Two Paddocks Pinot Noir 2016
100% Pinot Noir sourced from the four Neill family Central Otago vineyards: The Fusilier (Bannockburn), The Last Chance and The Red Bank (Alexandra), and The First Paddock (Gibbston).
Hand harvested fruit was 75% destemmed and given a 5 to 7 day pre-fermentation cold maceration. After an indigenous ferment the wine is given another 5 to 7 days post ferment time on skins, then transferred to old French medium-toast barriques (20% new) for a 10-month maturation, before racking and bottling.
The flagship wine from Two Paddocks; an organically grown, barrel selection from the estate vineyards. Aromatically it exhibits dried herbs with a dark spice and bramble fruit spectrum, leading to an elegant textural mouthfeel, showing minerality, great balance and drive.
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95 POINTS - Gourmet Traveller Wine Magazine (Nick Stock), Aug 2018
92 POINTS - James Suckling Wine Reviews, Nov 2017
91 POINTS - Wine Spectator Insider (MaryAnn Worobiec), Dec 2017
5 STARS - Michael Cooper Buyer's Guide to NZ Wines 2018
89 POINTS - Robert Parker's Wine Advocate (Joe Czerwinski), Feb 2018
STUFF | FOOD & WINE
Always more to learn about Central Otago pinot by John Saker, Feb 2017
Two Paddocks Pinot Noir 2016: "The intriguing evolution of this wine (and winemaker Dean Shaw) continues with this red fruit-dominant juicy rendition. It has haunting scents, together with great real energy and length."