Wine Article
2019 Two Paddocks Pinot Noir Last Chance
Last edited on 9/12/2022 by LindsayM
There are 2 versions of this article / View version history
TWO PADDOCKS LAST CHANCE PINOT NOIR 2019
TASTING NOTE
“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 sites 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 Last Chance is a beautifully sited two-hectare terrace perched in bright clear air above the Earnscleugh Valley, carefully planted with well-tended Burgundian clone pinot noir. It nestles amongst a small cluster of the World’s most southerly vineyards and takes its name from the watercourse that runs through its heart, hand dug by gold miners in the 1860s, The Last Chance.
Soils are raw schist gravels that are low in fertility and require careful nurturing.
VINTAGE COMMENT
The Two Paddocks 2019 vintage experienced above average rainfall over the Winter and early spring, meaning soil water remained at luxury levels for vines over the entire growing season. The summer heat did accumulate though and shoots grew with ease without any destructive winds. Accurate leaf removal and crop thinning meant the vines had a balanced crop load and the fruit was very clean. A noticeable benefit was the lack of wind damaged shoots and leaves which really increases the vines ability to produce energy late into the season.
WINEMAKERS NOTE
Hand-picked and sorted in the vineyard on the 6th April. 74.5% whole-bunch fermentation in a 3.5 tonne wooden cuve. 5-day cold soak. Indigenous yeast added. 24 days left on skins with one plunge per day. ferment temperature peaked at 32° – post fermentation transferred to medium and light toast French barriques for 11 months maturation. 12.5% new oak and the balance in second and third fill barrels.
NOTES
Spice, wild thyme and Cuban coffee bean aromatics give way to gorgeous fully textured mouthfeel showing great tension and drive. The palate is elegant and flavoursome with a long lingering mineral finish showing poise, memory and site.
Proprietor: Sam Neill
Viticulturist: Mike Wing
Winemaker: Dean Shaw
Bottled: April 2020
Total Production: 2322 bottles
Cellaring: Up to 12 years
pH 3.48 -- TA 6.0 g/l Alc 13%
TASTING NOTE
“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 sites 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 Last Chance is a beautifully sited two-hectare terrace perched in bright clear air above the Earnscleugh Valley, carefully planted with well-tended Burgundian clone pinot noir. It nestles amongst a small cluster of the World’s most southerly vineyards and takes its name from the watercourse that runs through its heart, hand dug by gold miners in the 1860s, The Last Chance.
Soils are raw schist gravels that are low in fertility and require careful nurturing.
VINTAGE COMMENT
The Two Paddocks 2019 vintage experienced above average rainfall over the Winter and early spring, meaning soil water remained at luxury levels for vines over the entire growing season. The summer heat did accumulate though and shoots grew with ease without any destructive winds. Accurate leaf removal and crop thinning meant the vines had a balanced crop load and the fruit was very clean. A noticeable benefit was the lack of wind damaged shoots and leaves which really increases the vines ability to produce energy late into the season.
WINEMAKERS NOTE
Hand-picked and sorted in the vineyard on the 6th April. 74.5% whole-bunch fermentation in a 3.5 tonne wooden cuve. 5-day cold soak. Indigenous yeast added. 24 days left on skins with one plunge per day. ferment temperature peaked at 32° – post fermentation transferred to medium and light toast French barriques for 11 months maturation. 12.5% new oak and the balance in second and third fill barrels.
NOTES
Spice, wild thyme and Cuban coffee bean aromatics give way to gorgeous fully textured mouthfeel showing great tension and drive. The palate is elegant and flavoursome with a long lingering mineral finish showing poise, memory and site.
Proprietor: Sam Neill
Viticulturist: Mike Wing
Winemaker: Dean Shaw
Bottled: April 2020
Total Production: 2322 bottles
Cellaring: Up to 12 years
pH 3.48 -- TA 6.0 g/l Alc 13%