Château Lassegue St. Emilion vertical tasting dinner with Kendall-Jackson at Boisdale of Belgravia
Pierre Pattieu from Kendall-Jackson will host this superb wine tasting dinner and will take us through six vintages of Chateau Lassegue St. Emilion Grand Cru. Chris Zachwieja, Boisdale of Belgravia’s head chef will be creating a stunning three-course menu to enhance these beautiful wines.
Kendall-Jackson Vintners Reserve Chardonnay 2011
Pheasant & wood pigeon pressed terrine, muscat grape chutney & cinnamon roll
Cadrans de Lassegue St Emilion Grand Cru 2011
Lassegue St Emilion Grand Cru 2011
Organic Welsh Lamb rack, crispy shoulder, turnips, moss & cream potato
Lassegue St Emilion Grand Cru 2007
Lassegue St Emilion Grand Cru 2008
Bath Soft & Rachel cheese served with quince preserve and oat biscuits
Lassegue St Emilion Grand Cru 2009
Lassegue St Emilion Grand Cru 2010
ABOUT Lawyers by profession, Jess Jackson and Barbara Banke created a highly successful wine business in just twenty years. They first concentrated on California and then expanded their business worldwide: Italy, Chile, Australia, and eventually France. A true visionary, Jess Jackson has always invested in terroirs before creating brands. Today the Jackson-Banke family is the owner of numerous vineyards which each have their own style and unique character.
Originally from Gascony, Pierre Seillan is a recognized vigneron whose responsibilities include adding various new vineyards in the Jackson Family portfolio. Seillan moved to California from the Bordeaux region when he was in his forties. Looking for a new challenge, Seillan joined Jackson and Banke, and was given the freedom to create new vineyards on the hilltops of Sonoma Valley in order to produce world class wines made from Bordeaux varietals. This superb estate in Saint-Émilion is infused today with new life thanks to the passions of two couples and their families: Jess Jackson and his wife Barbara Banke, California visionaries in the world of wine, and Bordelais Pierre Seillan and his wife Monique.
Please note that we ask members and guests to pay for the event tickets in advance so when making a booking we will ask you for your credit card details. Food and drink for our events is ordered and paid for in advance according to the number of attending customers which means that, with regret, we have to charge for any no shows unless you notify us in writing 48 hours in advance. Please show respect to our hosts and your fellow guests and arrive on time.