Join us for an extraordinary fusion of wine, food, and storytelling as we explore the rich history of Tony Soter and Soter Vineyards through a curated selection of library wines. This event will feature an unbelievable selection of bottles from Tony’s personal cellar dating back 40+ years and highlighting his deep history as a consulting winemaker in CA, and current work in Oregon. This intimate dinner will feature a sumptuous meal prepared by Soter Head Chef Clayton Allen, and include vegetables and meat grown on Soter’s biodynamic farm, Mineral Springs Ranch. This evening will transport you through time, sharing the unique stories of each vintage, place, and the significant events that shaped them.
$435/person or $375 for club members.
Gratuity not included in ticket price
Limited seating; 21+ only
The wines served at this tasting experience range from decades old Cabernet blends and Pinot Noir from California to some of our earliest bottlings in Oregon. Some of these rare gems maybe available to purchase during this event. Due to the fragile nature of these aged bottles, the wine menu is subject to change.
This multi-course dinner is held the evening before kicking off the final IPNC, a long-standing tradition of this incredible event.
MENU:
welcome.
local oysters on the half shell with cucumber granita
first.
spring onion and zucchini vichyssoise, caviar
second.
braised MSR chicken, chicken liver mousse, morel bread pudding, ratatouille
final.
house made seasonal ice cream, farm fruits, cookies
&
s’mores by the fire