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

May 4, 2019

Exclusively for Wine Club Members

In addition to our annual Trilogy Release Party, our Five Cabs & Five Cuts Wine Club Dinner has become a much-anticipated signature event. Our past three events sold out in just a few days.

Join Flora Springs President & Proprietor John Komes for a lovely early summer evening wine reception on the patio, followed by a tour of the caves in our 19th century stone winery. Then, as the sun sets over our estate vineyards, you’ll enjoy an epic, decadent pairing of our best Cabernets – including large-format Library Wines – with the finest cuts of sustainably-raised and locally-sourced meats. This experience is a carnivore’s dream.

5 pm: Wine Reception on the Patio
6 pm: Cave Tour
6:30 pm – 9 pm: Dinner under the Pavilion

$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 reserve your spot today.

Wine Dinner at VUE Bar & Restaurant in Indian Wells, CA

February 8, 2019

Located in the Coachella valley, VUE Bar & Restaurant delivers California-inspired regional cuisine.

Join Flora Springs Director of Winery Relations Richard Tiedemann for a spectacular experience of exquisite food and fabulous wines.

The evening begins at 6:00 pm.

MENU

~Amuse Bouche: Scallops al Crudo, Pork Belly Confit with Kiwi-Jalepeño Compote, Herb-Marinated Artichoke & Salami
2017 Napa Valley Sauvignon Blanc

~First Course: Crab & Avocado Salad with Frisée and Champagne Vinaigrette
2017 Family Select Chardonnay

~Second Course: New Zealand Lamb Chop with Green Herb Risotto and Pomegranate-Balsamic Glaze
2015 Napa Valley Merlot

~Main Course: Creek Stone Filet Mignon with Wild Mushroom Cabernet Sauce, White Cheddar Scalloped Potatoes, and Purple Asparagus
2015 Napa Valley Cabernet Sauvignon

~Dessert Course: Dark Chocolate-Dipped Mission Figs with Gorgonzola & Pistachio
2015 Trilogy

$99 per person
Limited seating. For reservations and more information, please contact the restaurant directly at 760.834.3800.

IW Club
VUE Grille & Bar
Indians Wells Celebrity Course
44500 Indian Wells Lane
Indian Wells, CA 92210
760.834.3800

Wine Dinner at Wolfgang Puck’s Chinois on Main in Santa Monica

November 5, 2018

A sophisticated, iconic eatery owned by Wolfgang Puck, since opening in 1983 Chinois on Main has boldly combined Chinese tradition and fresh California ingredients with contemporary French techniques, and introduced the world to Asian fusion cuisine. Today, Chinois remains a culinary landmark.

Join Flora Springs National Sales Director John Schulz for a spectacular evening of exquisite cuisine and fabulous wines. Enjoy a special menu created by Executive Chef Rene Mata to pair with our best wines and served in the Private Dining Room.

This evening of indulgence begins at 7:00 pm.

MENU

~Passed Hors d’oeuvres
2017 Napa Valley Sauvignon Blanc

~Pan Roasted Loup de Mer with fresh Santa Barbara uni
2017 Family Select Chardonnay

~Pan Roasted duck breast with foie gras potstickers, cabernet, port wine, 5 spice sauce
2013 Trilogy (library selection)
2014 Trilogy (library selection)
2015 Trilogy (current vintage)

~Seared Wagyu Rib Eye, cauliflowers puree, warm ponzu sauce
2013 St. Helena Rennie Reserve Cabernet Sauvignon

~Dessert

$175 per person, all inclusive
Limited seating
For reservations and more information, please contact Bella at the restaurant at 310-392-9025.

Chinois on Main
2709 Main Street
Santa Monica, CA 90405

Flora Springs Wine Dinner at 32 East in Delray Beach

February 25, 2017

Join Flora Springs Director of Winery Relations Richard Tiedemann at 32 East in Delray Beach’s Historic Neighborhood for an exclusive 4-course wine dinner.

MENU
1st Course
Butter Poached Lobster, Red Curry Coconut Milk, Charred Pineapple, Hearts of Palm, Basil
Paired with 2014 Family Select Chardonnay

2nd Course
Smoked Beef Cheek, Ancho-Fig BBQ Sauce, Pickled Pearl Onions, Cheddar Cornbread, Watercress
Paired with 2014 Napa Valley Cabernet Sauvignon

3rd Course
Colorado Lamb, Crispy White Bean-Truffle Fritters, Roasted Oyster Mushrooms, Balsamic-Cranberry Mostarda, Pecorino, Arugula
Paired with 2013 Trilogy

Dessert
Chocolate Layer Cake, Dark Chocolate Ganache, Strawberry Sauce
Paired with 2002 Cabernet Sauvignon Tawny Port

$110 per person, not including tax and gratuity. Seating is limited and reservations are required. For more information and to make a reservation, contact the restaurant directly at (561) 276-7868.

Menu