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VIRGILE LIGNIER-MICHELOT BURGUNDY DINNER


Dear Members,

For the month of November, the Society is pleased to welcome rising star Virgile Lignier Michelot from Morey St Denis in Burgundy France to showcase his highly acclaimed wines.
The Lignier family have deep roots in the village of Morey Saint Denis and own some of the very best vineyard sites in this village. Virgile Lignier is a fourth-generation vigneron who had been working the vineyard since 1988 back when the juice from the domaine were still sold to the negociants. In 1992 he persuaded his father to start domaine bottling their wines and by 2000, he took full charge of the domaine, making significant changes predominantly in the vineyards to ensure highest quality of fruits.

DOMAINE LIGNIER-MICHELOT possesses an impressive spread of remarkable vineyards spread across the commune of Morey Saint-Denis whose acreage of premier and grand crus cover no less than half of its planted land, as well as choice parcels in Chambolle-Musigny and Gevrey-Chambertin.

Under Virgile’s meticulous supervision, natural viticulture began its strides in its vineyards, starting with the abandonment of any form of chemical herbicides and is now organic. Virgile also prunes diligently in order to control yield and which increases the natural intensity of his optimally ripe grapes which he would ruthlessly sort to ensure that only the domaine’s best fruits make it into the wine.
Virgile’s goal is to to produce the finest fruit possible so that the wine can make itself unhindered. The wines are then aged in varying percentages of new oak for a year to fifteen months, racked into tank for another three months to allow the wines to settle naturally, and thereafter are bottled unfined and unfiltered.

In the last few vintages Virgile has modified his winemaking using whole-bunch vinification ranging from 30-100% depending on the vintage and the vineyard and he has also reduced the percentage of new oak to achieve more seamlessness in the final wines. He has completed a new winery that now enables him to work with temperature control and to gain a very gentle extraction of tannins for all his wines. This results in wines that show greater energy with remarkable perfume and silky structure.

It is apparent for the past few years that Domaine Lignier-Michelot is a star player for not just Morey Saint Denis, but in Côte de Nuits overall. Prominent wine writers regularly include him in the who’s-who list in Burgundy today. Energetic, thoughtful, thorough and passionate, exploiting an impressive collection of many top appellations, Virgile Lignier is a vigneron to watch. His perfumed, crunchy red-fruited beauties, deceptively delicious as they are, intensely speak of terroir and carry through with a sneaky finish. These are wines which are seductive at a young age but which also have the potential for long ageing.

Our collaboration with Artisan Cellars, the importers of Virgile Lignier Michelot Burgundy make this event possible.

The wines will be ably matched with the Australian cuisine of Executive Chef Christopher James Millar of Stellar at 1-Altitude. Chef Millar’s culinary career includes positions at award-winning, iconic restaurants in London, Melbourne and Sydney. Moving to Singapore in 2003 Christopher helmed the kitchens of The Fig Leaf and Poppi (Fort Canning) respectively, achieving 10/10 in Tatler’s Singapore’s Best Restaurants Guide. Chris joined the One Rochester Group in 2009 and is currently responsible for the culinary team at Stellar at 1-Altitude. Christopher’s menu takes the diner on a modern gastronomic journey, where each dish focuses on one star ingredient’s flavours and textures and where texture, purity of flavour and quality of ingredients are paramount.

Please sign up early for this special evening. Members will have priority for booking places in the first 48 hours, with only capacity for 38 pax for this event. Once your place is confirmed, please do remember to indicate your choice of appetizer and main course. If no selectio nis made, the default choice is foie gras for appetizer and Beef for main course.

Venue : Stellar at 1-Altitude
Date : Saturday , 4th November 2017
Time : Aperitif – 7:30 pm
Dinner – 8:00 pm

Dress : SMART CASUAL

Regards

Laurence Low

Virgile Lignier-Michelot Burgundy dinner

Amuse bouche
2015 Domaine Virgile Lignier-Michelot  Bourgone Blanc Cuvee Axelle

APPETISER
(Choice of)

foie gras parfait | toasted brioche | nasu eggplant caviar

seared Hokkaido scallop | green pea | vadouvan spice | mint oil

2013 Domaine Virgile Lignier-Michelot, Bourgogne Rouge Pinot Noir 

SOUP

wild mushroom veloute | truffle | pickled shimeji

2014 Domaine Virgile Lignier-Michelot, Morey St.-Denis Aux Chezeaux, 1er Cru 

MAIN COURSE
(Choice of)

josper oven grilled angus beef tenderloin | shallot confit |
charred carrot | burnt leek butter | dashi | mashed potato

char grilled duck breast | smoked parsnip puree | heirloom carrot

2014 Domaine Virgile Lignier-Michelot, Morey St.-Denis Aux Charmes, 1er Cru 
2014 Domaine Virgile Lignier-Michelot, Morey St.-Denis Les Faconnières, 1er Cru

  
CHEESE PLATTER

2014 Domaine Virgile Lignier-Michelot, Clos de la Roche, Grand Cru 
2012 Domaine Virgile Lignier-Michelot, Clos de la Roche, Grand Cru 


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National Day Dinner are in the
October edition of Prestige magazine.
Click here to view pdf.
Read more Prestige Online.

 



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