This pioneering Otago winery has turned out a medium-bodied, sturdily built Riesling loaded with notes of baked apples and spice. Although there may be a touch of residual sugar, the primary impression on the lingering finish is of crisp acids, not sugary sweetness.
Spicy, mushroomy and earthy, full of forest floor character, what the French would call sous bois. It’s nicely textured as well, supple and round, just don’t expect a fruit explosion. Imported by Station Imports Inc.
One of the oldest wineries in Central Otago, Rippon helped pave the way for the success of the region, but recent vintages have lacked the excitement exhibited by some of the newcomers’ wines. Toast and brown sugar notes frame crisp black cherry and plum flavors, finishing a bit short.