The flagship release from actor-proprietor Sam Neill's organically farmed estate, the 2025 Two Paddocks Pinot Noir is a barrel selection drawn from all four estate vineyards — The Fusilier (Bannockburn), The First Paddock (Gibbston), and Last Chance & Red Bank (Alexandra) — a true cross-regional expression of Central Otago. The nose opens with dark cherry, ripe berry fruit and wild thyme, framed by smoky spice and earthy complexity. Hand-harvested fruit was 50% de-stemmed and cold-soaked for five to seven days before a wild-yeast ferment, with a further five to seven days on skins. The wine was then matured eleven months in French barriques (18% new), and bottled unfined, unfiltered and vegan friendly. The palate carries impressive weight and texture — plush red and black fruits, fine tannins and integrated acidity — elegant and cellar-worthy, yet delicious now with food. ❝ Our Personal Take This is Two Paddocks at its most complete: the estate's four organic sites blended into one poised, structured Central Otago Pinot. Give it an hour in a decanter now, or tuck it away — it will reward a few years' patience. Perfect Pairing: Roast duck or squab, venison, mushroom-forward dishes, or aged hard cheeses. The Fine Pinot Team Winemaking & Terroir Region Central Otago (Bannockburn, Gibbston, Alexandra) Vineyards Fusilier, First Paddock, Last Chance, Red Bank Farming Certified Organic | Unfined & Unfiltered | Vegan Fermentation 50% de-stemmed, 5–7 day cold soak, wild yeast Maturation 11 months French barriques (18% new) Alcohol 13.0% | TA 6.0 g/L
