“We grow our premium Two Paddocks Pinot Noir entirely on our four small Vineyards in Central Otago. In some exceptional vintages, listening carefully, we realize that one of these may have something extraordinary to say in its own right. It is only then that we will make one of these very rare single vineyard wines.” Sam Neill, Proprietor

The First Paddock is our 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.

Tasting Notes

Viticulturist Comments:

After a very mild winter the soil temperature at the beginning of Spring was warmer than usual resulting in a solid growth start with reasonable bud burst conditions. The fruit set (bunch formation) was in the first week of December and was relatively consistent.  This set up a reasonable and balanced crop load across the vineyard blocks. After this period ‘The Wind’ started and was relentless until the start of March, when thankfully the more typical warm and dry late summer weather patterns of Central Otago were experienced until harvest in April.

“The canopy was in good shape here with cover cropping/cultivation producing good spring growth. Bunches and berries were small but relatively consistent. Veraison was slow from lack of heat but crop loads were low, which helped it over the line with brix at 23.At First Paddock Vineyard in Gibbston, once again it was the foundation block of the first 20 rows of clone 5 planted in 1993 that showed the most even bunches and concentrated flavour “, Mike Wing, Viticulturist (Since 2009)

Winemakers Notes:

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 an extended 14 months of barrel maturation.

“Begonia, spice, wild herb and blue fruit aromatics on the nose, leads into a mineral infused palate showing elegance, great texture and depth.” Dean Shaw, Winemaker (Since 1999)