This unique event will give attendees an in-depth education on Sparkling Wine. Winemaker Molly Bohlman will lead a tasting seminar of four vintages of bubbles followed by a delectable, seasonally inspired brunch from Executive Chef Jacob Burrell.
Jespersen Ranch is a remarkable site that is well-suited for growing grapes for Sparkling Wine. We farm Pinot Noir, Chardonnay and Meunier – all three varieties also grown in Champagne – and have been making an estate sparkling cuvee each vintage since 2015. Winemaker Molly Bohlman has experimented with a variety of styles through the years and will dive into our library collection to select a few of her favorites to share. The tasting will culminate with a tasting of this year’s new release: the 2019 Brut Cuvee.
Executive Chef Jacob Burrell will prepare a flight of small, paired bites to accompany the seminar tasting. After, you’ll enjoy a family-style brunch paired with the 2019 Brut Cuvee. We’ll also have a variety of other still red and white Jespersen Ranch wines open to enjoy with your meal and new friends. $175 per person / $150 Wine Club Members.
seminar wines and paired bites:
2015 Brut Rosé paired with brioche, foie gras mousse, roasted strawberry
2017 Blanc de Noirs paired with fried mushroom and fromage blanc
2018 Blanc de Blancs paired with fried chicken, meyer lemon creme fraiche, caviar
2019 Brut Cuvée paired with half-shell oyster, apple mignonette
Featuring 2019 Brut Cuvée
Sourdough focaccia, sweet miso butter
Citrus, pistachios, robiola
Warm farro salad with fennel, green olives, pine nuts and poached salmon
Whole mangalitsa pork loin, roasted apples, whole grain mustard