NEW RELEASE 2021 Proprietor's Reserves now available - limited quantities so secure yours now. Shop here

The Fusilier Pinot Noir - 2019

Tasting Notes

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.

About the Wine

“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

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.

Vintage Comments

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.

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.

PH Level3.61
Total Acidity5.7g/l
BottledApril 2020
CellaringUp to 12 years
ViticulturistMike Wing
Total Production3517 Bottles
WinemakerDean Shaw

Reviews & Awards

Wine Spectator
91 Points
"Shows white pepper and talcum accents up front, with precise, firming tannins that mingle with dried cherry and notes of blueberry preserves, tobacco, cedar and minerally crushed stone.  Drink now through 2030." - M.W.
GOLD97 Points
"Complex, sophisticated, very seductive and captivating with an immediate sense of place. I know this vineyard and the wines that come from here - great memories on the first nose of this wine. Seductive and perfumed, soft and floral with fruits that remind me of aged cherry and maraschino, plum and baking spices, along with soft spice moments from barrel weaving together nicely. A ‘wow’ wine on the palate, a beautiful silky-smooth texture and contrast from needle point fine tannins, a lovely acid line and slowly developing. I love this wine, a real treat. Best drinking from 2025 through 2035."
The NZ organic wine awards are New Zealand's only wine show dedicated to organic and biodynamic wines. The awards were founded in 2014 and continue to grow each year.
94 Points
"The 2019 Pinot Noir The Fusilier Bannockburn Vineyard is powerful, compact and structured. It retains a restrained mid-weight shape, but power is packed tightly within its frame, as if a ballet dancer has just performed a kung-fu kick. There's a firm line of acidity, and while the tannins are resolved, they most certainly contribute thrust. The wine's drive and its distinctive woody herbal notes, reminiscent of rosemary and pine, must surely come from the high percentage of whole bunches in the fermentation (a whopping 88% whole clusters). Beneath the array of herbs, you'll find gentle red berry fruit and the merest lick of festive spices from 11 months of maturation in oak (25% new). A characterful wine speaking of both its place and how it was made. Its innate structure means it can be cellared for a decade."
Bob Campbell MW
94 Points
"Elegant, organic pinot noir with cherry, mixed spice, red berry, floral, violet and nutty oak flavours. A fragrant, appealing wine with a promising future."Cellar 2022–2032
"Attractive baking spices and ripe red cherries, as well as red plums, black tea, bergamot and a sappy, leafy edge. Tobacco and fresh herbs, too. The palate has a very polished feel with plush, deep-set blueberry and dark-cherry flavors, some cocoa nibs and a long, fresh finish. From organically grown grapes. Drink or hold. Screw cap."

Be The First To Know It All

Keep up to date with all of the latest goings on at Two Paddocks. Enter your details below to sign up for our newsletter.
Subscription Form

Contact Us

[email protected]

+64 3 449 2756

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

magnifiercrossmenuchevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram