From July 1 to September 30, 2017, Tin Lung Heen will dazzle wine connoisseurs with a Michelin Degustation Menu featuring legendary vintages from Angélus. Recognized as Grand Cru Classé in the classification of Saint-Émilion wines in 1954, Angélus is one of the major Bordeaux names known for its bold decisions on vine varieties and gifted terroir.
Surrounded by a natural amphitheater, Angélus took its name from the simultaneous ringing of Angélus bells from the three neighboring churches and has a story stretching back over eight generations.
The vineyard at Angélus is nestled on a south-facing slope of Saint-Émilion where the soil is naturally drained by the slope with regular supply of water and minerals from good distribution of limestone and clay in the soil. These all contribute to the distinct Angélus style – lush, dense and creamy, at the same time classy and pure with intense freshness coming from the largeproportion of Cabernet Franc (47%) grown in the vineyard.
The Michelin Degustation Menu features Tin Lung Heen’s ever-popular dishes, spotlighting Pan-fried Beef Fillet with Black Pepper and Matsutake Mushroom paired with two remarkable wines from Angélus. 2008 Noº3 d’Angélus, Saint-Émilion Grand Cru carries elegant and subtle aromas of menthol and spices, pairing perfectly with the peppery taste of the dish. The dense and silky tannins bring fresh notes to achieve an overall balance. Deep garnet red in color, the 2012 Le Carillon d’Angélus, Saint-Émilion Grand Cru marks its presence with notes of small black fruits on the nose. The tannic structure of this full-bodied wine emulsifies the fat content in the beef fillet, leaving an indulgent finishing full of tension and flavor.
At an additional HK$680, diners can satisfy all their wine cravings with a glass of 2014 Châtea Angélus, 1er Grand Cru Classé A, Saint-Émilion. This exceptional vintage achieves a sophisticated balance between the magnificent quality of the tannins, substance, tension and freshness. A blend of 50% Cabernet Franc and 50% Merlot, its refined tannic structure makes the finish complex and long.
For reservations, please contact Restaurant Reservations at (852) 2263 2270 or firstname.lastname@example.org