Clendenen Wine Dinner
Thursday, May 12th
Jim Clendenen, selected as ‘Winemaker of the Year’ in 2001 from Food & Wine Magazine, created the Clendenen Family Vineyards label in 2000 from small amounts of special quality grapes harvested in home-farmed vineyards. Those grapes are then vinified in a highly personal, very traditional and patient fashion. The resulting wines are unique to California and are very distinctive and desirable in an international context. To this day, rarely a year goes by that Jim Clendenen is not quoted in either a wine or mainstream publication for his passionate philosophy of producing balanced wines that are compatible with food.
Reach Island Oyster
Cucumber apple mignonette
Tocai Friulano ‘Borgo Buon Natale’ 2013
A floral wine with aromas of green almond, honey and honey suckle with flavors of apple and pear. Traditional winemaking techniques give our Tocai added texture.
Toasted hazelnuts, crumbled Gorgonzola, white wine vinaigrette
Sauvignon Blanc ‘Mesa Verde Vineyard’ 2013
Clean and crisp, the wine shows a combination of melon, pear and dried herbs with some smokiness from the barrel fermentation after the wine opens up. The finished wine is fresh, but not green or under ripe.
Fiddlehead ferns, toasted garlic
“The Pip” Pinot Noir ‘Le Bon Climat’ 2014
The aromas are complex showing dried cherries, blackberries with a touch of Santa Maria brush in the nose. It is surprisingly rich in the mouth with youthful notes of fresh red berries.
Cast Iron Seared Duck Breast
Blackberry demi, carrot purée, fresh herbs
90% Syrah / 10% Viognier ‘Rancho La Cuna’ 2009
Spice and smoke accents dark berries and licorice on the highly fragrant nose. The addition of Viognier to the rich, deep Syrah lends a suppleness that makes this wine intriguing and enjoyable.
Old Chatham Black Sheep Bleu Cheese
Fig fruit compote
Nebbiolo ‘Bricco Buon Natale’ 2009
Fruit and spice with aromas of strawberries and plum mixed with clove and anise to complete the aromatic profile. Rich and elegant in the mouth that will continue to evolve in the glass.
62 per person
Not Inclusive of tax or gratuity