1966 Pichon Lalande, Montrose, & Cos d'Estournel @ The Grill (DC Wharf)

We are ringing in 2026 with 3 1966 Bordeaux wines celebrating their 60th birthday, a 1966 Chateau Pichon Lalande from Pauillac, 1966 Chateau Montrose from Saint Setiphe, and 1966 Cos d'Estournel from Saint Estiphe.

At the Grill, Chef Roberto Santibañez presents a new American menu focused on Woodfired cooking, with an emphasis on steak, seafood and vegetarian fare. His Mexican roots and French training lend an inspired touch to the American table.

We will enjoy a three-course offering, with a 3 oz pour of a '66 Pichon Lalande, '66 Montrose and '66 Cos d"Estournel. The ticket price is inclusive of the food, wine, tax, tip, etc. You will be able to add anything else you desire on your own tab.

Pichon Comtesse implemented a gravity-flow approach throughout the winemaking process, from the reception of the grapes to the moment the wines are put in barrel. Once fermentation is complete and the “free run juice” is run off, the must (the solid part consisting of the grape skins and seeds) is extracted from the vat and delicately pressed. The “press wines” are obtained using precision technology, under the supervision of an expert team. After rigorous selection, their structure will complement the smoother tannins extracted during fermentation to produce the perfect blend.

Blessed with undisputed natural assets combined with advantages nurtured over the centuries, Château Montrose has one of the region’s most privileged winegrowing terroirs. The 95-hectare (234-acres) vineyard surrounds the château, the winery and the outbuildings in a single continuous sweep, an exceptional and historically very rare feature. As well as making the vineyard easier to work, this unity means that it can be treated as a single entity, providing ideal conditions for efficient organisation and for monitoring the condition of each parcel. The Montrose terroir corresponds to what geologists call “elite cores”. Over millions of years, a complex process of geological layering resulted in the creation of outcrops, ideal for making fine wines and ensuring natural drainage towards the estuary. The soil on these terraces consists of gravel mixed with sand on the surface over a clay-rich subsoil in which natural reserves form at depth, providing the vines with the water they need.

Cos d’Estournel is slow to reveal itself. Little by little, it evokes stories of distant places, market stalls brimming with unfamiliar fruits, spices and wares, village festivities warmed by the joy of revelers and the setting sun, and sumptuous visions of ladies and their voluptuous curves. A myriad of scents, colors and tastes appeals to the senses. The Grand Vin of Cos d’Estournel is both demure and deliberately sensuous, a fascinating and elegant nectar.

We will be served a three-course meal, with your choice of:

Starter (pick one)

NEW ENGLAND CLAM CHOWDER clams / bacon / potatoes / classic

CAESAR SALAD little gem lettuce / parmesan / anchovy / croutons / garlic-dill dressing

MUSSELS white wine / blue cheese-chipotle cream / grilled bread

Main (Pick one)

FREEBIRD HALF CHICKEN / 22 oz

ORA KING SALMON / 7 oz

SKIRT STEAK / 8 oz

Dessert (Pick one)

LIME PIE graham cracker crust / whipped cream

GRILLED PINEAPPLE UPSIDE-DOWN CAKE caramel / whipped crème fraîche / bordeaux cherry

PAVLOVA meringue / chantilly cream / berries / raspberry sorbet

FLOURLESS CHOCOLATE CAKE vanilla bean ice cream / candied orange

CHEESECAKE passion fruit-sesame caramel / coconut tuile

The cost of the event is $250 and all guests must prepay to reserve their seat. Once paid, no refunds will be given but you can have somebody else come in your place.