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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an essential experience for aspirants of grand Victorian growths... Small batches of beechworth's best»

Two Paddocks Fusilier Pinot Noir CONFIRM VINTAGE

Pinot Noir Central Otago New Zealand
Sam Neill's father was a major in the Royal Irish Fusiliers, he returned to the family wine and liquor business after retirement and inspired his famous son to take up viticulture. There are six hectares of Fusilier under vine, planted to deep alluvial silty gravels, on a steppe of rolling northerly facing terraces at the western end of Felton Road. A mix of stemmed grapes and whole bunches are filled to 3½ tonne wooden cuvee for several days cold soak and wild yeast ferment, followed by transfer to medium and light toast French oak barriques for eleven months maturation.
Deep scarlet hues. Spicy red fruit notes, dried herb and wildflower bouquets. Beauteous palate of luscious fruit pectin characters, cherries and morello, winegums and jube, sasafras and a robe of gentle spiced carob oak, structured yet deferential tannins in support, a feminine, lithe and textural driven wine, exhibiting great tension and verve, density and persistence.
Two Paddocks
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