SELENE VEDEMA: PART TWO

The Wine Legends Dinner. When Cheval Blanc Met Santorini

If the first day of Vedema was about discovery, the second was pure magic: a meeting between global legends and Greek artistry.

The Atmosphere

By sunset, the restaurant glowed in candlelight. Glasses sparkled, soft jazz played in the background, and you could sense something extraordinary was about to unfold. Every seat was filled with people who spoke the same language, of flavor, texture, and emotion.

At the head of the evening stood Pierre Lurton, president of Château Cheval Blanc and Château d’Yquem. Warm, approachable, and effortlessly elegant, he shared stories about the vineyards, the vintages, and his philosophy of wine. He spoke of mornings spent among the vines, of patience, of finding harmony between human and nature.At one point, he said quietly, “Tonight we taste history — but history only matters when it connects people.”And in that moment, every guest felt it.

The Menu & Pairings

Wild Mushroom MacaronA delicate amuse-bouche that set the tone: nutty, earthy, slightly sweet, paired with Taittinger Brut Réserve Champagne, crisp and precise.

Ostia: foie gras, caper marmalade, smoked eelRich, silky, and daring. The smokiness of the eel played beautifully with the sweetness of the marmalade and the depth of the foie gras.

Lobster Brandade “Artos”Velvety, balanced between sea and land. The sweetness of lobster met a whisper of citrus, hinting at Santorini’s salt air.

Zuppa Sauvignon: beetroot, sourdough. A striking visual dish, bright red with tangy and vegetal notes. The acidity in the soup sang alongside Ygrec 2021, Yquem’s rare dry white, floral and alive.

Di Magro: amberjack with raisins and white chocolateSurprising, refined, and harmonious. Sweetness danced with minerality — an unexpected but successful conversation on the palate.

Natura: Mani red shrimps, carrot, caviar, peachDelicate, fresh, playful. Paired with Cheval Blanc Le Petit Cheval 2021, it became something transcendent, the wine’s elegance mirrored the sweetness of the shrimp.

Lamb Two Ways: ballotine and sweetbreadsComfort and sophistication in one dish. Perfect with Château Cheval Blanc 2014, which opened with red fruit and tobacco, unfolding with every bite.

Holy Oil: lemon marmalade and estragon ice creamFragrant, airy, and cleansing. A poetic finish to an opulent journey, followed by a selection of cheeses and mignardises.

Throughout the night, the wines from Yquem and Cheval Blanc reminded us that legends are not just names, but living stories. The 2000 and 2011 Yquem vintages were honeyed and bright — pure liquid gold. The 2019 Quinault L’Enclos felt grounded, almost humble beside them, yet perfectly placed.

A Night to Remember

When the last glass was poured, and Pierre raised a toast, there was a rare silence in the room — the kind that comes from awe, not etiquette. It wasn’t about exclusivity or prestige. It was about warmth, connection, and gratitude.

As I left, I realized what made Selene Vedema 2025 so unforgettable. It wasn’t just the extraordinary food or wine, it was the feeling of belonging. Of sharing something fleeting, perfect, and human.

For anyone who loves wine and fine dining, Vedema isn’t just an event, it’s an experience you carry with you long after the last sip. Who Is Pierre Lurton

• Born: 27 July 1956

• Family & Roots: He’s part of the famous Lurton family of Bordeaux — one of the wine-growing dynasties. His father is Dominique Lurton; he has uncles among the original Lurtons. The family owns or manages many châteaux, especially in Bordeaux. On his mother’s side, there’s also linkage to the Lafite family.

• Early Career: Pierre originally studied medicine but eventually turned toward viticulture — his passion for wine won out. He took over Château Clos Fourtet in Saint-Émilion at a relatively young age (his family’s property) and built experience there.

What He Runs & His Roles

What He Stands For & His Philosophy

• Balancing tradition and innovation: Lurton is known for respecting the deep history of his estates (especially Yquem and Cheval Blanc) while pushing forward — whether it’s changes in vineyard practices, exploring organic farming, or improving sustainability.

• Quality over quantity: Especially at d’Yquem, he has emphasized that only the very best grapes should make it into the final wine. If nature doesn't allow greatness, some vintages or parts of harvests might be rejected.

• Mentorship and grooming successors: For example, Lorenzo Pasquini was recruited by Lurton and has been prepared to take over some operational leadership at Yquem. Also at Cheval Blanc, Lurton moved into a chair role while others take on more day-to-day tasks.

• Global reach but rooted in place: Even though he's managing some of the most prestigious wines in the world, Lurton also tends his own properties in Bordeaux, and seems to care about how terroir, soil, tradition, climate shape each wine. It’s not just about prestige — it’s about respect.