Chef
Sam Clonts
- Discipline
- Chef
Portrait of Sam Clonts
i. Biography
Following a reception with Le Sous Bois poured from magnum, with Billecart’s savoir-faire with regards to vinifying in oak, we will progress through three flights of Clos Saint-Hilaire, each highlighting the parcel’s expression of different vintage archetypes - the tension of 2008, 1996, and 2007, the warmth of 2009, 2003, and 2005, and the generosity of 2006, 1998, and 2002. The grand finale will be a taste of ratafia made from Clos Saint-Hilaire, capping off this celebration of one of Champagne’s great terroirs. The wines will be paired with a tasting menu featuring Chef Sam Clonts’ modern, seasonal cuisine at Sixty Three Clinton.
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