Join us for this educational and fun evening with Burgundy producer Blair Pethel, at Fish School. We have some lovely white and red Burgundies, and special dishes to share. Above all, we can’t wait for you to meet Blair himself. From North Carolina, U.S.A., a concert pianist and then political journalist by training, he got the Burgundy bug (real bad we might say) while living in London. Rather than confine his passion to drinking, and visiting, as most of us do, he began working for Patrice Rion in Nuit-St-Georges, and later also Jean-Marc Pillot in Chassagne-Montrachet to learn viticulture and winemaking (while also learning French, then taking his wine diploma at the Lycée Viticole in Beaune – in French!), before acquiring his first land (Corton-Charlemagne) and establishing Domaine Dublère (du Blair) in 2004. Completely hands on right from the start, Blair takes full charge of all his viticultural, winemaking, and distribution work himself. When he comes to visit us in Hong Kong, he will have just put his 15th vintage into barrel.

This evening’s dinner is a very special opportunity to taste a range of his wines, but also to hear Blair Pethel’s outsider-insider story first hand, the story of following a passion boots and all, and all that that has meant.

We have the pleasure to be Domaine Dublère's Hong Kong importer, and that is because we believe in what he is doing and the wines he is making. Blair’s focus is on good food and wine’s place in complementing it. Visiting his domaine we have been impressed by the purity and transparency of the wines. They are delicious to drink as we will see on 23rd October, and we know Chris Ma’s especially prepared menu will be up to the task too. We hope you can join us.

WINES TO BE SERVED:

2016 Chassagne Montrachet 1er Cru ‘Cuvée de la Gelée Noire’
2016 Chassagne Montrachet 1er Cru ‘Les Chaumées’
2014 Nuits-St.-Georges Blanc 1er Cru ‘Les Terres Blanches’
2015 Corton-Charlemagne Grand Cru
2015 Savigny les Beaune ‘Les Planchots du Nord’
2015 Nuits-St.-Georges 1er Cru ‘Aux Bousselots’