Rutherford Dust Society Presents “Cabernet by the Bay”

July 16, 2020

Join the Rutherford Dust Society in San Francisco at the prestigious St. Francis Yacht Club. Taste current release wines with the owners, winemakers and principals of over 30 Rutherford AVA wineries, including Flora Springs Winemaker Paul Steinauer.

Trade Tasting by invitation only
Grand Tasting open to consumers
Limited space, learn more

About the Rutherford Dust Society
The Rutherford Appellation was designated in 1993 and the Rutherford Dust Society was founded in 1994 by growers and vintners in tribute to the legacy of our grape growing and winemaking forebears. Since the late 19th century, the growers and vintners of Rutherford have played a significant role in the development of Napa Valley as a world-class winegrowing region.

The Rutherford AVA produces some of the most critically-acclaimed wines in Napa Valley, and the Rutherford Dust Society, of which Flora Springs is a member, holds exclusive wine tasting events throughout the year.

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

Boca Bacchanal Wine & Food Festival

March 7, 2020

Flora Springs is proud to be a presenting vintner at the 18th annual Boca Bacchanal, Boca Raton’s premier wine festival and auction.

Join us at the Grand Tasting & VIP Event, hosted at the Boca Raton Resort’s Great Hall on Saturday, March 7. The event will feature top restaurants in Boca Raton and South Florida as well as over 140 wines from around the world. Guests will be treated to live music and various interactive stations throughout the space. There will be a Silent Auction and Live Auction at the event, with proceeds benefiting The Boca Raton Historical Society & Museum.

This popular and well-established event draws over 2,000 guests from throughout South Florida who enjoy a deluxe food and wine experience. Boca Bacchanal brings together world class chefs and vintners, offering their finest specialties, while providing residents and visitors with a delightful opportunity to support an outstanding cause. Since its inception in 2003, the Boca Bacchanal Wine & Food Festival has attracted scores of top chefs and hundreds of prized vintners from the United States and beyond.

Learn more and purchase your Grand Tasting tickets.

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.

Menu