Only the fourth release of a Pinot Noir Rosé for Two Paddocks - a dabble in pink. Deliberately selected and grown for Rosé production from estate grown pinot noir vines using organic farming principles at Two Paddocks, The Last Chance Vineyard, Alexandra, Central Otago.
Single vineyard, hand harvested and certified organic. A dry, textural style of rosé that is also vegan friendly.
The Last Chance is a beautifully sited two-hectare terrace perched in bright clear air above the
Earnscleugh Valley, carefully planted with well-tended Burgundian clone pinot noir. It nestles
amongst a small cluster of the World’s most southerly vineyards and takes its name from the
watercourse that runs through its heart, hand dug by gold miners in the 1860s, The Last Chance.
Soils are raw schist gravels that are low in fertility and require careful nurturing.
Vintage 2021 was characterised by climatic variation extremes throughout spring and early summer and then developing into a fantastic finish, with a long stable mid-summer / autumn warm period, right up to and over harvest. At the start of the season, a cold winter continued into a dry
warm spring with steady vine shoot growth. The grapes flowered over December 2020, which was warmer than last year but with intermittent rain that resulted in only half the vineyard blocks achieving desired crop loads. The first week of January saw a significant rain event and that set the vineyards up with optimum soil moisture levels for the rest of the season. There was some typical
early and late in the season frost fighting, but the vine canopies stayed resilient and green with harvest staring a week earlier than typical on the 30th of March and finishing on the 22nd April.
Hand harvested on April 2021 from the Gate Block and Patricia’s Block at The Last Chance Vineyard – one of the most Southern vineyards in the world. The pinot noir chosen is all Clone 6 and bel, which we believe offers the most berry fruit flavour and elegance for the rosé style that Sam most enjoys drinking.
All the grapes were gently de-stemmed at the winery and then the juice was given four days on the pigment imbuing pinot skins to soak up the deeper berry colours and aromatics. Then the juice was fermented to dry and left on fine lees, 90 % in a stainless-steel tank and 10% in older oak, for four
months to build texture.
Bright redcurrant, maraschino cherry and spicy musk aromatics lead to a rich warmly textured
mouthfeel showing elegance, freshness and drive.
pH 3.20 TA 6.6 g/l Alc 13.5 %
Proprietor: Sam Neill Viticulturist: Mike Wing Winemaker: Dean Shaw
Bottled: August 2021 Cellar: 2021 – 2023
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