We are excited to announce our first wine dinner of 2019! (And it is a special one....)
We are honored to welcome winemaker Christophe Paubert and his very special "Black Label" wines from Stag's Leap Winery!
This is definitely not the Stags' Leap that you might have seen in the aisles of the grocery stores (that is Stags' Leap Cellars)
These are wines only sold at the winery and have never been showcased in a wine dinner before!
The winery is allocating a few bottles for purchase for anyone that attends the dinner...
There isn't much wine to go around, so this dinner will be limited to only 12 Guests!
Dinner is comped with the purchase of 6 bottles!
We hope to see you on Tuesday!
(To make a reservation, just scroll down to the bottom of this page and use the OpenTable widget. Select January 8th and choose the 7pm time.)
“I believe that wine should express the uniqueness of the land, and the Stags’ Leap wines have always showcased one of the most distinctive regions in the Napa Valley.”
For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir. Christophe’s career has spanned the industry from sales to winemaking, and his impressive background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. But it was the terroir of Stags’ Leap that drew him to California.
Christophe grew up just outside of Sauternes in Bordeaux, where his grandfather was a Cellar Master. He spent his childhood immersed in the culture of wine, and followed his love for wine and science to the Institut d’OEnologie in Bordeaux. After forays in wine sales, wine graduate school, and seven years retailing winemaking equipment, Christophe decided it was time to start making wine again. While visiting some friends at Chateau d’Yquem, he was offered the job of Cellar Master. His position encompassed everything from guiding tours to making the wine. “I was very passionate about this job because Sauternes is part of my culture; it was an exceptional thing to touch this unique wine.” Projects in Chile, Spain, Bordeaux, and New Zealand followed his 4 year stint with Chateau d’Yquem. “You never stop learning. I have done every job there is to do at a winery from pruning to giving tours. Every single person has an important job, and my role is to connect everyone to the greater purpose.”
Today, Christophe’s winemaking philosophy is informed by the sum of his varied experiences: he makes wine the way he learned in France, to showcase the fruit and not the winemaker’s hand, but he applies a technical understanding of each and every step of the process.
