The 2006 Neill Pinot Noir has the edge, quite complex on the earthy, leathery nose; the medium-bodied palate imbued with good natural acidity, earthy elements and a light, savory, grainy finish. During our brief tete-a-tete, Hollywood A-lister Sam Neill came across as passionate about wine as acting, double-checking that he had a ticket for the impending Pinot Noir Celebration whilst I sampled his Pinots. His first five-acre vineyard was planted in 1993 in Gibbston, Central Otago, debuting with the 1997 vintage since when he has expanded his holdings with -Alex Paddocks- and -Redbank Paddocks- both near Alexandra. The wine is vinified at the Central Otago Wine Company facility in Cromwell, two vintages overseen by Rudi Bauer (see Quartz Reef) and currently by Dean Shaw, who has worked in Pommard with Pascal Marchand amongst others. Indeed, Two Paddocks- style hails more towards the Cote d-Or than Central Otago, medium-bodied, earthy, brambly and natural with 20% whole-bunch ferments lending it a less fruit-driven but more complex style. The mini-vertical demonstrated a gradual improvement that I suggest is due to the maturing of vines.Importer: Total Beverage Solution, Mt. Pleasant, SC; tel. (843) 881-0761; fax (843) 881-1468

There were no single vineyard releases in 2005 so the entire crop went into the 2005 Neill Pinot Noir, which has a refined nose of soft-berried fruit with a touch of saddle-leather and black tea, the palate leafy and a little tart on the finish. During our brief tete-a-tete, Hollywood A-lister Sam Neill came across as passionate about wine as acting, double-checking that he had a ticket for the impending Pinot Noir Celebration whilst I sampled his Pinots. His first five-acre vineyard was planted in 1993 in Gibbston, Central Otago, debuting with the 1997 vintage since when he has expanded his holdings with -Alex Paddocks- and -Redbank Paddocks- both near Alexandra. The wine is vinified at the Central Otago Wine Company facility in Cromwell, two vintages overseen by Rudi Bauer (see Quartz Reef) and currently by Dean Shaw, who has worked in Pommard with Pascal Marchand amongst others. Indeed, Two Paddocks- style hails more towards the Cote d-Or than Central Otago, medium-bodied, earthy, brambly and natural with 20% whole-bunch ferments lending it a less fruit-driven but more complex style. The mini-vertical demonstrated a gradual improvement that I suggest is due to the maturing of vines.Importer: Total Beverage Solution, Mt. Pleasant, SC; tel. (843) 881-0761; fax (843) 881-1468