The Fusilier 777 2019 Pinot Noir - Bannockburn, Central Otago
Single site. Single clone. Single fermentation.
“We grow our premium Two Paddocks Pinot Noir entirely on our four small vineyards in Central Otago. In some exceptional vintages, listening carefully, we realise 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 reserve 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.
777 Single Clone Pinot Noir
‘777’ is one of the so-called ‘Dijon’ pinot noir clones. Originally from Morey St. Denis in the Cote d'Or, it is at the heart of some of Burgundy's greatest reds. This clone's typically smaller grape size and bunch weights make for intensity in both the fruit flavours and aromatics. A small block of pinot noir vines that are all classified ‘Clone 777’ can be found thriving on an elevated warm terrace at The Fusilier Vineyard. Every year this combination of site, soil and clone consistently produces some of the punchiest and dense pinot noir off the entire vineyard. In 2019, the Two Paddocks Crew thought that this particular block of fruit and the resulting wine, was extraordinary enough to be a standalone wine and so the inaugural ‘The Fusilier 777’ was produced. There are less than one thousand bottles available so it is truly a micro production.
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)
Hand-picked and sorted in the vineyard. 88% whole-bunch fermentation in a 3.5 tonne wooden cuve. 8 day cold soak at 7c. No commercial yeast added. Fermentation took 9 days to complete and the temperature peaked at 33° – post fermentation maceration was 8 days at 28c. The wine was then transferred to medium and light toast French barriques. 25% new oak and the balance in one- and two-year fill barrels, for 11 months maturation. Light filtration prior to bottling.
Spicy mocha, dried herb and dark brooding fruit aromatics on the nose give way to a rich, warmly textured mouthfeel showing softness, density and length. Dean Shaw, Two Paddocks Winemaker (Since 1999)
pH 3.65 TA 5.7 g/L Alc 13.0%
Proprietor: Sam Neill Viticulturist: Mike Wing Winemaker: Dean Shaw
Bottled: February 2019 Total Production: 906 bottles Cellaring: Up to 12 years
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