“Haarmeyer Wine Cellars is helmed by Craig, Alex, Kelly, and Marian Haarmeyer. They started in 2008 with fruit from a vineyard near the town of Galt, CA. Craig Haarmeyer was initially interested in making wines using Spanish and Portuguese varieties. He felt the place seemed right for the numerous varieties of sun loving, hardy grapes planted there. This led him to consider other sites and he noticed how the wines could define and express the terroir of the region. Soon he began using the phrase "Sacramento terroir" to describe his early efforts. Now Chenin Blanc has become the primary focus. Craig’s thoughtful approach is very hand’s off during winemaking process. They only source from farmers who raise organic fruit and in the cellar they do as little modern processing as possible. Every lot is foot trodden and basket pressed without any corrections to chemistry or sulfur additions.”

1st Course
Fried and Stuffed Rice Balls

Wine-St Rey SRV Chenin Blanc, Sacramento
“Little savory and toasty reduction, but this is very young and under screwcap, so that makes sense, blows off somewhat to reveal citrus, stone fruits and spice, relatively straightforward but nice, and certainly fresh enough to enough a glass or two.”

2nd Course
Chicken Alfredo Lasagna

Wine-Land of Saints Rose, Santa Barbara
“70% Grenache, 30% Mourvédre, these two varietals were harvested, pressed and vinified individually, before coming together in tank as finished wine. Élevage was eleven glorious weeks.
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Entrée
Grilled Sirloin with Devil’s Steak Sauce
Tomato Salad

Wine-St Rey SRV Zinfandel, Sacramento
“Enter St. Rey Zin- from the Stampede and Cherry House vineyards- a delicious, quaffable wine. Its easy to stereotype, and even easier when a grape’s reputation proceeds it like Cali Zin. Trust me, this is not the heavy, cloying wine you might expect it to be. Its as delightful, breezy and light on its feet as Audrey Hepburn in Funny Face.”

Dessert
Strawberry Shortcake

$45 per person