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The flagship from Two Paddocks – an organically grown barrel selection from the family’s properties. In 2015 this wine was produced from all four of the Neill’s Central Otago vineyards. These small sites are high-density planted in a range of clonal material cropped to under 5 Tonne per hectare with most vineyard practices carried out by hand. As in the vineyard, the wine is hand crafted using traditional methods including a 25% whole bunch indigenous fermentation and hand plunging. Maturation is in French barriques for 11 months, using a mix of older and new (25%) barrels.
Estate Vineyard composition: 62% The Fusilier - Bannockburn, 16% - The Last Chance – Earnscleugh (Alexandra), 14% The Red Bank – Earnscleugh (Alexandra), 8 % The First Paddock – Gibbston.
A cool spring in October and into November was followed by warm dry weather over December and a particularly hot and dry January. Flowering was finished by the end of December. Vigour was low and the vines were only green thinned and shoulders removed in the same pass. Wide open bunches meant very little disease pressure was experienced and we started harvest on the 1st April 2015.
Hand harvested, 75% de-stemmed and given 5-7 pre-fermentation cold maceration. After an indigenous ferment the wine is given another 5-7 days post ferment time on skins. Wine is then transferred to 1-4 (25% new oak) year old French medium toast barriques for an 11 month maturation, before racking and bottling.
| Alcohol | 13.5% |
|---|---|
| Winemaker | Dean Shaw |
| Viticulturist | Mike Wing |
| PH Level | 3.61 |
| Total Acidity | 6.1g/l |
| Bottled | March 2016 |
| Cellaring | 2016-2023 |
EMAIL
[email protected]
PHONE
+64 3 449 2756
TWO PADDOCKS LTD.
PO Box 506
Alexandra 9340
Central Otago
New Zealand
Sale of Liquor License Ref: OF129
Licence No. 67/OFF/30/2022
Expires 24th August 2025
