WINE GALA DINNER OF UNION BORDEAUX BÈGLES
Represented by Stéphanie de Boüard-Rivoal, Angélus paid tribute to the young generation of players of Union Bordeaux Bègles rugby club by making a donation during the evening gala held on 5th March in the atrium of the Bordeaux Chamber of Commerce and Industry. The donation was made to help sustain the club’s talent pool of young players, who will one day enter the professional team.
Sharing French culture at Tirpse
This culture-sharing trip continued on 18th January at a restaurant named “Tirpse”, which alludes to the “spirit” of France. Stéphanie de Boüard- Rivoal officiated at a sophisticated dinner here, concocted by the chefs of Logis de la Cadène Alexandre Baumard and Damien Amilien, working with the Tirpse chef, Michihino Haruta. The meal featured a tasting of several vintages of Château Angélus.
Combining flavours at Gentil-H restaurant
On 17th January, Stéphanie de Boüard-Rivoal presented a number of vintages of Château Angélus at Gentil-H, the highly reputed Michelin-starred Franco-Japanese restaurant in Tokyo during a prestige dinner. The menu was devised by the chefs of Logis de la Cadène, Alexandre Baumard and Damien Amilien, who worked together with Yoshiaki Shindo, one of Joël Robuchon’s former chefs. The dinner was attended by a number of good food connoisseurs, who are passionate about French gastronomic culture.
Fine food week in Japan
Angélus and the chefs of its restaurant Logis de la Cadène spent a week exchanging culinary knowledge and skills with two major gastronomic restaurants in Tokyo. This was a memorable experience working to achieve perfect matches in the Land of the Rising Sun.
Saint Regis Mauritius Resort
On 13th December last year, Stéphanie de Boüard-Rivoal chaired a gala dinner organised for the first time at the Saint Regis Mauritius Resort hotel in Mauritius. In heavenly surroundings, wine lovers and collectors enjoyed a tasting of a number of Angélus vintages, served by head sommelier Vikram Sundhoo, and accompanied by outstanding fine food prepared by chef Sébastien Le Gall.
Harvesting began at Angélus on 2nd October 2014.
It was to be Hubert de Boüard’s thirtieth vintage.
After spending our summer watching the vines extremely closely, we didn’t just give in and harvest early. We decided to take risks and wait for real excellence, harmony and balance in the fruit. September was the finest summer month, so we cashed in on our wager: we saw this as soon as we picked the first rows. The skins were thick, the pip tannins were ripe and the grapes themselves were full of taste and freshness! The harvest starts today with the young Merlot grapes and those growing on the plots that ripen the earliest. At the same time, we continue to monitor ripening on all the other plots to progressively set the optimal harvest dates for each. Let’s hope now that we will enjoy a long Indian summer, which will enable us to harvest “à la carte”.
Angélus master class
Château Angélus delivered a master class during the international Vie Vinum wine festival held at the Hofburg Palace convention centre in Vienna. About forty attendees, who were journalists, restaurateurs and enthusiasts enjoyed a superb vertical tasting of Angélus wines and the very informative and passionate commentary given by Emmanuelle d'Aligny-Fulchi, the Technical Director at Angélus.
Double Wine Gala dinner
On 25th May, Stéphanie de Boüard-Rivoal hosted a gala dinner in honour of Angélus organised by the company Double Win at the Résidence Bel-Air Hotel in Hong Kong.
