Rippon

Rippon is an iconic and visually stunning winery located on the shores of Lake Wanaka in Central Otago, New Zealand. A true pioneer of the region, Rippon is celebrated for its deep commitment to biodynamic viticulture and for producing expressive, age-worthy Pinot Noir, Riesling, and other cool-climate wines that are a pure reflection of their unique schist-based terroir.

History

The land where Rippon now sits has been in the Mills family for four generations, since 1912. The winery’s story began in 1975, when Rolfe Mills, a third-generation farmer, planted the first experimental vines after being inspired by the schist soils he saw in Portugal during his time in the Navy. Convinced of the land's potential, Rolfe and his wife Lois planted the first commercial vineyard block in 1982, becoming one of the pioneers of the modern Central Otago wine industry.

In 2002, their son Nick Mills returned to the family farm after studying viticulture and working in Burgundy. Under his direction, the winery fully embraced biodynamic farming, receiving Demeter certification. The Rippon Hall, a beautiful venue on the property overlooking Lake Wanaka and the Southern Alps, was built using locally-sourced materials and has become a hub for events and tastings.

Biography

  • Rolfe and Lois Mills (Founders): Rolfe and Lois were the visionaries who, against conventional advice, planted the first commercial vines on their family farm. They are revered as pioneers of the Central Otago wine region.

  • Nick Mills (Winemaker and Partner): As the current winemaker and fourth-generation custodian of the land, Nick has been the driving force behind Rippon's biodynamic philosophy. He is known for his minimal-interventionist winemaking and his focus on creating wines that are an authentic expression of their terroir.

  • The Mills Family: The entire Mills family is involved in the operation of the farm, embodying a deep-rooted commitment to the land.

Technical Details

Rippon's technical approach is founded on the belief that great wines are made in the vineyard and that a healthy, biodynamic ecosystem is key to expressing a wine's sense of place.

Viticulture

  • Biodynamic and Organic: Rippon is a Demeter-certified biodynamic farm. It operates as a self-sustaining system without the use of herbicides, pesticides, or synthetic fertilizers. The winery makes its own compost and uses cover crops to promote soil health.

  • Unique Terroir: The vineyards are located on a hill on the western shores of Lake Wanaka. The soils are an ancient schist gravel deposit, rich in quartz and mica, which imparts a distinct minerality and complexity to the wines.

  • Dry Farming and Ungrafted Vines: The vineyards are dry-farmed, meaning they are not irrigated. This forces the vines to grow deep roots, resulting in more concentrated fruit. Many of the vines are also ungrafted, a rare and risky practice that allows the vines to be a pure expression of their schistous soils.

Winemaking

  • Minimal Intervention: Winemaker Nick Mills employs a low-intervention approach in the cellar to allow the character of the grapes and vineyard to shine through.

  • Wild Yeast Fermentation: All wines are fermented using indigenous yeasts from the vineyard and winery, which contributes to their unique complexity and texture.

  • No Fining or Filtration: The wines are bottled without fining or filtration, ensuring that their natural aromas, flavors, and textural qualities are preserved.

  • Barrel Aging: Rippon’s Pinot Noirs are aged in a combination of new and older French oak barrels. The use of new oak is carefully managed to complement the wine without dominating its delicate fruit and earthy characteristics.