Rippon ‘Emma’s Block’ Mature Vine Pinot Noir 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 3, 2- tonne stainless-steel fermenters. 27% whole cluster component.

Fermentation: Each parcel is fermented and matured apart before blending. The winery’s resident yeast population (non-inoculated) started fermenting on day 4 to day 9 of cuvaison. The ferments reached maximum temperatures of 14 – 29°Celsius.
Total time of skin contact: 20 – 27 days

Barrel management: 10 months of new (26%) 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: 17 months
Bottling date: 12th November 2013

pH: 3.68 , T.A.: 7.5g/l , Alc.: 13.8% ,R.S.: < 2 g/l

93 points, Wine Spectator, July 2017
100 best wines of 2016, Wine & Spirits Magazine, Dec 2016
94 points, Wine Advocate/robertparker.com, March 2016