A unique parcel within 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.
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 2-tonne stainless-steel fermenters.
Each parcel is fermented and matured apart before blending. 25% whole cluster. The winery’s resident yeast population (non-inoculated) took 10-12 days to complete cuvaison. The ferments reached temperatures between 12-30 Celsius.
Total time of skin contact: 17-28 days
10 months of new (17.5%) 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: 18 months
Bottling date: 19th November 2020