“This is a beautifully approachable yet complex wine from this boutique, biodynamically farmed estate, owned by actor Sam Neill with a talented winemaking and viticulture team spearheaded by Dean Shaw and Mike Wing, respectively. The nose conjures images of cherry pie cooling on a windowsill, a rosebush blooming from the sun-warmed soil beneath. Savory, sappy tannins wind around silky, high-toned fruit in the mouth. A tightrope walk of balance of power and elegance with crunchy acidity to break the fall.” (Editors' Choice)
“Actor Sam Neill’s Two Paddocks label is on a steep upward trajectory: Vine age, impeccable farming and a dream team inside and out of the winery are paying off. This premium Pinot is an intensely spicy, perfumed drop. It’s hard not to fall under its spell. Like Christmas distilled, it’s a heady hodgepodge of red currants and preserved cherries marinated in bitter herbs and spices—licorice root, cloves, cinnamon bark and vanilla pod—derived from the fruit and stalks, not from oak. Chalky tannins curl around the tongue, the juicy, prickly fruit trickles through the cracks. Powerfully structured yet utterly drinkable, this would perch happily beside charcuterie or a mushroom truffle risotto.” (Editors’ Choice)
“From one of the original vineyards on the property (planted 1993), as the name suggests, this bottling needs some swirling in the glass or time in a decanter. But like a locked box, once the lid is open, treasures await. And they’re all highly reflective of place. Rhubarb and cherry notes swirl with baking spice, dried flowers and an earthy, mushroom note, morphing over time into a fruitier, more vanilla toned beauty. Silky texture, crystalline acidity and juicy fruit are wrapped in a swaddle of spicy, structured tannins. There’s oak influence, too, but it should melt seamlessly into the wine with a few more years in bottle.”
“This vintage of proprietor Sam Neill’s premium organically farmed Pinot is, for the moment, young and reductive, a sturdier wine that we’ve seen, but one that should reward time in the cellar. Rather than the broody, oniony aromas associated with reduction, this version emphasizes the wine’s vegetal and herbal characters: green bell pepper in a sea of freshly plucked, earthy herbs, brambly berries and wildflowers. Streaks of minerals appear as the wine opens. Taut, spicy, chalky tannins grip the tongue, but a river of juicy fruit washes it away, ready for the next sip.” (Cellar Selection)
“This is, hence the name, from proprietor and actor Sam Neill’s first vineyard, planted in 1993. Don’t let the slight barnyard funk put you off (after all, Burgundy excels at this aroma). It dissipates in glass, leaving in its wake something quite beautiful: fresh red cherries, whole bunch stalkiness, an array of florals and spice and a meaty undertone. It’s silky, textured and plump-fruited, with a hearty grip of herbal savory tannins. As per usual with these wines, elegance, complexity and age-worthiness are the name of the game.” (Editors’ Choice)
"Two Paddocks’s midrange Pinot still plays very much in the premium league. Bright red berry, vanilla pod, black olive, drying herbs and bran muffin notes are underpinned by tightly wound tannins and a mineral streak amidst a silky texture. The contrast between the bright, crunchy fruit and the austerity of the tannins is intriguing, making this wine drinkable now, but suggesting that its best is yet to come. "
"Walking a tightrope of grace and power, this wine from Actor Sam Neill speaks of drying flowers, red currants, leather, olives and wild herbs. The palate has focus and tension, fine, powdery tannins, lifted acidity and a herbal tonic finish. It’s a delicious drop now but could see 10 years in the cellar." (Editors' Choice)
""Actor Sam Neill is behind this highly regarded Otago label. While it sits firmly in premium territory—and could easily age for the next 10 years—this Pinot is undeniably approachable now. The nose offers heady aromas of red and black berries, beets, vanilla, hot chocolate, Middle Eastern spices and stalky cinnamon. The palate is elegant and tightly wound, with an earthy core and a savory finish." (Editors' Choice)