Blog

Himself

Its always gratifying when the Proprietor returns from abroad and is flash mobbed by his animal friends, who have missed him more than they can say.

The ewes for instance, always rush up and ask for news. At least we think that's what they're are saying.

Angelica, the He-Pig is still his best friend, and sprints (yes, you heard that right) sprints up to the gate when the Prop appears. Nothing at all to do with the apple or two in the pocket. If you've never seen a pig sprint, you really should.

His other very close friend is Charlie Pickering the duck. On a warm day, the Prop and Charlie do swimming laps around the dam together. It's winter now, so there'll be none of that. But Charlie's always happy to sit down and chew the fat. Or in his case, chew the grass.

Angelica Huston and Susan Sarandon are curious as to whether the Prop has caught up with their namesakes lately.

13 September 2016

Something neither you nor we expected. Ever.

So our ever resourceful Jacqui Murphy, CEO of Two Paddocks, has turned her capable hands to soap making. From our organic produce off the farm. We thought she had her hands full enough as it is with the World's Most Important Business Job, but seemingly not.

In fact, Jacqui has made no less than three varieties of Two Paddocks soap this year.

Firstly, Two Paddocks Lavender and Olive Oil Soap, lovingly hand crafted with Two Paddocks organic lavender oil and our organic olive oil. De Luxe.

Secondly, Two Paddocks Lavender, Honey and Olive Oil Soap, again hand made with our organic lavender, lavender oil and organic Two Paddocks honey. Super De Luxe.

We particularly love this one... And Thirdly -- Two Paddocks Lavender, Olive Oil and Walnut Soap -- the darker soap, made with our lavender and olive oils and Duncan Forsythe's walnuts. Jacqui describes this as a more 'blokey' soap. We suspect this means it’s for removing industrial grime and it hurts. No one has been game enough to have tried it yet, so jury still out on this one.

Or Spring in die Paddocks to you

So, it's that time again, and lambs abound. Twins are bounding. It's a riot of springing twinning lambing unbounded.

And elsewhere, others have been busy as well.

For one thing Mike and Ruenelle have had twins. My goodness, we are prodigious here! Two lovely girls, and our heartiest congratulations to the Wings from us all.* The most gorgeous little things you ever saw.

And then, Helena Bonham Carter has had another calf, handsome little chap, named Graham Norton.

Graham with his Mum, Helena Bonham Carter

And here he is with his ruggedly handsome father Jimmy Nesbitt Jr.

A chip off the old block? Graham Norton and his father Jimmy Nesbitt Jr.

* Watch this space for more news about the Wing twins.

Ben Quilty. Painter, Activist.

Ladies and Gentlemen! After all these years at last some visible talent right here in the Dayglo Disco TM -- lovely fella and extraordinary artist and a man who LIVES for music.  We're lucky he’s here and ... yeah, go on, put them dancin' shoes – its PAAHHTTYY time with the art world's daggiest dag artist -- our friend and compadre ... MR BEN QUILTY!

So Saucisson...

Staff are even more hell bent on self-sufficiency, sustainability, haute cuisine, good chow, etc. than ever.

Last week, for a staff lunch, the boys made our first sausages.

Sam* and Bryn* on the job. Yum. Yumm...y. Yummish.

First off the cab rank were some Boerewors. A South African sausage that are (a bit) better than they look.

Boerewors. Not the world's most handsome sausage we grant you.

Next, some saucisson (not pictured, and a good thing, too) which we will enjoy in a couple of months after they have fermented and cured. Don't ask.

* See our updated (finally) staff section HERE for biographies of our current staff.

Oil Organic

Last year we pressed for the first time our own olive oil. With some pride. All the oil we had was from The Fusilier, all 12 litres of it. Delicious.

This year we also picked at Red Bank. Finally!  These trees were planted about 12 years ago, so a harvest a long time comin’, Lord.

Sarah hand picks olives at Red Bank. With a comb thing. Beats foot picking every time.

Then we took our crop; combined olives from The Fusilier, Bannockburn and Red Bank at Earnscleugh to the communal press. And ... er ... pressed our olives. (Is this sounding like Janet and John Make Olive Oil?)

The Village Press

To our surprise we only got another 12 litres of oil again this year. Mike thinks he might have over pruned at The Fusilier this season. Ah well.

What 12 litres of olive oil looks like.

Still as last year, top quality indeed. Much darker oil this year, probably due to greener varieties at Red Bank, and riper fruit after a very warm autumn. Lovely dark green organic olive oil, with rich soft vegetative notes on the palate, with some peppery spice. Bliss. But enough to supply a small Italian town for about 0.002 of a second. Precious.

Dark green mysterious oil.

Worm Wonderland

Are there no limits to our ingenuity? Are there no lengths to which we will not go to improve our soil? Is there any price too high that we will pay to make better compost? Are we barking mad? Is there a Higher Power to whom we devote every single waking moment to make better and better wine? Are we the non plus ultra of organics?

The answer to all the above is ... no. Lets say it again. No. There, we've said it. Except, however, with the last of those questions; the answer to which is ... well ... maybe. And the mad bit. That's also slightly a greyish area.

Be that as it may, you are probably asking yourself, what is going on here -- in the Compost Paddock? Mike (aka EverCleverTrevor) is this year employing on one of our compost heaps, old TP cardboard cartons as earthworm shelters. This enormously encourages these little beauties to flourish and work their wonders in the compost, then onto the soil, from t here to the soil in the vineyards, and ultimately of course to the vines themselves. To be technical for one cotton picking moment -- they produce beneficial microorganisms which lead to better soil health and fertility. Was that too dull? Yes probably.

The boxes are of course biodegradable, and of no more use to us. The question we ask ourselves is this. Did we drink all that wine ourseleves. From all those cases? Lets see now ... Yes. There. We've said it .

Vintage 2016 all in, all up, all great. (...if a little small).

Today, 26th April, we finished harvest, and everything is in the Winery. On 4th April we had our #1 taster, Caleb, closely examine our grapes.

 

An Inspector Calls

Two thumbs up from the expert, and on the 5th April we commenced picking at Red Bank. We were expecting 80 tonnes of Pinot, and some 10 tonnes of Riesling. In line with Central Otago in general, we were between 10% and 15% down on our projections. But while yields have been disappointing, the quality this year has in general been outstanding.

 

Pinot from The Fusilier

Spring this year was awkward -- considerable wind and some untoward frosts. This accounted for the low yields, particularly at The Fusilier. But summer and autumn were kind, albeit February was the only month without a frost event. Autumn was very clement -- all warm days and cool nights.

 

The Team at Gibbston.

This year we starred team members from France, the Czech Republic, Australia, the UK and of course NZ.

 

Gibbston

Because Gibbston is always a late starter, it missed some of the worst of the spring this year. And in fact may turn out to be the star of 2016. Mike says it’s the best fruit he has seen there in 10 years, and the Prop himself astonished at the intensity of flavours. Both the old Clone 5 and the newer 5 are incredible.

 

Red Bank

110 Riesling Red Bank. Very good all round, with 667, and the 777 pinots on the Top View and Hill Block looking particularly great. The Riesling also – good yield and quality, especially the 110.

 

The Fusilier.

Everyone's favourite pickers are back again this year, all the way from Sydney. They like to groove while they pick. The Fusilier. Probably 15% down in yields (wind), but the 115, 667 and even the 10/5 very good.

 

Bob's back. No, Bob's front.

Last Chance

Excellent, especially the 115 from the ridge, and the Gate Block very good this year too.

Last Day

The team celebrate with the last of the Riesling . The derelict Santa Claus type, front right, is in fact, The Prop.

 

James Reyne OAM, Musician, Sometimes Actor

Ladies and Gentlemen!

Tonight and all this week, Aussy Rock Legend and Icon -- the splendid MR JAMESREYNE™! We call him JamesReyne, one word, here at HQ, just because we can, and also because it just has an iconic ring to it. Like a big bell, on the Melbourne Town Hall. Ok. It's 3 pm ... listen ... JamesReyne ... pause ... JamesReyne ... pause ... JamesReyne. See? Yeah, its iconic. Like JamesReyne himself. So -- we invite you to the DayGlo Disco™ itself, to enter, simultaneously make the JamesReyne bell tone while pressing here. Ready? ... Go ... JamesReyne! Oh come on ... either you didn't do it at all, or it was just pathetically quiet. One More Time with feeling ... Go ... JamesReyne!

Praise indeed

On a more up to date note ...

Sometimes we break our own rules -- who doesn't -- and put reviews we particularly like onto this blog. Heres one from Sam Kim, Wine Orbit, and it's a bit thrilling -- 2 x 97 points. And accurate! We print in full.

Your Ultimate New Zealand Wine Review -- www.wineorbit.co.nz

Two Paddocks Riesling 2015, Central Otago -- 95 -- 5 stars

A tiny production of 150 cases makes this a must-have for riesling fans. Delicate, pure and tight, yet inviting and satisfying, the bouquet shows red apple, lemon peel, grapefruit and flint characters, which lead to a concentrated palate that is linear and precise. Terrific acid structure and length. Hugely promising. Dry. At its best: 2018 to 2027. $32.00. www.twopaddocks.com. April 2016.

Two Paddocks The Fusilier Pinot Noir 2014, Central Otago -- 97 -- 5 stars

From their newly acquired vineyard at the end of Felton Road in the Bannockburn district, this is an exquisitely composed pinot showing aromas of dark berry, game, truffle and cedar on the nose. The palate is equally stunning with superb fruit concentration and weight, enhanced by velvety texture and supple tannins. Youthful yet immediately appealing, this is destined to develop magnificently. A great addition to already a formidable range of pinots at Two Paddocks. At its best: now to 2024. $75.00. www.twopaddocks.com. April 2016.

Two Paddocks The Last Chance Pinot Noir 2013, Central Otago -- 97 -- 5 stars

One of the most unlikely places to grow grapes on earth is Two Paddock's Earnscleugh vineyard. A tiny terraced single plot, among the most southerly vineyards in the world, has an old watercourse named The Last Chance hand-dug by goldminers in the 1860s. From an outstanding vintage, this glorious wine shows haunting aromas of dark berry, truffle, clove, game and cedar with nuances of thyme and nutmeg. It is concentrated and focused on the palate, and displays a flowing mouthfeel and delectable fruit flavours together with a seductive savoury undertone. At its best: now to 2023. $75.00. www.twopaddocks.com. April 2016.

Praise indeed

On a more up to date note ...

Sometimes we break our own rules -- who doesn't -- and put reviews we particularly like onto this blog. Heres one from Sam Kim, Wine Orbit, and it's a bit thrilling -- 2 x 97 points. And accurate! We print in full.

Your Ultimate New Zealand Wine Review -- www.wineorbit.co.nz

Two Paddocks Riesling 2015, Central Otago -- 95 -- 5 stars

A tiny production of 150 cases makes this a must-have for riesling fans. Delicate, pure and tight, yet inviting and satisfying, the bouquet shows red apple, lemon peel, grapefruit and flint characters, which lead to a concentrated palate that is linear and precise. Terrific acid structure and length. Hugely promising. Dry. At its best: 2018 to 2027. $32.00. www.twopaddocks.com. April 2016.

Two Paddocks The Fusilier Pinot Noir 2014, Central Otago -- 97 -- 5 stars

From their newly acquired vineyard at the end of Felton Road in the Bannockburn district, this is an exquisitely composed pinot showing aromas of dark berry, game, truffle and cedar on the nose. The palate is equally stunning with superb fruit concentration and weight, enhanced by velvety texture and supple tannins. Youthful yet immediately appealing, this is destined to develop magnificently. A great addition to already a formidable range of pinots at Two Paddocks. At its best: now to 2024. $75.00. www.twopaddocks.com. April 2016.

Two Paddocks The Last Chance Pinot Noir 2013, Central Otago -- 97 -- 5 stars

One of the most unlikely places to grow grapes on earth is Two Paddock's Earnscleugh vineyard. A tiny terraced single plot, among the most southerly vineyards in the world, has an old watercourse named The Last Chance hand-dug by goldminers in the 1860s. From an outstanding vintage, this glorious wine shows haunting aromas of dark berry, truffle, clove, game and cedar with nuances of thyme and nutmeg. It is concentrated and focused on the palate, and displays a flowing mouthfeel and delectable fruit flavours together with a seductive savoury undertone. At its best: now to 2023. $75.00. www.twopaddocks.com. April 2016.