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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by Klugi Wine on 1/9/2021 & rated 92 points: Really nice cellar found, bought in London 10 years ago.
Bouquet of cherries, chalk dust, underwood, truffles and umami, overall a rather cool flavour profile. On the palate still quite young and demanding tannins. If tasted blind, I would have definitely placed it in Burgundy (in a positive way), more Cote d'Beaune. Should easily stay at this level for another decade (744 views) | | | Tasted by Wingston75 on 11/21/2020: Kept in temperature controlled storage. Drank for special occasion. The bottle had a muted noise, pleasant enough to drink, but no incredible characteristics. Did I keep this too long? (668 views) | | | Tasted by InVinjeVeritas on 9/3/2017 & rated 89 points: Aroma of animal fur. Like a very decent burgundy on the dense and dark side. NZ pinot seems very promising in deed. (1561 views) | | | Tasted by Alvinho on 11/27/2016 & rated 92 points: Burgundy like.... Scents like a pommard or chassagne. Impressive red berries nose and freshness. Open now or keep until 2018. (2041 views) | | | Tasted by rmalloy on 10/2/2016 & rated 91 points: Excellent. Tart cherry and strawberry, bacon fat, mushroomy undertones, and hints of coriander seed and mint. Both elegant and expressive. I like the subtleness of the oak. (2157 views) | | | Tasted by Whistler Whino on 8/8/2016 & rated 93 points: VivinoVancouver crew blind tasting in Whistler. 1/20 bottles served blind over the weekend. No formal notes were recorded.
NZ doing a great representation of Burgundy. Notes of sour cherry, strawberry and bacon fat. Great acidity giving it great structure. (1903 views) | | | Tasted by TiggerK on 8/18/2015 & rated 92 points: Showing a bit of oak still, but really coming together, albeit slowly. Another few years or more should reward those few who still have any left!! (2575 views) | | | Tasted by dustbuddy on 11/21/2014 & rated 91 points: Pinot Wars: Giant Steps vs. Rippon (The Flying Winemaker, Hong Kong): More typical of central otago than the other rippon wines? Characteristic density of fruit amongst a herbs and undergrowth. It seems less tense than the younger vintages although you sense that there is still plenty to come. (2869 views) | | | Tasted by vingrisen on 4/27/2014 & rated 88 points: Flott oversjøisk Pinot Noir. Nydelig duft av jordbær og bringebær. Smaken er rik, med undervegetasjon og finslepne tanniner. Saftig, med moderat syrenivå innbyr denne vinen til å nytes i store slurker. (3838 views) | | | Tasted by henri teoh on 10/31/2012 & rated 92 points: Ripe, ripe red fruits especially cherry, hint of minerality and mint. Some one said it smells like cherry cola. Anyway, medium+ acidity, well-integrated tannins, long, long finish with high purity of ripe fruits. Drank it by itself and it performed wayyy over my expectation, but when I saw its price, it all makes sense. Priced the same as a Burgundy village-wine made by famous producers. 3 stars-4 stars (3678 views) | | | Tasted by air guitar & pinot noir on 3/28/2012 & rated 92 points: This wine reminds me I have been away from my NZ Pinot friends too long! Deep, black cherry nose with a underlying bramble and earthiness. Nice levels of acidity and the tannins have smoothed out and become nicely integrated. Excellent combination of inviting aromas and wonderful mouthfeel. Drank on its own without food and just enjoyed the experience. A hint of some minerality and a nice extended finish. A nice touch of oak as well but nicely weaved into the overall package here. (3372 views) | | | Tasted by Winekrupt on 1/23/2012 & rated 90 points: Peppery nose, hints of cardamom, wet stone, leather and black current jam. Quite pleasant. On the palate the tannins are strong but velvety. There is a bloody meatiness to this pinot that I lik lot, along with licorice, and a flattering sucrosity in the mouth. A good middle ground for new and old world style. Med to long finish. Good drinking now, but may hold and improve for some time still. (2975 views) | | | Tasted by azzah on 11/28/2011 & rated 94 points: I really enjoyed this - its a great new world pinot. Strawberry, dark cherry, undergrowth and a hint of mushroom on the nose. Strawberry, dark cherry, raspberry, plums and hints of spice in the mouth. Lively acids and has the structure to age well and develop some greater complexity. (2803 views) | | | Tasted by Pinotphile123 on 10/8/2011 & rated 90 points: Brooding plumper stYle NZ Pinot, drinking well. (2387 views) | | | Tasted by PIntag on 5/6/2011 & rated 87 points: 5th Street Dinner Club "Pinot from around the world" Blind Tasting (Long Beach, CA): Tasted single blind in a flight of six non-domestic Pinots. Very fragrant nose with a strange mandarin orange aroma bordering on overpowering in an unpleasant way. On the palate, mandarin orange and tart cherry juice with good balance. Long finish of tart fruit. My #2, group's #6. (2573 views) | | | Tasted by peternelson on 2/12/2011 & rated 92 points: Brighter pure raspberry-strawberry fruit with light cherry and even chocolate nuances; in the mouth it's silky, has good structure, grip, is clean, with a good sweet tart finish. Great quality and a great wine the stands with the best IMHO. (861 views) | | | Tasted by TiggerK on 12/9/2010 & rated 91 points: Enjoyed this much more, deep fruit but good acid profile. Needs food ideally. (2237 views) | | | Tasted by Pinotphile123 on 10/23/2010 & rated 90 points: Well balanced, dark fruit, great with food. (2196 views) | | | Tasted by TiggerK on 8/3/2010 & rated 88 points: Certainly did need time, but a bit too much acid for me overall. Lovely fruit though, might give another one a go with food I think. (2333 views) | | | Tasted by Weston3220 on 4/19/2010 & rated 91 points: YVRWine - The Heartbreak Grape - Central Otago (Scott Landon Antiques): Aroma a sweetness of rich fruit, meaty, Gamey, Mint, A Dash of Oak in Balance. On the Palate Cherry Skin, Meaty, Good Acid, Good Balance. This opens up Beautifully and was my WOTN
Conclusion, needs air then its just beautiful and maybe a little cheese but oh so good [89-91] (2969 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Rippon Producer WebsitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Otago On weinlagen-info |
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