2009

Two Paddocks

Pinot Noir

Premium Pinot Noir

An estate grown winemaker’s barrel selection made from Two Paddocks’ own vineyards in Central Otago, this wine is a quintessential cool climate Pinot Noir.

As in the vineyard, the wine is hand crafted using traditional methods including hand plunging and 25% whole bunch fermentation. It was then aged in French barriques for 11 months, using a mix of older and new (25%) barrels.

 

 

Not for sale, please contact us for more information.

Vintage Comment:A cooler Spring followed by good calm weather through flowering and so a positive fruit set was achieved. More than average moisture and less than average grower degree days delayed veraison and resulted in a long slow growing season achieving intense flavour development in the fruit.

Winemaker’s Notes:

Vibrant ruby colour with a lifted perfumed nose, this wine exhibits dark cherry and plum fruit characters, with a concentrated herbal complexity and a distinctive lengthy savoury finish.

In 2009, this wine is an equal assemblage from our Gibbston First Paddock and Alexandra Last Chance vineyards. Again, each block and clone was picked and fermented separately, with the final blending taking place prior to bottling.

pH  3.60 -- TA   5.9 g/l -- Alc  13.5%

Harvest Dates: Last Chance – 20 April 2009, Gibbston First Paddock – 29 April 2009

Proprietor: Sam Neill

Viticulturist:  Mike Wing

Winemaker:  Dean Shaw

Bottled: April 2010

 Total Production: 603 cases Cellaring: 2011 – 2017

Award / Reviewer Date Rating Review
Cameron Douglas MS Nov 2016 92 Points Read More

Soft, fully integrated and harmonious bouquet with dark cherry and brown spices first, then a mix of secondary characters emerge with old rose and a touch of old wood spice. A lovely dry wine on the palate with flavours of cherry, cranberry and plum; fine tannins and medium acidity, plenty of toasty oak with dark spice layers. Drink now and through 2020.

Lisa Perrotti-Brown MW, Wine Advocate Asia #0511 May 2011 90+ Points Read More

Since their debut in 1999, Hollywood A-lister and oenophile Sam Neill and winemaker Dean Shaw have fashioned a very natural, almost leafy style of Pinot Noir from their Gibbston and Alexandra valley vineyards. The wines come across as far less ostentatious than their Central Otago peers and they tend to drink perfectly at 2 – 4 years of age.

 

Michael Cooper’s Buyers Guide to New Zealand Wines Jan 2011 Read More

The ruby hued 2009 (☆☆☆☆) is supple and savoury, with good richness and complexity. Scented, it’s a mouth filling wine with deep cherry and herb flavors, vibrantly fruity and flowing.

 

Sam Kim, Wine Orbit Dec 2010 94 Points Read More

Fabulous aromas. The bouquet is deeply scented with savoury meat, mushroom, dark cherry and floral notes. The palate is beautifully weighted and refined with elegant texture and a gently expanding mouthfeel. Tannins are well pitched, providing a lovely firmness to this generous wine. At its best: now to 2017.

Bob Campbell MW, BobsWineReviews Sep 2010 89 Points Read More

A herbal edgy cooler climate style with nice floral and spice characters. Has energy and complexity. Stylish, supple wine with cellaring potential.

 

Geoff Kelly Wine Reviews Sep 2010 16 Points Read More

Pinot noir ruby.  Bourgogne rouge is the best descriptor here, for though the wine is clearly pinot noir, it also includes an appealing measure of European complexity factors such as brett, often found in quaffing burgundies.  Palate is soft, round and very food friendly, showing red and black cherry fruit and older oak,  already nearly mellow.  Cellar 2 – 5 years.  (☆☆☆)

 

The Wine Advocate Sep 2010 90 Points Read More

The 2009 Pinot Noir presents a medium ruby – purple and intense black cherry, game, smoked meat, loam and black truffle notes. Crisp in the mouth with a medium level of finely grained tannins, this medium bodied Pinot has good concentration and a long savoury finish. Approachable now, it should cellar to 2015.

 

Geoff Kelly Wine Reviews Sep 2010 Read More

Pinot noir ruby.  This is deceptive wine, totally demonstrating the benefit of decanting all wine, and particularly newly-bottled ones.  Freshly poured, there is an unconvincing black passionfruit skins aroma,  almost hinting at decay.  Yet breathed, the wine is transformed into a complex pinot noir with roses florals grading to boronia on red and black cherry fruit.  Palate shows elegant ripeness, subtle oaking,  and unusually complex cherry flavours in which a shadow of black passionfruit lingers,  now almost attractively.  A strange one, benefit of the doubt.  Cellar 3 – 8 years.