Founded in 1993 by acclaimed New Zealand actor Sam Neill, Two Paddocks has earned an international reputation for crafting elegant, organically grown Pinot Noir from some of Central Otago’s finest vineyard sites. Last Chance is sourced exclusively from the Last Chance Vineyard in Alexandra, the warmest and driest of the estate’s four vineyards. The combination of schist soils, low rainfall and abundant sunshine produces fruit with exceptional concentration while retaining the freshness that defines the region.

Although recognised worldwide for his roles in Jurassic Park, The Piano and Peaky Blinders, Sam Neill has long considered winemaking one of his greatest passions. More than thirty years after planting his first vines, he remains closely involved with the estate, championing organic farming and producing wines that express the individuality of each vineyard rather than a house style. His dedication has helped establish Two Paddocks as one of New Zealand’s most respected Pinot Noir producers.

Winemaker Dean Shaw adopts a thoughtful, low-intervention approach to preserve the distinctive personality of the vineyard. The grapes are hand-harvested, with a proportion of whole bunches included during fermentation to build perfume and structure. Indigenous yeasts carry out fermentation naturally before the wine matures in French oak barrels, where careful ageing adds texture and complexity without masking the purity of the fruit. The result is a Pinot Noir that reflects both the warmth of Alexandra and the precision of Two Paddocks’ winemaking.

Last Chance immediately draws you in with its depth and quiet confidence. Dark cherry, blackcurrant and damson unfold slowly, followed by layers of dried rosemary, black tea and fragrant lavender. Rather than overt richness, the wine builds in waves, revealing notes of graphite, cocoa nibs and crushed herbs as it opens in the glass. The tannins are finely woven, giving the wine a graceful, almost velvety texture, while a streak of mineral freshness keeps everything beautifully focused. Complex, savoury and deeply rewarding, it is a Pinot Noir that continues to evolve long after the first sip.

This is an ideal match for herb-crusted venison, slow-braised beef cheeks, roast pigeon or duck confit. Vegetarian pairings include grilled celeriac steak with wild mushrooms, truffle-infused mushroom pappardelle or roasted beetroot with smoked walnuts and aged Cheddar, all of which complement the wine’s savoury depth and refined structure.