Each year Sigel’s hosts a special dinner that showcases the latest vintage to be released from six of Bordeaux’s leading estates. October’s event will be truly memorable as we highlight the 2014 Vintage. Guests will be enjoying the wines of Léoville-Barton, Langoa-Barton, Lynch-Bages, Ormes de Pez, la Consiellante, Figeac and Petite Figeac, along with the an incredible group of library vintages, all flown directly from the chateau cellars.
As in the past, Sigel’swill be welcoming three of their longtime winemaking friends, Jean-Charles Cazes of Lynch-Bages & Ormes de Pez, Lilian Barton-Sartorius of Léoville-Barton and Langoa-Barton and Frederic Faye of Figeac in St Emilion. In addition they welcome a new friend in Marielle Cazaux of Ch la Consiellante in Pomerol.
Following the presentation of the 2014 vintage, guests will enjoy a variety of great older vintages flown in directly from the Châteaux – highlighting the decades of the 2000s and 1990s.
Nick Walker, executive chef at The Mansion on Turtle Creek, is creating a fantastic menu for this event featuring some of the most classic and exciting food in Dallas. Seating for this event will be strictly limited to 100 people. Last year’s event sold out quickly with a long waiting list unable to attend and we expect the same result this year so please book your reservations without delay. This marvelous event will be celebrated Tuesday, October 25th 7pm, $250 per person inclusive of tax and gratuity. For reservations please contact: Jasper Russo (jrusso@sigels.com) or 972.685.2320.
Behold the menu:
Chef de Cuisine Nick Walker — Pastry Chef Nicolas Blouin
Reception
le Mesnil Blanc de Blanc Grand Cru 2007
Foie Lolli-Pop with Cherry, Pistachio and Sea Salt
Pumpkin Gazpacho Sphere with Local Chevre and Rye
First Course
Blanc de Lynch Bages 2015
Seared Day Boat Scallop with Carrot Ketchup, Smoked Mushroom and Seaweed
Second Course
Petit Figeac 2014
Ch Figeac 2014
Ch la Conseillante 2014
Ch Ormes de Pez 2014
Ch Langoa Barton 2014
Ch Lynch Bages 2014
Ch Leoville Barton 2014
Dry Aged Quail with Savory Bread Pudding, Brown Butter & Poached Fig
Third Course
Ch Figeac 2009
Ch la Conseillante 2006
Ch Langoa Barton 2006
Ch Lynch Bages 2006
Prime Beef Ribeye
Alium Mustard, Baby Kale, Tallo Potato and Black Radish
Cheese Course
Ch Figeac 2004
Ch la Conseillante 1996
Ch Lynch Bages 1996
Ch Leoville Barton 1999
Artisan Cheeses, Marcona Almond, Fig Marmalade
Dessert Course
Ch Suduiraut 2005
Pineapple and Coconut
Pineapple Candy, Coconut Mousse with Tuile
Ginger Pineapple Sorbet
