Grey Wolf Cellars Winemaker's Dinner

Come join us for a night of food, wine, and friends!

Chef Ryan Jackson and Winemaker Joe Barton have teamed up to create a sophisticated yet playful tasting menu for your enjoyment.

Thursday, August 20th 2009

7:00 P.M.

Advanced Reservations are Required

First Course

Dungeness Crab Salad
Marinated Peaches, Honey Roasted Peach Vinaigrette
2008 Southpaw, White Rhone Blend
(Marsanne, Viognier, Grenache Blanc, Roussanne)

Second Course

Roasted Duck “Carpaccio”
Braised Blackberries, Baby Greens, Macadamia Nuts
2006 Zinfandel, “Barton Family Reserve”

Third Course

Wild Boar Ravioli
Mushrooms, Parmesan Broth
2006 Meritage, Lineage Blend
(Cabernet Sauvignon, Malbec, Cabernet Franc, Merlot, Petite Verdot)

Main Course

Spice-Crusted Rib Eye
Thyme Roasted Tomatoes, Potato Puree, Cabernet Jus
2006 Cabernet Sauvignon, “Alpha”

Cheese Course

Gorgonzola Paté
Candied Pecans, Santa Rosa Plum Compote, Black Pepper Crisp
2007 Zinfandel, “The Jackal”

Joe Barton and his wife established the Grey Wolf Cellars in August of 1994 as a family-run business. Although Joe Barton has since passed, his dream lives on through his family and the spirit of Grey Wolf. His son, Joe Barton junior, graduated from Cal Poly San Luis Obispo with a degree in Fruit Science and is the current winemaker for the estate. Grey Wolf's style has always been to create wines that have depth and complexity for superior aging potential yet also approachable and drinkable young. Joe currently handles 100% of the wine operation insuring that every step in the process is done to its fullest potential.