Description
Two Paddocks Pinot Noir is the flagship wine from Sam Neill’s estate in Central Otago, crafted with care from organically grown vineyards. Combining precision viticulture with meticulous winemaking, it expresses the region’s cool-climate elegance, intense fruit, and layered complexity.
Vineyards & Terroir
Sourced from four premium sites – The Fusilier (Bannockburn), First Paddock (Gibbston), Last Chance, and Redbank (Alexandra) – the grapes benefit from Central Otago’s dramatic climate and high-density plantings. Low yields, hand-tended rows, and a mix of clonal material ensure concentrated, expressive fruit. Soils retain excellent moisture, and companion crops such as clover and barley enhance vineyard health naturally.
Winemaking & Ageing
The grapes are hand-harvested and sorted in the vineyard. Around 50% of each parcel is de-stemmed, followed by 5–7 days of pre-fermentation cold maceration. Indigenous fermentation occurs with a further 5–7 days post-ferment skin contact, allowing fine tannin extraction and flavour development. The wine matures for 11 months in 1–4 year-old French medium-toast barriques, with 18% new oak, before racking and bottling.
Tasting Notes
Deep ruby with a bright core, the wine shows dark cherries, ripe berries, and subtle spice. Layered, complex, and well-structured, it balances fine tannins with concentration, texture, and elegance. A cool, slow final ripening ensures freshness and vibrancy on the palate, with excellent length and ageing potential.
Food Pairing
Pairs beautifully with roasted duck, lamb, pork, or mushroom-based dishes. Also complements charcuterie, soft cheeses, and fine poultry dishes.
Technical Information
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Grape Variety: Pinot Noir
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ABV: 13%
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