Two Paddocks

Pinot Noir

Two Paddocks Estate Pinot Noir bottle image
Two Paddocks Estate Pinot Noir bottle image

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Two Paddocks

Pinot Noir

“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

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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.

“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

All Products →

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.

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92
POINTS
"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. "
Wine Enthusiast
91
POINTS
""Fresh and juicy, featuring cherry and raspberry flavors that are bright and fragrant, with details of toasted rye, dried lavender and sarsaparilla, set on a dense, tight body. Shows plenty of concentration and spicy details that linger. This may become more expressive with short-term cellaring. Drink now through 2030."
Wine Spectator
89
POINTS
"A blend of three sites (Bannockburn, Earnscleugh and Gibbston), the 2016 Pinot Noir reflects those disparate characters. Some herbal notes contrast with ripe notes of dark plum, providing an enervating tension. It's medium to full-bodied, with a smooth texture and tart, silky finish."
Wine Advocate
“Juicy and lively with a hint of herbs. Relatively high acid. Expensive!” (16 points out of 20)
Jancis Robinson

Winemaking & Aging

Prefermentation Technique:
Cold maceration
Time on its skins:
5-7 Days
Varietal composition:
100% Pinot Noir
Type of aging container:
Barriques
Type of oak:
French
Age of Aging Container:
20% New

Analytical Data

pH level:
3.5
Acidity:
6 g/L
Alcohol:
13 %

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. 

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