For many of us Chablis simply is Raveneau, Raveneau Chablis. This dinner attempts a love letter to our favorite producer in our favorite region, one whose wines are rarely given such spotlighting.

For one night we'll follow Raveneau across four decades through verticals of Butteaux and Montée de Tonnerre, a trio of Blanchots, and finally two vintages of Clos including the remarkable 1991.

Chablis can be many things, but at Raveneau it becomes something uniquely complete: intensity without weight, power without excess, and a capacity to age that continues to surprise even longtime followers. Expect the 1991 Clos alone to be worth the price of admission.
Executive Chef Nico Russell will build an ultra-seasonal menu around the best of Northern California’s summer produce, with turbot in Chablis sauce headlining a dinner designed around the wines.

Seats are extremely limited.

Perhaps Napa Valley's largest success story of the 21st century, Realm Cellars has risen from ambitious newcomer to one of the region's defining estates in remarkably short order. Along the way, the winery assembled an enviable roster of vineyard sources and built a reputation for producing Cabernets marrying modern precision with unmistakable Napa personality.

Joined by owner Scott Becker, we'll explore three of Realm's most important vineyard-designated wines—Farella, Houyi, and Beckstoffer Dr. Crane—across the 2021, 2018, and 2015 vintages. Tasted side-by-side, the wines offer a fascinating look at how both site and season shape the finished product, with each flight revealing what nearly a decade of bottle age brings to these remarkable sites.

We'll begin with magnums of the 2023 Fidelio Sauvignon Blanc before moving through nine single-vineyard Cabernets spanning nearly a decade. For Realm followers, it's a rare opportunity to revisit some of the winery's most important wines in depth. For everyone else, it's as compelling an introduction to the estate as we can imagine.

Executive Chef Nico Russell will build an ultra-seasonal menu around the best of Northern California’s summer produce, with aged, whole roasted duck at the center of the evening.

Seats are extremely limited.

There are great producers. There are legendary producers. Then there's Rayas.

For one night, we'll explore the Reynaud family's wines with a focus on mature vintages. The evening begins with a trio of white wines from Fonsalette, Pignan, and Rayas before moving through mature Fonsalette reds, a vertical of Pignan, and six vintages of Rayas itself, culminating in the extraordinary 1978, 1985, and 1990.

The mythology surrounding Rayas is well earned. No wine in Châteauneuf-du-Pape has achieved a greater reputation for combining haunting perfume, textural elegance, and an inexhaustible ability to transmit nuance. Yet one of the evening's great pleasures may be revisiting the broader Reynaud universe. Fonsalette and Pignan have long offered some of the most distinctive and ageworthy wines of the Southern Rhône, often revealing different facets of the same uncompromising philosophy.

What excites us most about this lineup is not simply the rarity. It is the opportunity to watch these wines at full maturity. The 1990 Rayas remains one of the reference-point wines of the appellation. The 1985 has become one of the estate's most celebrated modern vintages. And the 1978 belongs to that increasingly small category of bottles that collectors speak about in the language usually reserved for memories rather than wines.

Executive Chef Nico Russell will build an ultra-seasonal menu around the best of Northern California’s late-summer produce, with marinated caviar, grilled Wagyu, and a selection of French cheeses accompanying the wines.

Seats are extremely limited.