Heitz Cellar Winemaker’s Dinner

We recently attended a Winemaker’s Dinner at the Brookside Country Club. The five-course dinner was prepared by Executive Chef Chris Isert and wines were provided for each course by Heitz Cellar. Kaj Hallstrom, Northern California Sales for Heitz Cellar was present to tell us about each of the wines. A long-time employee, and one of only 16 Heitz Cellar employees, Kaj knows all of the Winery history which he enthusiastically shared with us.

Amuse-Bouche

Salmon Mousse in a Blue Tortilla Cone

A whimsical start to the dinner. My mouth was indeed amused.

First Course

Wine Poached Organic Free Range Breast of Chicken Roulade with
Farmstead Fromage Blanc and Honey Center
Honeydew Relish, Lemon Verbena-Mango Coulis and Pea Shoots

2011 Heitz Cellar Napa Valley Sauvignon Blanc

Crisp citrus flavors with just a backnote of herbal flavors in this Sauvignon Blanc paired nicely with the sweet, creamy chicken dish. This is a Sauvignon Blanc even I liked. No weedy flavors in this Sauvignon Blanc.

Second Course

Mediterranean Spiced Grilled Lamb Chop
Baby Root Vegetables and Mild Ancho Chile Sauce

2009 Napa Valley Zinfandel Ink Grade Vineyard

This Zinfandel is made in a lighter style reminiscent of the original Italian style of the Napa Valley. The Zinfandel fruit comes from Ink Grade Vineyard on Howell Mountain. Earthy flavors with berries and black pepper combine with smooth tannins and low alcohol to produce a flavorful wine.

Third Course

Pork Two Ways
Housemade Linguica Meatball with Pt. Reyes Blue Veined Cheese
Spiced Smoked Pork Rib with Cherry Syrup
Locally Milled White Polenta and Gaufrette Chip

2007 Napa Valley Cabernet Sauvignon

2007 was a perfect growing season. Fruit for this drink-young Cabernet is a blend of vineyards including Ink Grade. Flavors are complex dark-fruit with well-integrated tannins. This is what you drink while waiting for your Martha’s Vineyard Cabernet to mature.

Entrée

Dry Aged Tajima Wagyu Filet of Ribeye
Sautéd Gold Fingerling Potato and Seared Brown Butter Cauliflower
Truffle Porcini Demi Glace

2005 Martha’s Vineyard Cabernet Sauvignon

This Martha’s Vineyard Cabernet is consistently very highly rated, within the top 100 wines. Martha’s Vineyard, located in the Oakville AVA of Napa Valley, has been sourced exclusively by Heitz Cellar since the first vintages. The clone, which produces small, very dark berries, is responsible for the characteristic minty scents and flavors in this very complex wine. Dark fruit flavors and significant tannins make for a round wine in the mouth. This 2005 is very young and will only continue to improve with age. It paired wonderfully with the rich Tajima Wagyu filet.

Dessert

Dark Chocolate Grand Mariner Mousse in a Dark Chocolate Basket
Raspberry Chocolate Twigs and Raspberries

Ink Grade Port NV

This non-vintage Port, produced from all Portuguese varieties, is sourced from the Ink Grade vineyard. Sweet, rich, complex dark-fruit flavors and spice pair nicely with the dark chocolate and raspberry flavors of the mousse. A perfect ending for the meal.

Thank you to Chef Chris and his staff for a flavorful meal.

Thank you to Kaj Hallstrom for presenting the wonderful wines of Heitz Cellar, not to mention all of the great Heitz history.

Thank you to our friends Alan and Stacy for the invitation.

It was a lovely evening.