Murrieta’s Well Wine Dinner with Robbie Meyer – 6/5

Monday, June 05 2017 7:00pm Doors / 7:00pm Start / Ends 9:00pm (Estimated End Time)

Tickets

General Admission

$95.00

Qty: buy tickets

Mon Jun 05 2017

About:

Enjoy an evening dining in the winery, sipping and dining with Murrieta’s Well winemaker, Robbie Meyer.  The lovely wines inspire the coursed pairings created by Chef Michael Jeanty.  An exciting opportunity to taste two wines that are not available locally, but that are making a special appearance here at City Winery.  Don’t miss this one!

Wine + Food Pairing:

Reception wine – Murrieta’s Dry Rosé 2016

Amuse course -Smoked Oyster-Cucumber/Yuzu Tobiko /smoked Mignonette/sriracha gelatin

pairing – Murrieta’s Well, The Whip, 2014

Course 1 – Olive Oil Poached Halibut-Ramp pesto/cannellini beans/chanterelles/micro herbs

Pairing – Murrieta’s Well, Merlot small lot, 2014

Course 2 – Grilled Hanger Steak-Fingerlings/roasted tomatoes/aged balsamic

Pairing – Murrieta’s Well, The Spur, 2014

Dessert – Smores-Hazelnut gelato/marshmallow/graham cracker/chocolate ganache

Murrieta’s Well, Cab Franc small lot, 2014

Robbie Meyer

Robbie Meyer joined the Wente Family Estates winemaking team as Director of Winemaking for Murrieta’s Well in 2015. In this role, Meyer focuses on small lot harvesting and blending, working to ensure that the vineyards are performing well, and the wine quality and style showcase the very best of this historic estate. Meyer’s love of food and wine began at an early age in his native city of Marietta, Georgia and lead him to serve as a restaurant wine steward when he was 18. It was his love of food and wine that brought him to study winemaking in California. His studies in plant sciences and chemistry at the University of Georgia were a great match for his graduate work at the University of California, Davis where he received his Master’s Degree in Enology. “I believe in creating wines that are exceptionally pleasing and intriguing at the same time. The wines we create inspire people to think about where the grapes are grown. As a winemaker, patience is critical in allowing the vineyards, grapes and wines to mature and evolve at their own pace.” Prior to joining Murrieta’s Well, Meyer spent several vintages working with vineyards and wineries in Napa Valley, Sonoma County and Santa Barbara. He has worked at Peter Michael Winery, Lewis Cellars and Jericho Canyon Vineyards to name a few. In addition, he is consulting for several winemaking projects in Napa Valley and Santa Barbara as well as making wine for his own label, Peirson Meyer and L’Angevin. Meyer lives in northern Napa Valley with his wife and two sons.