About this wine
Rippon Gamay was one of Central Otago's most distinctive small-production red wines, grown on ungrafted, own-rooted vines on the shores of Lake Wanaka since the late 1970s (the fruit went into rosé until around 2011, when its quality earned it a red wine bottling of its own). Farmed biodynamically without irrigation and fermented with wild yeast using partial whole-bunch carbonic maceration, it built a reputation among critics and sommeliers as unusually serious, structured and age-worthy for a Gamay, showing layers of cherry, mulberry, dried herb, spice and a distinctive stony, schist-driven minerality. In June 2024, DNA analysis commissioned by winemaker Nick Mills revealed that these historic vines are in fact an unidentified clone of Pinot Noir rather than true Gamay, finally explaining decades of unusually serious character. The 2022 vintage is the final wine released under the Rippon Gamay label, making it a genuine curiosity and collector's item in New Zealand wine history.
A rare, food-friendly introduction to Rippon's biodynamic philosophy — brighter and more approachable than its Pinot Noir siblings, yet surprisingly structured.
Sommelier's Note
"Rippon Gamay was never just Gamay — its unusually serious tannic structure and age-worthiness always hinted at something more, a mystery finally solved by 2024 DNA testing that revealed Pinot Noir hiding in plain sight for over forty years."
Food Pairings
Pairs beautifully with roast chicken, duck, charcuterie and mushroom dishes; its firmer tannins and savory, earthy notes also stand up well to grilled salmon, tuna, or teriyaki-glazed yakitori.
When to drink it
A conversation-starting bottle for casual gatherings, or a must-have for collectors given its now-historic status as the final vintage released under the Rippon Gamay label.
Specs
- Grape Varieties
- Gamay
- Style
- Red
- Price Range
- ¥8,000-12,000
Terroir & Winemaking
Grown on own-rooted, ungrafted vines on schist soils above Lake Wanaka, farmed biodynamically without irrigation. Hand-harvested and fermented with wild yeast, typically using semi-carbonic/whole-bunch maceration; matured in oak with minimal intervention and little to no fining or filtration. In June 2024, DNA testing commissioned by Rippon confirmed the vines long labelled as Gamay are in fact an unidentified Pinot Noir clone; the 2022 vintage is the last release under the Gamay label.
Frequently Asked Questions
- What does Rippon Gamay taste like?
- Expect bright cherry, mulberry and orange-peel fruit layered with dried herbs, spice, and a distinctive stony, schist-driven minerality, backed by firmer tannins than a typical Gamay.
- Is Rippon Gamay actually made from the Gamay grape?
- No. DNA analysis commissioned by Rippon in 2024 revealed the historic, ungrafted vines are an unidentified clone of Pinot Noir, meaning every vintage sold as 'Gamay' was technically Pinot Noir in disguise.
- Is Rippon Gamay still being produced?
- The 2022 vintage is the final release under the Rippon Gamay label. Following the DNA discovery, the vines will be replanted or relabeled going forward.
- What food pairs well with Rippon Gamay?
- Roast chicken, duck, mushroom dishes, and charcuterie are classic matches, while its earthy structure also complements grilled salmon or teriyaki-glazed dishes.
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