Please join us for a special 4-course dinner with Robert Sinksey, showcasing an outstanding lineup of his wines.
About Robert Sinskey:
"Over the past twenty years he has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. It all began when a six-month assignment assisting his father turned into a twenty-year obsession. "After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession." Rob's philosophy that "Wine is not an athletic event," still holds true to this day.
The goal is to make "pure wines of character that pair well with cuisine." Rob believes that wine should not be a "quick study", but rather, sneak up on you, seduce you, and evolve in the glass and in the bottle. With a solid belief that artisanal winemaking begins with the care of the land, Rob, along with winemaker Jeff Virnig, quietly converted their vineyards to organics beginning in 1991. As they honed their craft, they slowly and methodically developed biodynamic "whole farm" practices.
Rob and Jeff adopted methods that not only produced wines of individuality, but also left a minimal footprint on the land. They believed in developing vineyard ecosystems with the utilization of farm animals, the development of beneficial predatory bird and animal habitat and fish friendly farming practices. Equally important, though less obvious, has been their development of a living soil system by establishing farm methods that encourage vigorous populations of microorganisms through the use of cover crops, composts, biodynamic preparations and the utilization of low impact farm implements."
Online reservations required. Ticket price includes cost of food, beverage, tax and gratuity.
MENU:
1st Cress Salad w/ Curried Cauliflower & Grilled Mushrooms and an Herb Roasted Garlic Vinaigrette
2014 Pinot Blanc, Los Carneros
2nd Pumpkin Seed Crusted Trout w/ a Citrus Compound Butter and a Winter Squash Risotto
2013 Pinot Noir, Los Carneros
3rd Wild Boar Chop w/ a Port Wine Pear Demi Glace, Grain Mustard Sweet Potato Hash, Chile Fennel Roasted Yellow Beets
2013 POV, Los Carneros
4th Meyer Lemon Mousse with Ginger Meringue, Citrus Salad and Pistachio (GF)
2014 Late Harvest Pinot Gris, Los Carneros