The annual Burgundy Celebration returns to Australia this March, with a carefully-curated five day programme of wine tastings, masterclasses, panels discussions and events dedicated to showcasing the very best of Burgundy wine. Tickets on sale now fromwww.burgundycelebration.com.
Inspired by New York’s renowned La Paulée de Meursault, and brought to Australia by Master Sommelier Franck Moreau, the Burgundy Celebration brings together some of the country’s most respected sommeliers, industry experts and chefs including Peter Doyle (est.), Peter Gilmore (Bennelong and Quay), Brent Savage (Bentley Restaurant & Bar, Cirrus, Monopole and Yellow) and Todd Moses (French Saloon Bar & Bistro). There will also be in attendance four of Burgundy’s most prestigeous winemakers: Margaux Laroche (Le Domaine d’Henri), Virgile Lignier (Domaine Lignier-Michelot), Caroline Morey (Domaine Caroline Morey) and Pierre-Yves Colin-Morey (Domaine Pierre-Yves Colin-Morey); in Australia for the very first time together.
Here's a rundown on the Sydney events Tuesday March 28th to Thursday March 30th...
- White Burgundy Lunch – 12pm, 28 March, The Upper Tower at Quay - $280 per person
Enjoy Chablis, Puligny-Montrachet, Chassagne-Montrachet and Meursault from 1er Cru only, with a three-course menu specially selected by Peter Gilmore.
- Masterclass: Organic / Natural vs Conventional Wines - 3pm, 28 March, The Upper Tower at Quay - $100 per person
Compare some of the most prestigious wineries and the new generation winemakers working more traditionally and organically. Masterclass hosted by Philip Rich, Nick Stock and our winemakers.
- Burgundy Dinner: Magnum & Jeroboam – 7pm, 28 March, Bentley Bar & Restaurant - $320 per person
Taste wines in magnums and jeroboams and compare the difference. Hosted by Franck Moreau MS, with a specially selected three course menu by Brent Savage.
- Dinner: In Conversation with The Winemaker – 6.30pm, 29 March, Bennelong - $380 per person
In conversation with four of Burgundy’s most well respected winemakers, hosted by Franck Moreau MS and Russ Mills, with three course menu by Peter Gilmore.
- Master Class: Iconic Wines with Prieure Roch – 3pm, 30 March, est. - $150 per person
Roch’s approach to winemaking is considered both rustic and traditional, with at least 22 months ‘elevage’, late bottling, and significant use of stems. Taste different vintages and compare the evolution of the wines.
- Sydney Burgundy Celebration Gala Dinner – 6.30pm, 30 March, est. - $300 per person
Over a four-course dinner specially prepared by Peter Doyle, each table will be allocated one of Australia’s leading Sommeliers to serve them and guests are invited to BYO their best bottle of Burgundy to share with their table.
2017 BURGUNDY CELEBRATION TALENT
The Winemakers
Margaux Laroche (Domaine d’Henri)
Virgile Lignier (Domaine Lignier-Michelot)
Caroline Morey (Domaine Caroline Morey)
Pierre-Yves Colin-Morey (Domaine Pierre-Yves Colin-Morey)
The Sommeliers & Panelists
Franck Moreau MS (Merivale)
Emmanuel Cadieu (est.)
Nick Hildebrandt (Bentley Restaurant & Bar, Cirrus, Monopole, Yellow)
Russ Mills (Bennelong)
Jeremy Prideaux (City Wine Shop)
Amanda Yallop (Quay)
The Panelists
Philip Rich (The Lucas Group, AFR)
Nick Stock (wineLENS)
Adeline Zimmerman (World Wine Estates)
The Chefs
Rob Cockerill (Bennelong)
Peter Doyle (est.)
Peter Gilmore (Bennelong & Quay)
Todd Moses (French Saloon Bar & Bistro)
Brent Savage (Bentley Restaurant & Bar, Cirrus, Monopole, Yellow
