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Exclusive Wine Dinner: Chateau Durfort-vivens 2nd Growth


Sat May 28 2016, 7:30pm–10:30pm

Where: Flutes Restaurant Bar, 93 Stamford Road, Orchard Road, Singapore

Restrictions: All ages

Ticket Information:

  • Early Bird: $188.00
  • Standard: $228.00
  • Additional fees may apply


Listed by: ChateauAsia

You love Bordeaux wines and want to learn more about its Chateaux and its Grands Crus Classés (growths), this dinner is for you. You will be able to taste wines from Chateau Durfort -Vivens, Margaux 2nd Grand Cru Classés (Second Growth), from Chateau Haut-Bages Liberal, Pauillac 5e grand Cru Classé, and their 2nd wines.

During this dinner Jerome Heranval, Director of Chateau Durfort-Vivens since 1999, will be able to share his knowledge about the wines, stories about the Chateau, how his wines are created and of course answer all your questions.

This is a unique opportunity to share your dinner with a Director of a 2nd Grand cru Classé with a limited number of guests.

The team at ChateauAsia has worked exclusively with the Chef of Flutes to design a menu that will pair with the following 6 wines:
- Relais Durfort Vivens 2011: The second wine of Chateau Durfort-Vivens offers, from a relatively young age, the pleasure and thrill of a fine harmonious bouquet.
- Fleur de haut Bages Liberal 2012: From its early years, the wine reveals the power of its terroir and the charm of its youth with fruitiness and freshness.
- Chateau Durfort-Vivens 2009: The grapes benefited from a dry, hot, sunny summer that has placed 2009 among the truly exceptional vintages.
- Chateau Durfort-Vivens 2011: A vintage in which fruit and finesse have been the priority.
- Chateau Haut-Bages Libéral 2008 : A really elegant year for a vintage characterized by its red and black berries aromas.
- Chateau Haut-Bages Libéral 2001: The vintage has a very good maturity and tannic structure. A great classic of Bordeaux

- Amuse Bouche
- Freshly shucked oyster
- Fremantle octopus Terrine
- Iberico de Bellota, Saffron Potato, Tomato, Smoked Almond

- Seared Atlantic Scallops
- Kohlrabi, King Brown Mushroom, Crispy Chicken Skin

- Palate Cleanser
- Cape Grim beef tenderloin
- Braised Short rib, Heirloom Carrot, Charred Shallot

- Pan Roasted fillet of barramundi
- Mashed Potato, Heirloom Tomato, Rocket, Olive Puree

- Vanilla "CRÈME BRÛLÉE"
- Citrus, Blood Orange Sorbet, Sesame Snap

Don't miss this amazing opportunity to enjoy these amazing Grands Crus Classes!
End of Early Bird: May 18th