Dark brooding, elegant and fleshy with a tight tensile profile showing great depth and drive. 

Two Paddocks was established in 1993 by Kiwi actor, Sam Neill, who was raised in the South Island of New Zealand, and still calls it home. Initially Sam bought a paddock in Gibbston and aimed to grow a small amount of his favourite grape – Pinot Noir – with the hope of producing enough wine for his friends and family.

Back then, Central Otago was in the very early days of winegrowing, so to buy and plant Two Paddocks was a huge leap of faith. Nowadays the region is 80% planted in Pinot Noir and has arguably been New Zealand’s most successful region with this variety.
Two Paddocks now consists of four small vineyards in the Gibbston, Alexandra (Earnscleugh) and Bannockburn sub-regions of Central Otago. The vineyards are grown within a holistic farming model, which aims to naturally recycle all farm animal and vine by products back into composts and nutrient rich soil enhancers that are then applied to the vineyards. Over time, this will make the Two Paddocks portfolio entirely certified Organic.

Featuring the Proprietor’s Grandfather, Sidney Neill – Wine Merchant, on the label, Picnic is the perennial favourite, the wine to enjoy everyday and a wonderful introduction to the pleasure of Central Otago Pinot Noir. This fruit was sourced from Two Paddock’s own vineyards in Alexandra and Gibbston and Bannockburn. Picnic Pinot Noir is made in a diminutive style aimed to reflect the characters that Central Otago Pinot does so very well, black and red cherry fruit, spice and a generosity that keeps you reaching for the next sip.

A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above those in 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Redbank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

Hand harvested, 89% de-stemmed and given 5-7 days 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 year old French medium toast barriques (2% new oak) for a 9 month maturation in predominantly older oak, before racking and bottling.

Whilst wine is approachable in its youth, it will be well rewarded with cellaring for 3-8 years.