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The Wines of Medoc in Bali in May

Château Montrose Wine Dinner at Mulia Soleil Restaurant on Tuesday, May 6, 2014

Bali News: Bali, Indonesia, Bali Indonesia, Mulia, Soleil, Wine Dinner, Chateau Montrose, Hervé Berland
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Mulia Bali’s Mediterranean and Pan-Asian Restaurant – Soleil will be home to a special one-night Château Montrose wine dinner accompanied by an exquisite six-course menu on Tuesday, May 6, 2014.

The 95-hectare vineyard that produces the wines of Château Montrose is in s single block – a rarity in itself in the Medoc region of France. Situated on a well-exposed gravelly land, overlooking the Gironde estuary. The flowing waters have a climatic impact on the vineyard and its climate. The river and its tide mitigate and moderate the climate’s rigor by mollifying the frost and refreshing blazing summer heat.

These gravel layers favors an excellent water cycle due to steep slopes: superficial running, infiltration and drain in low areas. The geological substration takes on the exact shape of the superficial slopes in view of an ideal draining system. Being close to the river, allows Château Montrose to benefit from a natural “ air conditioner.” The vineyard is orientated in the direction of dominant winds that dry the leaves and hence, lessen the impact of diseases.

On hand in Bali at the Tuesday, May 6th  wine dinner will be Mr. Hervé Berland of Château Montrose will be presenting each wine from Château Montrose to La Dame de Montrose.

The evening begins with a Champagne reception at 6:00 pm at the Sky Bar followed by a memorable six-course dinner at 7:00 pm with paired wines from Château Montrose.

Château Montrose Wine Dinner
Soleil Restaurant
Mulia Bali

Champagne Reception at 6:00 pm
Hors D’oeuvres

rabbit loin wrapped in smoked pancetta

foie gras creme brulee
  • Henri Giraud Fût de Chêne Grand Cru Brut 2000 Awarded 92 Points by Wine Advocate. Lightly toasted almond, hazelnut, and wheat mingle with cidery apple and fresh lemon on the nose and expansive, infectiously juicy palate/ Intimations of ocean breeze waft from the glass as well, anticipating a strikingly saline and alkaline streak on the palate that follows mouthwateringly in a long, gripping finish.

Dinner at Soleil

seared swordfish “toro”, foie gras, caramelized onion, jus volaille
  • Château Montrose 2005Awarded 94-96 points by Robert Parker in the Wine Advocate. Fashioned from a blend of 65% Cabernet Sauvignon, 31% Merlot, and the rest Cabernet Franc and Petit Verdot, the 2005 Montrose exhibits huge tannin, powerful floral, blueberry, and cassis flavors, and more weight as well as richness. While surprisingly high in alcohol (13.2%) for a Montrose, that component is nicely balanced by the high tannin and decent acidity.

tagliatelle, Bedugul rabbit, dijon mustard
  • Château Montrose 2000 - . Gigantically sized, its saturated inky purple color is followed by a huge nose of crushed blackberries, creme de cassis, vanilla, hickory smoke, and minerals. Extremely full-bodied, powerful, dense, and chewy, this unreal Montrose should last for 30+ years.

marrow crusted rack of lamb, cepe, porto
  • Château Montrose 1995 - Main characteristics of the vintage
1995 was an early year. A red from St-Estèphe in the Bordeaux region of France. A blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. A mild winter and a hot-dry spring caused an early and homogeneous bud burst and blossoming. June July and August were hot and very dry. The mid-veraison occurred on August 4th. The series of rainfall between April and August reached only 150 mm! All these factors are in favor to the sugar’s increment and the maturity of tannins. 

salted caramel semifreddo, toasted hazelnut
crisp brownbutter hazelnut sponge
  • Domaine de Monteils Sauternes 2010 - Mineral nose mouth is smooth, well balanced with a nice finish on the candied fruit and spices. Beautiful expression of noble rot very representative of the vintage.PRICE

Price is Rp. 1,800,000 per person plus 21% (US$190).

For more information or bookings telephone ++62-(0)361-3017777 extension 6888 or [Email

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