2016 Sauvignon Blanc
|Origin||New Zealand, South Island|
Distinctive nose with some grapefruit/passion fruit/thiol character. But has a minerality too, not a pungent fruit character. Intensely fresh but with a complex interchange between the bone dryness and the slight friction in the texture and yet a roundness on the finish. The lees more than the fruit ripeness rounding out the acid. Remarkably aromatic for such a warm ferment, and a great texture. Drinking range: 2018 - 2020 Rating: 17 Julia Harding MW, www.JancisRobinson.com (Aug 2018)
*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.
Biodynamic. Actually pretty damn good! So much minerality here that I got a tingle down my spine. As if a granite spine. Marble. Cold and shards and sage and powdered tarragon and spring nettles in white pepper. Tingling tingling tingling. Drinking range: 2018 - 2021 Rating: 17.5 Tamlyn Currin - www.JancisRobinson.com(May 2018)
40% of this wine was fermented in old French barrels, not for the oak, but for the form of the vessel itself. Mouthfeel is gained here by high lees to wine contact and a more efficient natural lees stirring across unhurried wild ferments.Winemaker's notes(Mar 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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