Wine Dinner: Bordeaux

Terrine d’anguille et girolles
eel terrine, chanterelle mushrooms, sesame

2021 Pagodes de Cos Blanc

From 37-year-old vines comes this classic blend from the legendary Cos d’Estournel house. Sauvignon Blanc dominates the nose with light florals, green herbaceous notes, kumquat, and creamy citrus curd.

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Flan d’huître au beurre de cresson
oyster flan, foie gras, chervil

2023 Château de la Vieille Chapelle ‘Les Grands Blancs’ (100% Sémillon)

Working in a biodynamic manner, this Château prioritizes grape quality. The wine undergoes full malolactic fermentation in barrel without the addition of SO₂. Left unfined and unfiltered, it shows great purity in its riper expression of dry Sémillon. Layers of ripe orchard fruit, honey, vanilla, and a savoury roasted note prevail, with a delicate nutty richness that lingers.

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Ragoût de calamar et de crabe
calamari, crab, espelette pepper, parsley, garlic

2022 Château Durfort-Vivens Blanc de Noir (70% Cabernet Franc, 30% Muscadelle)

Another biodynamic wine, this time from the terroirs of Margaux, specifically the deep gravels and sand-clay matrix of Cantenac and Soussans. Very old massale-selection Cabernet Franc vines are blended with an old, forgotten Médoc grape known locally as ‘Guespey’. The grapes are immediately pressed to avoid skin contact, followed by five months of ageing on the lees in amphora, with bâtonnage twice daily for two months. The nose shows many autolytic aromas, with a distinct grain-like character. Muscadelle adds a subtle caramelized sweetness, while Cabernet Franc contributes a delicate floral dimension. All of this is balanced by bright, lemony acidity.

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Pintade au foie et salsifis
guinea fowl, liver, salsify

1999 Château d’Agassac, Haut-Médoc
(Merlot dominant blend)

This cuvée from Château d’Agassac represents the only vintage where Merlot dominates the blend. At its prime now, it reflects the characteristics of the vintage, slightly lower in alcohol, with a bright acidity that still carries through all these years later. Layers of tertiary notes, such as forest floor, mushroom, and tobacco, blend seamlessly with cassis and blackberry.

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Agneau préparé de trois façons
lamb three ways, thyme, lemon verbena

2015 Clos du Jagueyron, Margaux
(Cabernet Sauvignon dominant blend)

Predominantly Cabernet Sauvignon in the 2015 vintage, this is Clos du Jagueyron’s top wine. Upon opening, it is tight, with a nose of freshly cut flowers, rocks, and earth. Built to age, it benefits from decanting to allow the fruit to emerge. This is a wine of class, finesse, elegance, and power. Michel Théron farms all his vines biodynamically, with no sprays or other inputs. The result is a pure, earthy, and brooding Margaux, free from the distraction of excessive oak or extraction.

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Gâteau Basque
basque cake

2014 Château Doisy Daëne, Sauternes-Barsac 2ème Grand Cru Classé

An exceptional vintage for Sauternes from a classified second growth. Rich and dense, shaped by abundant botrytis in this cooler, damp year. Notes of honeysuckle, dried orchard fruit, and ginger unfold, with the intense sweetness balanced by racy acidity.

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Petit Fours

per person 300
includes tax & gratuity