Looking for the ultimate summer drop - try our FIVE STAR rated 2023 Two Paddocks Pinot Noir Rosé.  Shop here

The First Paddock Pinot Noir - 2006

About the wine

Single Vineyard Pinot

Our perennial favourite, 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 (25%) 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.

Tasting Notes

Blackberry, with a creamy chocolate vibrancy, the nose is complimented with hints of wild spice and violets. Finely grained tannins lead on an elegant textured palette, leading to a finish that displays depth of flavour and an individual strength and persistence.

Viticultural Notes:

A warm and near frost free start to the 2006 season gave us excellent bud burst. This continued on through the summer months with warmer and drier conditions than the past two vintages giving a good crop level and even fruit quality. Autumn was very short giving the vines the time to ripen the fruit more slowly and gain those wonderful complexities of Central Otago Pinot Noir.

Sustainablility:

This is our second season of following sustainable viticultural principles in the vineyard. Redbank and Alex Paddocks are progressing toward achieving Bio Grow organic status in 2008, while our Gibbston vineyard is managed on sustainable lines, proving more difficult to convert fully to organic status

Wine Making Notes:

The grapes were pressed and fermented separately according to clonal variety in stainless steel open top fermenters using indigenous yeasts. The must was cold soaked for up to ten days. During fermentation the must was plunged up to four times daily and was followed with a 7 - 10 day post maceration period. The wine spent an average of 24 days on its skins to extract tannin, colour and aromatics before being gently drained and pressed into small French barrels (225lt). Approximately 30% were new air-dried oak barrels. The wines rested and matured for 11 months before blending, minimal fining and filtration before bottling.

Viticulturalist: Richard Flatman

Winemaker: Dean Shaw

Available: July 2007

Drink: 2007 - 2014

Flower: Geranium – It was a good year for geraniums!

Reviews & Awards

Decanter Magazine, Serena Sutcliffe MW
Great Wine
 by Serena Sutcliffe MW, Head of Sotheby’s International Wine DepartmentGreat wine to satisfy the most ardent of Pinot fusspots (count me in), this rarely produced wine is special and has a few splendid drinking years ahead.  
...Has good intensity on the nose, lacking a little clarity at the moment but that will come with more bottle age. The palate is medium bodied with good weight, a definite Burgundian sensibility with an attractive, meaty finish. Atypical for Central Otago style but full of personality and natural, rather bucolic charm.
...Has good intensity on the nose, lacking a little clarity at the moment but that will come with more bottle age. The palate is medium bodied with good weight, a definite Burgundian sensibility with an attractive, meaty finish. Atypical for Central Otago style but full of personality and natural, rather bucolic charm.
Wine Spectator
91 Points
Concentrated and ripe, with outstanding depth to blackberry and black cherry flavours. Spice, slate and iron balance the fruit, with cedary oak, dried herbs and cut tannins extending through the finish. Drink now through 2011. Tasted twice, with consistent notes.
Cuisine Magazine
A big wine, with good length and superb concentration of flavours. Dense black cherry notes atop firm, toasty oak with a hint of mocha.
Geoff Kelly, Regional Wines Newsletter
Beautiful Otago Pino
On the red wine front, there is a very beautiful Otago Pinot Noir to try, or invest in. It is not the biggest or weightiest pinot around, but in terms of its florals, its finesse and its length of flavor, one has to go straight to Burgundy and the Cote de Nuits at that, to find comparable quality. In particular, one can taste the floral qualities right through the cherry palate. The wine is 2006 Two Paddocks Pinot Noir ‘First Paddock’, their top offering in a pretty good vintage down there. It will cellar for 10 years.
Otago Daily Times, Charmian Smith
Two Paddocks has made three stylish pinots this year – the stylish, charming Two Paddocks First Paddock 2006 (4 Stars); the oaky textural Two Paddocks Central Otago Pinot Noir (31/2 Stars), but for drinking now, the Picnic has the charm of youth with lots of fruit nicely balanced with a hint of spice, and a good finish.
Wine NZ Magazine
Dense, youthful
Dense, youthful wine. Forward, sweet fruited and vibrant. Youthful and very minerally. Shows lovely balance with tannins that are well proportioned and soft. Should develop complexity.

Be The First To Know It All

Keep up to date with all of the latest goings on at Two Paddocks. Enter your details below to sign up for our newsletter.
Subscription Form

Contact Us

EMAIL
[email protected]

PHONE
+64 3 449 2756

TWO PADDOCKS LTD.
PO Box 506
Alexandra 9340
Central Otago
New Zealand

License

Sale of Liquor License Ref: OF129
Licence No. 67/OFF/30/2022
Expires 24th August 2025

magnifiercrossmenuchevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram