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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-Until

Reservations not required but recommended.

336-370-1266

December 4th 2018 Wine Tasting Dinner Featuring Artesa Winery

Location: The Wagner Room

Join us on Tuesday, December the 4th for an intimate reservation-only wine tasting dinner featuring Artesa Winery of Napa Valley.

Just what makes Artesa one of Napa’s most exciting wineries? Well, there’s only one way to make great wine – with the finest grapes. They take a multi-appellation approach to winemaking. That vineyard and appellation philosophy is the foundation for all the wines they make.

Artesa Winery Wine Dinner

Tuesday, December 4th
6:30 p.m.
Meet us in the Wagner Room
$75 per person (excluding tax and gratuity)
Call 336-370-1266 to reserve your table.
 

Special Guest

Laurence Vuelta of Aveniu BrandsWe’re thrilled to welcome special guest Laurence Vuelta of Aveniu Brands to introduce us to the amazing wines from Artesa Winery.

A Winemaking Legacy

In the 1980s, the historic Spanish winemaking family Codorníu Raventós began to acquire and develop vineyard land in the Carneros region of Napa Valley. Opened in 1991 as Codorníu Napa, a sparkling wine house, the winery ultimately transitioned to producing still wines as successive vintages revealed the quality and potential of the family’s vineyard holdings. The winery was renamed Artesa – Catalan for “handcrafted” – in 1997, and has since become a leading producer of artisan wines from the varietals for which Carneros and Napa Valley are best known: Chardonnay, Pinot Noir and Cabernet Sauvignon. Codorníu Raventós is still family owned and is the oldest company in Spain with a winemaking legacy in the Penedès region near Barcelona that dates back to 1551. Today, Codorníu Raventós owns wineries in Spain, Argentina and California, and brings generations of expertise to Artesa.

Winemaker


Ana Diogo-Draper

Artesa Winery Director of Winemaking

Born and raised in Portugal, Ana moved to California in 2005 to join the team at Rutherford Hill Winery. In the course of her eight-year tenure she was promoted from harvest intern to Lab Manager, and finally, Assistant Winemaker. She joined the Artesa winemaking team in 2013 as Assistant Winemaker and then Director of Winemaking in 2015. Known for her collaborative approach, she thrives in the fast-paced winery environment and excels at a wide diversity of experience from quality control assurance to creative applications such as sensory analysis and blending.She credits her professional success to a passion for agriculture and winemaking, nurtured from a young age in Portugal when she first planted vines with family and neighbors immersed in the European tradition of wine appreciation: “I always knew I wanted to do something related to agriculture and nature. For me, ‘the calling’ came once I took my first winemaking class. I enjoy the creative aspect of winemaking – blending is a true alchemy and it has been a thrill to discover what kind of styles and approaches I most enjoy.”

Ana holds a B.A. in Agriculture Engineering from the University of Évora, situated in the middle of Portugal’s historic cork industry. Her experience with old world winemaking encouraged her to explore new regions and varieties, and to study a broad spectrum of subjects.

Fluent in English, Portuguese, Spanish and French, Diogo-Draper brings an international perspective to the Artesa winemaking team, but shares that she is thrilled to be able to claim, “I am a Carneros, Napa Valley winemaker!”

Menu

Course 1

Butter Poached Shrimp, Tarragon-Chive Hollandaise, Honey Puff Pastry, Citrus-Shallot Salad
paired with
Albariño, Los Carneros 2017

Course 2

Duck Salami, Prodigal Farm “Hunkadora”, Pink Peppercorn-Thyme Flatbread, Almond-Dried Strawberry-Hibiscus Pistou
paired with
Rosé of Pinot Noir, Los Carneros, 2017

Course 3

Bacon Wrapped Mushroom Stuffed Quail, Roasted Kuri Squash Puree, Morello Cherry Reduction, Roasted Root Vegetables
paired with
Pinot Noir, Los Carneros, 2015

Course 4

Roasted Leg of Lamb, Rosemary-Garlic Polenta, Currant-Tomato Jus, Nicoise Olives, Carr Valley “Black Goat Truffle” Cheese
paired with
Cabernet Franc, Sonoma/Napa County, 2014
Pinnacle, Napa Valley, 2014

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