8-Course Dinner with Wine Pairings: 5:00pm – 7:30pm in Bouley at Home
$425 + Gratuity & Tax
Join us for an intimate food and wine experience at our Chef’s Counter in Bouley at Home. Wine Director, Olivier Flosse, will showcase premium wines paired with a special tasting menu curated by Chef David Bouley. A bi-monthly series to enjoy rare vineyards and vintages with an exclusive nutrient-dense multi-course menu. Limited to only 8 guests, you will gain unparalleled direct access to one of the top sommeliers, while learning what makes a spectacular wine, why certain ingredients enhance the taste and how intelligent wine pairings interact with food to define fine dining.
Sample some of the finest rare wines in the world while gaining a deeper understanding of the vintage as a whole and the individual terroirs:
Wednesday, February 12th enjoy extremely rare wines, focused on AMERICAN BEAUTY wines with such fabled names as:
Château Montelena, Napa Valley, Chardonnay, 2014: Ripe peach, pear and cloves dominate the nose amidst a flurry of floral and honeysuckle notes. There’s a wonderful fullness and weight on the palate punctuated by ripe melon, green apple, and fresh citrus. The oak contribution remains subtle with a hint of vanilla and baking spice. The density of the wine is readily apparent as grilled pineapple, lychee and a rich creaminess lingers.
Critic Review: “This is a dreamy creamy white founded in stony mineral and juicy acidity that shows a mix of baked apple, pineapple and melon. A tease of green olive provides a briny, salty edge to its tense balance. A lingering hint of vanilla oak figures prominently on the lengthy floral finish.”
Peter Michael, ”Ma Belle-Fille”, Knights Valley, Chardonnay, 2014: Aromas of stone, dried peaches and apples. Hints of minerals. Sicilian lemons. Green tea undertones. Full body yet bright and focused. Fantastic center palate. Condensed and impressive. Very long and flavorful.
Critic Review: “The 2014 Chardonnay Ma Belle-Fille is one of the most exuberant wines in this range. Rich, creamy and voluptuous, Ma Belle-Fille emphasizes buttery and honey notes, along with an unctuous expression of Chardonnay. The 2014 Chardonnays are the highlights in this range from Peter Michael and winemaker Nick Morlet. The Chardonnays are rich and sumptuous – in classic Peter Michael style – yet also retain quite a bit of freshness.”
Aubert, “Lauren Vineyard”, Sonoma Coast, Chardonnay, 2014: Green apple, apricot, and kiwi with a stable backbone of minerality and a hint of oak. One of the best Aubert’s.
Critic Review: “Smooth, delicious and amazing. Citrus on the smell and pineapple on the taste. Simply a perfect wine to drink.”
Marcassin, “Marcassin Vineyard”, Sonoma Coast, Pinot Noir, 2010: Deep plum/ruby/purple-colored to the edge, it offers notes of boysenberries, mulberries and a hint of raspberries. The site’s minerality is well-positioned in the full-bodied flavors which continue the blue fruit invasion, so to speak, but with more forest floor and composty notes, and a complex, northern Cote de Nuits Vosne-Romanee or Morey-St.-Denis personality expressed in the gorgeous fruit.
Critic Review: “A mature Pinot, moderately rich and fleshy in texture, highlighted by blueberry, raspberry and blackberry flavors that gain depth and remain expansive. Ends with a splash of anise, fresh earth and dried herb. Finishes long and elegant.”
Hyde De Villaine, Ygnacia, Carneros, Pinot Noir, 2017: Los Carneros is one of California’s oldest and most celebrated viticultural areas. One of the most popular wines and top ten most expensive wines from Carneros.
Tasting Notes: “Rose petal and wild raspberry aromas entice as deeper hues of green tea, herbes de Provence and Bing cherry burst from the glass. Tart strawberry and blood orange flirt across the palate as subtle flavors of sandalwood and seashell develop. Supple tannins and integrated acidity not only allow for approachability, but also promise future age-ability.”
Ridge Vineyard, Monte Bello, Santa Cruz, 2012: Saturated ruby. Ripe cassis, blackberry, violets, licorice, wet stone, oak spice. Strong blackberry fruit on entry; superb full body; structured, velvety tannins; toasty oak; crushed-limestone minerals; long, intense finish.
Critic Review: “A beautifully structured wine, with firm acidity and tannins that show grip and grit amid a core of dense, tense currant and blackberry fruit, turning juicy. Those seeking classic old-school Cabernet will embrace this.”
Turley, Hayne Vineyard, Petite Syrah, Napa Valley, 2013: The Hayne Petite Syrah was planted in 1953 by Otty Hayne while he was home from college, along with his father. All head-trained, dry-farmed and organic, this Petite Syrah is one of the most unique wines in California. Powerful and inky in its youth, the wine becomes more feminine and refined with age.
Critic Review: “Really excellent – very sharp intense black cherry then…Smooth and long finish.”
This is a partial listing. Surprises will follow during dinner!
Wednesday, December 18th enjoy extremely rare vintage Champagnes with such fabled names as:
Akènta Sub: Unrivaled intensity with every sip. Akènta Sub, the Sardinian spumante aged 40 meters under water, produces a unique palate and packaging due to marine organisms. Limited number of bottles produced from a selection of Vermentino di Sardegna DOC grapes, this Santa Maria La Palma wine is a true collector’s one-off.
Critic Review: “The underwater ageing is a magic moment, which creates a wine in a class all of its own: Akènta Sub, an extraordinary wine that has a unique story to tell.”
2006 Louis Roederer Brut Nature Champagne: A collaboration between Philippe Stark and Jean-Baptiste Lécaillon. French designer Philippe Starck designed the label for the 2006 Brut Nature, the very first release of Roederer’s zero-dosage Champagne. It contains less bottle pressure than usual, in order to allow the texture to reveal itself on the palate of this elegant, dry Champagne.
Critic Review: “A delicious collaboration with France’s guru designer of cool, this goes against the grain of Roederer and has no dosage, making it very dry. Graceful and ethereal, this features a lasting saline impression that echoes on the finish.”
Bérèche et Fils Reflet d’Antan Brut, Champagne: Bérèche et Fils is an old house, and tiny, with little more than 2.5 hectares that are meticulously biodynamically farmed. Among top 1% of all wines in the world
Critic Review: “NV Reflet d’Antan is weightless, airy and gracious. Graphite, crushed rocks, petrol, smoke and licorice infuse this super-refined, polished Champagne. Intensely mineral, chalky and savory, Reflet d’Antan is a model of total precision.
2009 Deutz Amour de Deutz Blanc de Blancs Brut Millesime, Champagne: A rich, vivacious Champagne, with toasted brioche and smoked walnut accents with flavors of black cherry pƒte de fruit, pickled ginger and poached apricot on a lively bead.
Critic Review: “A lovely nose, very clear, very crisp and brightly focused, with a little of that developed meaty Umami showing though. The palate combines fullness, elegance and aromatic precision with more of the lush yet restrained fruit aromatics. A remarkable Champagne showing outstanding length.”
Pol Roger 2006 Cuvée Sir Winston Churchill Brut, Champagne: The nose has an immediate marzipan note with brioche and biscuits and hints of honeysuckle. The palate is more grilled nuts, nougat, and honeycomb. Lean and long, the structure is tight, but everything is finely balanced. The power and richness of the excellent 2006 vintage cannot remain hidden.
Critic Review: “This is the latest release of this legendary wine. A blend, although with a majority of Pinot Noir (Churchill’s preference), the wine is rich, just beginning to show wonderful signs of maturity. It still has intense fruit along with the taut mineral texture that will allow the wine to age further. It is a standout Champagne from this vintage.”
1995 Drappier Carte d’Or Brut, Champagne: Drappier is among a few who also use larger formats for second fermentation. A Pinot Noir-driven Champagne, 10% of this bottle ages in oak barrels for 1 year. The Drappier Carte d’Or expresses all the aromas of the noble grape variety Pinot Noir. This in fact constitutes at least 80% of the blend. A red grape producing white juice, it is sought after not only for its structure but also for its very characteristic fine notes of red fruits.
Critic Review: “Fresh, rich, complex, creamy lemon, elderflower, mineral, red fruit, autolytic, acacia, only a hint of white mushroom, dry but well-balanced, finishes with flowers and orange. Delightful.”
Krug Rosé: A remarkable champagne which encapsulates the same creative spirit of Krug Grande Cuvée, again surpassing the very notion of vintage. Absolute elegance.
Winemaker Notes: “Krug Rosé is both unexpected and daring. It shows a broad and extensive aromatic palette, unusual for a Rosé Champagne. As you taste Krug Rosé, you will discover harmonies of puff pastry and red-berry tart, which develop towards honey and citrus fruits. Its floral accents and notes of dried or stewed fruit will enthrall your palate. Its extreme delicacy is enhanced by the subtlety of its fine and elegant bubbles.”
1981 Peter Lauer Ayl Deutscher Sekt Réserve, Mosel, Germany: Mosel-Saar-Ruwer is Germany’s most prestigious wine region and it is comprised of the vineyards surrounding the Mosel River and its tributaries, the Saar and Ruwer. Internationally Mosel Rieslings are considered among the finest white wines in the world. The distinctively crisp, mineral tasting, acidic Rieslings produced in Mosel are attributed partly to the region’s slate soils and extremely vertiginous vineyards. Riesling grapes represent more than half of all the grapes grown in Mosel, followed by Muller-Thurgau, a white wine grape related to Riesling, and Elbling, an indigenous white wine grape often used for sparkling wines.
Critic Review: “The wine is quite complex and well balanced on the palate and leaves a fresh and easy feel of vanilla, aniseed herbs and spices in the elegant but full-bodied finish. This mineral and herby expression of ripe Riesling Sekt is truly fascinating.
Wednesday, January 8th enjoy extremely rare wines, focusing on RHÔNE VALLEY wines with such fables names as:
Châteauneuf-du-Pape, Les Hauts de Barville, Brotte, 2017: Only 4% of Châteauneuf-du-Pape wines are white, 96% are red. This wine is uniquely made using one white wine grape Grenache producing a full-bodied yet delicately textured wine.
Winemaker Notes: “Our Châteauneuf-du-Pape terroirs are diverse, very warm and with an ideal exposition to the Mistral wind. The wines offer remarkable aromatic variety and silky texture.”
Château-Grillet, Château-Grillet, Rhône Valley, 2015: Château Grillet is one of the world’s most interesting for several reasons. First, only one grape is allowed by law to be planted in the vineyards, Viognier. Next, only one producer occupies the entire region and perforce, owns the only vineyard and makes the only wine in the appellation and lastly, the wine and the appellation share the same name, Château Grillet.
Critic Review: “Lush, rich, unctuous and lower in acidity than the 2 previous recent vintages under the new regime, the wine is concentrated, ripe, fresh and packs a punch with its mineral driven, floral, citrus character. The wine is long and leaves a good impression on the palate and in the finish.”
St. Joseph, Cuvée du Papy, Domaine de Monteillet, Stéphane Montez, 2013: One of the most popular wines from the region wine. The 2013 and 1999 vintages have won the Guide Hachette des Vins 2 Stars award.
Critic Review: “In the glass, an intense and attractive purple. On the nose, violets, tapenade, raspberry juice. On the palate: smooth, not many tannins, and those very fine. Lively acidity that prickles the tongue when drunk solo. A joyous bottle.”
Vin de Pays de l’Hérault, Domaine de la Grange des Pères, 2013: Laurent Vaillé has achieved cult wine status. The simultaneous restraint and power of his wines makes them ideal for aging.
Critic Review: “Dark and intense colour. A quite special nose that is difficult to describe but interesting. On the palate blackcurrant, cherries and a very long aftertaste. A very exciting wine with many layers; keeps developing over a few hours after being opened.”
Winemaker Notes: “Under silky-smooth fruit on the nose there is an incredible, almost explosive complexity. Deep aromas, where the fruit meshes with spices, forest floor, and crushed limestone. Now imagine what happens after a little bit of cellar age.”
This is a partial listing of wines to be tasted at the Dinner.