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Winemaker Dieter Cronje and The Murphy Family Present a Deep Exploration of the Wines of Presqu’ile Paired with a Three-Course Dinner by Chef Julie Simon.

WHO:
PRESQU’ILE WINERY, and Presqu’ile Chef Julie Simon in Santa Maria, California

WHAT:
Presqu’ile, the contemporary-styled minimalist estate winery poised high in the hills of Santa Maria with stunning ocean and vineyard views, announces their prized 4th Annual Past, Present and Future Dinner on Saturday, December 14, 2019.

Hosted by Presqu’ile Winemaker Dieter Cronje and members of the Murphy family, the evening features an inspired three-course dinner created by Presqu’ile’s Chef Julie Simon. Each course is paired with a trio of wines: a library release, a current release, and a highly anticipated futures release. As part of this profound exploration of the portfolio, each guest (or pair of guests) receives a take-home six-pack of wine, which includes a bottle of each of the library and current release wines served with the memorable meal.

The exploration will focus on Presqu’ile Chardonnay, Pinot Noir and Syrah from their 2014, 2016, and 2018 vintages, and presents a singular opportunity to learn more about the evolution of Presqu’ile wines, the character of their vintages, and their suggested drinking windows from the point of view and insight of the owners. “We strive to continually push our program forward, and to know where we’re going, we have to know where we’ve been,” states Estates Manager Cameron Porter. “The Past, Present and Future dinner presents us with a wonderful opportunity to explore our wines through the lens of age and time side-by-side with where our program has evolved in the interim. It is always an eye-opening, humbling, and ultimately moving event, one from which we always find new inspiration. To be able to share such an evening with the wine community we so cherish makes this one of our favorite annual events”

The evening begins with Chef Julie Simon’s Passed Appetizers of Caviar & Creme Fraîche on House-Made Potato Chip; and Saffron Arancini paired with a 2014 Brut Cuvee. The first course is Crab Cake paired with Presqu’ile Vineyard Chardonnay (2014, 2016, 2018); followed by a second course of Mille Feuille of Local Roasted Vegetables with Seasonal Fruit Gastrique paired with Presqu’ile Vineyard Pinot Noir (2014, 2016, 2018); For the main course, guests will enjoy a Ribeye with Bone Marrow paired with Presqu’ile Vineyard Syrah (2014, 2016, 2018). The dinner is complete with Chef Simon’s dessert course of Butterscotch Budino.

The 4th Annual Past, Present and Future Dinner at Presqu’ile Winery is open to the public; seating is very limited, and reservations are required for this once-a-year dinner. Ticket pricing for this event is $330 for one person or $400 for two. Both single and pair tickets include dinner and wines and one six-pack of wine, all-inclusive of taxes and gratuities. For further information and to purchase tickets, contact Estates Manager Cameron Porter at (805) 937-8110 ext. 103 or cameron@presquilewine.com.

Presqu’ile Winery Presents
4TH ANNUAL PAST, PRESENT AND FUTURE DINNER
with Chef Julie Simon in The Presqu’ile Tasting Room
Saturday, December 14, 2019
6:30 p.m.

PASSED APPETIZERS
Caviar & Creme Fraîche on House-Made Potato Chip
Saffron Arancini
2014 Brut Cuvee

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FIRST
Crab Cake
Presqu’ile Vineyard Chardonnay (2014, 2016, 2018)

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SECOND

Mille Feuille of Local Roasted Vegetables
Seasonal Fruit Gastrique
Presqu’ile Vineyard Pinot Noir (2014, 2016, 2018)

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MAIN
Ribeye
Bone Marrow
Presqu’ile Vineyard Syrah (2014, 2016, 2018)

***

DESSERT
Butterscotch Budino

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ABOUT CHEF JULIE SIMON
Julie Simon is a San Luis Obispo based chef and farmer. Ten years ago, Simon was enrolled in university in her native France, ready to follow that path to a law career. Her restlessness and uncanny ability in the kitchen compelled her to move to Paso Robles where her aunt and uncle farmed an olive grove and pressed olive oil. Soon after, Simon landed kitchen jobs in some of the Central Coast’s finest restaurants and eventually became executive chef at the renowned Thomas Hill Organics Bistro when she was 23 years old. Julie served as opening chef at Foremost restaurant in San Luis Obispo. Her history in farming and pop-up dinners bring a worthy contribution to Presqu’ile’s vast array of services, further enriching the most sought-after wine destination in the area.

WHEN:
Presqu’ile Winery’s: 4TH ANNUAL PAST, PRESENT AND FUTURE DINNER
Saturday, December 14, 2019
Dinner begins at 6:30 p.m.
For further information and to purchase tickets, contact Estates Manager Cameron Porter at (805) 937-8110 ext. 103 or cameron@presquilewine.com.

Click here for winery FALL/WINTER EVENT SCHEDULE

WHERE:
PRESQU’ILE WINERY
5391 Presqu’ile Drive
Santa Maria, CA 93455
Phone 805.937.8110
www.presquilewine.com

ABOUT PRESQU’ILE WINERY:
Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to making exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the wine-loving Murphy family have been farming land in Louisiana for almost a century. Led by eldest son Matt Murphy, the family founded Presqu’ile—the Creole word for “almost an island”—both as a tribute to a beloved Gulf Coast family gathering place that was lost in Hurricane Katrina, and because they envisioned Presqu’ile as an island-like haven amid the vines. Also on the team is rising star winemaker Dieter Cronje.

The Santa Maria Valley is one of the most distinctive winegrowing appellations in the world. With one of the longest growing seasons in all of California. The Santa Maria Valley is a true cool-climate winegrowing region, yielding wines of extraordinary elegance and purity—qualities that define the world’s best Pinot Noirs and Chardonnays. To preserve the complexity of these grapes, the Murphys worked with acclaimed San Francisco-based Taylor Lombardo Architects to create a gravity-flow winery designed to Matt and Dieter’s specifications. And to ensure that each wine reflects its vineyard, Dieter practices a naturally minimalist approach to winemaking, with a focus on whole clusters, native yeasts and modest new oak. As a result, Presqu’ile’s wines are pure and purposeful, conveying the authentic charm, complexity and signature Santa Maria spice that have made the wines of the Santa Maria Valley famous among enthusiasts of elegant and balanced wines.

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