The flagship from Two Paddocks – an organically grown barrel selection from the estateproperties. In 2020 this wine was produced from the four Neill family Central Otagovineyards. These small sites are high-density planted in a range of clonal material croppedto under 5 Tonne per hectare with most vineyard practices carried out by hand. As in thevineyard, the wine is hand crafted using traditional methods including a 46% whole bunch,indigenous fermentation and hand plunging. Maturation is in French barriques for 10months, using a mix of older and new (18%) barrels.
How was it made?
Hand harvested, 54% de-stemmed and given a 7 day pre-fermentation cold maceration to extract colour and aroma. After an indigenous fermentation, with a single plunging per day, the wine was given another 5 days post fermentation time on skins. Wine is then transferred to 1-4 (18% new oak) year old French medium toast barriques for a 10-month maturation, before racking and bottling. Estate Vineyard composition: 31% The Fusilier - Bannockburn, 20% - The Last Chance – Earnscleugh (Alexandra), 15% The Red Bank – Earnscleugh (Alexandra) and 34% The First Paddock – Gibbston.