Flora’s Five Cabs & Five Cuts Wine Club Dinner with Celebrity Chef Duskie Estes – POSTPONED

May 30, 2020

This event will be rescheduled—please watch for updates

When John Komes bottled Flora Springs’ first Single Vineyard Cabernet Sauvignon – the Rutherford Hillside Reserve in 1989 – it became a benchmark for Napa Valley Cabernet, bringing awareness to the concept of site-specific wines. Since then Flora Springs has enhanced its Single Vineyard Program, and today we offer five elegant and powerful wines that reflect the small vineyard sites and even individual blocks in which they are grown. The idea for the “Five Cuts & Five Cabs” dinner is a nod to John’s early days of selling these Single Vineyard Cabernets. Back then he developed a successful winemaker dinner pairing each Cabernet with a specific cut of premium beef. He found that the words used to describe the texture and tenderness of a steak enhanced the understanding and enjoyment of Cabernet. In true John fashion, he was well ahead of his time, and his innovative concept is still relevant today.

Join John Komes at The Tasting Room for an evening of stories where we’ll explore the magic of Cabernet and how it enhances the enjoyment of food. Find your perfect pairing with Flora Springs’ Single Vineyard Cabernets, wines so outstanding they deserve to be bottled on their own.

Flora’s Five Cabs & Five Cuts Wine Club Dinner
Decadent pairings of our five Single Vineyard Cabernets with the finest cuts of sustainably and pasture-raised and grass-fed cuts of beef from Stemple Creek Ranch
$300 per person – Please note: ticket pricing reflects Wine Club Member discount, no additional discounts apply.
Limit four tickets per membership

Space is limited and will sell out quickly. Contact James Porter directly at (707) 967-6776 or JPorter@florasprings.com to RSVP.

Menu by Celebrity Chef Duskie Estes

Passed Appetizers
Black pig bacon wrapped dates + harissa
Liberty duck pâté + Flora Springs Cabernet jelly
Cucumber roll ups, sumac yogurt

First Course
Celadon salad with butter lettuce, avocado, snap peas, radishes, browned butter croutons, tarragon vinaigrette

Main Course, Family Style
Stemple Creek Ranch tri-tip, NY strip, porterhouse, rib eye, filet mignon

Sides
Sebastopol mushrooms + horseradish gremolata
Rosemary potato gratin
Grilled asparagus + black garlic aioli
Cauliflower fritti + chermoula

Dessert
Sebastopol strawberry + lemon crema tall stack

About Chef Duskie Estes
Duskie Estes is a graduate of Brown University and has worked at numerous restaurants including Baywolf in Oakland, California and the acclaimed Palace Kitchen in Seattle. She also co-authored with Tom Douglas Seattle Kitchen, which received the James Beard Award in 2001.

In 2001, Estes and her husband, John Stewart, opened ZAZU kitchen + farm in Sonoma County. In 2005, they founded Black Pig Meat Co., making bacon and salumi from pasture-raised pigs. San Francisco Magazine named ZAZU one of the Top 50 Restaurants in the Bay Area and the restaurant has been included in the San Francisco Michelin Guide since 2008. In 2011, Estes and Stewart were crowned King and Queen of Pork at the Grand Cochon at the Aspen Food & Wine Festival.

Duskie was a fierce competitor on the seasons three and five of the Food Network’s Next Iron Chef and is currently a judge on Food Network’s Guy’s Grocery Games. Estes and Stewart have also been featured on Guy’s Big Bite, the Travel Channel, and more. ZAZU has been included in the New York Times, Gourmet, Food & Wine, and other publications.

Learn more about Duskie Estes, and we invite you to create your own epic feast with our downloadable Flora’s Five Cabs & Five Cuts Pairing Guide.

Celebrity Chef Duskie Estes

Flora’s Five Cabs & Five Cuts Wine Club Dinner at The Estate

May 4, 2019

Exclusively for Wine Club Members

When John Komes bottled Flora Springs’ first Single Vineyard Cabernet Sauvignon – the Rutherford Hillside Reserve in 1989 – it became a benchmark for Napa Valley Cabernet, bringing awareness to the concept of site-specific wines. Since then Flora Springs has enhanced its Single Vineyard Program, and today we offer five elegant and powerful wines that reflect the small vineyard sites and even individual blocks in which they are grown. The idea for the “Five Cuts and Five Cabs” dinner is a nod to John’s early days of selling these Single Vineyard Cabernets. Back then he developed a successful winemaker dinner pairing each Cabernet with a specific cut of premium beef. He found that the words used to describe the texture and tenderness of a steak enhanced the understanding and enjoyment of Cabernet. In true John fashion, he was well ahead of his time, and his innovative concept is still relevant today.

Join John Komes at The Estate for an evening of stories where we’ll explore the magic of Cabernet and how it enhances the enjoyment of food. Find your perfect pairing with Flora Springs’ Single Vineyard Cabernets, wines so outstanding they deserve to be bottled on their own.

Flora’s Five Cabs & Five Cuts Wine Club Dinner:

5 pm: Wine Reception on the Patio
6 pm: 19th Century Stone Winery & Cave Tour
6:30 pm – 9 pm: Decadent pairings of our five Single Vineyard Cabernets – including large-format Library Wines – with the finest cuts of sustainably-raised and locally-sourced cuts of beef

$300 per person – Please note: ticket pricing reflects Wine Club Member discount, no additional discounts apply.
Limit four tickets per membership

Space is limited and will sell out quickly. RSVP by April 23, contact James Porter directly at (707) 967-6776 or JPorter@florasprings.com.

Flora Springs Featured in Napa Valley Register

April 4, 2019

Note: The article excerpted below was originally published in the Napa Valley Register and can be found here.

Arts in April reception with John Bonick at Flora Springs Winery April 12

Flora Springs will hold an artist reception with John Bonick, from 4 to 7 p.m. on Friday, April 12, at The Room in St. Helena.

Arts in April Napa Valley

For this year’s Arts in April installation, Bonick has created “Flora’s Garden” – a series of 8 feet by 3 feet tulips of dibond aluminum adorning the exterior façade of The Room in St. Helena.

He has also created a 10-feet tall wine bottle made entirely of grapevine cuttings from Flora Springs’ estate, a signature piece that Bonick originally developed for BottleRock Napa Valley. Several of his paintings, which have been featured in San Francisco’s Andrea Schwartz Gallery and shown in museums in the Bay Area and beyond, will also be on display.

Flora Springs’ “Arts in April Artful Wine Flight,” featuring the 2017 Dashaway Chardonnay, the just-released 2012 Wine Love Stories Napa Valley Red Blend, and 2016 Ghost Winery Malbec, will be served, along with light appetizers.


See event details.

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