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When a wine is rated 97-100 points - Robert Parker said the difference could be “what I had for breakfast” … Taste over $9,000 retail and $15,000 restaurant value in wine with a 5-course meal.
This tasting will allow for approximately 1 ounce of each of the 21 wines. We open and pour 1 bottle per guest.
6:45 PM Welcome
Seating after 7 PM
10:00 PM Conclude
Wine List:
First Course Whites:
Domaine de Chevalier, Blanc, Bordeaux, France, 2016
Sauvignon Blanc | 99 Points - Jeb Dunnuck | $150
Grosset, Riesling, Polish Hill, South Australia, 2023
Riesling | 98 Points - James Halliday | $80
Leeuwin Estate, Art Series Chardonnay, Margaret River, West Australia, 2020
Chardonnay | 98 Points - RPWA | $110
Red Wines (with 3 blind wines before dinner):
Lapostolle 'La Parcelle 8' Vieilles Vignes Apalta, Cabernet Sauvignon, Apalta, Chile, 2018
Cabernet | 99 Points - James Suckling | $170
Catena Zapata, Adrianna Vineyard River Malbec, Mendoza, Argentina, 2019
Malbec | 99 Points - RPWA | $200
Bodega Chacra, 'Treinta y Dos 32' Pinot Noir, Patagonia, Argentina, 2021
Pinot Noir | 99 Points - James Suckling | $128
Pétrus, Pomerol, Bordeaux, France, 2012
Merlot | 98 Points - James Suckling | $5,000
Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France, 2019
Syrah | 100 Points - RPWA | $450
Gaja, Costa Russi Barbaresco, Piedmont, Italy, 2015
Nebbiolo | 99 Points - Wine Enthusiast | $500
Castiglion del Bosco, Brunello di Montalcino Millecento Riserva, Tuscany, Italy, 2016
Sangiovese | 97 Points - James Suckling | $275
Tenuta San Guido, Sassicaia, Tuscany, Italy, 2020
Cabernet | 97 Points - Decanter | $300
Clos i Terrasses, Clos Erasmus, Priorat, Spain, 2019
Grenache | 99 Points - RPWA | $250
Bodegas Vega Sicilia, Valbuena 5º Año, Ribera del Duero, Spain, 2017
Ribera Tempranillo | 96 Points - James Suckling | $220
Bodegas Muga, Torre Muga, Rioja, Spain, 2019
Rioja Tempranillo | 98 Points - Jeb Dunnuck | $150
Aubert, 'CIX' Pinot Noir, Sonoma Coast, California, 2017
Pinot Noir | 98 Points - James Suckling
Dominus, Napanook, Napa Valley, 1994
Cabernet | 99 Points - RPWA | $500
Sine Qua Non, Ode To E Grenache, Central Coast, California, 2004
Grenache | 100 Points - RPWA | $1,000
L'Aventure, Estate Cuvée, Paso Robles, California, 2020
Paso Blend | 99 Points - RPWA | $130
*Wine list may change without notice (one bottle will be opened per paying guest
*We can accommodate any dietary restrictions with a 72 hour notice.
The Peninsula Beverly Hills is almost impossibly opulent, even by Hollywood standards, a cinematically pristine Renaissance mansion of the sort that takes offense at sparing expense. A favorite of industry bigwigs, the hotel means it when it boasts of executive-level service — from the fleet of Rolls Royces and BMW's to the lavish “programmes” with celebrity stylists and gurus, this is LA at its shiniest.
Starting at the top sounds sensible. This isn’t just any rooftop, but rather a complex cocktail of spa, garden, pool, and California-cuisine eatery (with, yes, cocktails). An entire line of bespoke products and treatments await in the wellness center, not to mention a premium array of fitness equipment, but we wouldn’t fault you for heading straight for the heated, 60-foot pool. Who says staying beautiful always has to be hard work? Besides, the eavesdropping’s better from one of the dozen poolside cabanas.
The Belvedere, one of LA’s classic power-lunch destinations, now sports brilliant new duds by EDG, showcasing a formidable contemporary art collection in every direction. Ralf Schlegel's team labors to produce works of culinary art themselves, favoring wild-caught seafood and produce from the hotel’s own rooftop garden in the process. There are plenty of vintages, mixological wonders, and microbrews to go around, fear not, though perhaps they’re best enjoyed within the Club Bar’s dim, leathery confines.
With over 20 years of hospitality and Michelin-starred restaurant experience, Executive Chef Ralf Schlegel oversees all culinary aspects of The Peninsula Beverly Hills’ dining outlets, including its signature restaurant, The Belvedere and rooftop restaurant, The Roof Garden. A third-generation chef trained in French, German, and Italian cuisine, Schlegel combine his European cooking style with locally sourced ingredients, including herbs and vegetables from the hotel’s onsite garden to create a fresh take on classic and seasonal dishes. Read more here.
Dinner Policy
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.
