There are wine dinners, and then there are occasions built around bottles that have become part of wine history. On 12 December, six vintages of Château Cheval Blanc spanning more than six decades will be brought together beneath the celebrated dome of Robuchon au Dôme at Grand Lisboa Macau.
Hosted by Pierre-Olivier Clouet, Chief Executive Officer of Château Cheval Blanc, the one-night-only dinner promises an unusually rare encounter with one of Bordeaux’s most revered estates.
Presented by SJM Resorts and Bordeaux Liquid Gold, An Evening with Château Cheval Blanc in Macau will pair the wines with an eight-course menu created by Executive Chef Julien Tongourian. The centrepiece is a seven-decade vertical that includes the fabled 1947 vintage alongside the equally celebrated 1990.
A Rare Journey Through Château Cheval Blanc
Chief Executive Officer of Château Cheval Blanc, Pierre-Olivier Clouet will personally host the exclusive dinner.
Few Bordeaux estates command the same mystique as Château Cheval Blanc. Classified as a Premier Grand Cru Classé A in Saint-Émilion’s inaugural 1955 classification, the estate occupies the highest tier of Bordeaux’s hierarchy and is distinguished by its unusually high proportion of Cabernet Franc.
That grape variety contributes to Cheval Blanc’s characteristic perfume, elegance and silky structure, qualities that have made the estate’s wines among the most recognisable in Bordeaux. For collectors, however, the opportunity to experience multiple landmark vintages side by side is particularly compelling.
The evening will open with Le Petit Cheval Blanc 2019, served from magnum, before moving through Château Cheval Blanc 2009, 2004, 1990, 1982 and finally the extraordinary 1947. The latter is widely regarded as one of the great wines of the 20th century, with its exceptional richness attributed in part to the unusually warm growing season.
The 1947 and 1990 vintages have each received perfect 100-point scores from Robert Parker Wine Advocate, making their appearance together a notable moment even among the rarefied world of fine wine.
Dinner Beneath The Dome
Executive Chef Julien Tongourian has created a bespoke French menu around the character and maturity of each wine.
The wines will be accompanied by a menu designed to evolve alongside their changing character and maturity. The evening begins with Dom Pérignon Vintage 1996 before moving into dishes including smoked salmon with Sologne caviar, caramelised eel mille-feuille with foie gras and a whole black truffle in pastry.
Roasted blue lobster accompanies the 1990, while pan-fried French line-caught sea bass is paired with the 1982. The evening reaches its vinous crescendo with the 1947 Cheval Blanc served alongside truffled Bresse chicken cooked in a pork bladder, before concluding with an iced Granny Smith apple dessert paired with Château d’Yquem 1976.
Adding another layer of distinction is Clouet himself, who will guide guests through the wines and share insights into the estate’s history, terroir and winemaking philosophy. For serious collectors and Bordeaux enthusiasts, the appeal lies not simply in tasting rare bottles, but in experiencing how a estate expresses itself across generations.
Set within one of Macau‘s most celebrated dining rooms, this is less a conventional wine dinner than an opportunity to taste a piece of Bordeaux history in one sitting.
