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| Drinking Windows and Values |
| Drinking window: Drink between 2025 and 2032 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by Aravind Asok on 5/2/2024: Pop and pour. Will follow over several days. On the nose: cherry, soft stem and cola, and soft cocoa and cinnamon. On the palate: lovely acidity, sour cherry, cola and soft green. Soft tannin on the finish. At this stage, a well-built PN, but not a class above other NZ PN in this style I've had.
Day 2: not much evolved from yesterday, but no signs of deterioration either. Sadly, circumstances conspired to not leave any for tomorrow... (282 views) | | | Tasted by caspernick on 3/23/2024 & rated 92 points: The second wine at our 35th tasting was this Kiwi Pinot. It is pale-to-medium garnet colored with medium viscosity (13.5% ABV). Medium (+) intensity aromas of black cherry, cherry Coke, barnyard, cranberry, white pepper, licorice and leather. On the palate it was dry with medium (+) acidity, medium (-) body and low tannins. Flavors of cherry cola, Rooibos tea, white and black pepper, clove, cedar, cough medicine and yet more cherry led to a medium length finish. I loved this wine for its beautiful mouthfeel and great balance and gave it 15 points on our scoring sheet. We paid $55, which is quite pricy but the quality and purity of this wine was worth it- 92 points from me which makes it a 4 star effort to drink till 2028.
https://wp.me/p125DB-3yB (441 views) | | | Tasted by ChristopherB on 1/27/2024 & rated 87 points: Not a formal note. Quite disappointed by the value of this wine. It is ok, but nothing extraordinary and not currently worth its price. I let this breathe and exist over 4 days, but at no point was the evolution particularly interesting.
Regardless, by day 2, decent muddled red fruit. Decent length and balance. I'll let the others age 4-5 years to see if there is any improvement. 87 today? (540 views) | | | Tasted by chatters on 10/7/2023: Pinotpalooza (Carriageworks, Redfern): Spicy with almost a touch of alcohol prickle, very very slight wood glue notes, jubey red and black fruits. In the mouth it's sourly juicy with drying textured burr, fruit very much in the back seat. Nah. (959 views) | | | Tasted by moment_du_vin on 10/2/2023 & rated 85 points: Soso (747 views) | | | Tasted by chatters on 3/16/2023: United Cellars Grand Cru Pinot Noir tasting (The four seasons hotel, the rocks, sydney): Savoury, meaty, funky wild ferment, a little wood glue, cranberry over blackberry fruit, sweet oaky spice. Juicy, savoury, tight, slightly bitter tannins detract from the slightly jubey and pretty black hued fruits. Hmm. Time (1248 views) | | | Tasted by mayakacz on 7/7/2022: Blackberry, rose, herbs. Needs some more cellar time, tannins more noticeable than I’d expect for a wine this age. (1073 views) |
| By Jancis Robinson, MW
JancisRobinson.com (7/12/2023)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Rebecca Gibb MW
Vinous, All Change: New Zealand Reds (Apr 2023) (4/1/2023)
(Rippon Vineyard Pinot Noir Mature Vine Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/18/2023)
(Rippon, Mature Vine Pinot Noir Central Otago Red) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (10/5/2022)
(Rippon Rippon Mature Vine Pinot Noir) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and The WINEFRONT. (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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