4x4 Wine Dinner with Chef David Feau
Wednesday, April 16, 2014 from 7:00 PM to 10:00 PM (PDT)
Los Angeles, CA
File Under: Sit down tasting, 4 Courses and Presentations by 4 brands to watch:
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
CHICHEN 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 - LAW ESTATE and ARGOT
BRANDT BEEF RIB EYE CAP, OLIVE AND BABY VEG CASSEROLE (DAUBE)
BIG RED COURSE - Beekeeper, LAW ESTATE, and ARGOT
SWEET & SALTY -o- HOT & COLD
Wines of LAW Estate - Paso Robles Latest STAR producer
Scott Hawley (Torrin) Winemaker
2010 Law Estate Beguiling 94% Grenache 6% Syrah - 92 points Robert Parker
2010 Law Estate Sagacious 44% Grenache 42% Syrah 14% Mourvedre - 93 points Robert Parker
2010 Law Estate Intrepid 100% Syrah - 95 points Robert Parker
Beekeeper Cellars, Zinfandels
by Clay Mauritson and Ian Blackburn, Winemakers
2009 Beekeeper Zinfandel, Madrone Spring, Rockpile, Sonoma County - 95 points-3 Puffs
2010 Beekeeper Zinfandel, Madrone Spring, Rockpile, Sonoma County - 93 points-2 Puffs
2011 Beekeeper Zinfandel, Madrone Spring, Rockpile, Sonoma County - 96 points-3 Puffs
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.
Located in West Paso Robles, on top of Peachy Canyon, Law Estate Wines has a sharp focus on producing ultra premium Rhone style blends using sustainably farmed, hand-picked and hand sorted estate grapes. The vineyard design and approach with minimal intervention is in honor of the distinct micro climates that embody the elevated terroir of the Law vineyard. In unison with the quality of the wines, is the Law Estate Wines winery; a gravity flow production facility, cutting edge fermentation practices, and the wines that are crafted by the experienced hand of Scott Hawley.
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