Riley’s Story
“In 1999 my dad, Eric Flanagan, bought what would become our original vineyard site and in 2001, he and I planted our first vines together. Three years later we made our first wine: a barrel of Cabernet Sauvignon called Riley’s Rows. I have dreamed of being in the wine industry ever since then.
In 2017, when I was working as the summer intern at my dad’s winery, I realized that I wanted to bring back the Riley’s Rows brand and make it my own. My mission is to make intentional, well-made wines that are accessible to a wide range of wine drinkers. I want you to enjoy my wines whether you're a seasoned wine drinker or new to the world of fine wine.”
1st Course
Fried Brie with Pickled Blueberries
Wine-Riley’s Row Sauvignon Blanc, Sonoma
“The majority of fruit here is from Flanagan's Redwood Valley Grape Ranch and is split between stainless steel and neutral barrel for fermentation. Riley wants this to emulate the classic, drinkable Sauvignon Blancs that define the better wines of the category and she absolutely succeeds. It would be hard to imagine having too much of this around the house for the summer and fall!”
2nd Course
Creamy Pesto Shrimp Pasta
Wine- Riley’s Row Semillon, North Coast
“Very clean and fresh. Notes of honeysuckle and peach blossom in the nose. White nectarine and charentais melon on the palate. Fresh, clean, and nice salinity on the finish.
Pairs with melon and prosciutto, mild cheeses, fresh shellfish.”
Entrée
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
Wine-Riley’s Row Baby Platt Chardonnay, Sonoma Coast
“This pale gold colored Chardonnay from Riley’s Rows opens with a faint pineapple and mild pear bouquet with hints of lemon verbena, honeysuckle and wet stone. On the palate, this wine is light plus bodied, balanced, soft and almost silky. The flavor profile is a tasty mild saline influenced Granny Smith apple and Anjou pear blend with hints of almond paste, lemon chiffon and faint oak. The finish is dry and refreshing. We would pair this fresh, tasty and delicate Chard with flaky broiled halibut, crab cakes or fresh oysters on the half shell.”
Dessert
Frozen Lemon Zabaglione
$45 per person