Mood of the day?
Bright fruitiness – sulphite free!
Soil?
Schist and ancient lake bed clay.
What is it?
Rippon / Gamay / 2013
Type of culture?
Organic and biodynamic – Demeter certified
Region?
Central Otago
Winemakers
Nick Mills has taken over his dad at Rippon about ten years ago. The vineyard was one of the first one to be planted in the region in the early 80s. After a few years spend in France working mainly in Burgundy, Nick is today the head of a beautiful team. His two sisters Charlie and Sarah are working in the vineyard. His assistant winemaker, Brett is a chemist and the vineyard manager, Shannon comes from the hospitality industry. A very close team who creates vintage after vintage sincere and vibrant wines.
Fun Fact
Very few bottles every year and the few rows of Gamay used to be turned into a rosé wine for a very long time. Time for change, Nick asks a few advices to his winemaker friends in Beaujolais, France. Carbonic Maceration and no sulphite added… The Rippon Gamay is born… and we want some more!
Tasting notes
Bright and super fresh red berries! Very well balanced just as all Rippon wines. Very light bitterness and savery notes on the finish… definitely mouth-watering! Spices are here as well and give it depth and texture.
Food Match
Squid ink sourdough bread bruschetta / Humous / french saucisson sec and gherkins.
Try to match with deli meat! As simple as that.
Doesn’t match
Try to avoid strong taste or fat ingredients. They would hide the delicate aromas and destroy the light and subtle structure of the wine.
What's the price ?
34 NZ$ / about 22€ at the cellar door
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