“Though the Bogle family has been farming in the Clarksburg region for six generations, their involvement in the wine business spans back 50 years. In addition to passing down a strong work ethic and dedication to quality, the success of Bogle over the years is rooted in the day-to-day involvement of the Bogle family.”

1st Course
Corn and Cod Chowder
 
Wine-Bogle Sauvignon Blanc, California
 
“Lively and refreshing, Bogle’s Sauvignon Blanc is made using reductive winemaking techniques and cold fermentation in stainless steel tanks to capture the true and unadulterated essence of the varietal.”

2nd Course
Chicken-and-Andouille Étouffée

Rice
 
Wine- Bogle Phantom Red, California
44% Petite Sirah, 44% Zinfandel, 10% Merlot, 2% Cabernet Sauvignon
 
“Black pepper, juniper and cranberry spark your senses, while a rustic jamminess soothes your soul with its familiarity. Full bodied flavors of black plums and berries bewitch the palate. Touches of cedar boxes and spice surround the finish, as long tannins linger, languish and settle around you like a fog.”

Entrée
Barbeque Pork Loin
 
Wine-Juggernaut Cabernet Sauvignon Hillside Vineyard, California
 
“PURITY, INTENSITY AND SEAMLESS STRUCTURE
French oak beautifully transforms intense mountain fruit into a wine with uncommon richness, yet smooth and luxurious texture. Juggernaut Hillside Cabernet is a wine that is fierce, brave, and delicious.”

Dessert
Carrot Cake

$65 per person