Dear Wine Lovers,
this mail is to let you know that I was able to organize 2 fantastic wine maker dinners with top classified Bordeaux Châteaux - Lafon-Rochet, Saint-Estèphe and Haut-Bailly, Pessac-Léognan - with two exceptional chefs in the Washington DC area.
Château Lafon-Rochet, Saint-Estèphe, at BToo
Please welcome Sofia from the Tesseron family (owners, managers, winemakers of Château Lafon-Rochet) on May, 7, 2018 at 6.30 pm for a fabulous dinner meticulously prepared by chef Bertrand Chemel at restaurant 2941 in Falls Church. The dinner is at $ 170 incl. tax and gratuity, showcasing the phenomenal wines of Château Lafon-Rochet. Located in Saint-Estèphe, nestled between two legendary classified growths, Cos d’Estournel and Lafite Rothschild, Château Lafon-Rochet has the distinction of being one of five Chateau in Saint-Estèphe to be included in the 1855 Classifaction of the Médoc. With its origins dating back to the 16th century, Lafon-Rochet has exhibited the outstanding quality in winemaking to stand the test of time.
For the menu and to sign up see here: https://www.giftrocker.com/secure/Order/?h=652e7ff1
Château Haut-Bailly, Pessac-Léognan, at 2941
Please welcome Daina, right hand of the owner family and managers of Château Haut-Bailly, on May 8, 2018 at 6.30 pm for an exclusive dinner chef Bart Vandeale prepared to match the fantastic Haut-Bailly wines at restaurant Btoo in Washington DC. The dinner is $ 143 incl. tax and gratuity and focusses on the outstanding wines of Château Haut-Bailly. Haut-Bailly has the distinction of being one of the only 16 Chateaux in Pessac-Léognan to be included in the 1959 Grand Cru Classé Classifaction of the Graves region. For over four centuries Haut-Bailly defended its reputation as producer of superb quality.
For the menu and to sign up see here: https://www.eventbrite.com/e/celebrate-with-us-our-5th-anniversary-and-chef-barts-birthday-tickets-45148315828?ref=enivtefor001&invite=MTQyMjg0NTQvY3NjaGlsbGVyQHNjaGlsbGVyLXdpbmUuY29tLzA%3D&utm_source=eb_email&utm_medium=email&utm_campaign=inviteformalv2&utm_term=attend
Ombiasy 2018 Winetour to Bordeaux
Both châteaux are very close to my heart and I cherish the friendship with the people at the châteaux. As many of you know I organize wine tours to Bordeaux. Every year I somewhat change the itinerary. However a visit to Lafon-Rochet and the final winepairing dinner at Haut-Bailly is a MUST and I am very much looking forward to these visits in September of this year. here is the itinerary: https://ombiasypr.com/index.php/wine-tours/bordeaux/bordeaux-itinerary
Looking forward to sharing phenomenal Bordeaux wines with you on May 7th and May 8th,
CHEERS
Annette
schiller-wine: Related Postings
Upcoming Tours/ Wine Dinners/ Tastings - Annette and Christian Schiller/ ombiasyPR & WineTours/ schiller-wine, Germany, France, USA (Issued: April 2, 2018)
Ombiasy Wine Tours 2018: 3 x France and 3 x Germany - Ombiasy Newsletter December 2017
Total Immersion in Bordeaux: World Class Wines and Exquisite French Gourmet Cuisine - Bordeaux Tour 2017 by ombiasy WineTours, France
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2016, France
Tour and Wine Dinner at Château Haut-Bailly, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour by ombiasy WineTours 2017, France
Winemaker Dinner with Château LAFON-ROCHET Wines and Winemaker Anaïs Maillet at Chef Bart Vandaele’s Hipp B Too Restaurant in Washington DC, US/France
At the Invitation of Owner Michel Tesseron: Private Dinner at Château Lafon-Rochet, Saint-Estèphe, 4ième Grand Cru Classé – Bordeaux Tour by ombiasy WineTours 2016, France
Tour and Tasting at Château Lafon-Rochet, 4ème Grand Cru Classé St-Estèphe, with Vineyard Manager Anaïs Maillet - Bordeaux Tour by ombiasy WineTours 2017, France
JJ Prüm Winemaker Dinner at BToo in Washington DC/ USA, with Wilhelm Steifensand ("Herr Prüm") and Chef Bart Vandaele
Jean-Michel Guillon from Gevry-Chambertin in Washington DC: Winemaker Dinner at 2941 Restaurant with Chef Bertrand Chemel