Summits of Ermitage & The Chapoutier Story @ Marco Polo Restaurant

14 June 2019 | 07:00 PM - 10:00 PM GMT+8
Shangri-La's Far Eastern Plaza Hotel, Taipei @ Marco Polo Restaurant
No. 201號, Section 2, Dunhua South Road, Da’an District, Taipei City, Taiwan 106

Description


Michel Chapoutier and his team have achieved in one generation what very few wine makers have, becoming an iconic flagship for Rhone wines on the international scene, while focusing with extreme precision on great terroirs of the hill of Ermitage. Very few wines in the world have reached the “perfect score” of RP100, we will have the unique opportunity to have Michel Chapoutier himself guide us through this mystical hill with a blockbuster line-up of RP100 pointers. Michel Chapoutier has not been in Taipei for over 10 years, this promises to be a memorable reunion!

The wines, menus and speakers indicated are correct at the time of publication but may be subject to change, due to unforeseen circumstances. In the event that a speaker, vintage, or wine is not available on the day of the event, all efforts will be made to find an appropriate substitute.


Presenters


Lisa Perrotti-Brown MW
Editor-in-Chief and Reviewer
Born and raised in rural Maine, USA, Lisa graduated from Colby College, ME, with degrees in English Literature and Performing Arts. Her wine career began by happenstance when, living as a struggling playwright in London after college, she was offered a job as the manager of a wine bar. Upon acquiring the position, she promptly enrolled for classes at the WSET (Wine and Spirit Education Trust) and continued her studies with them until achieving the institution’s highest accreditation level: Diploma. Lisa progressed through wine sales and marketing roles in the UK wine trade throughout the ‘90s and early noughties before moving to Tokyo in 2002, where she worked as a wine buyer for one of Japan's top fine wine importers and a wine educator at Tokyo's Academie du Vin. In 2008, Lisa moved to Singapore and began writing a column for Robert Parker’s website, eRobertParker.com. Later that year she achieved her Master of Wine (MW) qualification and the Madame Bollinger Medal for excellence in wine tasting. In 2013, she became the Editor-in-Chief for Robert Parker’s Wine Advocate and RobertParker.com. She is also the publication’s critic for the wines of Bordeaux, Napa Valley and Sonoma County Bordeaux Varieties. In 2015, Lisa’s first book, Taste Like a Wine Critic: A Guide to Understanding Wine Quality, was published. Recently, she relocated to Napa, California, to set up the new office for The Wine Advocate. She now lives in Napa with her British husband, two young daughters, their Border Collie and three sheep.
Michel Chapoutier
Wine Producer
Michel Chapoutier, while pursuing the wine making heritage of his family based in Tain l’Hermitage in southern Rhone, has been credited with his entrepreneurial and innovative approach which among other things has led to the introduction of biodymanie in their vineyard management. His focus on producing very big style wines from Northern Rhone, especially Hermitage, has paid off as Chapoutier now holds about one third of the appellation and is famed for his blockbuster wines. His Burgundian approach to single vineyard management has resulted in wines of very distinct character which are often mono varietals, not only with reds but also with whites. His wine making ventures have now expanded to Ardeche, Roussillon, Alsace, Portugal and Australia. Michel Chapoutier is not only a driving forces in the Rhone viticulture but also an emblematic figure in the French wine industry for his progressive views.

Menu


Amuse Bouche

Fried potato Cannoli with creamy smoked Eel Cucumber wrapped with Nori and almond mousse


By Chef Fabio 


1st Course

Pengjia Islet Langoustine, Avocado, Cucumber, Makauy, Mushroom Ketchup


By Chef Kai Ho 


2nd Course

Seared Foie Gras, currant fruit leather, pickled beetroot served with Morels mushroom sauce


By Chef Fabio 


3rd Course

Pingtung Pigeon Sauce Apicius in 2 Ways, Butterhead Lettuce, Chou Farci”


By Chef Kai Ho 


4th Course

Charcoal grilled Wagyu beef sirloin
Caramelized onion purée,
fermented daikon, “Comte” cheese Raviolo stuffed with spinach.


By Chef Fabio
 


Dessert

Taïrroir’s Pineapple Cake- Camellia Oil Sable, Pineapple Sorbet, Rum and Raisin Curd


By Chef Kai Ho 


2013 M. Chapoutier Ermitage de l'Orée | RP 100
2015 M. Chapoutier Ermitage de l'Orée | RP 98
2014 M. Chapoutier Ermitage de l'Orée | RP 98+
2012 M. Chapoutier Ermitage de l'Orée | RP 99
2010 M. Chapoutier Ermitage le Pavillon | RP 100
2009 M. Chapoutier Ermitage le Pavillon | RP 100
2012 M. Chapoutier Ermitage le Pavillon | RP 100
2011 M. Chapoutier Ermitage le Pavillon | RP 100
2018 Clairette de Die (New)