Featuring the Proprietor’s Grandfather, Sidney Neill – Wine Merchant, on the label, Picnic is our perennial favourite – the wine to enjoy everyday and a wonderful introduction to the pleasure of Central Otago Pinot Noir. This fruit was sourced from Two Paddock’s own vineyards in Alexandra and Gibbston and Bannockburn. Picnic Pinot Noir is made in a diminutive style aimed to reflect the characters that Central Otago Pinot does so very well – black and red cherry fruit, spice and a generosity that keeps you reaching for the next sip.
Featuring the Proprietor’s Grandfather, Sidney Neill – Wine Merchant, on the label, Picnic is ourperennial favourite – the wine to enjoy every day and a wonderful introduction to the pleasure ofCentral Otago Pinot Noir. This fruit was sourced from Two Paddock’s own estate vineyards in theAlexandra, Gibbston and Bannockburn sub-regions of Central Otago. Picnic Pinot Noir is made in adiminutive style aimed to reflect the characters that Central Otago Pinot does so very well – blackand red cherry fruit, spice and a generosity that keeps you reaching for the next sip.
2020 Vintage Comment
A dry cold 2019 winter continued into a dry spring that was dominated some severe wind and snowevents. The critical flowering month of December was still relatively cool and experienced 50mm ofrain over three days. As a result, flowering was both late and drawn out. Finally, the summer heatarrived in mid-January and lasted until mid-March but the critical cell division stage for the berrieswas also cool and along with the challenging conditions at flowering, resulted in crop levels being 30-40% down in many of the vineyard blocks. There were two pieces of very good news though – thesmaller bunches and small berries were much easier for the vine to fully ripen in late summer andultimately resulted in densely coloured, aromatic wines. 2020 harvest was one of the most compactthat Two Paddocks has seen starting on the 6th of April and all done by the 24th April.
Hand harvested, 89% de-stemmed and given 5-7 days pre-fermentation cold maceration. After anindigenous ferment the wine is given another 5-7 days post ferment time on skins. Wine is thentransferred to 1-4 year old French medium toast barriques (4% new oak) for a 9 month maturation
in predominantly older oak, before racking and bottling.
"Redcurrant with wild herbs and blackberry follow into a lovely gorgeous mineral flow giving exuberance,freshness and poise, showing complexity and evolving tannins which will age well." Dean Shaw, Winemaker
“I happen to think this is one of the most enjoyable wines we have ever produced.” Sam Neill, Founder
pH3.52TA 6.2 g/l Alc13.0 %
Proprietor:Sam Neill Viticulturist:Mike WingWinemaker:Dean Shaw
Bottled:April 2021 Production:1698 casesCellaring:2021– 2024
Sale of Liquor License Ref: OF129
Licence No. 67/OFF/30/2022
Expires 24th August 2025