RIPPON

2019 'Rippon' Mature Vine Riesling

IN STOCK
Grapes Riesling
Colour White
Origin New Zealand, South Island
Other Bio-dynamic, Practicing Organic
ABV 12%

Bracing minerals, sliced pears and apples, wet stones and a gently floral edge here. So pure and fresh. The palate has a succulent, powerfully aligned drive of fresh apple and pear flavors with a mouthwateringly fresh stream of acidity. More citrusy at the finish. From biodynamically grown grapes. Drink or hold. Rating: 95 James Suckling, www.jamessuckling.com (Jan 2021)

*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.

Like many wines made by Nick Mills at Rippon, this needs time to reveal its true character. This is an attractive Riesling with silken texture, but it is a quiet wine that requires exploration. Expect subtle yet stimulating floral aromas, and apple and lemon peel allied with brioche-like notes from time on lees playing a supporting role. New Zealand Riesling can be austere due to its acidity, but Mills has found a happy medium between acidity and sweetness, leaving a dry, clean, balanced finish. Drinking range: 2020 - 2030 Rating: 93 Rebecca Gibb MW - Vinous.com (Nov 2020)

Lighter and livelier than the 2018 (a warmer vintage, which weighed in a full percent higher in finished alcohol by volume), Rippon's 2019 Mature Vine Riesling strikes a winning balance between fresh green apple, tangy citrus and spring-like florals. It's medium-bodied (12% alcohol) and almost dry, with great concentration and length. Classically built, it should age well for over a decade. Drinking range: 2020 - 2035 Rating: 94 Joe Czerwinski, www.robertparker.com (Mar 2020)

Rippon

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.

THE CLASSIC RIPPON COLLECTION CASE

Although it also contains some of Nick's wonder pinot, this case is an exposition of his white wine. Riesling is often referred to as the ‘white Pinot Noir’, and its ability to soak up this remarkable terroir is evident in Nick’s perfectly balanced expression of the grape – lively citrus, green apple and blossom which moves into a satisfyingly richer finish. His Sauvignon Blanc follows suit, having a lot in common with the Loire Valley, but retaining its unique New Zealand character. With 50% of the wine fermented in old French oak, an additional layer of texture is added, marrying familiar notes of cut grass, tomato vine and green pepper with a slight touch of pastry.'

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