Two Paddocks
The Fusilier
Two Paddocks
The Fusilier
“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 sites 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, Proprietor
Wine Production
Hand picked and sorted in the vineyard. 65% whole-bunch fermentation in a 3.5 ton wooden cuve. 5 day cold soak. No commercial yeast added, ferment temperature peaked at 32° – post fermentation transferred to medium and light toast French barriques, 30% new oak and the balance in one and two year fill barrels, for 11 months maturation. Light filtration prior to bottling.
Tasting Notes
Wild spice, violet, red fruits and some brooding whole bunch aromatics. Flowing on to a rich textural palate that shows great poise, elegance and density.
“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 sites 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, Proprietor
Wine Production
Hand picked and sorted in the vineyard. 65% whole-bunch fermentation in a 3.5 ton wooden cuve. 5 day cold soak. No commercial yeast added, ferment temperature peaked at 32° – post fermentation transferred to medium and light toast French barriques, 30% new oak and the balance in one and two year fill barrels, for 11 months maturation. Light filtration prior to bottling.
Tasting Notes
Wild spice, violet, red fruits and some brooding whole bunch aromatics. Flowing on to a rich textural palate that shows great poise, elegance and density.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
The Fusilier Vineyard is named in honor 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, on 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.
Clonal selection: 40% 777, 30% 115, 25% 667, 5%10/5