Valentine’s Day 2025
All you need is love, right?
Perhaps… or maybe, a table for two at Lamont’s Cottesloe on Friday the 14th of February 2025.
What better way to say "I love you" than with 10 elegant, highly reviewed wines paired with a luxurious 4-course set menu lunch or dinner?
Celebrate Valentine’s Day at Lamont’s Cottesloe with iconic wines including Charles Heidsieck Champagne (Jeroboam) and Penfolds ‘Yattarna’ Chardonnay (100 Point Perfect Score) for an unforgettable evening.
Friday February 14th
Lunch: 12pm-3:30pm, 10 wines with a 4 Course Menu, $245
Dinner: 6pm, 10 Wines wines with a 4 Course Menu, $245
Don’t leave your love till the last minute! Book now to reserve your seats at our Valentine’s Day Event.
The Wine List and Menu
On Arrival
NV Charles Heidsieck Brut Reserve (Jeroboam) 3L
Charles Heidsieck might be nicknamed Poor Man’s Krug given the astonishing number of vintages in the reserve wines, their age (10 years in tank), and the seven years the wine spends on lees once blended and bottled. It is an exceptional wine in the mouth, supple, layered, complex and long.
96 points, James Halliday - Australian Wine Companion
Canapes TBC
1st Course
2023 Pascal Jolivet Sancerre Sauvignon Blanc - Loire Valley, FR
Gorgeous citrus with creamy texture, light grassiness and lovely full body. This shows such sophistication – real terroir. That lemongrass aromatic edge really gives lovely lift. (RH)
17/20 points, Richard Hemming MW, Jancis Robinson
&
2023 Pascal Jolivet Pouilly Fume Sauvignon Blanc - Loire Valley, FR
Grapefruit, lemon juice, pure and crisp with wonderful lightness of touch. There's steely, slaty complexity on the palate too. Long, lingering citric finish. (RH)
17/20 points, Richard Hemming MW, Jancis Robinson
Course TBC
2nd Course
2021 Penfolds 'Yattarna' Chardonnay (Magnum) 1.5L
Beautifully concentrated chardonnay with superb pure grapefruit, lime, stone fruit flavours, fine lacy textures, impressive mid-palate generosity, underlying marzipan, vanilla notes and fresh flinty complexity. Finishes minerally and long. Electrifying wine with wonderful volume, fruit definition, weight, complexity and energy. Highlights a marvellous vintage and years of improving the style.
100 points, Andrew Caillard MW
&
2019 Bass Philip 'Premium' Chardonnay (Magnum) 1.5L
Revealing its secrets quietly, discreetly, this Chardonnay is a complex, mineral-laden wine. The lemon-balm, green-tea, wild-herb and sea-smoke aromas knit seamlessly together. The palate shows restraint and precision. It slips and slides, buoyed by a pristine line of acidity and long, focused flavor. Drink until 2032.
96 points, Christina Pickard, Wine Enthusiast
Course TBC
3rd Course
2023 Felton Road ‘Bannockburn’ Pinot Noir – Central Otago, NZ
A gorgeous nose of meltingly sweet berry fruit from raspberry and boysenberry to black cherry, sitting under a cloud of youthful wood, red dates, Indian spice and dried thyme. The flavour-packed palate is neatly tapered with very young, squeaky tannins which provide grain and texture to the otherwise decadent raspberry stripe of fruit. An expanding touch of earthy spice carries some warmth on the finish as it gives way to a deeper, brooding aspect. There is a hidden power and darkness within which is waiting to emerge.
95 points, Stephen Wong MW, The Real Review
&
2020 Ata Rangi Pinot Noir – Martinborough, NZ
Wine of the Year, Top 100 NZ Wines for 2022 - James Suckling
A beautiful nose of sliced strawberries, crushed cherries, violets, grated nutmeg and a hint of white pepper. Some hibiscus, too. Supremely vibrant and perfumed with fine tannins that run the length of the medium-bodied palate. Textural. Ground spice and fresh fruit are intertwined, providing wonderful depth and complexity. So long as well. Seamless balance. Superb. Sustainable. Drink or hold. Rating
98 points, James Suckling
Course TBC
2013 Xanadu 'Reserve' Cabernet Sauvignon (Magnum) 1.5L
Cabernet doesn't come more intense than this without losing its shape; here it parlays into purity and precision. The fruit and tannins have well and truly absorbed the oak. You might think this can't be consumed now, but it can - the final achievement.
98 points James Halliday, Halliday Wine Companion
&
2013 Moss Wood 'Museum' Cabernet Sauvignon (Magnum) 1.5L
"Hand-picked, destemmed to open fermenters with cultured yeast, 7 days fermentation and 7 days post-ferment maceration, matured for 28 months in French barriques (30% new). A powerful, full-bodied cabernet that still manages to achieve finesse thanks to the perfect balance of fruit, oak and tannins. An autocratic portrait of cabernet, and of photographic reality."
97 points James Halliday
Course TBC
To Finish…
NV Lamont’s PedroX Fortified
or
2009 Chateau Raymond Lafon Sauternes