Discuss with winemaker Greg Frichette why he chose each site and how the vineyard characters influence each Cab’s uniqueness while still exhibiting the Red Mountain AVA’s signature profile. Explore the synergy between terroir and winemaking craftsmanship over a beautifully crafted dinner of four cuts of beef grilled to perfection by Emry of The Q Wood Fire Grill. Taste each Cab with these cuts and let's discuss.

Menu

 

Seasonal Flatbread: Prosciutto, caramelized onions & manchego; and Fig jam & chèvre

Fresh in-season salad 

Skirt steak w/ chimichuri

“Baseball “ steak 

Steak Oscar

Santa Maria style tri-tip 

Piquito beans 

Patagonia potatoes

This event is designed for small group discussion. Please note that seating is limited. Attendees must be 21 or older.