Press trip to Bordeaux: From Saturday, 9th to Friday 15th December

Press trip to Bordeaux:
From Saturday, 9th to Friday 15th December 2006
Participants :
Alexander SIDOROV : Magazine Enoteka (31 500 ex.)– Rédacteur en chef
Michael ANTONOV : Magazine Vinomania (23 500 ex) -Rédacteur en chef
Anatoly GENDIN : Agence de presse Locator – Directeur
Igor SERDYUK : Magazine Magnum (15 000 ex) - Rédacteur en chef
Translator : Nathalia Startchenko
CIVB Contacts: Valérie Meyer / Pauline Leonard (assistante)
Saturday, 9th december
Arrival at Bordeaux airport at 8 p.m., flight AF 7626
Your driver collects you at the airport
Overnight at Hotel Majestic
2 rue de Condé
33000 Bordeaux
Sunday, 10th december
10-12noon : Meet your English speaking guide Christine Birem outside
Bordeaux tourist office
12, Cours du XXX Juillet
12.30 : Lunch at brasserie Le Cinq
5 allées de Tourny
33000 Bordeaux
Free afternoon
8 p.m. : Dinner at Bistro Chez Greg
29 rue Esprit des Lois
33000 Bordeaux
Overnight at hotel Majestic
Monday, 11th december
9 a.m.: Meet Wendy Narby, your tutor, at the CIVB
1, Cours du XXX Juillet
33000 Bordeaux
9-12noon : Session at the Ecole du Vin (Bordeaux Wine School)
http://ecole.vins-bordeaux.fr/
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Presentation of the wine making techniques in Bordeaux
Practice of the blending process
12.30-1.30 p.m. : Interview with Annick Martinez, manager of Bordeaux Wine
School. Meet at the Bar à Vin, cheese and wine tasting.
2 p.m. : Meet the driver outside the CIVB, departure to the Médoc region.
3 p.m. : Château Lynch Bages : Visit and tasting with Sylvie Cazes
Visit Bages village and its wine tourism facilities.
8 p.m.: Dinner at Café Lavinal in Bages with Sylvie Cazes
Overnight at Château Les Ormes de Pez
http://www.ormesdepez.com/
Contact : Nathalie Baumann
Tuesday, 12th december
9 a.m. : Departure from Château Les Ormes de Pez
10.30 : Interview with Nicolas Frion, chef at Bordeaux gastronomic restaurant
Le Chapon Fin
http://www.chapon-fin.com/
5 rue Montesquieu
33000 Bordeaux
Lunch on spot with Thomas Jullien, in charge of the Russian market at the
CIVB.
3-4 p.m. : Free time in the city
4 p.m. : The driver collects you outside the Chapon Fin
5 p.m. : Arrival at Château La Garde
33650 Martillac
Visit of the property and tasting of Dourthe selection, sold on the Russian
market.
Dinner at Château La Garde
http://www.dourthe.com/
Contact: Marie-Hélène Inquimbert: 06 10 926 073
Overnight at château Pey La Tour
33 370 Salleboeuf
Wednesday, 13th december
9 a.m.: Visit of the wine tourism site and wahrehouse at Château Pey la tour
10 a.m.: departure from Château Pey la Tour
10.30 a.m.:visit of Créon food Market
11.30 a.m.: Departure to Saint-Emilion
Lunch at restaurant l’Antre Deux Verres
1 Bis rue Porte Ste Marie
33330 Saint-Emilion
Tel : 05 57 24 09 73
2.30 p.m. : Visit of Château Franc Mayne, Grand Cru Classé de Saint-Emilion
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Host : Mr Guillot
4 p.m. : Visit of the Union des Producteurs de Saint-Emilion
Host : Mr Bertrand Bourdil
6 p.m. : Meet Valérie Meyer at Château La Dauphine
http://www.chateau-dauphine.com/
Dinner and overnight at Château La Dauphine
Thursday, 14th december
Free time
10.30 a.m.:Departure from Château la Dauphine
11 a.m. : Château le Moulin in Pomerol
Tasting of Michel Querre selection and lunch on spot
3 p.m. : departure to Sauternes (please respect the tight timing)
4 p.m. : Arrival at Château de la Tour Blanche
33210 Bommes
http://www.tour-blanche.com
Tasting of different sweet white wines appellations:
Domaine de la Grave – Cuvée Tradition – Bordeaux Supérieur
Domaine de la Croix – Premières Cotes de Bordeaux – 2003
Château Fayau – Cadillac – 2004
Château La Caussade - Sainte Croix du Mont – 2002
4.50 p.m. : Visit of Château de la Tour Blanche
6 p.m. : Arrival at château d'Arche, check in your rooms and visit the property
http://www.chateaudarche-sauternes.com/
8 p.m.: dinner with Sauternes representative at Restaurant l’Auberge des
Vignes
33210 Sauternes
Overnight at château d'Arche
Friday, 15th december
8 a.m.: The driver collects you at château d'Arche, departure to Bordeaux
airport
Leave at 10.15 with Flight AF 7625
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