New York City Apéro au Champagne
A La Fête du Champagne walk-around party at Nine Orchard with large-format Champagne poured by sommeliers, small bites, live music.
Event
Billecart-Salmon Clos Saint-Hilaire Dinner
A La Fête du Champagne dinner in New York City featuring a Clos Saint-Hilaire vertical with Mathieu Roland-Billecart at 63 Clinton.
About the event
A Clos Saint-Hilaire dinner in New York City
Billecart-Salmon Clos Saint-Hilaire Dinner is a La Fête du Champagne event in New York City at 63 Clinton. The program centers on Clos Saint-Hilaire, a single parcel in Mareuil-sur-Aÿ, and includes Mathieu Roland-Billecart in the Billecart-Salmon role described for the dinner.
The wine program
The evening starts with a reception serving Billecart-Salmon Le Sous Bois poured from magnum. It then moves through three flights of Clos Saint-Hilaire: tension with 2008, 1996, and 2007; warmth with 2009, 2003, and 2005; and generosity with 2006, 1998, and 2002. The sequence finishes with ratafia made from Clos Saint-Hilaire.
The wines are paired with a multi-course seasonal tasting menu by Chef Sam Clonts.
About Clos Saint-Hilaire
Clos Saint-Hilaire is described as a single parcel in Mareuil-sur-Aÿ where Billecart-Salmon returned to ancestral champagne-making methods, including draft horses for plowing and sheep for cover crop maintenance. The parcel is also associated with hundreds of different plants along the walls, bird houses, beehives, and two small ponds.
The wine is made exclusively from Pinot Noir vinified in oak casks, and each vintage has a limited release of 3,500 to 5,500 individually numbered bottles.
Mathieu Roland-Billecart
Mathieu Roland-Billecart is identified as CEO of Billecart-Salmon and a seventh-generation family member. The description says he has never done a Clos Saint-Hilaire vertical before anywhere in the world.
Hosts & guests
Mathieu Roland-Billecart
Seventh-generation family member
Sam Clonts
Chef · 63 Clinton
Frequently asked questions
What is poured at the start of the dinner?
The program begins with a reception serving Billecart-Salmon Le Sous Bois poured from magnum.
Which Clos Saint-Hilaire vintages are included?
The three flights include 2008, 1996, 2007; 2009, 2003, 2005; and 2006, 1998, 2002.
What kind of food is paired with the wines?
The wines are paired with a multi-course seasonal tasting menu by Chef Sam Clonts.
Who is Mathieu Roland-Billecart in this program?
He is identified as CEO of Billecart-Salmon and a seventh-generation family member of the house.
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