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The Rain in Mayne Falls Mainly on the Inclined Plane
An Invitation to Libations from Chateau Grand Mayne at the St. Regis Bali on Monday, May 21, 2012
(4/6/2012) Chateau Grand Mayne - a name describing the manor of a fine Bordeaux wine estate is internationally recognized as being synonymous with outstanding vintages. The vineyard lies to the west of St. Émilion, at the foot of the plateau. The terroir tends to be one of clay and limestone on southwest facing slopes, with a few vines located more sandy soils at the base. MENU
In all, Chateau Grand Mayne covers 19 hectares. This magnificent Bordeaux wine vineyard is planted to 76% Merlot, 13% Cabernet Franc and 11% Cabernet Sauvignon at an average age of 30 years. The vines are planted to an average density of 5,500 vines per hectare.
In winemaking terms it is of the utmost importance that 17 of these hectares are planted in a single block, a fact that qualifies Saint Émilion Grand Cru for the distinguished Grand Cru Classé Classification. The Bordeaux Wine dates from 1855 with the Grand Cru Classé designation proudly safeguarded by the household of Madame Marie-Francoise Nony and her two sons, Jean Antoine and Damien, who now represent a third generation of winemakers on the Estate.
The outstanding wines of Chateau Grand Mayne will be showcased on Monday, May 21, 2012, in a night of memorable dining at the St. Regis Bali.
A sumptuous degustation menu prepared by Agung Gede, Chef de Cuisine, Kayuputi Restaurant will perform a masterful pas de deux with carefully paired premium wines from the Chateaux Grand Mayne carefully selected by the Resort's Chief Sommelier, Harald Wiesmann.
The evening that will be joined by Estate owner and producer, Jean Antoine Nony, commencing at 7:00 pm with cocktails, Champagne and accompanying canapés at the Kayuputi Champagne Bar continuing with dinner at the Mezzanine Level at 07:30 pm.
Light smoked yellow fin tuna Carpaccio -
niçoise olives salad, wine grapes sorbet and lemon balsamic reduction
Château Grand Mayne, St. Émilion, Bordeaux 1990
“A wine with plenty of compact fruit and back- bone. Good ruby color. Plenty of chocolate and berry character on the nose. Full-bodied, with lots of silky tannins and a long, fresh finish. Will continue to improve. Drink now or hold. 91/100. August 2000.” – The Wine Spectator
Pan seared foie gras -
Red onion and Merlot bouillon, caramelized pearl onions, drizzled with thyme oil
Château Grand Mayne, St. Émilion, Bordeaux 1995
"An unqualified sleeper of the vintage, the opaque purple-colored 1995 Grand-Mayne displays a sweet, creamy, black raspberry-scented nose with subtle notes of smoky, toasty oak. Both powerful and elegant, this wine exhibits layers of richness, nicely integrated acidity and tannin, and an impressive full-bodied, long finish. This offering should be drinkable early, and keep for over a decade. Anticipated maturity: 2000-2013. 90/100." - Robert Parker, Wine Advocate
Medallion of Australian pigeon
Filled in with king oyster mushrooms and black truffles, butter glazed white asparagus
Cinnamon prunes meat reduction
Château Grand Mayne, St.-Emilion, Libourne, Bordeaux 1996
Huge, powerful nose of black cherries and damson jam. Thick, rich and jam-packed with layers of extracted black fruit flavours. Outstanding. A monster. – Decanter.com
Pistachio crusted saddle of venison and slow braised shank
elderberries compote, celeriac mousseline and wild berry reduction
Château Grand Mayne, St. Émilion, Bordeaux 1999
"Minerally, liquorice and glycerol. Interesting and quite complex wine, rich, ripe tannins are well coated in sweet fruit with good fat and substance. Good potential." – Decanter.com
Selection of soft and hard French cheese
Muscat chutney and toasted of walnut brioche
Château Grand Mayne, St. Émilion, Bordeaux 2000
"A consistent winner in both quality and value, the dark plum/garnet-tinged 2000 Grand-Mayne reveals a sweet nose of blueberry pie intermixed with forest floor and floral undertones. Deep, opulent, round, and full-bodied, it is a fully mature St.-Emilion that should drink well for another decade. 93/100. June 2010." –Robert Parker, The Wine Advocate
Earl-grey ice cream and cognac parfait
espuma of blackcurrant and walnut tuille
Château Grand Mayne, St. Émilion, Bordeaux 2000
Coffee or tea
The St. Regis Mignardises
Cost: Dinner including pre dinner cocktails and degustation menu Rp. 1,400,000 per person (US$156)
Seating is limited and reservations are essential. Telephone +62-(0)361 300 6112 or [Email]