$3099each $371DOZEN EACH DOZEN

$6699each $803DOZEN EACH DOZEN

An assemblage of fruit grown to several elite Central Otago sites, the estate flagship barrel selection, from the Sam Neill family vineyards, normally a selection picked off Gibbston First Paddock, Bannockburn's Fusilier and Earnscleugh's Red Bank. A charming effort in Burgundian styling, unequivocally world class, artisanally crafted Central Otago Pinot Noir. Each block and clone are picked and fermented separately, the final wine is assembled just before bottling. Small batch? You bet, a mere few hundred dozen are made each year.

$6599each $791DOZEN EACH DOZEN The original Sam Neill vineyard at the heart of Gibbston Valley. Low yielding vines allow grapes to slowly ripen in the classic cool climate manner. Vineyards are high density, planted to a range of clonal material and intensively man handled, nearly all vineyard practices are carried out by hand, to the exception of compost spreading. Ferments include a component of whole bunches treated to oak barrel vinification. Musts are cold soaked for several days and hand plunged throughout the ferments. Two Paddocks spends time macerating on skins, extracting tannin, colour and aromatics before being gently drained and pressed to small French oak barriques for a year.

Vibrant ruby color. Lifted perfumed nose, this wine exhibits dark cherry and plum fruit characters, with a concentrated herbal complexity, depth and persistence before a distinctive lengthy savoury finish. Classic Central Otago Pinot, complex yet elegant and well structured, full of wild spices. violets and luscious fruit.

Sam Neill's perennial favourite, from the original planting of his homestead vines at the heart of Gibbston Valley. Established 1993 to a unique Burgundian clone of Pinot Noir, meticulously husbanded, First Paddock is one of the eldest blocks of vine in all Central Otago. Vibrant ruby hues, lifted perfumed bouquet of dark cherries and plum, concentrated herbal complexities, depth and persistence before a distinctive lengthy savoury finish. The articulation of Central Otago Pinot Noir complex yet elegant, generously proportioned, brimming with fruit, superbly structured, florals, violets and wild spice.

$7999each $957DOZEN EACH DOZEN

Sam Neill's father was a major in the Royal Irish Fusiliers, he returned to the family wine and liquor business after retirement and inspired his famous son to take up viticulture. There are six hectares of Fusilier under vine, planted to deep alluvial silty gravels, on a steppe of rolling northerly facing terraces at the western end of Felton Road. A mix of stemmed grapes and whole bunches are filled to 3½ tonne wooden cuvee for several days cold soak and wild yeast ferment, followed by transfer to medium and light toast French oak barriques for eleven months maturation.

$7999each $959DOZEN EACH DOZEN

Deep scarlet hues. Spicy red fruit notes, dried herb and wildflower bouquets. Beauteous palate of luscious fruit pectin characters, cherries and morello, winegums and jube, sasafras and a robe of gentle spiced carob oak, structured yet deferential tannins in support, a feminine, lithe and textural driven wine, exhibiting great tension and verve, density and persistence.

Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Carefully sorted bunches of hand picked fruit, treated to a traditional old world ferment in open vats and term of age in fine French oak. A lifted spice and dried herb nose before a palate of amazing density, length and persistence, elegance and poise.

$7999each $957DOZEN EACH DOZEN

The Picnic Point label depicts Sam Neill's grandparents picnicking on Karitane Beach at Otago circa 1919. The jovial chap with a pipe is Sidney Neill, established importer of French wines, among other things. Some friends, a blanket or two, a bit of lunch and a glass of wine, looks like life was good. Picnic Point is made for times like these. Sam Neill's entry level Pinot Noir, though by any measure, a praiseworthy effort. Each year Picnic Point release a limited amount of vintage, so you may find yourself on a journey bound for Central Otago to find it.

$4099each $491DOZEN EACH DOZEN Picnic Point is a perennial favourite at Two Paddocks, the wine Sam Neill enjoys everyday! Central Otago presents its fair share of challenges to growers, the most notable being early frosts in Gibbston and late frosts in the Alexandra basin. The viticultural and winemaking team walk the vineyards at harvest, tasting the grapes to determine time for harvest. All grapes are hand picked, most bunches are de-stemmed and cold macerated for a week. Following completion of a wild, indigenous ferment, batches are treated to a further week of maceration on skins. Components are transferred to a selection of seasoned French medium toast barriques for ten months maturation, before racking and bottling.

Rich ruby colour. Brambles and plum up front, herbs and spice on the mid palate with savoury undertones. Redcurrant, bramble, wildflower and spice aromatics followed by a richly textured wine. Nice tension, flow and persistence. A splendid expression of Central Otago, elegant, complex and structured, full of the traditional qualities expected of fine Pinot Noir.

$2199each $263DOZEN EACH DOZEN

$1599each $191DOZEN EACH DOZEN

Tyrrell made a major contribution to the development of Heathcote as a world class winegrowing region. One of the earliest pioneers, they sowed the seeds and established the vines which launched the second gold rush into Heathcote Shiraz. Lunatiq is minimally handled to encourage the eloquence of terroir to speak, dark chocolate tannins support a mouthfilling palate of red currant flavours and piquant spice, followed by a lingering, well balanced finish, a titillatingly enigmatic fragrant mineral lift.

$3499each $419DOZEN EACH DOZEN Sourced from a block of superb vines planted to the highly prized, deep red Cambrian soils on the eastern slope of Mount Carmel range, thirty kilometres north of Heathcote township. The oldest blocks are picked and transported back to Hunter Valley for vinification. Three days of cold soak are followed by a fortnight of open ferments at 25C, gently pumped over to maximize flavour and colour without over extraction of tannin. Batches are filled to a selection of high quality, tight grain French oak barriques for completion of malolactic and a year's maturation, the best barrels are assembled into the finished wine.

Bright red/ purple in colour. A great lift of mulberry, plum fruit and brooding, spicy chocolate oak. The palate is rich and robust, dark plum and currant fruit flavours are framed and enhanced by layers of soft fruit tannin, a tight mineral texture whilst maintaining the finesse and elegance which defines Heathcote Shiraz.

$4599each $551DOZEN EACH DOZEN

$4599each $551DOZEN EACH DOZEN