Vineyard: A unique parcel with Rippon, Tinker’s Field is a gentle, north facing slope formed by an ancient ejection cone of coarse schist gravels and is home to the oldest vines on the property. It is named after Rippon’s visionary founder, Rolfe Mills (Tink to his friends), and the land that he had dreamed of farming since childhood.
Winemakers: Nick Mills & Team
Pinot Noir Clones: 5&6, 2/10,10/5,13,Linc
Vine Density:3800 vines/hectare
Dates picked: 10th-19th April 2013
Fruit Handling: Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. Picked and fermented separately in 10, 2-tonne stainless-steel fermenters. 36% whole cluster component.
Fermentation: Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) started fermenting on the 6th day of cuvaison. The ferments reached maximum temperatures of 28-32 Celsius.
Total time of skin contact :18-28 days
Barrel management: 10 months of new (28%) to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in neutral barrels before being run directly into bottle without filtering or fining.
Total time in barrel: 16 months
Bottling date: 3rd Oct 2014
Wine analysis at bottling:
Cases produced: 213
Release Date: July 1, 2015
Cellaring potential: 10 years+, cellaring & decanting recommended.