Hand harvested, 75% de-stemmed and given a 5-7 day pre-fermentation cold maceration.  After an indigenous ferment the wine is given another 5-7 days post ferment time on skins.  Wine is then transferred to 1-4 (20% new oak) year old French medium toast barriques for a 10-month maturation, before racking and bottling. 

The flagship from Two Paddocks – an organically grown barrel selection from the estate properties.  In 2016 this wine was produced from the four Neill family Central Otago vineyards - The Fusilier (68%), The Last Chance (13%), The Red Bank (13%) and The First Paddock (6%). These small sites are high-density planted in a range of clonal material cropped to under 5 Ton per hectare with most vineyard practices carried out by hand.