The owner of The Wild Irishman winery is no other than the esteemed Alan Brady. Alan is attributed to being the founder of what is now Central Otago and is known around the world for it. His recognition of the area's potential caused the planting of Gibbston Valley Winery with the oldest pinot vines in the region...
His retirement plans led naturally to starting up another winery - resulting in The Wild Irishman. The winemaking is headed up by Brian Shaw of Mnt Rosa Winery, with Alan casting a watchful eye over every process in the operation.
Production levels are miniscule and with the exception of a very prestigeous negotiant in London, we are the only people with the rights to wines outside of New Zealand.
Join us for a close look at each and every site at a dinner specifically designed to match the soaring style of Central Otago Pinot Noir. Chef Petrina is best known for her progressive Asian Fusion cuisine that marries food anthropology, slow food principles, and artisanal cooking techniques. Her dishes are deeply inspired by her heritage, global travels, and a love for fermentation, sustainability, and nourishing ingredients that heal as much as they excite the palate.
The Wild Irishman winemaker Brian Shaw will be our guide on the night as we wander through the Pinots. What is going to make this event so special is seeing the differences in the wine styles as a perfect expresion of their soils, given that the same clones, vintage and winemaker are all the same ...
The Wines:
Wild Irishman Fume Blanc 2024 (JS 93) - On Arrival
Wild Irishman Tuturi Pinot Noir 2024 (JR 16.5)
Wild Irishman Three Colleens Pinot Noir 2024 (JR 17,5)
Wild Irishman Macushla Pinot Noir 2024 (JR 17)
Wild Irishman Doctors Flat Pinot Noir 2024 (JR 17)
Wild Irishman TLW Pinot Noir 2024 (RR 96)
Wild Irishman Alexandra Single Vineyard 2024 (RR 96)
The Food:
Multigrain Bread 7 Seasonal Butter
Entrees Sharing:
Fogo Fungi Mushrooms | caulilini, charred plum, black garlic vinaigrette, parmigiana cream.
BUAH KELUAK PULLED DUCK DUMPLING | almond dashi, bagna cauda, enoki
Main Course (Choose One):
Silverhill Irish Duck Breast with Upgrain Mee Kia and Guinness dashi.
or
SILERE LAMB NECK | nasu dengaku, hops beurre blanc, preserved lemon
or
UPGRAIN MEE POK CARBONARA | house cured mangalica pancetta
(Fish or Vego can be accomodated on request with booking)
Cheese Platters - The Cheese Shop
The Date, Time & Place:
Morsels
25 Dempsey Rd,
#01-04, S249670 (behind Samy’s Curry)
Dress: Drinking Shorts
