November | 2018 | VeniVidiEdi

This is my most awaited day. We were slated to go to Pessac-Leognan and Sauternes (my absolute favorite!). Sauternes is the first wine that I really fell in love with. Maybe because of my inherent fascination of microbes in my line of work. So I am really enthralled over the idea that a fungus (Botrytis) plays a huge role in the making of such a complex and delicious wine.

We started at Haut Brion where we had the privilege of witnessing their very own cooper at work.

I have to say, this is the most beautiful tasting room yet

As usual, Dave could not resist taking pictures with the big “guns”

Second stop is Chateau Haut Bailly. The real treat here is lunch at Chateau Haut Bailly’s private dining room, with Chef Jean Charles Boisson, one of the region’s new breed of top chef (who is not eligible for a Michelin star since he cooks in a chateau, not open to the general public) who prepared an absolutely wonderful meal. But before all that, there was an array of hor d’oeuvres.

Finally — Chateau d’Yquem!!!

Everything in this place is magnificent. The palatial chateau (is that redundant?), the well-manicured grounds, the rich history, and of course, the heavenly Sauternes

An entire wall of d’Yquem in various vintages

Finally, I have been to the mothership!

But the day is not done. We were in for more treats as we proceeded to Le Saint James, a Michelin-starred restaurant for dinner. Click on the link for my review and awesome pics.

Here is the mind-blowing list of wines for the day:

Le Clarence de Haut Brion 2011 (Second wine of Château Haut Brion, 1e Grand Cru Classé) AOC Pessac-Léognan
La Parde de Haut Bailly 2013 (second wine of Chateau Haut Bailly, Grand Cru Classé), AOC Pessac-Léognan
Chateau Haut Bailly 2014, Grand Cru Classé, AOC Pessac-Léognan
Champagne Pol Roger, Extra Cuvée de Reserve, AOC Champagne
La Parde de Haut Bailly 2011 (second wine of Chateau Haut Bailly, Grand Cru Classé), AOC Pessac-Léognan
Chateau Haut Bailly 2011, Grand Cru Classé, AOC Pessac-Léognan
Chateau Haut Bailly 2008, Grand Cru Classé, AOC Pessac-Léognan
The “Y” of Chateau Yqyem 2016, AOC Bordeaux Blanc Sec
Chateau d’Yquem 2015, 1e Grand Cru Classé Supérieur, AOC Sauternes
Château Brondelle 2016, AOC Graves blanc
Château Dompierre “Les Charmes” 2015, AOC Médoc
Castelnau de Suidiraut 2010, AOC Sauternes (Second wine of Chateau Suidiraut, 1er Grand Cru Classé)

Having dinner in this Michelin-starred restaurant after a day spent in Haut Brion, Haut Bailly and D’Yquem is pure decadence. That day in itself was more than I could dream of , but trust Ronald Rens to put everything over the top.

So here we are, in this beautiful restaurant, pushing our palates to an overdrive and thanking whoever divine entity that made this experience possible (okay, it’s Ronald Rens, but obviously, he is mortal).