Jade on 36 Restaurant at Pudong Shangri-La, East Shanghai presents an exclusive La Paulée de Chine wine dinner on the 5 December 2013. Present at the dinner will be their distinguished vineyard founders Mr PY Colin, Mr David Duband, Mr Geantet-Pansio, and high representatives Mr David Seally for Jacquesson Champagne and Mr Jean Nicolas Meo for Meo-Camuzet. This wine dinner is part of their three-stop China wine tour across Hong Kong, Shanghai and Qingdao. Jade on 36 Restaurant is the sole consumer dinner venue in Shanghai.
Ten glasses of Burgundy will be paired with a seven-course dinner of chef de cuisine Franck-Elie Laloum’s award winning dishes such as the Home-smoked wild mackerel fillet, liquorice yoghurt, pickled cucumber, black radish and Thai basil, and the Pan-seared duck foie gras, Gillardeau oyster, dashi broth, lemon purée. La Paulée de Chine wine dinner is priced at Rmb1,388 + 15% service charge per person. For reservations and further information, please call Pudong Shangri-La, East Shanghai on (86 21) 2828 6888. This wine dinner is organised in partnership with Kerry Wines.
The wines to be served at the dinner and their tasting notes are as follows:
• NV JACQUESSON "Cuvée 735"
• JACQUESSON Millésime 2002
• PIERRE-YVES COLIN-MOREY "Les Ancegnières" Chassagne-Montrachet 2010
• PIERRE-YVES COLIN-MOREY "Les Narvaux" Meursault 2010
• DAVID DUBAND "Les Prulier" 1er Cru Nuits-Saint-Georges 2008
DAVID DUBAND "Clos Sorbé" 1er Cru Morey-Saint-Denis 2008
• GEANTET PANSIOT “Vieilles Vignes” Gevrey-Chambertin 2008
GEANTET PANSIOT, Chambolle-Musigny 2008
• MÉO-CAMUZET Chambolle-Musigny “Les Feusselottes” 1er Cru 2004
MÉO-CAMUZET Clos du Vougeot Grand Cru 2007
NV JACQUESSON Cuvée 735
The NV Brut Cuvee N° 735 is a gorgeous, fleshy wine laced with radiant fruit. Lemon, white flowers, spices and crushed rocks are some of the notes that inform this deep, satisfying Champagne. A round, creamy finish wraps things up in style. The 735 got better and better over time, always a good sign. Robert Parker’s Wine Advocate 92 points
2002 JACQUESSON Millésime
The growing season of 2002 was all but perfect, and the grapes were harvested with a balance of ripeness and acid that approached that last seen in the legendary vintage of 1976. The wine has superb structure, succulent fruit, and wonderfully bright minerality.
2010 PY COLIN Meursault “Narvaux”
An admirably pure and quite cool nose speaks of hazelnut, peach, pear and brown butter nuances. There is good volume to the ripe, round and solidly well-concentrated flavors that possess a sappy, indeed almost chewy texture thanks to the plentiful amount of dry extract that also serves to buffer the racy acidity on the explosively long finish. This is a terrific villages and well worth your interest. Allen Meadows 89-92 points
2010 PY COLIN Chassagne-Montrachet "Les Encégnières"
A very ripe but not surmature nose displays pretty and solidly complex white peach, apricot and mango aromas. There is excellent volume to the mouth coating, textured and seductive flavors that benefit from the presence of an abundance of dry extract before terminating in an equally complex, bone dry, focused and impressively long finish. This is potentially an outstanding villages. Allen Meadows 89-91 points
2008 DAVID DUBAND Nuits St. Georges "Les Pruliers" 1er Cru
A slightly riper, prettier and more complex nose offers a lightly spiced blend of earthy dark berry fruit that merges into medium weight flavors that possess more obvious size and weight on the balanced, firm, long and serious finish. A lovely wine that is mostly Nuits character but has a soupçon of Vosne as well. Allen Meadows 89-92 points
2008 DAVID DUBAND Morey St. Denis "Clos Sorbé" 1er Cru
A discreet but layered nose combines a number of elements including red and blue pinot fruit, crushed herbs, anise and earth hints that are also reflected by the supple, round and only moderately concentrated flavors that offer fine precision and good if not special length. A Morey of relative delicacy. Allen Meadows 88-91 points
2008 GEANTET PANSIOT Gevrey-Chambertin "Vieilles Vignes"
A more serious and more complex nose features hints of animale, earth, smoke and humus on the dark berry fruit aromas that are in keeping with the rich, intense and relatively powerful flavors that possess fine volume and drive on the mouth coating and firm finish. This is not an elegant effort but delivers excellent quality for its level. Allen Meadows 89 points
2008 GEANTET PANSIOT Chambolle-Musigny
Here the nose is quite ripe in the context of the vintage with a mix of plum, blueberry and kirsch that precedes rich, supple and very round medium-bodied flavors that are very Chambolle as there is a laciness to the pure, dusty and moderately firm finish. Lovely and understated in style. Allen Meadows 88 points
2007 MÉO-CAMUZET Clos du Vougeot Grand Cru
A completely different aromatic profile is present here with a pretty and relatively elegant red berry fruit nose liberally laced with earth and forest floor hints that are picked up by the supple, round, fresh and detailed middle weight flavors that culminate in a linear and highly persistent finish that is perhaps less austere than it usually is. A Clos de Vougeot of finesse rather than power and muscle. Allen Meadows 90-93 points
2004 MÉO-CAMUZET Chambolle-Musigny "Les Feusselottes" 1er Cru
Sweet Spot Outstanding* The most elegant wine in the range with a highly expressive and gorgeously pure nose of primarily red cherry and raspberry aromas that are very Chambolle in character that precede precise, minerally and decidedly linear and dusty flavors that are textured and softly chewy on the long and fine finish. Good stuff here and recommended, again
particularly for those who gravitate towards wines that are firm yet nuanced. Allen Meadows 89-91 points
About Jade on 36 Restaurant
Shanghai is classic, yet modern and contemporary, and this reflects Jade on 36 Restaurant. Featuring classical French cuisine with a contemporary twist set against the futuristic interiors of Adam D. Tihany and breathtaking views of the city of tomorrow, Jade on 36 Restaurant captures the spirit of modern Shanghai.
About Franck-Elie Laloum
Chef de Cuisine Franck-Elie Laloum, formerly Chef de Cuisine of three-star Michelin restaurant Maison Pic of Valence, joined the hotel from Paris in September 2011. Chef Lalourn will prepare a degustation menu created to pair with the line up of wines and elite guests for a once in a lifetime dinner.
Chef Franck-Elie presents classical French cuisine with a modern touch at Jade on 36 Restaurant, and enhances the restaurant to Michelin standards. He takes pride in his newly defined New Age French food, for which he likes to present new flavours based on high-quality ingredients. He adds new twists and dimensions to classical recipes using advanced technology, thus forming a union of opposites – the traditional and the innovative. Although Chef Frank-Elie uses new technologies to present diverse flavours, he has a simple philosophy of respecting fresh produce, which means choosing and using only the freshest seasonal ingredients for his creations.
About the presented vineyards
Méo-Camuzet is one of the most celebrated domaines of the Côte d’Or, located in the heart of prestigious Vosne-Romanée. The domaine boasts fourteen hectares of land in some of the most spectacular appellations and crus of Burgundy. The early beginnings of the domaine left it in the hands of métayeurs, or share-croppers. The last twenty years have brought substantial changes that have fostered a new chapter for the Méo family. In the early 1980s, as many of the métayeurs were starting to retire, it became clear that the domaine needed a new direction. Jean’s son, Jean-Nicolas had also spent most of his life in Paris. By 1985, it was his turn to take the helm with the guidance of the iconic Henri Jayer.
Pierre-Yves is the eldest son of Marc Colin and was responsible for the winemaking at Domaine Marc Colin from 1995 to 2005. Whilst Pierre-Yves was still working with his siblings at the family domaine, he began a small négociant business with his wife, buying in grapes to make six barrels of wine in 2001. The merchant side has since gradually expanded and today Pierre-Yves has just over 5 ha of vines himself and buys in grapes from a further 3 to increase the range in prestigious appellations. Allen Meadow commented Pierre-Yves will soon rival for the best micro négociant in Burgundy specializing in whites.
David Duband has been gradually been making a name for himself as part of the new generation of high quality red wine producers in the Côte de Nuits. Considering his family was based in Hautes Côtes de Nuits (in the town of Chévannes, where his domaine is still located) and he now owns multiple Grand Cru sites. Since 1991 when David was still a student, he has been appointed by François Feuillet (CEO of Trigano) as the winemaker for his vineyards. Since 1998 David started using no herbicides and in 2004, converting to 100% organic.
Géantet Pansiot was founded in 1954 when Edmond Geantet and started to make wine on 7 acres of vineyard spread on both Gevrey-Chambertin and Bourgogne appellation. In 1977, their son Vincent joined them in the family business and has been in charge since 1989. A third generation is in the wings as Vincent’s son, Fabien, has been working with his dad since the age of twelve, officially joining him in 2006. Both father and son share a deep sense of commitment to their land and a passion for its fruit, using no herbicides or chemical fertilizers over their 32 acres of vineyards.The family makes wines very much in its image, generous and strong, gifted with the unmistakable nobility and power of true Gevrey-Chambertin wines.
Jacquesson is one of Champagne’s most venerable houses, not only predating Krug, but giving birth to it, when in 1843 Johann-Joseph Krug left Jacquesson to form his own house. Despite more than 200 years of history, Jacquesson has become a revolutionary among Champagne's established houses, under the leadership of brothers Laurent and Jen-Hervé Chiquet, who took over from their father in the 1980's. In the late 1990s, the Chiquets began to believe that being bound to a house style forced a choice between consistency and quality (with consistency winning). So rather than making a consistent wine every year, they set out to make the best possible blend each vintage. In other words, Jacquesson chose expression over consistency.