Two Paddocks Central Otago Pinot Noir Rosé 2025
Redcurrant, rosehip, violet and strawberry aromatics give way to a lush textural mouthfeel showing elegance, drive and a lingering fresh finish.
A favourite of The Proprietor, this is a fresh, dry, cerise expression of Central Otago Pinot Noir with a textural depth that works well with food. Estate grown and hand harvested from The Fusilier, Bannockburn Vineyard and The Last Chance, Alexandra Vineyard in April 2025.
At the start of the 2024 growing season there was above average early rainfall and two large snow events in mid-September and late October, which resulted in a slow start to spring growth as the soil was still too cool. Then a very late frost on the 3 November caused some damage at The Fusilier Vineyard, Bannockburn and The First Paddock, Gibbston, but thankfully there was no damage on the two Alexandra vineyards and counter-intuitively, overall average spring 2024 temperatures were above 2023 and sat in the middle range. Optimum flowering and fruit-set was achieved in December and then warm settled late summer weather saw perfect conditions for ripening.
Pinot noir from The Last Chance, Alexandra Vineyard (42%) and The Fusilier, Bannockburn (58%) is hand harvested, destemmed and steeped on skins for two days so that both aromatics and colour are extracted. Once the desired pink hue is achieved, the grapes are gently pressed and the juice sent to a stainless steel vessel for an indigenous yeast fermentation. The finished wine was then rested on fine lees for five months before a light filtration just prior to bottling for clarity and brightness.
Food Match: Deliberately produced to pair well with food. We recommend salmon, tuna, venison, lamb and soft cheese.
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Two Paddocks Central Otago Pinot Noir Rosé 2025
Two Paddocks Central Otago Pinot Noir Rosé 2025
Redcurrant, rosehip, violet and strawberry aromatics give way to a lush textural mouthfeel showing elegance, drive and a lingering fresh finish.
A favourite of The Proprietor, this is a fresh, dry, cerise expression of Central Otago Pinot Noir with a textural depth that works well with food. Estate grown and hand harvested from The Fusilier, Bannockburn Vineyard and The Last Chance, Alexandra Vineyard in April 2025.
At the start of the 2024 growing season there was above average early rainfall and two large snow events in mid-September and late October, which resulted in a slow start to spring growth as the soil was still too cool. Then a very late frost on the 3 November caused some damage at The Fusilier Vineyard, Bannockburn and The First Paddock, Gibbston, but thankfully there was no damage on the two Alexandra vineyards and counter-intuitively, overall average spring 2024 temperatures were above 2023 and sat in the middle range. Optimum flowering and fruit-set was achieved in December and then warm settled late summer weather saw perfect conditions for ripening.
Pinot noir from The Last Chance, Alexandra Vineyard (42%) and The Fusilier, Bannockburn (58%) is hand harvested, destemmed and steeped on skins for two days so that both aromatics and colour are extracted. Once the desired pink hue is achieved, the grapes are gently pressed and the juice sent to a stainless steel vessel for an indigenous yeast fermentation. The finished wine was then rested on fine lees for five months before a light filtration just prior to bottling for clarity and brightness.
Food Match: Deliberately produced to pair well with food. We recommend salmon, tuna, venison, lamb and soft cheese.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Redcurrant, rosehip, violet and strawberry aromatics give way to a lush textural mouthfeel showing elegance, drive and a lingering fresh finish.
A favourite of The Proprietor, this is a fresh, dry, cerise expression of Central Otago Pinot Noir with a textural depth that works well with food. Estate grown and hand harvested from The Fusilier, Bannockburn Vineyard and The Last Chance, Alexandra Vineyard in April 2025.
At the start of the 2024 growing season there was above average early rainfall and two large snow events in mid-September and late October, which resulted in a slow start to spring growth as the soil was still too cool. Then a very late frost on the 3 November caused some damage at The Fusilier Vineyard, Bannockburn and The First Paddock, Gibbston, but thankfully there was no damage on the two Alexandra vineyards and counter-intuitively, overall average spring 2024 temperatures were above 2023 and sat in the middle range. Optimum flowering and fruit-set was achieved in December and then warm settled late summer weather saw perfect conditions for ripening.
Pinot noir from The Last Chance, Alexandra Vineyard (42%) and The Fusilier, Bannockburn (58%) is hand harvested, destemmed and steeped on skins for two days so that both aromatics and colour are extracted. Once the desired pink hue is achieved, the grapes are gently pressed and the juice sent to a stainless steel vessel for an indigenous yeast fermentation. The finished wine was then rested on fine lees for five months before a light filtration just prior to bottling for clarity and brightness.
Food Match: Deliberately produced to pair well with food. We recommend salmon, tuna, venison, lamb and soft cheese.
