Our ‘no-add’ pinot noir was going to be called ‘Lazy’ as it is made by doing as little as possible – in fact the winemaker, Dean Shaw, jests that he will have time to help with picking this harvest as he has had so little input. Of course the exact opposite is true, as like any pursuit that pushes boundaries, this wine is a challenge for both the viticultural and winemaking teams as they attempt to create an example of a more ‘natural wine’. Pristine, organically grown Fusilier Vineyard Bannockburn fruit, then zero sulphur or pH corrections, or fining at the winery…it’s not an easy road to follow for the winemaker as attention to detail and experience are tested to uncomfortable limits. However, we think everyone can possibly feel just that little bit less preserved after a glass or two… Namaste.
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above those in 2022 and on par with 2019 by the end of the season.
Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Redbank Farm and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.
VINEYARD MANGEMENT: Planted entirely in 2000, The Fusilier is 5.6 hectares of pinot noir, on rolling northerly facing terraces at the far western end of Felton Rd. 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.
WINE MAKERS NOTES: Single Dijon Clone 115 on Riparia Gloire root stock. Selected and hand harvested from the Fusilier Vineyard. 100% of the grapes went through a gentle destemming process . The grapes started naturally fermenting 6 days later and at this stage were gently hand plunged once a day for 8 days. After a total of 22 days we drained the vat to older French oak barriques (20% new oak). The wine naturally went through malolactic fermentation and was finished by early summer.
No Sulphur or any other additives or finings have been used during the winemaking or bottling process. Bottled without Sulphur or filtration. Literally 100% grapes.
Please Note: As this wine has not been fined it is perfectly normal if this wine throws a slight sediment.
| Alcohol | 13% |
|---|---|
| Bottled | February 2024 |
| Cellaring | Ready Now |
| Winemaker | Dean Shaw |
| Viticulturist | Mike Wing |
| Total Production | 100 cases |
| PH Level | 3.6 |
| Total Acidity | 5.8g/l |
EMAIL
[email protected]
PHONE
+64 3 449 2756
TWO PADDOCKS LTD.
PO Box 506
Alexandra 9340
Central Otago
New Zealand
Sale of Liquor License Ref: OF129
Licence No. 67/OFF/30/2022
Expires 24th August 2025
