“The Olema winemaking philosophy breaks down into two parts: first, discovering vineyard sources that grow great fruit at a great price. How? “It’s all about going to uncharted territory,” says winemaker Jesse Fox. “The quality of grape-growing in California is rising, and there’s fantastic fruit in not-yet-discovered places.” In some cases, it’s an up-and-coming region like Alexander Valley, which grows outstanding Cabernet Sauvignon—but it’s also about finding sites that fly under the radar within acclaimed AVAs like Sonoma Coast and Russian River Valley.
After fermentation, blending is the key to Olema wines. Blending is creating balance, a wine that isn’t “too much” in any direction—too ripe, too acidic, too tannic, too sweet. The wines that result are meant to be elegant and enjoyable. “Our goal as a winemaking team is for someone to take a sip of an Olema wine and say ‘wow, that’s delicious!’ We want the wine to be part of people’s everyday lives, something they can drink on a Tuesday that also fits in at a special occasion.”

1st Course
Roast Cod with Artichoke Piccata

Wine-Olema Sauvignon Blanc, Loire Valley France
“A wine that encompasses freshness from start to finish, the 2020 Olema Sauvignon Blanc shows great aromatics of bright tropical fruit and green apple. On the palate, pineapple and citrus flavors carry through a mouth-tingling acidity laced with wintergreen and spearmint that carries through the long, zippy finish.”

2nd Course
Chorizo and Goat Cheese Lasagna

Wine-Olema Sparkling Brut Rose, Loire Valley France
“A dry and creamy sparkling wine with cherries and peaches, as well as bitter-lemon character. Medium body. Friendly and delicious. Nice alternative to rosé Champagne. 80% Cabernet Franc.” – James Suckling

Entrée
Grilled Flat Iron Steak with Ancho Chili Sauce and Roast Corn Salsa

Wine-Olema Cabernet Sauvignon, Sonoma California
“The 2018 Olema Cabernet Sauvignon is a powerful, full-bodied with great structure and plush, chocolatey tannins. The wine opens with lovely aromas of blackberry, licorice and toasted spice. On the palate, the dense and juicy mouthfeel features blackberry compote and rhubarb pie notes that carry through a strong finish lingering of oak spice.”

Dessert
Red, Hot and Cool Strawberries

$45 per person