Eatwith is committed to caring for the health and well-being of our host and guest community. All Eatwith events comply with local health and safety guidelines, therefore a health pass with proof of vaccination or a negative Covid test must be presented to attend an event if required by the local Government regulations for indoor and outdoor dining.Learn more about the measures we’ve taken to ensure safety at Eatwith events.
6 to 20
7:00 PM (2 hours)
The grapes for the 2017 Rosé are Barbera and were carefully chosen from warm, sunny, sustainably farmed vineyards throughout California.
2018 was a near picture-perfect growing season that began in late February followed by a mild Spring yielding uniform grape clusters. Temperatures remained moderate to cool throughout the season with 2018 being considered one of the coolest vintages of the past decade. The cooler temperatures allowed for a longer hangtime resulting in an even and temperate harvest.
The grapes for this 2018 Chardonnay come from Sonoma County, where warm days and cool nights allow for rich flavor development and maturation. The grapes were hand harvested in the earlier morning hours on September 13 and 17 to retain freshness and were aged for 8 months in 20% new French oak before being bottled.
Crafted using traditional Burgundian techniques, the grapes were hand-sorted then fermented in small vats with all punch-downs done by hand. We aged the wine for 12 months in 60-gallon French oak barrels, 20% new oak, to create a complex, multi-layered Pinot Noir.
Crafted from various lots harvested across Sonoma County, This' intriguing blend of varietals seamlessly produces an immensely enjoyable wine. Harvested between September 12 and October 27, each varietal was fermented separately to bring forth their individual qualities before being blended together into this lavish wine.
The 2017 vintage was marked by extreme conditions that reduced crop size, starting with abundant winter rainfall and mild spring weather, which led to vigorous vines. The growing season saw three heat spikes, including one over Labor Day weekend that kicked harvest into high gear.
A lovely spread of olive, roasted pepper and garden vegetable bruschetta, a variety of meats including red wine salami and cured sausages, hard and soft cheeses, nuts with several oils and spices for dipping.