File Under: Sit down tasting, 4 Courses and Presentations by 4 brands to watch:
Argot Wine Cellars - Magical wines, artisan productions from great vineyard designations
Beekeeper Cellars - Cellar worthy, collectable - two words not often associated with Zinfandel
Cellars 33 - Sourcing from the best vineyards in the Russian River and Sonoma Coast - Chardonnay and Pinot Noir
Larner Vineyard and Winery - Anchor vineyard in the new Ballard Canyon Appellation - Great Rhones
7pm CHECK IN
7:15pm First Course:
Poached Green Asparagus, Spring Field Mushroom Sauce, Poached Guinea Egg
Chardonnay and White Wine Course - Argot, Cellars 33
Chicken Liver and Oyster Salad, Ramps and Herb Folle
Pinot Noir Course - Argot, Cellars 33
Gorgonzola Ravioli, Heirloom Green Artichoke Heart, Lacquered Duck Sauce
Rhone Course - Larner and ARGOT
Brandt Beef Rib Eye Cap, Olive and Baby Veg Cazzerole (Daube)
BIG RED COURSE - Beekeeper, Argot and a Special Suprise Guest
Sweet & Salty -o- Hot & Cold
2012 Anonymous White Wine, Sonoma County
2011 Origami Chardonnay, Bennett Valley
2012 Hawk Hill Vineyard Pinot Noir, Sonoma Coast
2009 The Distance Red Wine, Bennett Valley
2011 Starstruck Cabernet Sauvignon, Napa Valley
BEEKEEPER CELLARS, ZINFANDELS
2009 Beekeeper Zinfandel, Madrone Spring, Rockpile
2010 Beekeeper Zinfandel, Madrone Spring, Rockpile
2011 Beekeeper Zinfandel, Madrone Spring, Rockpile
2012 Brosseau Vineyard, Chardonnay, Monterey
2012 Keefer Ranch Chardonnay, Russian River
2011 Bacigalupi Vineyard Pinot Noir, Russian River
2012 Freeman Vineyard Pinot Noir, Russian River
LARNER VINEYARD AND WINERY
2009 Larner Reserve Syrah, Santa Ynez Valley
2009 Larner Elemental Red Wine, Santa Ynez Valley
2009 Larner Syrah, Santa Ynez Valley
Chef: David Féau
Raised in a small town in France’s Loire Valley, David Féau has always had a deep connection to nature. His father, a horticulturist, taught David how to nurture the soil to reap a bountiful harvest in their own home garden.
David’s zest for cooking led him to travel extensively, tasting the foods of many cultures. He has worked in kitchens on three continents. As an award-winning chef, among his accomplishments are being named one of France’s Best Youngest Chefs, Las Vegas’s Chef of the Year, and a James Beard Semi-Finalist for Best Chef: Pacific. He was also named Chef of the Year – Neoclassical by Los Angeles Magazine.
Previously, Féau was Executive Chef of acclaimed Patina restaurant in Los Angeles, and most recently, opened The Royce in the Langham Hotel, Pasadena.
Now Chef Féau lends his considerable culinary expertise to the roles of nutrition coach and culinary consultant. He considers this project a labor of love, as he believes passionately in the healing properties of food. And as an avid gardener, he is constantly developing recipes using nature’s simple ingredients with the same care and respect instilled as a young boy by his father.
In 1999, after two unfulfilling years of working as a chemical engineer, I turned my back on the vocation, with a vow never to return. In retrospect, leaving four years of education behind after just two years in the field seems silly, but such are the vagaries of youth.
In early 2000, I entered the field of software engineering. Wine began here. Life as a programmer was also a difficult fit, but running away was no longer an option. Due to a chance encounter with a wonderful wine I still do not know the identity of today, I discovered escape, distraction and fulfillment in the world of wine.
Following 2 years of devout consumerism, a constant desire for more began to gnaw at me. Pop, swirl, sniff, sip was no longer enough. Every vacation began revolving around going to California wine country. First the desire was to see the vines and process, then to gain audience with winemakers. These trips led me to realize how drawn I was to the process, and my desire to be a producer rather than a consumer.
In short order, I began devouring all things winemaking—books, websites, bulletin boards, you name it. Soon I made my first foray into winemaking at the expense of a juice concentrate kit. The results were patently awful. In search of more, I had flash-frozen grapes rail-carred from California to Chicago, and carried out the entire process from inoculation to elevage in my basement. Now the fire was roaring.
In 2005, a chance meeting with a California winemaker on the rise, led to my first opportunity to participate in a commercial process. An open invitation to help sort grapes for his burgeoning label had me on a plane to SFO two days later. Upon arriving in California, I rented a car and sped north on the 101 towards Sebastopol. Ten hours later, driving back to the city, I sensed that my fate had been sealed.
In 2006, I came back to Sonoma for harvest working a 3-week stint as a cellar rat. Being able to partake in the process from vine to barrel further solidified things. The following year, in 2007, Argot was founded on the crush of 1.5 tons of Syrah.
Ian Blackburn has worked in the wine industry for twenty years, focusing on marketing and education. Winemaker Clay Mauritson, well known as a premier producer of fine Zinfandel. Together, they formed Beekeeper Cellars, wines that are sure to thrill the minds and palates of true Zinfandel Connoisseurs. 2011 - 96 points (limited availability), 2010 - 93 points (sold out) 2009 - 95 points (sold out).
Fulfilling their long-term dream of entering the wine business, Katie and John Fones moved from their home in Maryland to California in 2010. After interning at Freeman Winery in Sebastopol, John was then hired by Ed Kurtzman, one of California's best winemakers, to be his Assistant Winemaker for the Roar, August West and Sandler labels. After two years learning from one of the best, John now works exclusively for Cellars 33 and personal winery clients including Von Holt Wines at their large urban winery in the lively Dogpatch neighborhood in San Francisco. Cellars 33 focuses on Chardonnay and Pinot Noir from premier vineyard sites and building strong relationships with experienced growers. With a growing and loyal Mailing List, these limited production wines sell-out shortly after release.
Larner Vineyard and Winery
Mike Larner is well educated in geology and that came in handy as he is working with some amazing dirt! This recently approved appellation will start to show up on wine labels from Larner, Paul Lato, Jonata, Stolpman and others - Ballard Canyon is the future home of great rhone wines in Santa Barbara County. Syrah, Grenache, Mourvedre, are thriving in this amazing soil and the region is gearing up for a huge future.
Special GUEST WINERY - Addition is also scheduled as the event is now approaching SOLD OUT.