# Two Paddocks The Fusilier Pinot Noir (2020)

- **Producer:** Two Paddocks
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Central Otago, New Zealand
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €56
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** dried herbs, blackberry, black plum, mulberry, cherry, cloves, cumin, rosemary, grilled herbs, forest floor, wet stones, tapenade, ash

## About this wine

Two Paddocks The Fusilier Pinot Noir 2020 is a single-vineyard expression from the Bannockburn subregion of Central Otago, New Zealand. The vineyard, planted in 2000, is named in honor of Major Dermot Neill, father of proprietor Sam Neill. Two Paddocks is a family-owned winery dedicated to producing certified organic wines with a focus on quality and authenticity. The Bannockburn region's unique terroir, characterized by schist-derived soils and specific microclimate, influences the wine's profile. The 2020 vintage is recognized for its aromatic intensity and balanced complexity.

## Interesting facts

- Named for Sam Neill's father, a Major in the Royal Irish Fusilier Regiment.
- Vineyard planted entirely in 2000.
- Certified organic viticulture.
- Fermented with indigenous yeasts.

## Food pairing

The wine's medium body and savory notes complement rich proteins like duck and game. Its vivid acidity cuts through the richness of fatty meats, while supple tannins provide a pleasing textural contrast. Herbal and earthy notes in the wine echo well with mushroom dishes and herbs like rosemary.

## Wine making process

The winemaking process for Two Paddocks The Fusilier Pinot Noir 2020 begins with hand-picked grapes. A cold soak at 8°C for 5 days preceded fermentation with indigenous yeasts in wooden vats, with 65% of the bunches fermented whole. Fermentation lasted an average of 23 days, with hand-plunging performed no more than once daily, reaching a peak temperature of 33°C. Following fermentation, the wine was aged for an average of 11 months in French oak barrels, comprising 30% new oak and the remainder in used barrels. The wine has a pH of 3.62 and a total acidity of 5.8 g/L.