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The Sparkle of Luce at Gordon Grill
Gordon Grill

Dear Members,

For the month of April, we invite you to join us in an evening of Sparkle with Luce. To present the wines to the society, we are honored to have Mr Peter Ferguson (Commercial Director of both Luce and Attems), and Ms Erika Ribaldi (Area Manager).

Celebrating its 20th anniversary this year, Tenute Luce Della Vite started out as a joint venture between Robert Mondavi and the Frescobaldi family. The name, which means light in Italian, was coined by Robert Mondavi’s wife Margrit Beaver on inspiration by a trip to Italy, and is easily recognized by its distinctive flaming sun logo. Luce was conceived as a harmonization of the Old and New Worlds, as the partners wanted to create a new wine in the style of a Super Tuscan, while reflecting its origins and remaining faithful to the site. Consequently, the Castelgiocondo estate in Montalcino, which the Frescobaldis had purchased in 1989 was selected for the project. Contrary to others, they felt that the Merlot was a far better partner for the Sangiovese, rather than the Cabernet Sauvignon. The Merlot had fragrance and opulence, while Sangiovese gave finesse and structure. Luce, with its typical richness and power, is today part of the elite circle of Super Tuscans which are characterized by a handful of icons such as Sassicaia and Ornellaia.

Initial production of Luce was limited, as it was intended as an export wine - only 29,000 bottles were made in 1994, but by 2000, production had increased to 130,000 bottles. In 2004 came a sea change with Constellation Brands acquiring Mondavi, and in the following year, Mondavi exited the partnership with Frescobaldi. By 2011, the family had fine-tuned the production and converted the vineyard to biodynamism, reducing the production to 80,000 bottles of Luce.

We are proud to be showcasing their stellar wines (including the 1999 Luce from the IWFS cellar) in the cosy, elegant environment of Gordon Grill. The restaurant features beautiful Scottish artwork recessed on the walls, alluding to Scotland’s Gordon clan, reflecting its history. The wines will be complemented by the cuisine of Chef Gan Swee Lai. Chef Gan has worked with several Michelin-starred chefs in the recent years, as part of Goodwood Hotel’s culinary promotions, including Michel Roux and Alain Roux (3-Michelin star Father and Son Chefs, The Waterside Inn, UK) and Jean-Pierre Jacob (2-Michelin star, Le Bateau Ivre, France).

We are grateful to Water and Wine and Tenute Luce della Vite for making this event possible. Members will have priority over guests during the first forty-eight (48) hours after the sending out of this bulletin. Please book early to avoid disappointment.

The Society proudly presents:

The Sparkle of Luce at Gordon Grill

Date: 24th April 2015 (Friday)

Venue: Gordon Grill, Goodwood Park Hotel, 22 Scotts Road Singapore 228221
Time: Aperitif – 7:30pm, Dinner – 8:00pm
Price: S$160 (Members); S$190 (Guests)
Dress Code – Smart Casual

Limited to 36 pax



Apéritif / Reception
Attems, Sauvignon Blanc 2013

Cold angel  hair  pasta  with king  crab,  farm  caviar and white  truffle vinaigrette
Attems, Pinot Grigio 2013

Soft Poached Organic Hen Egg
with braised onions & carbonara foam
Luce delle Vite, Lucente 2012
Luce delle Vite, Brunello di Montalcino 2009

Roasted jumbo quail  with micro greens, raspberry and walnut dressing
Luce delle Vite, LUCE 1999 \
Lime Sorbet

U.S. Black Angus  beef tenderloin, braised short  rib in rich bordelaise sauce
Luce delle Vite, LUCE 2008
Luce delle Vite, LUCE 2010

Hazelnut and lemon sour cream parfait, cocoa  sorbet and vanilla biscotti Luce Grappa

Goodwood Blended Coffee  or Selection of Fine Teas






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