Rippon "Rippon" Mature Vine Pinot Noir 2019

Reviews

James Suckling (JamesSuckling.com): 98/100 & Top 100 Wines of New Zealand 2022. Firm and tight licorice, graphite, slate and light dried strawberry. Goes to iron. Flowers. Medium body. Creamy and fine tannins with a rather dusty finish. Fresh acidity and long and linear finish. Structured. ... Better after 2024, but already beautiful.

Cameron Douglas MS: 95/100 & Top Wines Tasted 2023. This is a wine that needs more cellar time to realise the full harmony and potential within. I say this as I tasted the wine over 3 days discovering first its raw energy then core of varietal fruit scents, mineral sense of place and distinctive flavours. On day 2 the raw energy began to calm with the fruit and mineral qualities uncompromised. ON day 3 the wine seemed to enjoy it place in the time line of development showing when it it would be best to start thinking about drinking - 3-4 years from 2023. Firm velvet tannins and natural acidity set in place the foundation to hold the fruit, spice and mineral flavours. A beautiful wine that will reward those who have the patience to wait. Best drinking from 2026 though 2036.

Tasting note

Layers of softly silky, mineral-edged flavours of violets, red fruits, plums, cherries are nuanced with spice and herbal notes. Juicy, pure and mouthwatering on the palate with fine-grained tannins that lead to the long, sustained finish.

Aromas and flavours:

Additional information

Type: red wine

Varietal: 100% Pinot Noir

Food match: Match with lamb dishes and Mediterranean cuisine.

Alcohol: 13.5% vol

Residual sugar: <2 g/l

Bottle size: 0.75l

Notice: contains sulfite

Vineyard site: Lake Wanaka, Central Otago, New Zealand. Rippon, the west boad of Roy's Bay, Lake Wanaka. Rippon's north-facing escarpment forms the meeting point of terminal moraines and coarse gravels; all based in schist. Rippon, a wine issued from all of the fully developed Pinot Noir vines, is considered the farm voice of this distinct parcel of land.

Winemaking: Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery's sorting table undamaged and intact.This wine represents many small parcels of different clones, vine ages and micro-sites within a single Vineyard: Rippon. They were picked and fermented separately in 13, 2-tonne stainless-steel fermenters.

Each parcel is fermented and matured apart before blending. The winery's resident yeast population (non-inoculated) completed cuvasion in 14-28 days. The ferments reached maximum temperatures of 13-29°C Celsius. Total time of skin contact: 14-28 days, depending on parcel.

12 months of new (16.6%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in barrel before being run directly into bottle without filtering or fining. Total Time in Barrel: 16 months.

Cellaring potential: 2028+

Produced and bottled with loving care by: Rippon Vineyard and Winery Ltd., 246 Wanaka-Mount Aspiring Road, Wanaka 9381, New Zealand

Imported and distributed with pride by: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany

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