As an end-of-year treat, we are proud to present a deliciously indulgent Dinner Edition of Burgundy Passport on Thursday December 11th 2025.

In addition to Stephen Wong MW as your usual Burgundy Passport host, we will be joined by special guest, Jane Skilton MW, who writes for Jasper Morris's Inside Burgundy. Jane is a long-time lover of Burgundy and has sold, tasted and talked about a very many great bottles over the decades. The venue is Alma House, which is will be booked exclusively for Burgundy Passport. Alma House is located in a beautiful standalone building in Mount Cook, previously home to Hiakai Restaurant. The food and service will be handled by Food Lab, who are the catering arm of Charley Noble, so this promises to be a truly exclusive and exceptional setting for an evening of Burgundy and good company.

We will be focussing on the most delicate and elegant side of Burgundy with three flights of finesse and detail, selected to showcase producers and sites of interest. Many of these bottles are cellared and have some age on them so please understand that there may be slight variations on the night between the bottles of the same wine. 

Domaine Clément Lavallée Chablis Les Ardilliers 2020 en magnum
Jean-Marc Brocard Chablis 1er Cru Vaulorent 2017
Domaines Pattes Loup Chablis 1er Cru Butteaux 2015
served with: Market Fish Sashimi; yuzu fennel, ponzu, cucumber, microgreens (DF, GF)

Domaine Marquis d’Angerville Volnay 1er Cru Fremiets 2011
Domaine Marquis d’Angerville Volnay 1er Cru Caillerets 2011
Domaine Marquis d’Angerville Volnay 1er Cru Taillepeids 2011
served with: Confit Duck Leg; roasted cherry (GF)

Laurent Ponsot Chambolle-Musigny Cuvée la Violette 2016
Domaine Anne & Hervé Sigaut Chambolle-Musigny 1er Cru Les Sentiers 2010
Domaine Comte Georges de Vogüé Chambolle-Musigny 1er Cru 2002 (Musigny vines <25YO)
served with: Lamb Rump; cavolo nero, red wine sauce, preserved lemon (DF, GF)

Key: DF - Dairy-free; GF - Gluten-free. If you have other dietaries, please let us know by email so we can discuss options with the kitchen.

The doors will open at 6.30pm and we will start dinner and the first flight as soon as everyone is seated. Although it is a dinner, Jane and Stephen will be presenting the wines and talking about the flights, providing insight and comments.

We have set the price to include rather our payment provider's rather significant credit card processing fees. If you would prefer to pay via bank transfer, please contact me by email to arrange it (the price will then be $400 per seat instead). If the event is sold out, please consider joining the waitlist.