2019 Sauvignon Blanc
|Origin||New Zealand, South Island|
|Other||Bio-dynamic, Practicing Organic|
The Sauvignon Blanc from Rippon has much more in common with the Loire, than it's cousins in Marlborough. Pure, lithesome and understated, it opens with gooseberry, lemon and nectarine. In the mouth the wine is sapid and intense, shapely, delicate but ripe fruit, nice concentration. It has a mineral undertow, that drives it forward. Drinking range: 2019 - 2023 L&S (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.
A restrained Sauvignon Blanc that's part fermented (50%) in old French barrels, adding texture and rounding the variety's natural edges. As a result, it's a supple yet delicate wine bursting with masses of mouthwatering acidity. Expect precise but understated aromas of freshly cut grass, green capsicum and a delicate, floral note with the merest hint of lees-derived pastry character emerging on the medium-length finish. Drinking range: 2020 - 2023 Rating: 91 Rebecca Gibb MW - Vinous.com (Nov 2020)
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.
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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