Group Size: 12 - 14 guests
Price: Starting from $9,795 per person double occupancy
Harvard Exclusive
Trip Overview
Highlights
- Visits and long lunches at some of the best wineries in Burgundy
- Personal access to Burgundy expert Raymond Blake
- Welcome dinner at the historic Drouant Restaurant in Paris
- Visit the Hospices de Beaune
- Michelin star dinner in Beaune
Winery Visits
William Fevre, Dujac, JC Boisset, Clos de Vougeot, Domaine de Villaine, Joseph Drouhin, Chateau de Meursault, Château de Pommard
Schedule by Day
Pricing
- Double Occupancy, Per Person: $9,795
- Single Occupancy: $11,295
Accommodations
- 1 night at the Hotel Edouard VII in Paris
6 nights at the Hotel Le Cep in Beaune
Hotel Le Cep is a unique property, formed by the amalgamation of numerous smaller premises to create a truly one-off experience. No two bedrooms are the same - and all have been designed and furnished by proprietor-manager Jean-Claude Bernard. For example, one of the suites is completely fitted out with wallpapers and soft furnishings by Christian Lacroix. Le Cep’s location is also second to none, just a few steps from numerous shops and restaurants - and with the entire centre of Beaune no more than a few minutes away on foot. It is very characterfully not your average chain hotel, highly charming but very unusual.
What to Expect
This is a stellar tour of one of the premier wine regions of the world. Home to some of the planet’s greatest and most refined wines, Burgundy’s reputation is as good as it gets. This is the opportunity to discover the wines, personalities and landscape of this wonderful part of France. Co-hosted by Raymond Blake, an Irish wine journalist and author who has an intimate knowledge of the region. He writes the Burgundy entries for Hugh Johnson’s Pocket Wine Book (following two previous books specifically about Burgundy) and owns a house in the region with his wife and writes regularly for The World of Fine Wine. He is currently working on a number of articles for a new book - ‘On Burgundy’ - that will feature contributions from two dozen of the world’s leading Burgundy authorities and will be published later this year.