Two Paddocks The Fusilier Bannockburn Vineyard Pinot Noir 2019  £47.16


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TWO PADDOCKS THE FUSILIER BANNOCKBURN VINEYARD PINOT NOIR

“We grow our premium Two Paddocks Pinot Noir entirely on our four small Vineyards in Central Otago. In some exceptional vintages, listening carefully, we realize that one of these may have something extraordinary to say in its own right. It is only then that we will make one of these very rare single vineyard wines.”

Sam Neill, Founder & Proprietor

The Fusilier Vineyard is named in honour of Sam’s father, Major Dermot Neill, a soldier in the Royal Irish Fusilier Regiment for twenty years before returning home to Dunedin, New Zealand, where he ran the family Wine & Spirit business, Neill & Co. Planted entirely in 2000, The Fusilier is 5.6 hectares of pinot noir, situated on a rolling northerly facing terraces at the western end of Felton Rd and bordered by the vineyard of the same name. Soils on the terraces consist of deep alluvial fans, which are made up of varying depths of silt, sand and gravel layering all derived from mountainous raw schist parent material. Elevation 275m and rainfall 350mm.

About the vintage:

The Two Paddocks 2019 vintage experienced above average rainfall over the Winter and early spring, meaning soil water remained at luxury levels for vines over the entire growing season. The summer heat did accumulate though and shoots grew with ease without any destructive winds. Accurate leaf removal and crop thinning meant the vines had a balanced crop load and the fruit was very clean. A noticeable benefit was the lack of wind damaged shoots and leaves which really increases the vines ability to produce energy late into the season.

Mike Wing, Viticulturist (Since 2009)

Winemakers Notes:

3 different fermentations from the single vineyard Fusilier in Bannockburn. Average fermentation time of 23 days, hand plunged no more than once a day with an indigenous yeast to start fermentation. Cold soaked at 8 degrees Celsius. Fermentation peaked at 33 degrees Celsius, post maceration at 28 degrees Celsius, then lightly pressed and settled. Finally racked to barrel for an average of 11 months.

Spicy whole bunch characters intermingle with redcurrant, wild thyme and violet aromatics. The palate is textural with a strong mineral thread and a fresh crunchy mouthfeel. The wine has a voluptuous sensual and elegantly memorable finish.

Dean Shaw, Two Paddocks Winemaker (Since 1999)


94 Points - The Real Review

Medium-depth red colour with the faintest tint of purple and a very assertive stemmy whole-bunch nose, resembling potato peelings. Earthy with a vegetal undercurrent. The wine is very savoury in the mouth, elegantly structured and textured, with abundant drying tannins. A very engaging and individual style of pinot. It would age well and go superbly with game meats. 

Huon Hooke

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