So you really want to splurge on a special weekend designed to captivate lovers of sparkling wines?
Champagne expert Tyson Stelzer will bring Billecart-Salmon and premium Tasmanian sparkling houses together for a special weekend at luxury resort Saffire Freycinet next year.
Seven of Tasmania’s finest sparkling wine makers will feature over two nights, August 16-18, 2024, with the highlight a Billecart-Salmon Nicolas François vertical tasting masterclass.
This is a rare chance to explore the past and present of the greatest prestige cuvée of Billecart-Salmon; featuring vintages 2008, 2007, 2006, 2002, 1998 and 1996 poured from magnums.
Stelzer (below) said it was a rare privilege to bring together the finest prestige cuvée of Billecart-Salmon alongside the best sparkling winemakers of Tasmania for the special weekend.
“Cuvée for cuvée and vintage for vintage across history, I rate Billecart-Salmon’s prestige cuvée Nicolas François as one of the top three sparkling wines in the world," he said.
"Provenance is everything in Champagne and tasting six of the greatest old vintages back to the legendary 1996 direct from the museum cellar of the house in rare magnum format is a unique privilege."
Guests will also meet seven of Tasmania’s premium sparkling winemakers from producers Apogee, Bellebonne, Clover Hill, House of Arras, Kreglinger, Lowestoft and Wellington & Wolfe, and will taste 25 of the state’s finest wines including the House of Arras E.J. Carr Late Disgorged Méthode Traditionelle and Bellebonne Blanc de Blancs.
A weekend highlight is an interactive masterclass with House of Arras with Australia’s most-awarded sparkling maker Ed Carr.
Produce-driven menus in Palate Restaurant and barbecues on the terrace will complement the free-flowing premium sparkling wines and Champagne. A tasting menu has been designed by very talented chef Paddy Prenter for the gala dinner.
“Guests can expect beautiful seafood with oysters coming from Melshell oyster farm in Dolphin Sands, Tasmanian rock lobster from our surrounding waters and octopus from the north of the state at Stanley," says Prenter.
"The exceptional Wagyu beef from Robbins Island is unparalleled and perfection garnished with Tasmanian truffle, along with aged lamb loin, and farmed venison from Springfield Farm.”
Saffire GM Patrick Barrie.“Tyson says: has a loyal following for our winemaker events here at Saffire, and in 2024 we are taking this weekend to a new level."
All this luxury won't come cheap.
All-inclusive rates on the Saffire Sparkling Weekend start at $7,500 per suite for two guests. The Saffire Sparkling Weekend is now open for bookings.
See www.saffire-freycinet.com.au/sparklingweekend , or call (03) 6256 7888.
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