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Rippon Vineyard Sauvignon Blanc

Cracka Value Rating
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Cracka Review

This Central Otago Sauvignon Blanc is, in essence, about as far from the typical, famously polarising, Marlborough style as you can get. What that means here is a Sauvignon Blanc of texture, of minerality and of intrigue, the overt passionfruit and gooseberries of your average Kiwi Sauv style swapped for subtle smoky complexity and a genuine sense of evolution in the Sauvignon Blanc style.

Winemaker's Notes

Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table intact. It is then whole bunch pressed over 4 hours and run, by gravity, into a settling tank. 12 hours of settling is passed after which the juice is racked, retaining fine lees, and run separately into old French oak barrels (40% of total) and a horizontal fermentation tank. The winery’s resident yeast population (non-inoculated) started fermenting on day 6, reaching a maximum temperature of 25C. Both tank and barrel components were racked, blended, cold stabilised and filtered before bottling.

expert reviews about

Rippon Vineyard Sauvignon Blanc

Expert Reviews

Michael Cooper (2001 Vintage) says
This estate-grown, partly barrel-fermented wine from Lake Wanaka is typically a grassy style with some complexity, crisp, herbaceous flavours gently seasoned with oak and a freshly acidic finish. The 2001 vintage is full-bodied, with ripely herbaceous flavours and a crisp, lingering finish. It's drinking well now.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
This estate-grown, partly barrel-fermented wine from Lake Wanaka grapes is typically a grassy style with some complexity and a lingering, freshly acidic finish. The 1999 vintage is a mouthfilling wine with appetisingly crisp, herbaceous flavour, gently seasoned with oak.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
The breathtaking quality of the 1992 has yet to be repeated, but this estate-grown, partly barrel-fermented wine from Lake Wanaka grapes is typically a grassy style with some complexity and a lingering, freshly acidic finish. The 1998 vintage 40 per cent barrel-fermented, is a strongly herbaceous style with penetrating, grassy aromas and flavours and steely acidity. If you like your Sauvignon Blancs crisp and nettley, this is for you.
Buyer's Guide to New Zealand Wines
Michael Cooper says
This estate-grown, partly barrel-fermented wine from Lake Wanaka, in Central Otago, is typically a grassy style with some complexity, crisp, herbaceous flavours gently seasoned with oak and a freshly acidic finish.
Buyer's Guide to New Zealand Wines

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