NZ Organic Wine Awards: 'Sustainable Vineyard of the Year 2024' plus 2 Gold and 2 Silver Medals. Full details

Back To Singapore

Back to the Future

It would be doubly remiss to not remark further on the incursion to Singapore, but Monsieur Blog has been hoping for more documentary evidence in the form of photos. Anyway, as orchestrated by Curtis Marsh, Wandering Menace of Eastern Parts, and the marvelous staff at Hermitage Wines (thanks Angeline), Two Paddocks, as represented by The Proprietor, had four great days in tandem with the inimitable Bass Philip as represented by Their Proprietor and legendary winemaker, Philip Jones. It was a singular honour to share the spotlight with Australia’s greatest Pinot maker, and we saluted the Great Man all weekend.

More than that, the Two Paddocks Rep and the Bass Philip Rep drank gallons of each other’s Pinots, with much wassail, cheers, congrats, good on you mates, you rippers, beauts, it doesn’t get better than this, etc ... with no sign of damage or a whiff of a hangover whatsoever.

We put this down to an absolute dedication in both vineyards to producing the most natural and healthy wines possible.

Phillips

 

One entirely memorable night was a degustation banquet at Iggy’s Restaurant featuring Two Paddocks and Bass Philip for about 40 extremely fortunate gourmets, some of whom had flown from Hong Kong for the night. Iggy’s is one of Asia’s great foody destinations, and one the Prop had never managed to go to before. Suffice it to say, one of the most memorable meals of one’s life. If you are in any way seriously interested in food and wine, you should go to Iggy’s at least once in your allotted span.

 

FoodNot sure what this extraordinary dish was called, but it does feature black truffles (the ones we didn’t find last week at Redbank Paddocks), and quail eggs. The next on was an amazing medley of vegetables and herbs cooked in various ways. The proprietor guessed 25 different vegetables. The true answer, as supplied by mine host, Iggy himself, was 35 different vegetables. Who knew there were 35 veggies at all? Sounds like something that would be just good for you – it was certainly that, but also the most delicious thing imaginable.

Iggy – a great restaurateur. Here he is putting the Prop in the hot seat, surrounded by his peerless staff.

Iggy's staff with Sam Neill

(Thanks to Sandra Spence for her iPhone shots.)

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Alexandra 9340
Central Otago
New Zealand

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