Penet-Chardonnet Champagnes: Family-owned for more than five generations, Penet-Chardonnet is a traditional estate that exclusively produces Champagne in the Ultra Premium, “100% Grand Cru” range. The family roots as vine growers date back to the 17th century. Family-owned 6-hectare vineyard and winery are located in the Verzy-Verzenay “Grand Cru” area, considered by many to be the top area for growing Champagne vines. Two-thirds of vineyard is planted to Pinot Noir and the remaining third to Chardonnay. Each bottle of Penet-Chardonnet Champagne is made with the passion and historical expertise of five generations. All wines are made 100% in-house in the state-of-the-art winery, which enables the producer to guarantee the quality of the final product and control the process from the vine to the bottle while meeting the latest environmental standards. This differentiates Penet-Chardonnet from many similar-sized wineries that do not fully integrate the Champagne production process.


Saint Pierre Restaurant
St. Pierre 3 Magazine Road, #01-01 Central Mall
Singapore, Singapore

Event Details

The highly regarded wine critique Jacques Dupont in the famous French magazine "Le Point" has included Penet-Chardonnet's top-of-the-line Champagnes, Cuvée Diane Claire Grand Cru and Grande Réserve Extra-Brut Grand Cru, in his yearly "Selection of the best Champagnes" that they issued on December 10, 2008. The wines achieved ratings of 17 and 16 respectively, on a 1-20 scale. The wine critique selected close to 270 Champagnes, representing 125 small and big brands, with ratings ranging from 13.5 to 18.5, out of 800 products tasted in 2 months (and only 62 Champagnes achieved a rating of 17 and above). Ratings of other famous high-end Champagnes by the same wine critique are as follows: -MOET ET CHANDON Grand Vintage 2003: 15.5 -VEUVE CLICQUOT Vintage 2002: 15.5 -RUINART DOM RUINART 1998: 16.5 -ROEDERER CRISTAL 2002: 17 -MUMM Vintage 1999: 16 -PERRIER JOUET Belle Epoque 1999: 16.5 -GOSSET grand vintage1999: 16.5 -LANSON nobre cuvée 1998: 17 -KRUG 1998: 17.5 -LAURENT PERRIER Vintage 1999: 17 Saint Pierre Restaurant, a member of Relais and Chateaux: EMMANUEL Stroobant is the kind of chef whose energy you wish you could siphon into little bottles and sell at some holistic flea market. Even reading his menu takes your breath away. After all, it was he who de-mystified this iconic staple of stuffy French restaurants for Asian diners, giving it his own spin from the classic "port wine sauce with caramelised apples" to the funkier "wok-seared foie gras with tetaki of Japanese squid, julienne of parma ham with warm yoghurt jelly". Despite a Michelin-starred grounding, a slew of influences including Sydney's Tetsuya Wakuda, Paris's Pierre Gagnaire or even Spain's Ferran Adria, chef Stroobant's style is to respect, but not follow, the culinary holy grail. And with that stubbornly individualistic streak, he and his wife Edina Hong have built up a loyal and still-growing following in their little nook of gourmet goodness at Central Mall.


S$200 for Club members with champagne dinner S$125 for Club members and significant others without champagne S$220 for non-club members S$145 for non-club members without champagne


Register Online

Deadline: 2/5/2009


Kirill Zhuchkov 


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