FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019, 2020 & 2021
Loved by 50k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Rippon Mature Vine Pinot Noir 2018 - Rippon
Rippon

RIPPON MATURE VINE PINOT NOIR 2018 - RIPPON

  Lake Wanaka, Central Otago, New Zealand
€73.70
€63.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the finest Pinot Noirs on the planet!

SEND PAGE TO FRIEND

Why do we love it?

Rippon Mature Vine Pinot Noir is one of the finest Pinots on the planet! If this is not enough for you, just try it and you will discover your next favorite wine!

Rippon Winery is located in Central Otago, New Zealand and at the helm is Nick Mills right now. Nick is the fourth generation of the family to deal with the family vineyards and has even worked in Romanne-Conti (the galaxy's most epic Pinots). Recently, he has started working with biodynamic cultivation in his vineyards. On the other hand, Rippon winery is one of the most important of the region, with its wines climbing very high in the scorings every year. Rippon Pinot Noir is one of them and comes from old vines planted on a small piece of land around Lake Wanaka. Nick claims that every year this wine uniquely expresses both the terroir and the peculiarities of each vintage and 2018 is a top vintage!

Very few bottles, hurry up!

COLOR

RED

AROMA

MEDIUM

BODY

ACIDITY

HIGH

Tastes Like

Rippon Mature Vine Pinot Noir has medium purple color and intoxicating aromas of black cherry, raspberry jam, sour cherry, blueberry, vanilla, tea, violet and black pepper.

In the mouth it has medium (+) body, marked acidity and intense but silky tannins. Berries, cherries, sour cherries and raspberries are mixed with subtle notes of spices, graphite and tea.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Lake Wanaka, Central Otago, New Zealand
Variety Pinot Noir
Aromas Black cherry, raspberry jam, sour cherry, blueberry, vanilla, tea, violet, black pepper
Bottle Size 750ml
Barrique 8 months
Serving temperature 14°C
Aging 6 years
Closure Cork
Organic No

RIPPON MATURE VINE PINOT NOIR 2018 - RIPPON

PAIR IT

Pairs very well with beef fillet with red wine sauce, papardelle with pecorino cream and truffle, orzo with wild mushrooms

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}