Picnic Point is a perennial favourite at Two Paddocks, the wine Sam Neill enjoys everyday! Central Otago presents its fair share of challenges to growers, the most notable being early frosts in Gibbston and late frosts in the Alexandra basin. The viticultural and winemaking team walk the vineyards at harvest, tasting the grapes to determine time for harvest. All grapes are hand picked, most bunches are de-stemmed and cold macerated for a week. Following completion of a wild, indigenous ferment, batches are treated to a further week of maceration on skins. Components are transferred to a selection of seasoned French medium toast barriques for ten months maturation, before racking and bottling.