*** This is a Wine Club exclusive event. Not a part of our Wine Club? Email Ashley at firstname.lastname@example.org to inquire. ***
We had such an influx of popularity with our August 11th date that our waiting list grew to a new date! Join us for a Dablon vertical tasting! We will be showcasing our Pinot Noir vintages, some of which have never been made available to the public due to their limited exclusivity. There are only 20 seats for this evening, so please reserve soon!
Unsure what a vertical tasting is? A vertical tasting is a fun way to learn a lot about a particular varietal and about different vintages. Each vintage has distinct characteristics that set it apart from others. Tasting the same wine over several vintages can be educational and enlightening in regards to subtle or not so subtle differences from one vintage to the next. A vertical tasting can also give you a chance to compare older vintages of a wine to a younger one, teaching you about how a wine ages and evolves with time. Finally, since the wines are all made from the same vineyards and by the same techinques, you get to learn a lot about that particular vineyard and producer(s) style. You will get to become intimately aware of what makes Dablon consistent from vintage to vintage throughout its Pinot Noir.
Friday, August 18th beginning at 6:30pm
at Dablon Vineyards in the Barrel Room
**capacity of 20 people**
For reservations, please email Ashley at email@example.com or call 269-422-1309.
VERTICAL TASTING MENU
2011 Moraine Vineyards Pinot Noir (never publically released)
2012 Moraine Vineyards Pinot Noir
2013 Dablon Vineyards Pinot Noir
2014 Dablon Vineyards Pinot Noir (never publically released)
2015 Dablon Vineyards Pinor Noir
Hors d'oeuvres are designed by Chef Cheyenne Galbraith at the Bistro on the Boulevard for samplings throughout the tasting. The hors d'oeuvres are: Chicken and bacon pate, Cornishons, Grainy mustard, Roasted oyster mushrooms with feta, balsamic, and herbs, Kenny's farmhouse blue Gouda cheese with local berry jam, Focaccia toasts, and Vanilla bean and salted caramel mini macarons made by Pastry Chef Mandy Krause