Dear members
I am please to announce the details of our 2018 Annual General Meeting which will be held at the Fullerton Hotel, Boardroom on the evening of March 24, 2018. Please see the attached documents
1. Notice of AGM
2. Minutes of Meeting AGM 2017
3. Menu
4. Booking form
5. Financial statements FY2017 (to follow shortly)
During the AGM, aside from the review of the past year events, our Cellarmaster will also review our inventory stock, purchases and propose a rebalancing of our inventory. As our inventory is our largest and most significant asset, I strongly encourage all members to attend to understand how we propose to rebalance. We will commence the AGM at 7.30pm promptly, doors will open for registration and aperitifs before then.
After formal proceedings, all members and their guests are invited to attend the dinner as well. Please indicate clearly on the form whether you are attending only the AGM, both the AGM and the dinner or only the dinner. During the AGM, we will serve the Pelorus NV, Cloudy Bay, Marlborough, which is produced using traditional vinification techniques, and only the free-run juice is used to ensure maximum softness and elegance in this 70% Chardonnay and 30% Pinot Noir blend.
As we proceed to dinner, i should highlight that Executive Chef Sandro Faldo has designed the menu to pair with our wine theme, which is essentially a study of Bordeaux wines and their second labels. Starting with Etienne Calsac Belle Brut as aperitif, we will have Ronan, 2nd label from Clinet a white, to pair with the seafood course. Thereafter, we feature 3 red wine pairs from 2000 and 2005 vintages, both regarded to be amongst the finest from that decade. The first 2 from Margaux, Marojallia 2000 and Clos Margalaine 2000. Next we have 2 pairs from St Julien: a pair 2005s from Fiefs and Lagrange with the highlight pitting Leoville Las Cases 2001 next to Clos du marquis 2000.
This promises to be an interesting Bordeaux wine experience as well as an opportunity to give your committee the feedback for the past year’s events, and to enjoy the conviviality of our fellow members and friends.
I appeal to you to join me in this unique evening of fellowship.
Sincerely
Sharon Sng
President
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Aperitif
Etienne Calsac L’Echappee Belle Brut
Appetizer
Italian Style Prawn, Scallop, Seared Ahi Tuna
Baby Beetroot, Pearl Caviar, Lemon Vinaigrette
Ronon Chateau Clinet 2015
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Paccheri Pasta
Duck Ragout, Truffle, Sorrel
Clos Margalaine, Margaux, 2000
Chateau Marojallia, Margaux, 2000
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Wagyu Duet
Orange-Mustard Sous Vide Wagyu Beef Short Ribs
Seared Entrecote, Sweet Peas Puree, Red Wine Pear
La Fiefs de Lagrange, St Julien, 2005
Chateau Lagrange, St Julien, 2005
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Selection of French Cheeses
(Walnuts, Honey, Grapes, Quince Jelly)
Clos du Marquis, St Julien, 2000
Leoville Las Cases, St Julien, 2001
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Coffee & Tea
Petit Fours
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