Penfolds Grange Vertical Dinner| MyiCellar 雲窖

Event information |The Grange Style Grange's enduring appeal lies in its consistent style, which has continued from the experimental 1951 vintage to the present day. Grange is unforgettable for its aromatic complexity, intense fruit character, Shiraz's ripe tannins, and subtle American oak influence. Partial barrel fermentation and 18 to 20 months of oak maturation enhance these qualities, while further bottle aging allows the wine to evolve, with tannins softening and layers becoming richer. At this Grange Vertical Dinner, four vintages of Grange from the 1980s (including 1980, 1983, 1988, and 1989) will be tasted consecutively. Each vintage has its own characteristics, yet all remain true to Grange's core style—a timeless tradition that continues to this day. Incidentally, all the Grange wines selected for this event have been re-corked and certified by Penfolds winemakers at the 2025 August Re-corking Clinic, ensuring optimal quality and storage condition, reflecting Penfolds' commitment and dedication to quality. This dinner is not merely a wine tasting, but also a journey through time exploring a lasting style. About the Restaurant | TABLE is a boutique private kitchen restaurant featuring exclusive seafood purification technology, combined with fresh ingredients sourced globally by the culinary team, prepared using exceptional cooking techniques to deliver surprising and secret recipes. Chef Sandy Keung believes ingredients are the most important element in any dish, especially when it comes to seafood. Unlike other restaurants, she does not start processing seafood or other ingredients directly in the kitchen. Instead, she first focuses on how live seafood and ingredients are harvested and handled during transportation. TABLE is the only restaurant in Hong Kong with an in-house marine biologist responsible for monitoring the restaurant’s indoor ozone purification tanks. As a pioneer in "ingredient-driven cuisine," the restaurant team is unrestricted by traditional regional boundaries or cooking methods, freely selecting the best way to prepare each day’s ingredients. Event Info | 🗓 Time: 📅Nov 13 (Thu) ⏰ 19:00-22:00 📍 Venue: Table by Sandy Keung, 23rd Floor, H Queen's, 80 Queen's Road Central, Hong Kong 🗣 Speaker: Mr. Stephen Cheung – Luxury Sales Manager, Penfolds Hong Kong & Macau 🍶 Wine List | Welcome Drink Penfolds Rose Brut Champagne NV 1st Course Depurated Oyster Pommery Mustard Cream Penfolds Cuvee Brut Champagne NV 2nd Course Brittany Scallop, NZ Langoustine Romesco Penfolds Reserve Bin 21A 2021 3rd Course French Duck Heart Coriander Salad Penfolds Bin 95 ‘Grange’ 1980 Penfolds Bin 95 ‘Grange’ 1988 4th Course Iberico Jamon, Chargrilled Linguine Penfolds Bin 95 ‘Grange’ 1989 5th Course US Prime Ribeye Penfolds Bin 95 ‘Grange’ 1983 Dessert Ticket | 🎟 Ticket Price: HK$3990 🪑 Seat: 8 seats Refund Policy If a refund request is received 48 hours or more before the event, a 15% administration fee will be charged; the remaining amount will be credited toward your next purchase and valid within 6 months from the event date. If a refund request is received within 48 hours prior to the event or after the event, no refund will be issued. In case of any disputes, MyiCellar reserves the right of final decision. Event Absence and Refund Policy If a refund request is received 48 hours or before prior to the event, an 15% administration fee will be charged, and remaining amount will be credited for your next purchase and valid for 6 months since event date. If a refund request is received within 48 hours prior to the event or after the event, no refund will be eligible. MyiCellar reserve the right of final decision in case of dispute.