2020 Rippon Mature Vine Pinot Noir
Grape
Pinot Noir
Its Origins
Rippon's story begins in 1912 when Sir Percy Sargood bought a high country station on the western flanks of Lake Wanaka. Three decades later, while serving in the Second World War as a submarine lieutenant, Percy's grandson, Rolfe Mills, was struck by the vines growing on the schist slopes of the Douro Valley that reminded him of those back in Wanaka and, with that, a hunch was born. In 1975, Rolfe and his wife Lois began planting experimental vines and, in 1982 began the commercial planting of the 15ha that today comprise Rippon. Biodynamic farming, wild ferments, no irrigation and some of Central Otago’s oldest vines on their own roots all help to produce fruit and wines which are true to their place.
What The Critics Say
97/100 James Suckling
"Extremely perfumed with a pretty ripeness and clarity, offering plums and al-dente strawberries. Some cantaloupe, too. It's medium- to full-bodied with juicy fruit that's lovely and open. You want to drink it now. And do. Crunchy yet velvety and caressing in the mouth-feel from the lovely, open tannins. From biodynamically grown grapes with Demeter certification. Best in a year or two, but right on."
16++/20 Jancis Robinson MW
"Firm, spicy, savoury nose. Quite uncompromising – no sweet, simple fruit in evidence. Even a hint of black pepper! Needs a bit of time. Full bottle 1,305 g. Ungrafted clones 5 & 6, 2/10, 10/5, 13, Linc, 667, 777, Abel (planted 2003). Vine density 3,800–5,700 vines per ha. Fruit picked 16–30 April and each lot fermented separately in tank. On skins 14–28 days depending on parcel. Aged for 12 months in new (17%) to four-year-old French oak barrels. Then spontaneous malo in spring and racked back into barrel so total time in barrel was 18 months. Bottled unfined and unfiltered." Drink 2024 - 2030
93+/100 RobertParker.com, Erin Larkin
The 2020 Rippon Mature Vine Pinot Noir is restrained on the nose, with an earthy (i.e., of the earth, gray rocks, etc.) countenance that I find highly engaging. In the mouth, the fruit comes alive with cherry and cranberry, pomegranate pearls, graphite and pencil lead, layers of black tea, coal dust and brine. This is dark without being heavy or dense, and it’s very fine. The silty tannins linger through the finish and seem to settle on the palate, which is pleasurable. It's fresh, and it's restrained and composed. An exciting wine. 13.5% alcohol, sealed under Diam. The vineyard was planted between 1982 and 2000. The wine was all estate fruit, handpicked, biodynamically farmed and micro-fermented, spending 14-28 days on skins using ambient wild ferments. It spent two winters in barrel—15% to 20% new in the first winter and completely neutral oak in the second winter. Bottled unfined and unfiltered, it spent two years in bottle prior to release. Drink 2023-2035"
Variety | Pinot Noir |
---|---|
Region | Central Otago |
Closure | Cork |
Volume | 750ml |
Alcohol | 13.50% |
Maturity | 2024 - 2034 |
This Wine Goes Well With
Taste
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