Byron spent the first fifteen years of his wine making career, as winemaker at Saintsbury in Carneros. Since 2001, he's been on his own, making complex and delicious Pinot Noir and Chardonnay in California. In his own words: "I could never be a “rock star” winemaker... I’m most comfortable knocking around in the vineyard or the cellar, trying to improve my craft." Sorry Byron, you're a Rock Star! We're lucky to have him and to have dinner and pour his wine. We will serve five Pinot Noir and one Chardonnay.
Hors d'Oeuvres
Champagne Cocktails
Scallop
Charred Romaine, Preserved Jersey Tomato,
Pork Belly, Warm Garlic Aioli
Chardonnay 2012; Sonoma Coast
Quail, Duck, Pumpkin Ravioli
Fennel, Red Wine, Chanterelle Mushrooms
Pinot Noir 2012; Sonoma Coast
Pinot Noir 'The Shop' 2012; Carneros
Lamb Loin
Jamon, Beet, Pearl Onion, Spaetzle, Bacon
Pinot Noir, 'Hirsch Vyd' 2012, Sonoma Coast
Pinot Noir, 'Hirsch Vyd' 2006, Sonoma Coast
Nectarine and Blood Orange
Blood Orange Thyme Ice Cream
Pistachio Mint Pesto & Brittle
Coffee