The Wines of Bernard Magrez
Reservations Closed
| Course | Pairing / Description | Wine |
|---|---|---|
| Hors D’oeuvres |
Apricot, Herbed Cheese, and Caramelized Onion on Crostini
Citrus Ceviche
Vines were first planted in Gascony during the Roman occupation, becoming an important local crop by the end of the Middle Ages. The Atlantic climate is perfect, with even rainfall throughout the year, while the nearby Mediterranean ensures that winters are mild, and summers are hot and stormy. To the east, the climate becomes drier and more continental, perfect for sweet wines made from Gros Manseng grapes. These are wonderful wines, offering up aromas of citrus and exotic fruit and maintaining enough tart freshness to make them a real pleasure to drink, balanced by a beautiful acidity. |
Bernard Magrez L’Aurore EN Gascogne 2021
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| Salad Course |
Peach and Prosciutto Salad with Arugula, Shaved Radicchio, Fried Goat Cheese, Shallot Vinaigrette
The Clémentin de Pape Clement blanc has gregarious lime juice, lemon meringue pie and ripe peach scents with hints of crushed rocks, wet slate and dill seed. Medium to full-bodied, it has a pleasant oiliness to the texture and oodles of freshness supporting the generous citrus fruit finishing long. |
Bernard Magrez L’Ame de Pape Clement Blanc 2020
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| Seafood Course |
Seared Scottish Salmon, Asparagus, Quinoa, Mixed Berry Glaze
This deep ruby-red Bordeaux is made from grapes grown on the gravelly, chalky, and clay soil of the hills overlooking the left bank of Dordogne. With a deep and ruby color, this wine gives off intense aromas of forest fruits, it is smooth and generous on the palate, opening brightly and lingering on a long finish. |
Bernard Magrez Bordeaux 2018
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| Beef Course |
Beef Shank over Polenta Cake, with Cherry Infused Demi-Glace
Fons Brogiera: a spring surrounded by heather... This was how the name Fombrauge appeared for the first time. From the Canolle family in the 15th century to Bernard Magrez, six families have succeeded one another at the helm of Château Fombrauge, thus providing the estate, which saw its first harvest in1599, with incomparable longevity and an unparalleled pioneering spirit. Today its wine embodies the elegance and excellence of the Grand Cru Class of Saint-Emilion, and shines with its personality, the fruit of the richness of its unique terroir. Medium garnet-purple colored, the 2016 Fombrauge sings of baked black cherries and warm plums notes plus touches of potpourri and cigar box. Medium to full-bodied, it fills the mouth with decadent red and black fruit preserves, structured by velvety tannins and finishing with fantastic length. |
Bernard Magrez Chateau Fombrauge Grand Cru 2016
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| Dessert Course |
Honey Lemon Chamomile Cheesecake
The vineyard of Clos Haut-Peyraguey, nestling at the highest point of the plateau of Bommes in Sauternes, is at the heart of the 1855 Premier Cru Class. With an impossible-to-ignore 97-point score from Vinous, Haut-Peyraguey tied the legendary Yquem, which goes for $220 per bottle. Opulent, full-bodied, and bursting with aromas of fresh honeysuckle, apricot, and just-cooked caramel, this is a stunning Sauternes from a fabulous vintage. |
Bernard Magrez Clos Haut Peyraguey Sauternes 2017
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| Chip Wine |
Magrez's flagship Haut-Médoc estate has been producing sterling wines over recent years and this is another success. Dark plum in color with ruby reflections. Good depth to the fruit, alongside cedar, pepper and cinnamon spice. The tannins are in evidence, holding the savory blueberry, cassis and raspberry fruit in place. This is restrained, with a powerful structure that is confident rather than exuberant. |
Bernard Magrez Latour Carnet Grand Cru 2016
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