The 100 point dinner features multiple 100, 99, 98 point wines - all the wines are paired with amazing cuisine from one of LA's most brilliant restaurants 71ABOVE. All the wines are decanted and prepoured, a multi-course meal accompanies the line up. We do it blind and reveal - it's fun, it's challenging and you will surprise yourself.
Prior Wine List:
Champagne Welcome:
Krug, Grand Cuvée, Champagne, France, NV
96 Points - James Suckling | $279.95 (per bottle but several will be presented)
First Course Whites:
Mario Schiopetto, 'M' Collio Friulano, Friuli-Venezia Giulia, Italy, 2020
Friulano | 97 Points - James Suckling | $100
Rudi Pichler, Grüner Veltliner Hochrain-Smaragd Riesling, Wachau, Austria, 2021
Riesling | 98 Points - James Suckling | $75
Francois Villard, 'Le Grand Vallon' Condrieu, Rhône, France, 2020
Viognier | 96 Points - Decanter | $70
Red Wines:
Bodega Chacra, 'Treinta y Dos 32' Pinot Noir, Patagonia, Argentina, 2021
Pinot Noir | 99 Points - James Suckling | $130
Tenuta San Guido, Sassicaia, Tuscany, Italy, 2021
Cabernet Sauvignon | 100 Points - Decanter | $348
Poggio di Sotto, Brunello di Montalcino DOCG, Tuscany, Italy, 2019
Sangiovese | 98 Points - RPWA | $329.95
Bodegas Contador Benjamin Romeo, "Carmen" Gran Reserva, Rioja, Spain, 2008
Tempranillo Blend | 95 Points - RPWA | $150
Penfolds, Grange Shiraz, Barossa Valley, Australia, 2014
Shiraz | 100 Points - Decanter | $769
Chateau Margaux, Margaux, Bordeaux, France, 2000
Cabernet Blend | 100 Points - Jeff RPWA | $1,750
Vasse Felix, Tom Cullity Cabernet Sauvignon-Malbec, Margaret River, Australia, 2018
Cabernet Blend | 98 Points - RPWA | $159.95
Saxum Vineyards, The Hexe, Willow Creek District, Paso Robles, 2019
Grenache | 100 Points - Jeb Dunnuck | $249.95
Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France, 2020
Syrah | 100 Points - Jeb Dunnuck | $389.95
Sine Qua Non, Eleven Confessions Vineyard Grenache, Central Coast, 2018
Grenache | 100 Points - Jeb Dunnuck | $499
Hundred Acre, Morgan's Way Vineyard Cabernet Sauvignon, Napa Valley 2019
Cabernet Sauvignon | 100 Points - RPWA | $700
Harlan, 'Promontory', Napa Valley, California, 2016
Cabernet Sauvignon | 100 Points - RPWA | $1,000
*Wine list may change without notice (one bottle will be opened per paying guest
MENU TBA
*We can accommodate any dietary restrictions with a 72 hour notice.
I was born and raised in Los Angeles, a city that is filled with different cultures and diversity. As a young child, my father exposed me to the gastronomy of LA--Middle Eastern, Mexican and Thai foods. I began cooking at 10 and got my first restaurant job at 17 working at the Jonathan Club under Chef Josh Gil. That’s where my creativity started to take shape.
I stay motivated by my family’s humble beginnings in Nicaragua and aspire to motivate my kitchen staff.
In the heart of downtown Los Angeles and almost 1,000 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Executive Chef Javier Lopez prepares elevated seasonal modern American cuisine coupled with spectacular 360º views. From Malibu to Laguna Hills and the surrounding mountain ranges, guests can enjoy an uninterrupted panorama in an upscale, romantic atmosphere.
In addition to the magnificent views, 71Above offers a variety of dining experiences. Guests may choose to dine within the buzz of the bar, our relaxed bistro-style SkyLounge, or the lively main dining room. We also offer an interactive chef’s table experience facing our open kitchen, edge tables positioned looking out over West Los Angeles, and quieter, semi-private dining areas.
For special events and fully secluded dining, 71Above offers one large and two small private dining rooms overlooking Dodger Stadium.
633 W 5TH STREET, 71ST FLOOR, LOS ANGELES
HOW IT WORKS:
- Phase One - we get enough support to go forward. We take a non-refundable deposit - this is not the cost of the dinner approx. will hold your space. Should the dinner not hit the minimum of 14 guests - we will refund your purchase. Should the dinner continue, deposit is forfeited if you do not complete the registration.
- Phase Two- we have reached enough reservations to go forward and have signed the agreement with the venue. Event is now rain or shine and no cancellation policy is enforced. We open 1 bottle per guest - maximum 15 guests/15 wines (minimum). We always aim to under promise and over deliver - and bring back of wines should we have an issue; but our policy is that corked wine can and does occur - see our policy - one bottle per paying guest, and price of dinner is not predicted on any one wine remain in place and are accepted at deposit.
- For some events, we will offer companion tickets (please inquire - they maybe sold out at this time) (only available with a full price companion - you will share their wine)
- Once we reach the minimum - we issue invoices that need to be paid inside of 48 hours. Deposit Price of the event includes tax but does not include service and 3.5% credit card fee. Now with tickets at all inclusive - all fees are included.
Dinner Policy
All tickets (including deposits) 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 wines do 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 event does not have to cancel should ticket sales not reach potential. Fewer bottles will equal larger pours, so 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 understandable and appreciated, but does not qualify for a refund. If you are not well, you may ask for the food to be made available for togo 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. Cost of ticketing fees and credit card fees are lost at purchase.
About
IAN BLACKBURN
I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team.