Two Paddocks The Last Chance 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 sites 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, Proprietor

About the Vineyard

The Last Chance is a beautifully sited two-hectare terrace perched in bright clear air above the Earnscleugh Valley, carefully planted with well-tended Burgundian clone pinot noir. It nestles amongst a small cluster of the World’s most southerly vineyards and takes its name from the watercourse that runs through its heart, hand dug by gold miners in the 1860s, The Last Chance.

Wine Production

Hand picked and sorted in the vineyard. One-third whole-bunch fermentation in a 3.5 ton wooden cuve. 5 day cold soak. No commercial yeast added, ferment temperature peaked at 32° – post fermentation transferred to medium and light toast French barriques for 11 months maturation. 25% new wood and the balance in second and third fill barrels. Light filtration prior to bottling.

Tasting Notes

Thyme, wild flower, red fruit and spiciness on the nose.  Leading to a complex driven palate showing great coverage, elegance and length.

Production Info
Vineyard name
The Last Chance
Soil composition
Raw schist gravels
Training method
6 acres
Year vineyard planted
Winemaking & Aging
Varietal composition
100% Pinot Noir
Age of Aging Container
25% New
Type of aging container
Type of oak
Length of aging before bottling
11 months
Analytical Data
13 %
pH level
5.9 g/L

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