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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by beatles on 4/14/2024 & rated 92 points: Ripe fruit and good spice, herbs, fresh strawberries. Young, but drinking window has opened. Good acidity and freshness. (484 views) | | | Tasted by Morrisson on 3/17/2024 & rated 91 points: Il s’est définitivement bonifié depuis 2 ans. Le fruit est plur concentré et moins monolithique. Le fruit rouge est encore la saveur dominante. Ce vin a gagné en complexité et en plaisir d'être bu! (432 views) | | | Tasted by Bottle Dog on 6/1/2023 & rated 93 points: Medium red, biggish nose filled with cherries and raspberries with a hint of cedar and possibly leather. Medium body, a good dollop of acidity, very fine tannins sitting in background. Enjoyable, but fairly linear, and I am not sure if this will improve. I say drink up. (1422 views) | | | Tasted by Bottle Dog on 11/25/2022 & rated 95 points: Bright red in colour. Nose is cherry and raspberry and comes across very fresh. The palate is similar in bright red fruits. Feels that it needs more time in 2022, but enjoyable now. Long lasting acidity, tart and tangy and lip smacking. Really good pinot. (1844 views) | | | Tasted by Rbhan12 on 10/11/2022 & rated 91 points: Part of a blind tasting, notes copied below.
"beautiful nose. Complex of beautiful red fruit, roses, rocky mineral. Elegant palate. Gentle acid and tannin, cherry and strawberry but very restrained. Finish is short but mostly reflective of the palate. Burg, 2018, 91-92 but probably 91, probably $50-60"
When you think Pinot, this is the style it should be. (2233 views) | | | Tasted by Rudolph Schmidt on 9/8/2022: Dried herbs, blueberry, black cherry, perfectly brewed black tea, peppercorns, minerality, a hint of baking spice. (2141 views) | | | Tasted by PghMike on 4/23/2022 & rated 93 points: Deep ruby in color. On pop a little oaky on the nose but this abated. Cherry, sage and menthol on the nose. Red fruit on the palate with some earthiness . Very nice acidic pop with rather fine tannins. Medium body.
13% abv. (2735 views) | | | Tasted by VinoMomNola on 4/18/2022 & rated 91 points: If you are a Burgundy snub, I will not be your friend until you try this babe. What a great wine! I was unsure about maturity but thought I'd give it a go since thankfully I have another bottle. Unmistakably Pinot Noir, drive by acidity and red fruit but the terroir speaks loudly. Amazing hints of tertiary flavors and aromas already forming, takes a second in the glass to reach prime but omg, can't wait for the next pop in about 3-4 years. NZ PN is benchmark for the New World, IMO. (1937 views) | | | Tasted by dougogden on 4/17/2022 & rated 94 points: Full body, balanced, exceptionally delicious pinot. Great now. (1448 views) | | | Tasted by VinoMomNola on 4/12/2022 & rated 91 points: Yum, yum, yum! I was hesitant to pop at this but glad I did. Incredible acidity, freshness, fruit driven yet has the deep and earthy flavors of PN already forming and becoming more visible. NZ from this region is amazing and very distinctive to any other New World Pinot. Can't wait to try another bottle in a couple of years. (1347 views) | | | Tasted by VinoExplorer on 3/9/2022 & rated 90 points: Popped and poured.
Pale ruby colouring.
Perfume of raisins and cherries
Still tannic and gripey on palate. Will need some time to breathe and integrate.
After 4 hours of breathing in the bottle, the tannins mellow into a lot of volume and length. It is a powerful pinot with dark fruits and a lengthy herbal tea leaf like finish.
Will probably want to try this again few years down the road. (1413 views) | | | Tasted by Caruso on 3/6/2022 & rated 96 points: Crimson. First restrained nose of ripe strawberries and raspberries and a bit boring. After 15 to 30 minutes it gained in intensity and cassis, eucalyptus, blueberries and plums added to its aromatic profile. On the palate it is balanced with very low levels of tannin and more acidity that keeps it fresh. Long fruity, salty finish. Nevertheless it seems a bit shut down to me. The lenght doesn't fit to the medium intensity. Anyway it is an outstanding wine with a great future, I predict. The 99 points from Suckling are a bit to high imho, but as a bet on the future, who knows. 5/13+/18+/10. 2024-2035+. 96+ Tasted from the Riedl Pinot noir Grand Cru Sommelier "Gold fish bowl".
P.S. The Wine doesn't improve with a decant, at least with longer airing. It simply gets less nuanced and complex. (888 views) | | | Tasted by Morrisson on 1/17/2022 & rated 89 points: Beau pinot, bien fait avec une belle finesse et longueur en bouche appréciable. Nous sommes dans les petits fruits rouges avec une domination sur la fraise. Encore une petite pointe de tannin sur la finale. Possibilité de voir le vin se bonifier? J'ai bien aimé mais a ce stade, je trouve un peu cher pour le produit! (1230 views) | | | Tasted by kostaslonis on 12/17/2021: Random wines tasting (MyCava, Pagrati): The wine shows high intensity in the nose, fresh ripe cherries, berries (red and blue), elegant herbal with a few earthy notes.
In the palate, the wine is very different than I remember, the acidity more upfront, the fruit is not so ripe, the tannins are drier, the wine is leaner, red currants, the wine feels harsher, medium body and short finish
An off bottle, a numb phase or was it me getting fatigue ? Strange (1261 views) | | | Tasted by kostaslonis on 9/22/2021: Random wines tried before service (Oinoscent): Very different in style to Dog Point 2017 tasted before it, more savoury, ripe fruit, almost inky, black cherry, currant, more decadent and "european" in style.
In the palate, the wien shows nerve and high acidity, dense black fruit, minerality, currant, there is the whole cluster note again, showing up a bit more in the palate. You also get more the "fernet branca" - herbal effect, medium body, medium finish.
The fruit is still crunchy, again more "european" in style (1171 views) | | | Tasted by nuezdevino on 9/14/2021 & rated 88 points: The Med ruby with a clean nose There is light sediment in the bottle due to no filtering or fining. Med intensity deep rich cherry with ripe fruit. Med tannins and good finish. Hint of cloves on the finish. 13% alcohol leaves a warm feel. drink now but will cellar (1450 views) | | | Tasted by rbfoote on 9/4/2021 & rated 93 points: Bouquet is predominantly forest/moss and leather. Moderate body, starts with floral notes and then migrates to red fruit (strawberry and raspberry). Some earthiness at the end. A nice variety of flavours and looking forward to having another bottle in a few years after cellaring. (1088 views) | | | Tasted by Frijole on 9/4/2021: dark burgundy red, little clarity, ruby silver hue
Nose: plum, blackberries, black cherry, tea, leather, black pepper, stones, dirt, tannins, oak
Pal: plum, blackberries, black cherry, leather, tea, black pepper, stones, dirt, minerals, tannins, oak
Feel: medium, savory
Finish: medium, long
T8 (could be a 9) (1309 views) | | | Tasted by LambarOdelmeyer on 9/2/2021: Medium red coloured. The nose is intense and has some earth and blue cheese notes. Medium bodied, smooth tannins, delicate red berries with a nice length finish. Very nice. (1141 views) | | | Tasted by evanqian on 8/15/2021 & rated 89 points: Blind Tasting - Central Otago Pinot Noir (St Johns, Auckland): A little closed. Dark cherry and blackberry, funky earthy notes, whole bunch flavours, m+ bodied, all balanced, complex structure but not precise and vivid.
Ap 5/5, Ar 11/15, Palate 16/20, Overall 4+3/10
Total 89+/100 (820 views) | | | Tasted by BerkeleyBoy on 7/19/2021 & rated 89 points: This was a Nurse Cratchet wine. "Here I stand and I don't care if you like me or not.............", and I didn't.
Wonderful nose that held promise for the first sip and even the first sip was good, but as soon as it got some air, it turned dark and lost its appeal with disjointed flavors and an uncomfortable dryness on the palate when finished.
Not even a day in the fridge encouraged any positive development and I had so much hope for this wine as it's very difficult to find a good, moderately priced pinot noir. $60 at KL Wines and I was ready to stock up. (1323 views) | | | Tasted by jwalkuro on 6/2/2021 & rated 96 points: Medium to deep ruby color without rim variation.
Fresh redberries, spicy, violet.
Concentrated, complexity, dense flavor ripe dark cherry & blueberry with well integrated oak nuiance.
Best new zealnd pinot noir i’ve ever tatsed. (1121 views) | | | Tasted by SpitzNV on 4/26/2021 & rated 94 points: Simply spectacular. Best NZ I've ever tasted. By a long shot. Fantastic QPR. Expect it'll be even better in a few years. (1293 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Panel Tasting
Decanter, New World Premium Pinot Noir: Panel tasting results (11/2/2023)
(Rippon, Mature Vine Pinot Noir, Pinot Noir / Pinot Nero, Lake Wanaka, Central Otago, New Zealand, Red) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (3/27/2021)
(Rippon Rippon Pinot Noir) Subscribe to see review text. | By Rebecca Gibb MW
Vinous, Making the Case for New Zealand Reds (Mar 2021) (3/1/2021)
(Rippon Vineyard Pinot Noir Rippon Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (11/14/2020)
(Rippon Pinot Noir Central Otago Mature Vine, Red, New Zealand) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and The WINEFRONT and Vinous and JamesSuckling.com. (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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