Tasting note
A beautifully styled sauvignon offering vibrancy as well as refinement; the fragrant bouquet shows nectarine, citrus, green apple details and flinty notes, leading to an elegantly weighted palate and a crisp mineral savoury finish.
Aromas and flavours:
Reviews
Reviews for Rippon Sauvignon Blanc 2023:
Erin Larkin
Robert Parker's Wine Advocate
The 2023 Sauvignon Blanc is chalky and grassy, with beeswax, pressed flower, juniper, wind anemone and white pepper. I love the dried hay character here; it makes for a clothy, textural wine of presence and detail. The vines were planted from 1987 to 1993 on own roots and were unirrigated, biodynamically farmed and low-yielding. The wine spent three months on the primary lees, with 50% in barrel (neutral oak) and the balance in tank. It is unsulfured, with no additions or adjustments to the must.
James Suckling
JamesSuckling.com
Layers of pears, stone fruits and passion fruit on the nose. The palate is medium-bodied with fine acidity and generous texture, giving notes of lemon peel, grapefruit and slate. Unique, mouthwatering and textured, coming from two days on skins after foot-stomping. Drink now.
Additional information
Type: white wine
Varietal: 100% Sauvignon Blanc
Food match: Match with summer salads, fish and mussel dishes, asparagus, goat cheese, feta.
Vineyard site: Rippon, Lake Wanaka, Central Otago, New
Zealand.
Soils: ancient ejection cone of Shist Gravels with vines planted 1987-1993 on their own roots.
Winemaking:
Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery's sorting table undamaged and intact. It is then whole cluster pressed over 4 hours and run, by gravity, into a settling tank. 12 hours of settling is passed after which the juice is racked, retaining fine lees, and run separately into seasoned/neutral French oak barrels (52% of total) and a fermentation tank (stainless-steel foudre).
The winery's
resident yeast population (non-inoculated) started fermenting on day 1, with a temperature between 14-26ºC over 10 days. Both tank and barrel components were racked, blended, cold stabilised and filtered before bottling. Total days on lees: 47 (thrice weekly battonage).
Production: 880 cases
Cellaring potential: 2030+
Alcohol: 13% vol
Residual sugar: 5.68 g/l
Total acidity: 8.2 g/l
Bottle size: 0.75l
Notice: contains sulphites
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
To our Rippon assortment.
Switzerland
