Château Margaux dinner hosted by Alexis Leven Mentzelopoulos, Philippe Bascaules & Blandine De Rouffignac – Tuesday 9th June

Earlier in the year, we announced a Save The Date for a headline event this summer. We’re fairly confident that, together with the heading above, not much else needs to be said, but if you needed any additional prompting, the further details below will hopefully suffice…

As the only first growth in its namesake commune, Château Margaux stands somewhat apart from the mighty Pauillac trio of Latour, Lafite and Mouton. Acclaimed for its elegant, perfumed rendering of its dominant Cabernet Sauvignon, the estate has, in recent years, moved to embrace organic viticulture, harnessed in the Sir Norman Foster-designed cellar that was inaugurated in 2015. Recent vintages have shown the benefit of such investment (though for the most part, Members attending this dinner will have to content themselves with older releases…)

Our hosts for this rather special occasion will be not one, not two, but three directors of the property. Co-owner and CEO Alexis Leven Mentzelopoulos took over the role of CEO from his mother Corinne in 2023, continuing the family-owned and -run nature of the estate. He will be joined by Château Margaux’s managing director and chief winemaker Philippe Bascaules and R&D director Blandine De Rouffignac.

Between them, they will guide Members through recent developments at the property, the Médoc, and Bordeaux as a whole, while presenting a stellar line-up of wines (including the hugely popular white). All three of the grands vins to be served come from acclaimed ‘9’ years, climaxing in the widely lauded 1989, a truly legendary Bordeaux vintage.

The wines we’ll be enjoying:
2017 Pavillon Blanc de Château Margaux, Bordeaux
2019 Pavillon Rouge de Château Margaux, Margaux
2009 Château Margaux, Premier Grand Cru Classé, Margaux
1999 Château Margaux, Premier Grand Cru Classé, Margaux
1989 Château Margaux, Premier Grand Cru Classé, Margaux

The menu:
Amuse-bouche
Langoustine tartare, oyster emulsion

First course
Braised wild mushrooms on toasted Brioche with egg yolk and truffle butter

Second course
Loomswood farm duck breast, spiced carrot, braised celery and cherry reduction

Third course
Tomme de chevre, toasted buckwheat, preserved currants

Please email [email protected] if you have any requests as regards seating arrangements and for any dietary requirements.

Tuesday 9th June
St James’s Room
18:30 – Welcome reception
19:00 – Dinner starts
22:30 – Dinner ends

Please note, tickets are refundable for cancellations up to 5  business days before the event. Cancellations must be made in writing to [email protected]. Any cancellations within 5 business days of the event are non-refundable unless 67 Pall Mall resells the ticket to another Member. This is only possible when the event is sold out and there is a waiting list.

Please note that once your order is placed, your ticket status will display as “processing” until after the event, when your member account is then charged. You will receive an email confirmation after ordering your tickets, stating that your order is being processed – please take this as full confirmation that your booking has been finalised. For any questions, please reach out to [email protected].

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