Women In Wine

     Thursday June 18, 2020

Reservations Closed
Course Pairing / Description Wine
Hors D’oeuvres Atlantic Oyster in the Half Shell with Cucumber Mignonette Deconstructed Carrot Hummus on Cucumber
The Trione family has farmed in Alexander Valley for four generations, and owned Geyser Peak Winery from 1982 until 1986. Current vineyard owners, Mark and Vic, farm over 600 acres of vineyards in three locations, Alexander Valley, Russian River Valley, and Sonoma Coast. In 2005, after two years of preparation, Mark, Vic and Mark’s daughter Denise founded Trione Winery. 2017 will be remembered as the year of the fires in Sonoma County. It will also be remembered as an excellent vintage for most winegrowers. A wet winter and spring gave the vines the reserves needed for bud break and flowering seasons. Summer was warm and mild, near perfect conditions. The yields were slightly below average, but quality was near perfection. Harvest was completed by October 6th, earlier than normal, and slightly ahead of the fires. A new yeast strain was used for fermentation that imparts fresh gooseberry and grassiness to balance the fresh fruit components on the palate and finish. On the palate, the wine is reminiscent of the Loire Valley, or perhaps the Marlborough region of New Zealand. Tropical notes of mango and guava on the nose with a fresh lime finish. Founder and Owner: Mark Trione, Vic Trione, Denise Trione. Director of Sales and Marketing: Denise Trione Winemaker: Scot Covington 		Trione Russian River Valley Sauvignon Blanc 2018
Salad Course Baked Cheese Basket and Micro Salad with Spiced Apple Vinaigrette
Since 1986, J Vineyards and Winery has developed a reputation as one of the top sparkling and varietal wine producers in California. Situated in the vine-friendly Russian River Valley of Sonoma County, the vineyards offer the ideal climate for growing distinctive, world-class wines. J was founded by 25 year-old Judy Jordan, a Stanford University graduate, geologist, and daughter of Tom Jordan of Jordan Winery,. Having successfully sold J Vineyards & Winery to Gallo in 2015, Judy has now begun the next chapter in her wine life, Capra. The 2017 growing season was challenging but in the end delivered exceptional quality. Winter and spring were wet, giving way to a warm and sunny summer, keeping the vineyard workers busy managing the canopy to provide just the right amount light and airflow to the clusters. Most vineyards were harvested before a heat spike, yielding clean and balanced fruit with very bright flavors. Fruit from Napa, Sonoma and Monterey counties were sourced for this wine; 55% Monterey, 27% Sonoma, and 18% Napa. The fruit was harvested between 23.5 and 24.5 Brix, gently pressed, and fermented with temperature control between 10-14 days. After malolactic fermentation, the wine was aged in a combination of French and American oak. Blending focused on maximizing the unique contribution of the lots from each county. The wine opens with layered notes of Asian pear, ripe apricot and juicy tropical fruit with hints of baked apple, vanilla toffee, and zesty lemon. The long finish features toasty vanilla and caramel characteristics. Founder: Judy Jordan Owner: E&J Gallo Winery Winemaker: Nicole Hitchcock 		J Vineyards Multi-Appellation Chardonnay 2018
Pork Course Slow Braised Pork Belly, Sweet Potato Mash, Pomegranate Glace, Crispy Lotus Root
The MacMurray Ranch property had been farmed by the Porter family since the 1850’s, until the actor Fred MacMurray purchased the property in 1941. Fred raised prize-winning cattle and farmed crops here, and his children, including Kate, grew up riding and playing in the hills around the farmhouse. Pinot Noir and Chardonnay vines were planted first in 1962, but it wasn’t until 1996 that the 1,500 acre estate was transformed into a world class vineyard, when the estate was purchased by E & J Gallo Winery. Kate remains closely attached to the ranch and is an unbreakable link to the past history of the property. This Pinot Noir is deep ruby red in color with aromas of ripe red berries, cinnamon and toast on the nose. Nuances of ripe red cherry, pomegranate and raspberry on the palate are accentuated by warm vanilla notes. This silky wine delivers a long, lingering and fully satisfying finish. The harvest was light and early, with superior quality, producing small berries with excellent color and concentration. Grapes were sourced from Central Coast vineyards in Santa Lucia Highlands and San Luis Obispo County. The grapes were hand harvested, destemmed but not crushed, and cold soaked for five days to enhance the extraction of color and flavor. The juice was fermented in stainless steel to a maximum temperature of 83OF, malolactic fermentation took place and the wine was aged in French oak. Ambassador: Kate MacMurray Owner: E & J Gallo Winery Winemaker: Boyd Morrison 		MacMurray Estate Vineyards Central Coast Pinot Noir 2016
Beef Course Blackened Top Sirloin, Crispy Brussels Sprout, Root Vegetable Hash and Au Jus
Pahlmeyer’s Jayson label was founded in 1993, using a few unused barrels of Pahlmeyer 1992 Proprietary Red Blend. Since then, it has expanded to a full-fledged stand-alone label, producing Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and the Red Wine blend from Napa, and Pinot Noir and Rose of Pinot Noir form the Sonoma Coast. The company is now headed by Cleo Pahlmeyer, the founder’s daughter, and the winemaker is Bibiana Gonzalez Rave, considered to be one of the best winemakers in California, and SF Chronicle’s Winemaker of the Year in 2015. The 2016 vintage benefitted from a consistent moderate summer, optimizing the development of flavors. Harvesting was crucial, since there was a mid-September heat spike. The wine is a blend of Bordeaux varietals sourced from some of Napa’s finest vineyards. The wine was fermented in stainless steel tanks to enhance the fresh fruit profile, and retain it acidity. It was racked to barrels, for 15 months, and bottled with minimal fining and filtration. The wine displays deep ruby to garnet color in the glass. Aromas of cherry and blackberry compote, with just a hint of Jordan almonds gives way to a deep, dark fruit palate, where dense tannins and focused acidity support the rich fruit over a silky, gratifying finish. Oak aging adds notes of baking spice and cardamom. This wine is made to be enjoyed upon release. Founder: Jayson Pahlmeyer President: Cleo Pahlmeyer Owner: E & J Gallo Winery Winemaker: Bibiana Gonzalez Rave 		Jayson by Pahlmeyer Napa Valley Red Wine 2017
Dessert Course Spice Cake with Sticky Sauce
The William Hill Estate Vineyard in Napa Valley was the primary source of the grapes for this wine, which is 94% Cabernet Sauvignon, and 6% Cabernet Franc. Located in southern Napa, this site has a southwestern exposure, and abundant sunlight. With thin and rocky volcanic soils, the vines are stressed, and the berries produce juice with intense character and refined acidity. The grapes were harvested late September/mid-October, destemmed and crushed before cold soaking. Skin contact was about one month. The William Hill and the balance of the wine were kept separated, then blended and kept in oak (47% French, 17% American, and 36% neutral) for 18 months. After bottling, the wine was aged an additional six months. The wine has depth, complexity and incredible structure. The Signature Series is a small production label, and allows winemaker Gina Gallo to return to small lot winemaking. The wine opens with fruit-led notes of blackberry, black cherry, and dark plum that blend seamlessly with hints of cocoa, star anise and sage. The layered, full-bodied palate is framed by fine-grained tannins, with a long, persistent finish. Owner: E & J Gallo Winery Winemaker: Gina Gallo 		Gallo Signature Series Napa Valley Cabernet Sauvignon 2014