Le Sommelier and 8½ Otto e Mezzo BOMBANA Shanghai are thrilled to announce an exclusive wine dinner with prime Spanish wineries, Clos d’Agon and Hacienda Monasterio, both consulted by Mr Peter Sisseck, founder of the legendary Dominio de Pingus.The export Manager Mr François Boilley will host the Dinner.
索玫烈和上海8½ Otto e Mezzo BOMBANA餐厅很高兴地告诉大家，在三月份我们将为大家带来一场葡萄酒晚宴，当晚的酒来自西班牙传奇酿酒师Peter Sisseck所参与的两家酒庄,Peter Sisseck是西班牙著名酒庄平古酒庄的创始人兼酿酒师。当晚，酒庄代表François Boilley先生会跟我们一起，分享美酒背后的故事。
DATE丨日期
March 8th, Tuesday
3月8日，周二
TIME丨时间
Aperitivo 7:00 PM, Dinner 7:30 PM
迎宾：晚7:00，晚宴：晚7:30
ADDRESS丨地点
6-7/F Mission Building, No.169 Yuanmingyuan Lu, Near Beijing Dong Lu, Huangpu District
上海黄浦区圆明园路169号6－7楼, 近北京东路
PRICE丨价格
1188 RMB/Person+10%S.C.
1188元/位+10%服务费
RESERVATION丨预定电话
021-6087 2890
PAIRING MENU
菜单
Italian Fassone Beef Tartare
parmigiano shaves, sicilian extra virgin olive oil
意大利法索内牛肉塔塔配帕玛森芝士片，意大利特制橄榄油
Clos d’Agon “Amic” 2010
达根庄园阿米克干红2010
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Homemade Plin Ravioli
guinea fowl leg filling,perigord “melanosporum” black truffle fondue
自制意式油封珍珠鸡腿肉饺子配“melanosporum”黑松露酱
Hacienda Monasterio 2011
莫纳庄园干红2011
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Italian Risotto Carnaroli
aromatic cheese, seasonal green vegetables
意式烩饭配芳香芝士及时蔬
Hacienda Monasterio Reserva 2010
莫纳庄园珍藏干红2010
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Roasted Colorado Lamb Chop
lamb jus, sweet garlic purée
烤科罗拉多羊排配羊肉汁，甜蒜泥
Clos d’Agon 2008
达根庄园干红2008
Clos d’Agon Magnum 2001
达根庄园干红(1.5升)2001
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Selection of Homemade Petit Fours
served with gourmet coffee & tea
自制精美小甜点，配咖啡和茶
The Wines
阿米克干红
Clos d'Agon Amic
64%歌海娜，17%梅洛，10%赤霞珠，9%西拉，
平均树龄40年；
葡萄园土壤为板岩、砂土、红色黏土，海拔40~200米；
生物动力法种植；
不锈钢桶发酵25天，橡木桶陈酿6个月。
64%Garnacha,17%Merlot,10%Cabernet Sauvignon,9%Syrah,
40 years old vines;
Vineyards at 40~200 meters above sea level, Slate, sandy and red clay soils;
Biodynamic;
Fermented for 25 days in stainless steel tanks, aged for 6 months in oak barrels.
Robert Parker 90/100
Guía Peñín 90/100
莫纳庄园干红
Hacienda Monasterio
80%丹魄，10%梅洛，10%赤霞珠，60年树龄；
葡萄园土壤为石灰岩土，海拔700米；
有机种植；
采用天然酵母发酵20天，新法国橡木桶陈酿18个月。
80%Tinto Fino, 10%Merlot, 10%Cabernet Sauvignon, 60 years old vines;
Vineyards at 700 meters above sea level, Limestone soils;
Organic;
Fermented for 20 days with natural yeasts, Aged for for 18 months in French Allier oak barrels.
Robert Parker 94/100
Stephen Tanzer 93/100
Jancis Robinson 18/20
Decanter 18/20
莫纳庄园珍藏干红
Hacienda Monasterio Reserva
80%丹魄，20%赤霞珠，60年树龄；
葡萄园土壤为石灰岩土，海拔700米；
有机种植；
采用天然酵母发酵24天，新法国橡木桶陈酿20个月。
80%Tinto Fino, 20%Cabernet Sauvignon, 60 years old vines;
Vineyards at 700 meters above sea level, Limestone soils;
Organic;
Fermented for 24 days with natural yeasts, Aged for for 20 months in French Allier oak barrels.
Robert Parker 98/100
Stephen Tanzer 94/100
Wine Spectator 94/100
达根庄园干红
Clos d'Agon
34%品丽珠，32%西拉，12%赤霞珠，11%梅洛，11%小味儿多，
树龄23年；
葡萄园土壤为板岩、砂土、红色黏土，海拔40~140米；
生物动力法种植；
不锈钢桶发酵，法国橡木桶陈酿16个月。
34%Cabernte Franc, 32%Syrah, 12%Cabernet Sauvignon, 11%Merlot, 11%Petit Verdot, 23 years old vines;
Vineyards at 40~140 meters above sea level, Slate, sandy and red clay soils;
Biodynamic;
Fermented in stainless steel, aged for 16 months in French oak barrels.
Robert Parker 97/100
Guía Peñín 94/100
8½ Otto e Mezzo BOMBANA
