As everyone knows, the knowledge, care and time that go into making wine directly affect the quality of the end product. The same can be said of our annual calendar of Summer Wine Dinners, which is now in its ninth season and kicked off last night with Silver Oak Cellars (pictured above). As our Club has grown and our relationships have deepened, our Summer Wine Dinners have become unique, exclusive events featuring many of Northern California’s finest producers.
It’s no wonder why Martis Camp Wine Director and Dining Room Manager Joshua Plack speaks so enthusiastically about this season’s schedule of wine dinners he’s been diligently composing. He notes, “We have something for everyone to enjoy this summer – celebrity hosts from the industry, some of the most prestigious winemakers in California, and a full range of pairings with Cabernets, Pinot Noirs, Chardonnays, Zinfandels and sparkling wines.”
Looking at the wine dinners ahead, here’s Joshua’s insight into what makes each one unequivocally special:
Kistler Vineyards, a popular favorite among Club members, returns for a rare appearance on June 30th. Enjoy some of California’s best Pinot Noirs and Chardonnays on this special evening.
Vineyard Manager Mark Pisoni, son of Pinot pioneer Gary Pisoni, hosts an evening with Pisoni Vineyards on July 7th. Mark shares his perspective on the business of winemaking and his experience running the family vineyards.
On July 14th, Whitehall Lane Proprietor Tom Leonardini, who is a Martis Camp member, hosts our evening with this winery from Napa Valley. A frequent guest on our wine dinner calendar, Whitehall Lane returns to tell us what’s new this year and share more wines with us.
On July 21st, Kosta Browne Winery takes us on a journey from vineyard to barrel to bottle to glass with the winemaker of their acclaimed Pinot Noirs.
Schramsberg Vineyards joins us on August 4th as part of our Mountain Muster Member-Guest golf competition. Schramsberg President and CEO Hugh Davies sabers a bottle on the East Patio, and introduces some reds from outside the sparkling wine category.
The Napa Valley Reserve comes to The Camp on August 11th for a one-and-only night of Cabernets with Managing Director Philip Norfleet. The wines from this private club cannot be found in retail establishments or restaurants, making this one of our most exclusive wine dinners ever.
Shafer Vineyards, one of Napa Valley’s most prestigious winemakers, pours their Hillside Select Cabernet on August 18th. Robert M. Parker Jr., of The Wine Advocate, calls this wine “… one of the New World’s most profound Cabernet Sauvignons.” With such an important wine on the menu, Master Sommelier Peter Neptune joins us as host of this evening’s dinner.
On August 25th, Proprietor Larry Turley joins us from Turley Wine Cellars. His love of old vines and passion for Zinfandel have created a renaissance for this varietal. Meet Larry and learn about his journey – from Frog’s Leap Winery with John Williams in 1981 to Turley’s 35 vineyards today.
And finally, the capstone of this summer’s wine dinners is an evening with Master Sommelier Fred Dame. Fred was the first person ever to pass all three parts of the Master Sommelier exam in one year, an achievement that also won him the Krug Cup for earning the highest score in the process. On July 28th, he hosts our wine dinner and reveals an elite selection of his favorite wines from California. Don’t miss this chance to meet the master himself and drink up all the knowledge he shares.
Contact the Camp Concierge to make your reservations for Summer Wine Dinners. Several are already booked and taking a waiting list, but others still have seats available. All evenings begin with a reception at 6:30 p.m., followed by seating for dinner at 7:00 p.m. Wines are paired with each course of the menu created by Executive Chef Brett Moseley. Dinners are held at the Camp Lodge East Terrace (weather permitting) and conclude between 9:00 and 9:30 p.m.
We look forward to welcoming you to the table during our most exclusive and noteworthy season of Summer Wine Dinners yet. Let’s pop the corks and toast to the harvest.
