RIPPON
2014 'Rippon' Mature Vine Pinot Noir
| Grapes | Pinot Noir |
| Colour | Red |
| Origin | New Zealand, South Island |
| Other | Bio-dynamic, Practising Organic |
| ABV | 13% |
The ultimate sense of place is the goal here with the Rippon signature wine - their 'Rippon' Pinot Noir. From a single vineyard, Nick Mills calls this the 'voice of the farm' and tasting it does transport you right there to the shores of Central Otago's Lake Wanaka. An iconic image and this mesmerising wine brings that beauty to the glass. A real "vin de terroir" made following bio-dynamic principals and a clear resolve to ignore flashy wine-making and a big fleshy style. Purity, energy, vitality and a realness are the hallmarks here of this thought-provoking, beautifully textured wine. There is soul here and this is a wine to dive into and be transported. Quite simply delicious, grown-up Pinot Noir. L&S (Sept 2018)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: sales@leaandsandeman.co.uk.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
The finest pinot noir producer in New Zealand? Rippon’s pinots are among the finest anywhere, with a slinkiness of texture, brightness of fruit and a characteristic Central Otago wild herbiness that will only improve with time.David Williams, The Observer (Feb 2019)
Under Diam – only their Osteiner is sealed under screwcap. This wine gives ‘the most complete picture of the farm’. Mature vines from each block. Blocks fermented separately and first winter in barrel. 25–40% whole bunch. Bright cherry red. Delicate rocky/mineral aroma and plenty of dusty dark-red fruit. Wild herbs but not thyme. So fragrant. On the palate, that rocky dark-red fruit perfectly mirrored. Very fine texture. Coming back to taste this again after the two single-block 2014s, this seems a little more delicate. The tannins finer and more supple. Very elegant and refined. Tinker’s Block has more mass but this has more elegance. Drinking range: 2019 - 2028 Rating: 18 Julia Harding MW, www.JancisRobinson.com (Sept 2018)
A minerally and savory nose with dark stony aromas and deep set spices with dark plum and cherry fruit. There is an entrancing complexity and a graphite-like edge. The palate has a fleshy and supple texture with a fluid, even and deep feel to it. Very fresh deep plum and dark cherry flavors. Fleshy and very resolved. Detailed and long. Drink now and for some years to come. Rating: 94 James Suckling, www.jamessuckling.com (Nov 2017)
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 fired him up 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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