LIBRARY DINNER: Signature Cabernet Sauvignon

Calcareous owner Dana Brown and winemaker Jason Joyce invite you to an elegant sunset dinner celebrating our Calcareous Signature Cabernet Sauvignon. Sit down to an unforgettable multi-course dining experience by executive chef Ben Derringer designed to complement the world-class qualities and extraordinary profiles of our most exclusive wine. From our inaugural 2012 vintage, to the newest 2021, we’ve paired a menu to showcase the ageability of this incredibly collectable wine. We hope you’ll join us!

DINNER MENU
Each course paired with different vintages of Signature Cabernet Sauvignon.
Menu prepared by executive chef Benny Derringer.

— Appetizers —
BEEF CARPACCIO
crostini, pickled mostarda

POTATO CROQUETTE
roasted garlic aioli

— First Course —
CHARRED RADICCHIO SALAD
goat cheese mousse, pistachio, dried cherries, grilled citrus vinaigrette, puffed black rice

— Second Course —
CAILLE AU VIN
oak grilled quail, red bell pepper romesco, parsnips, fennel soubise

— Third Course —
SMOKED LAMB SHANK
slow smoked, yam latkes, dill apple yogurt

— Dessert —
BEIGNETS
baby swiss, salted caramel, berry coulis

ABOUT THE WINEMAKING: Signature Cabernet Sauvignon
The fruit is handpicked and cluster sorted before de-stemming. Uncrushed whole berries are then placed into new French oak barrels with the heads removed. The fermentation takes place inside the barrels, with mixing and punchdowns performed 3 times daily by hand. Upon completion of primary fermentation, the barrels are temporarily sealed and the wine allowed to sit on the skins for a total of 39 days. By fermenting in barrel, 100% new oak can be used without the oak profile becoming a dominant feature. The grapes are then dug out by hand, gently pressed, and the wine racked back into the same barrels with the heads replaced, set to age for 32 months.