Hand harvested, 75% de-stemmed and given a 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 2017 this wine was produced from the four Neill family vineyards, 38% The Fusilier (Bannockburn), 29% The Last Chance (Alexandra), 29% The Red Bank (Alexandra) and 4% The First Paddock (Gibbston). 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.