2025 Two Paddocks Picnic Pinot Noir 750ml

Overview

Picnic is Two Paddocks’ approachable expression of Central Otago Pinot Noir, made from estate-grown fruit and intended as an introduction to the region’s distinctive style. The label features founder Sam Neill’s grandfather, S.E.D. Neill, a wine merchant, linking the wine to the family’s longstanding connection with wine.

Vintage

The 2025 vintage followed a growing season that began with above-average early rainfall and two significant snow events in spring 2024. Late frosts affected parts of Bannockburn, Gibbston and the Fusilier Vineyard, while the Alexandra vineyards escaped damage. Optimum flowering and fruit set were achieved in December, followed by warm late-summer conditions that provided excellent ripening conditions.

Vineyard

Fruit was sourced from Two Paddocks’ estate vineyards across the Alexandra, Gibbston and Bannockburn sub-regions of Central Otago. The estate vineyards have been certified organic since the 2017 vintage.

Winemaking

The fruit was hand harvested between 31 March and 17 April 2025 and 98% destemmed. It received nine days of pre-fermentation cold maceration before indigenous fermentation, followed by a further nine days on skins after fermentation. The wine was then matured for 10 months in one- to four-year-old French medium-toast barriques, with 2% new oak, before racking and bottling.

Producer Tasting Notes

Exotic wild herb, black doris plum, violet and schist aromatics lead to a full bodied and warm, richly textured mouthfeel showing balance and poise.

Producer

Two Paddocks is a Central Otago producer founded by Sam Neill, with its first wines made from the 1997 vintage. The estate focuses principally on Pinot Noir and owns vineyards across several of Central Otago’s key sub-regions, including Gibbston, Alexandra and Bannockburn.

Specifications

• Vintage: 2025
• Producer: Two Paddocks
• Country: New Zealand
• Region: Central Otago
• Sub-Regions: Alexandra, Gibbston, Bannockburn
• Grape Variety: Pinot Noir
• Wine Style: Still Red Wine
• Alcohol: 13%
• Harvest: 31 March–17 April 2025
• Destemming: 98%
• Pre-Fermentation: 9-day cold maceration
• Fermentation: Indigenous fermentation
• Post-Fermentation Maceration: 9 days on skins
• Maturation: 10 months in French medium-toast barriques
• New Oak: 2%
• pH: 3.55
• Total Acidity: 6.1 g/L
• Bottled: June 2026
• Proprietor: Sam Neill
• Winemaker: Dean Shaw
• Viticulturist: Mike Wing
• Drinking Window: 2026–2030