Liquid Gold in Macau: One Hundred Years of Yquem

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On July 10, SJM will host one of the most extraordinary wine experiences ever staged in Macau. Inside its contemporary Portuguese restaurant, Mesa by José Avillez at Grand Lisboa Palace Resort Macau, guests will embark on a rare journey through a century of Château d’Yquem – vintages from 1921 to 2021 drawn from SJM’s cellar – paired with an eight-course Portuguese Macanese menu by Michelin-starred chef José Avillez. The evening will also deliver the world’s first and only preview of the unreleased 2024 Ygrec.  

Gerard Walker, Chief Hospitality Officer of SJM, says the event is a reflection of the group’s long-held belief that a truly memorable meal requires a conversation between the glass and the plate. This philosophy has guided SJM in building one of Asia’s most comprehensive wine cellars and in curating distinctive gastronomic experiences for the city. 

“The upcoming 100-year Château d’Yquem vertical at Mesa by José Avillez is something I am incredibly excited about,” says Walker. “Chef Avillez has created a stunning menu to pair with it, and it’s just such a rare privilege to literally taste a century of history.”  

He adds that SJM wants to create experiences so uniquely captivating that people are inspired to carve out the time and make a dedicated journey to experience it, thereby helping elevate Macau’s standing as a global gastronomy destination and UNESCO Creative City of Gastronomy. 

Michelin-starred chef José Avillez approached the menu with great care. “The biggest challenge was respecting the wines without becoming intimidated by them,” he explains. “Château d’Yquem has extraordinary power, but also incredible delicacy, especially in the older vintages.” He treated the pairing almost like composing music, controlling sweetness, acidity, texture and intensity so that neither the food nor the wine would overpower the other. 

Macau’s Portuguese heritage deeply influenced his thinking. “Macau is a very emotional place for Portuguese cuisine because it represents encounter, exchange and history,” he says. For him, pairing Portuguese dishes with Yquem is not about confrontation but “conversation, curiosity and mutual respect”. 

Avillez is particularly enthusiastic about one course: the Abade de Priscos pudding served with the 1921 Yquem. He says: “It brings together one of the most iconic Portuguese desserts with one of the most legendary wines in the world. There is something deeply moving about seeing a traditional recipe from Portugal standing confidently beside a wine with such history and prestige.” 

Lorenzo Pasquini, Chief Executive Officer of Château d’Yquem, will guide guests through the tasting. Born in Rome in 1989, he brings an international background to one of Bordeaux’s most iconic estates.  

“I am part of the very lucky people in the wine world,” he says. He grew up between Rome and southern Tuscany, where his father planted a small vineyard when he was 11. That early experience shaped his path, leading him through studies in Pisa and Bordeaux, and work at Robert Mondavi, Château Palmer and Cheval des Andes in Argentina, before joining d’Yquem in 2020 and becoming CEO last year. 

Pasquini sees strong potential in Asia and China in particular. “I see that the taste of our wine is very seductive for the Asian palate,” he says. “There is a nice translation of Château d’Yquem in Chinese. Literally it means a drop of gold.” He wants to open minds rather than change them. “We’re not here to change anything,” he explains. “We’re here to open people’s minds.”  

Pasquini describes Yquem as a remarkably universal wine. He notes that it has the ability to seduce both experienced wine lovers and geeks, while also creating strong emotions in complete newcomers – people who may not be able to fully explain their feelings, yet are deeply moved by the experience. 

Pasquini also explains the wine’s remarkable balance. The character of d’Yquem is defined by four elements: sweetness, acidity, bitterness and salinity. “The game between these four dimensions is what makes in a certain way disappear the sugar and transform it into something very light and very silky,” he says. This allows the wine to appeal to both connoisseurs and newcomers alike. 

“Wine is made for drinking. Not for collecting,” Pasquini stresses. He believes the true pleasure comes when bottles are opened and shared. As the old saying goes, the best wines are those enjoyed with friends. 

This rare evening offers a unique opportunity to taste a century of winemaking excellence in one sitting. With limited seats available, interested guests are advise to enquire promptly with SJM to be part of this special moment in Macau’s gastronomic calendar.

“One Hundred Years of Liquid Gold at Mesa” Details: 
Date:         Friday, 10 July 2026 
Time:     7:00pm-11:00pm
Venue:     Mesa by José Avillez, THE KARL LAGERFELD MACAU
Price:         MOP 16,888+

Dining General Line:         (853) 8881 1800 
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