Two Paddocks Pinot Noir

Two Paddocks estate pinot noir bottle shot

Wine Description

“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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Acclaim
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Vineyard & Production Info
Bottles produced of this wine:
24,000
Certified Eco-Friendly Practices:
Made from organically certified grapes
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
5-7 Days
Varietal composition:
100% Pinot Noir
Fining agent:
Vegan Friendly
Type of aging container:
Barriques
Type of oak:
French
Age of Aging Container:
20% New
Total SO2
58
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Analytical Data
pH level:
3.55
Acidity:
6 g/L
Alcohol:
13 %
Dry extract:
24.6 g/L
Total SO2
58
Residual sugar:
0 - 1 g/L
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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. 

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About the Vineyard

The flagship from Two Paddocks – an organically grown barrel selection from the estate properties. In 2018 this wine was produced from the four Neill family vineyards, 27% The Fusilier (Bannockburn), 22% The Last Chance (Alexandra), 29% The Red Bank (Alexandra) and 22% 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.