If you missed the ICCCW 2018 dinner two weeks ago, there is an ENCORE DINNER still available for booking.
You will be enjoying:
- Champagne Laurent-Perrier La Cuvée Brut
- Champagne Laurent-Perrier Ultra Brut
- Champagne Laurent-Perrier Rosé
- Schloss Gobelsburg Gruner Veltliner Tradition 2004
- Dr Loosen Wehlener Sonnenuhr Kabinett 2016
- Mas de Daumas Gassac Rouge 2013
- Mas de Daumas Gassac Rouge 2011
- Chateau Branaire-Ducru 2005
- Chateau Branaire-Ducru 2000
- The Macallan Rare Cask
All the above and a delicious 9-course banquet for just S$169 ++!
Ultra Brut • First in 1981
Thirty-seven years ago, Laurent-Perrier launched its Ultra Brut, a Champagne with no added dosage. Sometimes referred to as a ‘great wine without sugar’, Ultra Brut was way ahead of its time. In fact, only in the last decade or so, there has been a proliferation of bubblies described variously as Brut Zero or Brut Nature. Most are lean, sour, acidic, even anorexic and merely jumping on the trend for low or no dosage. Not so pioneering Laurent-Perrier Ultra Brut, which spends four years on lees, is composed of 55% Chardonnay and 45% Pinot Noir, and possesses purity and intensity of fruit to sustain the exacting regime of no added sugar.
Cuvée Rosé • 50-Year Young from 1968
Produced from 100% Pinot Noir from 10 of Champagne’s most famous crus or villages, including Grand Crus such as Bouzy, Ambonnay, Louvois and Tours-sur-Marne, Laurent-Perrier Rosé was launched by Bernard de Nonancourt (1920 – 2010) in 1968. Produced by the saignee method where the maceration lasts between 48 and 72 hours, the Cuvée Rosé is aged on its lees a minimum 5 years (when the legal requirement is just 12 months on lees and another 3 months in bottle after disgorgement). The curvaceous bottle shape is inspired from bottles manufactured in France during the era of Henri IV (King of France from 1589 to 1610).
For the full menu and reservation: https://goo.gl/forms/JXkMZXpzlfWb91PD2