Two Paddocks
Pinot Noir
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
Wine Production
Hand harvested, 75% de-stemmed and given a 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
Scotch thistle, redcurrant spice and aromatic highland herbal and spice aromas on the nose, gives way to an intriguing textural, flowing palate. This wines shows great strength intertwined with elegance, depth and poise.
“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
Wine Production
Hand harvested, 75% de-stemmed and given a 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
Scotch thistle, redcurrant spice and aromatic highland herbal and spice aromas on the nose, gives way to an intriguing textural, flowing palate. This wines shows great strength intertwined with elegance, depth and poise.
Brand Materials
Winemaking & Aging
Analytical Data
About the Vineyard
The flagship from Two Paddocks – an organically grown barrel selection from the estate properties. In 2017 this wine was produced from the four Neill family vineyards, 38% The Fusilier (Bannockburn), 29% The Last Chance (Alexandra), 29% The Red Bank (Alexandra) and 4% The First Paddock (Gibbston). 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.