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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2021 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by davidj240 on 5/23/2021 & rated 90 points: Heavy, atypical NZ pinot. Opens up after an hour or so. (761 views) | | | Tasted by djn63 on 3/22/2020 & rated 92 points: PnP and you will be rewarded. Good meaty NZ Pinot Drinking very well (1289 views) | | | Tasted by Conde on 1/5/2017 & rated 89 points: Här var det fullt ös! Mycket och mera av det mesta. Kryddigt och bärigt, med inslag av både röda, mörka och söta och lite torkade bär (jordgubbar, hallon, sötsyrliga körsbär, lakrits) med stor kropp, balanserande syra och runda tanniner. Bra längd! Gott men knappast elegant; mer ursprungstypiskt än druvtypiskt... (2323 views) | | | Tasted by WoodieBayArea on 3/20/2016 & rated 90 points: no notes and so this is a rough estimate, but calling this a classic well made - but not fantastic - new world pinot with loads of body and this one wasn't simply "all fruit"... nice and the guests preferred this to the Jadot Bonnes Mares '98 i brought as well (2548 views) | | | Tasted by Lilja on 1/19/2016: Liquorice, meat, bacon, spices, blackberries, spicy oak, blueberries, something green and old ladies make up.
Dry, Medium+ acidity, medium tannins, medium+ intensity and a medium+ finish. Even though the wine is fairly round and inviting, there is a slight tartness to the acidity giving the wine a nice fresh touch. But there is also a bit of alcoholic warmth to the finish that I'm not overly fond of.
Great quality wine but not a style of Pinot that gets me going. (2695 views) | | | Tasted by karl.1480 on 12/9/2015 & rated 90 points: Clear, medium intensity, ruby color.
Clean, youthful nose with a medium intensity. Aromas of dark cherry, plum, licorice, nutmeg, oak, coffee, violets and forest floor. Developing more Pinosity with strawberry, rhubarb and a slight meaty note.
Medium bodied and fleshy on the palate with a medium acidity and soft medium tannins. Massive fruit (for a Pinot) with heavy, but integrated, oak. Medium(+) intensity with flavors of plum, black cherry, strawberry, spice box and coffee. Some minty notes coming through on the finish.
A fruit-driven, powerful and well-balanced Pinot that still has a lot to give in the future. (2212 views) | | | Tasted by drjb on 12/26/2014 & rated 92 points: An excellent Otago pinot which has developed well in the bottle. Deep cherry red with complex nose dominated by dark cherry and plum fruits and touches of dark chocolate and stony earth. Palate medium weight with great length following the fruit. A really impressive New world pinot with more elegance than some. (2146 views) | | | Tasted by G.M. on 12/24/2013 & rated 90 points: I didn't enjoy this as much as the previous bottle. Deep ruby. Savory dark cherries dominate nose and palate. Silky yet mouth coating tannin. Strong entry but somewhat hollow middle palate and slightly drying and hot finish. More structure than I expected, but less delicious than I would have hoped. A little one dimensional and not especially long for the price. (1789 views) | | | Tasted by startinoz on 9/20/2013 & rated 92 points: Lighter body than the many NZ pinots (a plus in my book.) Cranberry and oak spice. Builds in intensity onto the finish. (1527 views) | | | Tasted by G.M. on 7/26/2013 & rated 92 points: Deep ruby. Big rich nose of ripe dark red fruit with just a hint of pinot showing through. Opens nicely in the class to reveal some sweet vanilla, spice and violets. Really yummy nose actually. Intense yet fresh palate of plum and dark cherry with youthful grippy tannin. Very good in the Central Otago style. (1415 views) | | | Tasted by Jeremy Holmes on 7/16/2013: Dense with black cherries at its heart (and its extremities for that matter). There are some bitter chocolate notes and it is rich and creamy against the gums. There’s good cut to the finish and tannins are round, supportive and spherical. (1529 views) | | | Tasted by CamWheeler on 2/17/2013 & rated 89 points: Rootstock (Sydney, Australia): Bright nose with florals, some red cherry, light spice and chocolate. The palate has good red fruit intensity and has good length. (1886 views) | | | Tasted by gharbour on 2/1/2013 & rated 91 points: Very round and full. Nice French style. (675 views) |
| By James Suckling
JamesSuckling.com (10/4/2019)
(Rippon Pinot Noir Central Otago Mature Vine, Red, New Zealand) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Central Otago Pinot Noir Celebration (1/1/2019)
(Central Otago, Rippon, Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/28/2018)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (3/11/2014)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2013)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (10/1/2013)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2013, IWC Issue #170
(Rippon Vineyard Pinot Noir Mature Vines Lake Wanaka Central Otago) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (8/28/2013)
(Rippon Pinot Noir Mature Vines) Subscribe to see review text. | By John Szabo, MS
WineAlign (4/29/2013)
(Rippon Vineyards Rippon Pinot Noir, Central Otago red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and Jasper Morris Inside Burgundy and JancisRobinson.com and Vinous and The WINEFRONT and WineAlign. (manage subscription channels) |
| 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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