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Executive Chef Stephane Simond in concert with CLOS HENRI WINES 9 MAY 2015

29 April 2015

Join us at Cire restaurant for a five-course gourmet meal paired with wines crafted by the celebrated Henri Bourgeois winery in Sancerre, France, and the family’s Clos Henri winery in Marlborough, New Zealand.

For ten generations, the Henri Bourgeois family has devoted its passion to crafting Sauvignon Blanc and Pinot Noir wines of unique expression. Today, it cultivates a mosaic of vineyards across the greatest terroirs of Sancerre and Pouilly-Fumé. Meticulous care and attention at every stage of the winemaking process, from the selection, picking and sorting of grapes right up to bottling, are the foundation of the depth and consistency of the Bourgeois quality that has earned the wines numerous awards and accolades.

Driven by its pioneering spirit, the family expanded its horizons beyond Europe, bringing its exceptional wines to the New World. In 2000, the organically farmed Clos Henri vineyard was established in the southern foothills of Marlborough’s Wairau Valley, New Zealand. Here, too, on the great terroirs of this region, the country’s most renowned wine region, Sauvignon Blanc and Pinot Noir blossom.

Clos Henri believes organic practices bring out the best in the fruit and produce the finest wines that truly express their terroir. These practices, together with the estate’s blend of three different types of soil and use of the best of French and New World winemaking techniques, capture the essence of Marlborough’s intense character and identity, evoking a genuine sense of place.

Experience a true meeting of flavours as Executive Chef Stephane Simond of Alila Villas Uluwatu crafts a beautiful menu, perfectly complemented by a selection of elegant Henri Bourgeois and Clos Henri wines.

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