On the 11th of November 2011 in 11 cities across the globe, Moët & Chandon conducted an auction of a uniquely rare wine: a 6 bottle coffret of 100-year-old Grand Vintage Collection 1911. These bottles of 1911 were stored for 100 years in the Maison cellar, and have only been released now for this special global initiative.
Australia’s auction was held at Crown Melbourne. The evening began with a selection of eight hot and cold canapés including lightly smoked duck with hazelnut emulsion, rock lobster ceviche with coconut and asparagus tortellini in asparagus nage, which were all prepared by Anthony Hannon of Crown Melbourne’s Banqueting, and paired with Moët & Chandon Grand Vintage 2002.
Guests then proceeded into a beautifully draped intimate dining room, the Moët & Chandon Room at the Palladium at Crown Melbourne, where the 1911 coffret was the center of everyone’s attention. The first course was prepared by The Atlantic’s Donovan Cooke: his renowned Scallop Tartare, paired with Moët & Chandon Grand Vintage 2002. Donovan was present on the evening to welcome guests to the charity auction and introduce the dish he had prepared prior to the dinner getting underway.
When the first course was cleared, anticipation filled the room as the auction began. With bidders present, as well as a bidder via telephone, the winning bid went to Crown Melbourne for $60,000, all of which is going to The Shane Warne Foundation, whose mission it is to raise funds to help “enrich the lives of seriously ill and underprivileged children and teenagers in Australia.”
After winning Crown stated, “Crown is thrilled to have been the successful bidder in securing this coveted collection of 6 bottles of 100 year old Moët & Chandon champagne. This champagne will be added to Crown’s extensive cellar and hope that the champagne will be celebrated and enjoyed in years to come. We are equally pleased that the proceeds of the auction will directly benefit The Shane Warne Foundation, a wonderful charity with which Crown has a long and enduring association.”
The remaining three courses of the dinner were fabulous, as the room was full of the excitement that comes from a once in a lifetime opportunity attending an auction of such importance and rarity. Neil Perry created the second course, a spectacular dish of wood fire grilled king prawns with beans, hummus, croutons and yoghurt, which was paired perfectly with Moët & Chandon Grand Vintage 1995. The main course was prepared by Guillaume Brahimi, whic was perfectly presented roasted Barossa Valley chicken with truffle on a bed of corn puree, white and green asparagus, baby morels and jus gras paired with Moët & Chandon Grand Vintage 1990.
Heather Zheng of Nobu prepared the dessert, which was paired with Moët & Chandon Grand Vintage 2002 Rosé: a green tea and lime cheesecake with spices apples, frozen yoghurt, and mango passionfruit coulis. This was a light, sweet and perfect ending to a night full of generosity, kindness and an exceptional amount of support for Moët & Chandon and The Shane Warne Foundation.
