First Paddock Pinot Noir 2015.

Two Paddocks Pinot Noir is grown entirely on three small Vineyards in Central Otago. In some exceptional vintages, listening carefully, they realised that one of these may have something extraordinary to say in its own right. It is only then that they will make one of these very rare single-vineyard wines.

The First Paddock is an original much loved Two Paddocks vineyard. Planted in 1993, it is now one of the older blocks in Central Otago. Superbly situated in the midst of upper Gibbston, planted in carefully selected Burgundian clone pinot noir vines and meticulously tended. This is a thoughtfully crafted expression of our foundation site.

Vintage Comment:

A mild winter, soils with high moisture, and an unseasonably hot dry spring were catalysts for a solid start to the growing season experienced in Central Otago. Flowering had finished in some vineyards before summer even began. Fruit set was correspondingly excellent across all sub-regions, promoting high berry numbers and the likelihood of tight bunches. These idyllic conditions continued through until mid-December and then moderate rain and cooler temperatures were experienced over Christmas.

The remainder of summer saw warmer weather with the first signs of veraison at the end of January and most of the region's vineyards with well-coloured fruit come the first week of February. A stable autumn allowed for the fruit to receive extended hang time on the vines, which created wines with highly lifted fruit aromatics and strong mineral drive.

Winemakers Notes:

In 2011, this wine was again 100% sourced from the first twenty-five rows of Clone 5, which was planted in Gibbston at The First Paddock vineyard in 1993. Hand-harvested and sorted then a 50% whole bunch indigenous ferment in a dedicated First Paddock French oak cuve. Matured in 30% new French oak with the balance in older wood for 11 months.

Earth, blackberry, spice, and dark smoke aromatics, followed by a mineral-driven flow. This wine has a tight and ethereal textured palate, shows good density with an elegant finish.

pH 3.61 -- TA 6.2 g/l -- Alc 13.5%

Proprietor: Sam Neill

Viticulturist: Mike Wing

Winemaker: Dean Shaw

Bottled: March 2012

Total Production: 130 x 6-packs

Cellaring: up to 10 years