Our Pairings for This Dinner Reflect Not Only the Nature of These Remarkable Wines and Their Earthy Characteristics but also Their Affinity for Food in General, and Include Seasonal Ingredients and Flavors of Spring!
2011 Russian River Chardonnay
Antipasto Platters featuring locally cured meats and artisanal cheeses, olives and pickled vegetables.
Smoked North Carolina Trout Fritters...malt mayo
Pimento Cheese Finger Sandwiches...radish
Cold-water Oysters on the Half Shell...chorizo marmalade
2011 Russian River Pinot Noir
Baked Ricotta...parmesan, evoo, pickled strawberries,
Salad of Field Cress & Coffee-Rubbed
Leg of Lamb Steak...smoked peanuts, fried eggplant,
2012 Russian River Pinot Noir
Smoked Prime Rib of Beef...red wine glazed rib bones,
Carrots Braised in Smoked Beef Jus...fennel, orange zest, cumin seed
Black Truffle Whipped Potato...truffle butter, sea salt,
truffle potato chips
2011 Grist Vineyard Dry Creek Zinfandel
Warm Double Chocolate Cake...cheerwine glaze
Mexican "Hot Chocolate" Ice Cream...cocoa nibs,
spotted trotter beef jerky
Rhubarb Braised in Pineapple Juice...spoonbread,
$65 per person plus tax and gratuity
The story behind the nameWhen friends and winemakers Micah Joseph Wirth and Adrian Jewell Manspeaker teamed up in 2006, they made their first wine together in a Windsor garage. With two French oak barrels, a small basket press, and exactly one ton of Russian River Valley grapes, they produced 50 cases of single-vineyard Pinot Noir. With no winery affiliation or property of their own, they combined their middle names for the new venture and pooled their resources to build their own wine company dedicated to capturing the unique terroir of single-vineyard sites. The success of that first release enabled Micah and Adrian to invest seriously in their project and grow their garage experiment to a 2500-case production of exceptional wines.
MICAH JOSEPH WIRTH, WINEMAKER
Micah is the fourth generation in a family of wine pioneers. Raised in Alexander Valley, his interest in wine started at only eight years old when he accompanied his winemaker father Chris Wirth to work at Preston Vineyards. Once he was old enough to be helpful in the cellar, Micah learned the basics of winemaking from his father at ElvenGlade and Raptor Ridge in Oregon. The logical next step was enology classes at UC Davis, and then grueling 15-hour days of harvest internships at Chalk Hill Winery.
A year later, he was hired on full-time at Gary Farrell Winery. For the next 7 years, he worked with highly regarded winemakers Gary Farrell and Susan Reed. The hard work fueled Micah’s passion for winemaking and his ambition to start his own label. His tenure as Cellar Master at Gary Farrell was instrumental in developing partnerships with grape growers and securing top-quality fruit for Joseph Jewell.
ADRIAN JEWELL MANSPEAKER, WINEMAKER/CEO
Having grown up on the fog-shrouded northern coast of California, Adrian learned early on to appreciate its complicated patchwork of micro-climates. When he moved to Sonoma County, his upbringing sparked an interest in the origin of wine and the evolution from vineyard to barrel to bottle.
His wine country location allowed him to conveniently study winemaking and viticulture at UC Davis’s extension program and take business management courses on the side. He put theory into practice at C. Donatiello for the 2007 crush, and lent a hand at Peay Vineyards during the 2008 harvest.
Around that time, he teamed up with Micah and the two became business partners. Adrian’s intense drive and commitment are apparent in every detail of his work, from his relationships with the growers to the design of the labels to the overall quality of the finished product.