The First Paddock Gibbston
Single Vineyard Pinot
Our perennial favorite, from our original vineyard nestled in the heart of the Gibbston Valley. Here our low yielding vines allow the grapes to ripen in the classic cool climate manner. Again, this wine is hand crafted using traditional methods and aged in small French oak barrels for 11 months, using a mix of older and new (30%) barrels, the result – a distinguished and charming Central Otago Pinot Noir. Our single vineyard designated wines are made only on the years our winemaker, Dean Shaw, deems quality is exceptional and can express the individuality of the vineyard.
With this vintage, we celebrate the tenth vintage from our Gibbston vineyard, and we have made a very small “celebration” bottling of this wine.
Spicy black cherry and wild plum aromatics with an elegant silky but textural palate. More feminine that usual for Gibbston, but a true reflection of the vintage. Elegant lithe texture with a vibrant spiciness. “Its like catching biddybids in your socks while walking on a West Coast beach!”
Again Gibbston experienced similar problems to Alexandra earlier in the season, but appeared to go through flowering far smoother! Fruit showed greater uniformity of flavours and ripeness.
Harvest: May 2, 2007.
Viticulturalist: Richard Flatman
Winemaker: Dean Shaw
Total Production: 49 cases + 150 Limited Edition Magnums
Drink: 2008 - 2015
Flower: Mount Cook Lily– In summer we find these lovely flowers at very high altitudes
|Award / Reviewer||Date||Rating||Review|
|Jancis Robinson||Aug 2009||16.5 Points||Read More|
Notably dark crimson. Super juicy fruit. Lots of ripe redcurrant fruit and pretty polished with a hint of cough medicine/aromatic herbs on the edge. Bright though not super concentrated fruit. Drink 2010 – 2015
|Neal Martin, erobertparker.com||Aug 2009||87 Points||Read More|
The 2007 First Paddock Pinot Noir is limited to just 49 cases and 150 magnums with only the latter to be commercially released! It has a slightly pinched plumy nose with touches of violets. The palate is medium-bodied with quite chewy tannins: black plum, ripe cherries and a touch of iodine. Smooth on the finish, though it lacks a little complexity and definition. Not bad, but I prefer the regular Pinot Noir. I tasted Sam Neill’s wines both blind and at a well-organized public Central Otago tasting.
|Bob Campbell MW, Bob Campbell Wine Reviews||Jul 2008||90 Points||Read More|
Moderately dense yet elegant Pinot Noir with appealing floral, cherry and spicy oak flavours. Supple wine with impressive length and moderate complexity. Bone dry with a good structure of fine, ripe tannins.
|Michael Cooper’s Buyer’s Guide to New Zealand Wine||Jul 2008||Read More|
Grown in Sam Neill’s original Central Otago vineyard, planted at Gibbston in 1993, the 2007 vintage was matured for 11 months in French Oak barriques (30% new). Rich and youthful in colour, it is sweet fruited, savoury and concentrated, with delicious deep plum and spice flavours, showing excellent complexity. It’s already delicious, but has the structure to mature well.