Reception begins at 7PM Sharp! $58 per person! Make Your Reservation Today!
Chef Lance Gummere's menu for the evening:
Reception Course: * Warm Yukon Gold Potato Chips with Reggiano Parmesan * Brie Biscuits * Deviled Eggs with American Caviar
Paired with:Gloria Ferrer Blanc de Noirs
Tasting Notes: Bright strawberry and black cherry aromas with subtle vanilla highlights. Creamy cherry, lemon and cola flavors combine with a lush palate, small, lively bubbles and a persistent finish.
Winemaking Notes: Our Blanc de Noirs is predominantly made from hand-harvested Pinot Noir grapes, the hallmarks of which are a vibrant red fruit character. The creamy palate and rosy hue are a result of a small addition of Vin Gris, which was blended into the base cuvée. Over forty different clones and selections of Pinot Noir and Chardonnay are planted on our 340-acre estate in the Sonoma Carneros district. This allows us to consistently produce cuvées with complexity and clear fruit expression.
Second Course: * Crab, Avocado & Georgia Shrimp Terrine w/ Garlic Toast & Mustard Green Salad
Tasting Notes: Complex ripe pear, citrus and honeysuckle aromas and background hints of hazelnut and baked apple announce this lovely Chardonnay. Smooth and round on the palate, the wine shows firm structure, ripe Gravenstein apple and rich lemony flavors that linger throughout the long, refreshing finish.
Winemaking Notes: The weather presented challenges for all North Coast grape growers in 2008. Frost in low lying areas at our Home Ranch on March 31 and in mid-April at Circle Bar caused an estimated 26% bud loss in Chardonnay, our hardest hit variety, so our vineyard crew left as many shoots as possible during suckering to increase cluster counts. High heat and extreme wind during bloom in May affected pollination and cluster weights in Chardonnay were slightly below normal. In June we began to see the effects of one of our driest growing seasons, and we started irrigation three weeks earlier than usual. Water stress during the period of berry cell division resulted in smaller berry size and lower cluster weights. Warm weather brought on the still wine harvest; starting on August 27, seven out of the next ten days were over 100°F. A cooling trend followed, slowing harvest and bringing us good acidity and good flavors.
Paired With: (Flight Wine #1) Gloria Ferrer Carneros Pinot Noir 2008 Tasting Notes: Succulent raspberry, plum and black cherry fruit aromas and hints of brown spice and forest floor announce this delicious Pinot Noir, perhaps our best ever. Complex, round and mouthfilling, the wine glides onto the palate displaying pure black cherry and ripe berry flavors, and the long aftertaste is rich yet fresh and agile.
Winemaking Notes: A mild, frost-free spring with below average rainfall produced slightly early bud break. Bloom finished in May, undisturbed by rain or heat. Although clusters and berries were small, cluster counts were high, allowing thinning to desired crop levels. Three 100-degree-plus days at the end of August were followed by nearly four weeks of moderate temperatures. Long hang time with heat spikes produced a cool, orderly harvest with no dehydration or dimpling of the berries. The fruit was sound, ripe and small-berried with dark color, concentrated flavors and excellent acidity – all in all, an outstanding vintage.
Tasting Notes: Vibrant, pure fruit aromas of ripe raspberry, wild berry and cranberry along with background sassafras and cola notes fill the nose of this lively Pinot Noir. On the palate, this sleek and supple wine offers complex Bing cherry and raspberry flavors with hints of spice through a bright finish that is persistent and harmonious.
Winemaking Notes: The 2006 vintage began with a cold, wet spring, ample rainfall through March and April, and some frost damage to Chardonnay. But Pinot Noir was unaffected by frost and produced a generous crop, so much so that we thinned clusters substantially to meet our low yield goals. Cool weather in August and September allowed the slow period of ripening we needed to develop very sound, very ripe fruit with little desiccation. We harvested our hillside estate vines in late September.
Fourth Course:Trio of Sweet Grass Dairy "Green Hill" Fromage with Quince Compote, Dark Chocolate with Orange Jelly, and Oatmeal Cookie & Apple Butter Sandwich
Paired With:Gloria Ferrer Carneros Cuvee 2000
Tasting Notes:A complex, effusive nose offers ripe apple and rich Asian pear aromas interlaced with bright berry notes, hints of marzipan and biscuity, toasty yeast tones. On the palate, this wine is creamy, plush and remarkably fresh, with layers of lemon curd, baked apple, vanilla and pear flavors intermingling in a very elegant, vibrant and enduring finish.
Winemaking Notes: The 2000 vintage in Carneros began with near perfect growing conditions. Spring temperatures were normal with trace amounts of rainfall during bloom that was ideal for fruit set and yields. Almost perfect weather resulted in high cluster counts for the first time since 1997.
• 100% Carneros appellation hand-picked fruit • Grapes were whole-cluster pressed to minimize extraction of bitter compounds • The cuvée was made exclusively from free-run juice • The base wines were fermented in stainless steel tanks at 60°F to preserve delicacy • Twelve base wines were carefully blended to create the final cuvée • The wine was aged nine years on the yeast to develop very complex flavors and a pinpoint mousse • Bottle tags have handwritten Tiraged and Disgorged dates • Tiraged March 7th and May 18th 2001 • Disgorged March 15th and March 23rd 2011
475 Bill Kennedy Way, Atlanta GA 30315 | Phone: 404.835.4363