Synonymous with indulgence and luxurious merriment, Champagne, or liquid gold as it is colloquially referred to as, is often the chosen libation that complements all of life’s greatest achievements.
Be it a celebration toast, a hearty cheers on a special occasion, or simply a Friday evening, Champagne has been lifting spirits since it was exclusively created for French royalty in the 17th century. Today, bottles are still popping, flutes are filled, and that familiar clinking of crystal glasses continue to bring us joy all year round. But it is thanks to all the French wine houses that have perfected their own unique processes; creating new profiles, expressions and consequently, experiences of Champagne.
As Champagne cognoscenti will know, a good glass of Champagne is identified by the steady stream of bubbles that are released when poured, but to take such a simplistic view of this complex drink is nothing short of sinful. Resident mixologist and Champagne connoisseur, Mark Ramirez, at Champagne and cocktail lounge TELLUS explains that due to the secondary fermentation process in creating this sparkling wine, the finer and more persistent the stream of bubbles will be, resulting in a more exquisite product in terms of its aroma and notes.
To better understand the product they carry, TELLUS dove into the depths of Champagne-making and worked with winemakers and experts in the field. Here, they learnt about all the different factors that can influence the end-product, including but not limited to, different climates and weather elements affecting the vineyard, the bottling process, and the ways in which bottles are kept and served, among other things.
TELLUS’ name etymologically refers to mother earth, and hence the lounge not only works with brands that hold a rich heritage and are constantly innovating, but also with houses that carefully select their lands to grow and produce Champagne of the highest quality, especially those that have maximised the land’s unique expressions, right down to elemental soil. Currently, TELLUS is carrying Champagnes produced by Krug, Dom Pérignon, Ruinart, and Moët & Chandon to name a few.
In a talk with Jeffrey Tay, a co-owner of TELLUS, he explained (as he popped open an extremely rare vintage of Krug Clos d’Ambonnay 2002 while offering us a drink) that “there are plenty of drinking places in Hong Kong, but they don’t provide the kind of service and intimate space that allow us to truly enjoy Champagne and mark the special moments together with our loved ones.”
Mark Ramirez, Head Bartender of TELLUS added “Unlike other Champagnes, this bottle exalts the individuality of a single type of grape — Pinot Noir — which holds the purity and intensity of a tiny walled plot of 0.68 hectare of a remarkable terroir: Clos d’Ambonnay. It’s located in the one of the most distinguished villages for Pinot Noir grapes, and is the fifth Champagne from this plot since 1995.”
Since opening its doors in October 2019, the Champagne and cocktail lounge has held numerous Champagne tastings, private celebrations, along with festive and corporate networking events for large groups of up to 40 people. They also offer premium grade caviar which is the perfect pairing for Champagne in the traditional sense, which in our opinion, definitely adds that extra touch of luxury to the tasting experience.
“TELLUS aims to be the answer to the need for an authentic and relaxing place to enjoy handcrafted cocktails made with ingredients of the highest quality. Guests want a customised and different experience, so in response, our front door is closed. Thus creating a sense of privacy so that customers can feel peace while escaping the city in the heart of Lan Kwai Fong.” Jeffrey continued, “TELLUS hopes to celebrate the best of life with discerning individuals that look for extraordinary experiences.”
