Escudo Rojo
RESERVATIONS ARE CLOSED.
Join us Tuesday, October 4th for an exclusive six coursed wine dinner presented by Chef Justin Hayes. This dinner will feature wines from Escudo Rojo— an elegant, Chilean line-up of wines.
Escudo Rojo is an iconic Chilean brand created by Baron Philippe de Rothschild that honors the refined and elegant expression of French and native grape varieties rooted in the Chilean terroir with expressive microclimates.
Tuesday, October 4, 2022
$125 Per Guest ++
6:00pm Reception | 6:30pm Dinner
BACKGROUND ON ESCUDO ROJO:
Escudo Rojo is an iconic Chilean brand created by Baron Philippe de Rothschild to produce the best wines in each category and market them worldwide. The wines strike a harmonious balance between freshness, fruit, oak, fullness on the palate and ageing potential. In addition to the flagship blended wine, the Escudo Rojo range includes five varietal wines: Carmenere, Syrah, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. All the wines in the range express a distinctive character, reflecting the expression of its terroir.
Escudo Rojo is the Spanish translation of the German “Rote Schild” meaning Red Shield. In 1999, the encounter between Chilean soil and Bordeaux expertise gave rise to Escudo Rojo, a branded wine worthy of the Baron Philippe de Rothschild name, synonymous with the high standards of a great winemaking tradition. Vines were first introduced into Chile in the 16th century by the Spanish Conquistadors and their religious orders who needed wine to celebrate mass. Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay vines were imported from France in the 19th century in order to make finer wines.
Located at Buin-Maipo, 45 kilometers south of Santiago in the famous Maipo Valley, the Baron Philippe de Rothschild Maipo Chile bodega stands in its own 63-hectare (156-acre) vineyard. The wines are made, matured, bottled and packaged at the estate under the supervision of a French winemaker and under the control of an in-house laboratory. For each of its wines, the winery selects the best parcels in Chile’s most highly reputed valleys in order to make wines which consistently combine refinement and character. Regular sources of supply and constant quality are also guaranteed by long-term contracts with partner winegrowers, especially further south, in the Rapel Valley. A rigorous parcel selection procedure has been created, with each parcel being tested for three years in order to ensure that the grapes are of sufficiently high quality to be used to make Escudo Rojo.
All the grapes are picked by hand in small 10-kilo baskets in order to preserve the fruit. The grapes are then sorted twice before entering the winery: first by hand on a sorting table, then after destemming. This is a proactive approach to quality that is rarely used in even the most prestigious vineyards, this practice demonstrates Escudo Rojo’s ambitious quality standards. Escudo Rojo strikes a harmonious balance between freshness, fruit, oak, fullness on the palate and ageing potential. The proportion of each grape variety in the final blend for Escudo Rojo varies slightly from year to year in order to ensure an expressive wine of the highest quality. [CLICK TO READ MORE]
As mentioned above, these grapes are picked by hand and are regularly monitored bock-by-block as they ripen in accordance with a precise protocol established byEmmanuel Riffaud. It enables the winemakers to determine optimum harvest dates for each parcel or block corresponding to the meticulous selection of micro-terroirs. Additionally, the grapes undergo cold soaking prior to fermentation to help extract the rich aromas and flavours.
. . . . . . . . . . .
Escudo Rojo
Dinner Menu
CHEF JUSTIN HAYES
