Private Wine Tasting, Burgundy

“Cliff Young's Burgundy is the first themed luxury Private Residence Club for connoisseurs of the best wine and cuisine.” – Elite-Traveler, 2005

Local Vintners. While in residence, members enjoy access to local vintner's cellars of prestige, which are not available to the general public. Certain of these vintners are also available to assist at members' wine events.

Five Star Hospitality. Each estate has full, on-location concierge service, on-site staff for daily housekeeping and an al la Carte Chef in residence to provide daily meals and exceptional 10-course gourmet evenings with wines paired to each course.

Each estate has a premier motorcar and a bilingual driver, if desired, for members' use. Fine Foods

Charter Memberships begin at $300,000 at the Imperiale level, $170,000 at the Double Magnum level and $85,000 at the Magnum level. Membership prices increase as additional properties are developed. Club Membership is for 30 years and the Membership fee is 80% refundable at any time subject to policies and procedures.

Grand Estate. The Club's first Grand Estate, Domaine Montagny, is an historic 15th century chateau in one of the premier wine regions of the world, Burgundy's Cote d'Or. The charming city of Beaune, just minutes away, features some of the finest examples of medieval architecture, France's highest concentration of Michelin-starred restaurants and several of the world's most famous vineyards. Two of the most important vineyards, Romanee Conti and Le Montrachet, are only 15 minutes from Domaine Montagny.
The property features over 13,000 square feet of buildings including a winery, wine tasting room, Club wine cellar, members' wine lockers and library. The 13 th Century enclosed park landscaping is highlighted by fabulous gardens and entertainment pavilion.

Club Wine Collection. The Club features exclusive, members only, access to a significant rare and collectable wine collection of substantial worth, featuring difficult to acquire vintages such as 1929 Petrus, 1947 Corton and 1953 Chateau Lafite-Rothschild. Cliff Young's Burgundy is licensed to import, which facilitates wine acquisitions by members. The cost of wine acquisition is significantly reduced through Club purchasing services. Wine experts agree that Cliff Young's Burgundy wine collection may be one of the most significant and important collections in the world.

Each Grand Estate has a winery, a wine cellar specializing in rare and premium wines from each property's region, and personal wine cellars for members and their guests.

Club Wine Curator. Members enjoy the services of Club Wine Curator, Cliff Young, who provides consulting services as a courtesy. These consulting services include rare wine acquisition wine importation, wine cellar development, buying at auction, designing the physical cellar and wine pairing for members' special events – anywhere in the world.

Cellaring Program. Cliff Young's Burgundy provides consulting for all aspects of wine cellar completion which includes professional design and construction of wine caves both in Club members' homes and in any property within Cliff Young's Burgundy. Hundred point wines, trophy wines, 50-year verticals and extraordinarily rare wines, such as “Victory Label” Bordeaux, are made available to members as they become available to Cliff Young's Burgundy. Cliff Young's Burgundy currently offers access to a significant collection of highly rated fine wines. Ratings referenced are from Clive Coates, Steven Tanzer, Wine Spectator and Robert Parker.

Local Vintners. While in residence, members enjoy access to local vintners' cellars of prestige, which are not available to the general public. Certain of these vintners are also available to assist at members' wine events.

The Guest Chef Program. Each property of Cliff Young's Burgundy features the availability of Guest Chefs and offers a true cuisine of the region. The Cuisine de Domaine offers true market menus, a concept often spoken of but rarely accomplished. Chef Mike Weist

The finest and freshest ingredients from the markets and regional sources of each area are the foundation of the Cuisine de Domaine.

The special touch and style of each Guest Chef completes the detailed and original culinary expression. For the formal 10-course dinner, wine pairings from the grand estate's cellar or from the members' caves is expertly selected by the chef and Club cellar master to match and never mask the cuisine. The cuisine is prepared to suit the wine as often as the wine is chosen to match the food.

Twice per season, a Guest Chef of high reputation joins the food expression of the property for a period of 7 to 10 days, when he or she assists in the design and preparation of the Grand Cuisine de Domaine. The arrival of the chef is suited to the most prolific seasons for ingredients. For example, in November comes fresh foie gras and fresh truffles of Burgundy on the Cote d'Or. The Guest Chef, who may own his or her own restaurant in the U.S., Great Britain or France, is invited to craft and test cutting edge dishes for his or her own menu. This creates a food lab environment within the kitchen in which “foodies” and “winos” may immerse themselves in true regional and fusion expressions of food and wine.

Guest Chefs shop and create in total access to the members who are welcome to dialogue, observe and share techniques with the extraordinary culinary talent.

Community. Because of our standing in the community, you gain access to events not normally available to the public, including visits to wineries and seats at wine auctions. The advantages of touring with an escort who is well known and welcomed by people in the surrounding villages and towns presents an invaluable opportunity to experience Burgundy, not just a guest, but an accepted member of the community.

Cliff Young's Burgundy
Domaine Montagny, Beaune, France
Executive Chef Mike Weist

Amuse Bouche
Monkfish cheeks with a sweet onion, pear and roasted peach ragout, and beet emulsion

1 st Course
Smoked ocean trout with shaved fennel, white radish and chervil salad, trout roe and crème fraiche

2 nd Course
Sesame poached sole and shellfish consommé with tender leek, saffron and fresh garden tarragon

3 rd Course
Ahi tuna carpaccio with mache and tapenade vinaigrette

4 th Course
Roasted fennel soup with butter poached oysters and truffle oil

5 th Course
Burgundy helix snails with poached artichoke heart, tomato and sage pesto

6 th Course
Pan seared foie gras with cherries, toasted brioche and cassis reduction

Main Course
Seared duck breast, duck foie gras and duck confit with a brown butter and white bean puree, sage and natural jus

Cheese
A selection of fine Burgundy cheese

1 st Dessert
Strawberry soup, strawberry sorbet and strawberry chip with fresh mint

2 nd Dessert
Molten chocolate cake with caramel ice cream and fresh raspberries

Executive Chef Michael Weist

Now Executive Chef for Sampling's Wine Bar & Restaurant in Frisco, Colorado, and The Cellar in Breckenridge, Colorado, Chef Weist defines his cuisine as contemporary American with major influences from southern France and northern Spain. Using only the freshest ingredients available, Chef Weist creates sophisticated plates with complex flavors, in a relaxing and casual yet service driven atmosphere.