Bollinger La Grande Année 2015
This winter you are invited to enjoy this unique wine alongside Head Chef James Cole Bowen’s luxury snack of Shark bay scampi tail ceviche, finger lime, passionfruit, Geraldton Wax, scampi caviar, corn crisp.
Available at Gibney exclusively from Wednesday 4th June until Friday 4th July.
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Head Chef James Cole Bowen notes his focus on Western Australia, “For us, the dish always starts with the product. When you find ingredients that speak of place — Shark Bay scampi, finger lime, Geraldton wax — the rest follows naturally.”
He continues, “This is about creating something distinctly West Australian, distinctly Cottesloe, distinctly Gibney. Pairing it with something as iconic as Bollinger La Grande Année 2015 feels like a conversation between worlds — local expression meeting timeless tradition”.
To bring create the perfect pairing, James worked together with Group Sommelier Nina Thorsby who speaks of the flavour-profile pairing, firstly with La Grande Année 2015 itself, “The 2015 La Grande Année is a wine of detail and quiet power — it deserves something that matches its energy.”
Nina continues, “The scampi ceviche is bright, textural, and layered, with native citrus and coastal botanicals that speak to our place. That interplay of precision and strength is something I love — and something I think both Gibney and Bollinger share".
We look forward to showcasing both exclusively at Gibney.
