Grape Variety: 100% Pinot Noir
Country: New Zealand
Region: Central Otago
Vinification: 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.
Ageing/Maturation: 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
Two Paddocks Central Otago Pinot Noir 2017
If you are steering away from the "traditional" turkey Christmas, then earthy flavours of a Pinot Noir pair well with game meats such as duck, goose, venison, and lamb.
Lifted red fruit, violet and spicy blackcurrant aromatics. Followed by a suave, textural palate showing lots of density, complexity and persistence.
" I wanted to produce a good pinot noir that would, at the very least, be enjoyed by my family and friends. Frankly, my friends will pretty much drink anything, so this didn't seem too hard. To our great surprise, our first vintage in 1997 was much better than we hoped, in spite of a difficult growing season. 1998 was a more distinguished vintage, and in 1999 we were astounded to produce a pinot that was, we thought, world class.
Since that original release in 1997, with each successive year we have produced a Pinot Noir (sometimes 4 or 5 pinot noirs) that have done us proud and are, to be frank, too good to be wasted on our friends. They still somehow manage to bludge a lot off us, and that, combined with The Proprietor's generous thirst, accounts for the occasional scarcity of Two Paddocks Pinot.
In short, we have become outrageously ambitious - we want to produce year after year, the world's best pinot noir. "