THE OJAI VINEYARD 5 COURSE WINE DINNER
Join Blood & Sand in welcoming the The Ojai Vineyard to St. Louis for their very first dinner in this market.
For almost three decades The Ojai Vineyard has been on the cutting edge of wine production in the Santa Barbara area.The Ojai Vineyard began in 1983 with the dream of producing distinctive California wines using traditional wine making practices learned in Burgundy. Twenty-seven years later Adam Tolmach continues to pursue the craft at his artisanal winery in Ojai. His quest to bring together European sensibilities of balance and finesse with the exuberant fruit from coastal California vineyards
is expressed in the wines he makes today.They have kept true to their ideals and have stayed small and crafty, making some of the most compelling wines in the central coast region. The wines have been recognized nationally and internationally by the top wine critics, restaurants and wine aficionados. The Ojai Vineyard will be sending the Assistant Wine Maker, Fabien Castel. After few years of traveling and dreaming of learning a craft to share with others, Fabien Castel joined The Ojai Vineyard in 2001. Fabien has grown into all aspects of the business and today is stepping into becoming our Assistant Winemaker.
Blood & Sand will be featuring the full line-up of wines available from the Ojai Vineyard including 2016 "McGinley Vineyard" Sauvignon Blanc, 2016 "Puerta del Mar" Chardonnay, 2016 "Kessler Haak" Pinot Noir, 2016 "Puerta del Mar" Pinot Noir, 2016 "Sebastiano Syrah/Grenache, 2015 "Bien Nacido" Syrah, 2016 "Fe Ciega Vineyard" Pinot Noir, and the 2016 Santa Barbara Pinot Noir.
When: Tuesday, March 3rd
Meet and Greet: 6:30 PM
Seating: 7 PM
Cost: $120 per person
$50 deposit required per person
(deposit will be applied to the check at the end of the dinner)
All active members will receive 10% off the dinner
(the discount will not apply to any retail sales)
Line-Up for the Evening:
first
2016 Ojai "McGinley Vineyard" Sauvignon Blanc
Octopus Carpaccio
fennel, apple, preserved lemon vinaigrette
second
2016 Ojai "Puerta del Mar" Chardonnay
Pork Hock Tamales
hominy, crushed chicharrones, salsa verde
third
2016 Ojai "Kessler Haak" Pinot Noirvs.2016 Ojai "Puerta del Mar" Pinot Noir
Grilled Corvinapeperonata, oven roasted tomatoes, cioppino broth, smoked mussel butter
fourth
2016 Ojai "Sebastiano" Syrah/Grenachevs.2015 Ojai "Bien Nacido" Syrah
Marinated Beef Tri-Tippolenta, wild mushrooms, kale, oregano chimichurri
final
2016 Ojai "Fe Ciega Vineyard" Pinot Noirvs. 2016 Ojai Santa Barbara Pinot Noir
Poached Pear Tartfrangipane, walnut praline
This dinner will sell out fast so please reserve your spots today for this delicious dinner.
All of the wines mentioned above will be available for purchase at the dinner so you can stock your cellars with some new, delicious juice.
Call Restaurant at 314-241-7263 or email our Beverage Director, Brad Phillips, at brad@bloodandsandstl.com