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Two Paddocks Riesling 2014

Riesling from Central Otago, New Zealand
  • WW91
  • WE90
13% ABV
  • W&S91
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2.5 3 Ratings
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2.5 3 Ratings
13% ABV

Winemaker Notes

This wine displays pink grapefruit, freshly squeezed limes and spicy loquat aromatics. There is a taut mineral tension feel on the palate, elegant textural weight and very long persistence

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
The crafty 2014 Two Paddocks Riesling is a super example of this grape. The characteristics are spot-on, I really like the mineral accent. Clear straw color; ripe apple aroma, pleasing, medium depth, gentle; medium bodied, off dry, nice acidity, well balanced; ripe apple, light fusel notes, a hint of mineral too; fine aftertaste. This an excellent choice with shellfish. (Tasted: July 27, 2015, San Francisco, CA)
WE 90
Wine Enthusiast
Despite being labeled at 13% alcohol, this comes across as reasonably light in weight. Pleasantly dry in flavor, it boasts hints of citrus and wet stone. A silky feel marks the long, crisp finish.
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Two Paddocks

Two Paddocks

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Two Paddocks, Central Otago, New Zealand
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Two Paddocks is a small family wine producing business that is entirely dedicated to making great wine. We started in 1993 with modest ambitions and first planted five acres of Pinot Noir at our original little vineyard at Gibbston, Central Otago in the deep south of New Zealand. At the same time, our friend Roger Donaldson planted the land next door, hence the name Two Paddocks. (Roger has his own brand now, and we are left with the title.)

I wanted to produce a good Pinot Noir that would, at the very least, be enjoyed by my family and friends. Frankly, my friends will pretty much drink anything, so this didn't seem too hard. To our great surprise, our first vintage in 1997 was much better than we hoped, in spite of a difficult growing season. 1998 was a more distinguished vintage, and in 1999 we were astounded to produce a Pinot that was, we thought, world class. Here was a wine of considerable complexity with an amazing nose, delicious fruit and a good lengthy finish.

Since that time with each successive vintage, we have produced a Pinot Noir that has done us proud and is, to be frank, too good to be wasted on our friends. They still somehow manage to bludge a lot off us, and that, combined with the proprietor's generous thirst, accounts for the occasional scarcity of Two Paddocks Pinot.

-Sam Neill

Central Otago

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Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.

Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.

Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.

The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

WBO30179296_2014 Item# 144621