Brand:Two Paddocks

Closure:Screwcap

Organic Certification:BioGro - 4818

Country of Origin:New Zealand

Serving Temperature:12-14°C

Drink By:2032

Wine Ageing:10 months in 1-4 (18% new oak) year old French medium toast barriques

Winemaking Style:Traditional

Harvest:Hand harvested grapes. 2020 harvest was one of the most compact that Two Paddocks has seen starting on the 6th of April and all done by the 24th April.

Winemaking:54% de-stemmed fruit 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.

Viticulture:These small sites are high-density planted in a range of clonal material cropped to under 5 tonne per hectare with most vineyard practices carried out by hand.

Food Pairing:Roast duck with cherry sauce, beef bourguignon, mushroom risotto, seared ahi tuna, ratatouille, mushrooms hot pot, confit duck