Two Paddocks Estate Pinot Noir 2016

“We grow our premium Two Paddocks Pinot Noir entirely on our four small Vineyards in Central Otago. In some exceptional vintages, listening carefully, we realize that one of these may have something extraordinary to say in its own right. It is only then that we will make one of these very rare single vineyard wines.” Sam Neill

About the Vineyard

The flagship from Two Paddocks – an organically grown barrel selection from the estate properties.  In 2016 this wine was produced from the four Neill family Central Otago vineyards - The Fusilier (68%), The Last Chance (13%), The Red Bank (13%) and The First Paddock (6%). These small sites are high-density planted in a range of clonal material cropped to under 5 Ton per hectare with most vineyard practices carried out by hand. 

Wine Production

Hand harvested, 75% de-stemmed and given a 5-7 day pre-fermentation cold maceration.  After an indigenous ferment the wine is given another 5-7 days post ferment time on skins.  Wine is then transferred to 1-4 (20% new oak) year old French medium toast barriques for a 10-month maturation, before racking and bottling. 

Tasting Notes

Aromatically this wine exhibits dried herb with a dark spice and bramble fruit spectrum, leading to an elegant textural mouthfeel showing minerality, great balance and drive.

Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
Cold maceration
Time on its skins
5-7 Days
Age of Aging Container
20% New
Type of aging container
Type of oak
Analytical Data
13 %
pH level
6 g/L

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