On Thursday, May 22, 2014 Mozaic Beachclub is hosting an intimate dinner showcasing the wines of Château Cos d'Estournel featuring five vintages of the finest Second Grand Cru Classe along with the more contemporary vines producing Les Pagode de Cos. Click Image to Enlarge
Covering 91 hectares, the vineyard of Cos is home to Cabernet Sauvignon
planted at the higher elevations and southern slopes with Merlot
relegated to the eastern slops heavy in Saint-Estephe
limestone. The vineyard was established by the early 1800s by , Louis Gaspard d’Estournel who worked tirelessly to establish the vineyards until his death at the age of 91 in 1853.
Changing hands several times in the interim, Château Cos d’Estournel
was acquired by Michel Reybier in 2000 who remains committed to maintaining the high standards and quest for excellence initiated by Louis Gaspard d’Estournel.
The May 22, 2014 culinary event will be presented in the theatrical setting of Mozaic Beachclub’s Lotus Arts de Vivre Private Dining Room
where the wines of Chateau Cos d’Estournel
will be paired in a six-course degustation menu especially created by chef and co-owner James Ephraim. Mr. Charles Thomas, the director of business development from Chateau d'Estournel
will also be on hand to provide a commentary on the wines.
Château Cos d’Estournel Wine Dinner
Mozaic Beach Club
Batu Belig Beach, Bali
NIBBLES FROM THE CHEF
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A SALAD OF GRESSINGHAM DUCK
Seared foie gras, cocoa reduction and glazed omega plums
Chateau Cos d’Estournel, St Estephe, 2012
2012 Chateau Cos d’Estournel, Saint-Estephe, Bordeaux, France Fresh blackberries, juicy blueberries, lead pencil and exotic spice flavors. Vibrant, ripe flavors that are fairly intense with firm tannins and velvety texture. Well-made, polished with fairly long finish. This is a classic rather than modern expressions of Cos which was prevalent over the past decade. Wonderful freshness and a reasonable 13.7% alcohol.
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TORTELLINIS OF SMOKED FOIE GRAS
A quail and anise consommé and shimeji mushrooms
Chateau Cos d’Estournel, St Estephe, 2006
Good deep ruby-red. Expressive aromas of dark raspberry, smoked meat, black olive, iron, smoke and tobacco. Lush, broad and sweet, with a deep smoky, meaty sweetness and outstanding palate coverage. For all its breadth and silkiness, there's no shortage of energy and definition. Finishes impressively long, with chewy, sweet tannins that dust the front teeth.
Mustard seeds and all flavors of basil
Les Pagode De Cos, St Estephe, 2010
"Cabernet Sauvignon 62%, Merlot 38%. 45% of total production went into Pagodes. Lovely spicy nose. The tannins are defined like cut diamonds! Very pure, lovely and sweet and really charming. Finishes on a note of liquorice. Very silky." 04/11 Jamie Ritchie: "Ripe, rich fruit. Creamy and vanillin. Supple. Good ripe fruit, well balanced with god acidity. Very attractive with lovely fresh finish. Spicy and soft.
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SLOW COOKED WAGYU BEEF TENDERLOIN
Sumatranese spiced spinach and kaffir lime infused jus
Chateau Cos d’Estournel, St Estephe, 2000
Cassis, iron, coffee and spices in the nose. Full bodied and elegantly styled, this does not have the richness or concentration found in the wine being produced at COS today.
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WILD BERRY GELATO
Black winter truffle espuma
Chateau Cos d’Estournel, St Estephe, 2008
Deep ruby. Rich powerful dark fruity aromas with chocolate notes. Full bodied, soft tannins, high acidity, excellent complexity, bitter chocolate, coffee and nutmeg flavors, long finish
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BITTER CHOCOLATE GLACE
Smoked orange sorbet and cinnamon bark bubbles
Chateau Cos d’Estournel, St Estephe, 2003
Blending 68% Cabernet Sauvignon, 30% Merlot, and 2% Cabernet Franc, intense aromas packed with Asian spice, truffle, cassis, incense, earth and fresh blackberries lead you to a rich, plush, concentrated wine that ends with a big wave of perfectly ripe, spicy, dark berries and minerality. The long, clean, pure finish has no hard edges.
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Dinner starts at 7:00 pm and seating is strictly limited for this exclusive evening priced at Rp. 1,500,000 net per person (US$130) that include six-courses of fine dining and wine pairings.
For essential reservations telephone ++62-(0)361 4735796 or Email
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