that holds deep into the chasm-like finish. From a single-vineyard parcel on a north-facing site that is home to the oldest vines on the property. Drink in 2023. Rating: 99-99 James Suckling, www.jamessuckling.com (Oct 2018)
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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But it is the entrancingly complex and detailed Rippon Tinker’s Field Pinot Noir 2015, sourced from their schist-laden Wanaka site this warmer vintage, that takes the spot of top pinot noir in this year’s report. This wine possesses the kind of depth and layering that is rarely seen outside the best Burgundian Grand Crus. New Zealand Report 2018James Suckling, www.jamessuckling.com(Oct 2018)
Reticent on the nose, the 2015 Tinker's Field Mature Vine Pinot Noir is all about contained power at this stage. It's concentrated and intense, with ample weight and richness, ripe, finely textured tannins and terrific persistence. Give it enough time in the glass and vigorous swirling, and notes of berry and spice begin to emerge, and the tannins loosen their grip on the finish. In New Zealand Pinot Noir terms, this is as close to a vin de garde as you're likely to find. Drinking range: 2020 - 2030 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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