Château d’Yquem tasting opened at Grand Lisboa Palace resort in Macau, bringing collectors and hospitality professionals together for a vertical flight spanning a century.
The event, hosted by SJM Resorts at the resort restaurant Taste, partnered with Bordeaux Liquid Gold to present a vertical tasting of Château d’Yquem that included 12 vintages from 1921 to 2021, drawing wine collectors and industry guests.
One of the night’s highlights was an early tasting of the not-yet-released 2024 ‘Y’ Ygrec dry white, served nearly three months before most global collectors and critics had access to the new release, SJM Resorts said.
Château d’Yquem tasting program and speakers
The evening opened with remarks from Gerard Walker, SJM Resorts chief director of hotel, food and beverage and facilities operations; Michelin two-star chef José Avillez; and Lorenzo Pasquini, chief executive officer of Château d’Yquem.
Pasquini outlined the estate’s more than 400 years of winemaking history and described the house principle of one vine, one cup, noting how botrytis and vintage conditions shape each bottle’s character.
Menu and pairings: eight courses by José Avillez
Chef José Avillez designed an eight-course menu of contemporary Portuguese dishes to pair with the Château d’Yquem tasting, aiming to highlight each wine’s texture and flavor through contrasting ingredients and techniques.
From amuse-bouche to dessert, the courses were carefully staged so the wine pairings evolved across the dinner, Avillez said.
Early access to the 2024 Ygrec
SJM Resorts said the dinner offered guests the chance to taste the 2024 ‘Y’ Ygrec dry white ahead of wider release, noting that the pour allowed attendees to compare the new release directly with older Château d’Yquem vintages.
The vertical tasting gave collectors a rare view of how the estate’s style has developed across a full century, from 1921 through 2021.
What organizers said and next steps
SJM Resorts said it plans to continue hosting dining and wine events at Grand Lisboa Palace to enrich the resort’s culinary program and to promote Macau’s food and beverage culture through collaborations with wineries, chefs, and hospitality brands.
Bordeaux Liquid Gold, which curated the Château d’Yquem tasting, worked with the resort to present detailed tasting notes and provenance for each vintage, organizers said.
Guests at the Château d’Yquem tasting included collectors, sommeliers, and members of Macau’s hospitality sector, reflecting strong industry interest in rare Bordeaux verticals.
