Hand harvested, 85% de-stemmed and given 5-7 pre-fermentation cold maceration. After an indigenous ferment the Two Paddocks Pinot Noir is given another 5-7 days post ferment time on skins. It is then transferred to 1-4 year old French medium toast barriques for a 10 month maturation in predominantly older oak, before racking and bottling. Central Otago Sub-regional composition: 70% Alexandra, 20% Lowburn, 10% Gibbston Blackcurrant, spice and wild herb uplifting aromatics. Followed by an elegant fruit driven palate showing vibrancy, texture and depth.