Join us for a very special evening as we welcome Grant Long Jr., the owner and winemaker of Aonair, Reverie II & Misc. wines, based in Napa, California. The event will feature a five-course dinner paired with Grant’s world-class wines.
A Napa native, Grant Long Jr. has spent his entire career in the wine business. Partial to grapes grown on the hillside vineyards of Napa Valley, Grant approaches his craft from a very personal perspective, putting quality far above all other considerations. Grant's early wine-making days started with making single-barrel lots out of his parents’ garage. Over the years, Grant has had the opportunity to work alongside some great mentors. With the practical knowledge he gained in the cellar and his instinct for business operations, his refreshing approach has brought him a dedicated following of consumers who continue to look for something unique. His uncompromising standards make him a true artisan winemaker. Grant and his wife Megan are among a devoted set of the valley’s new young first-generation winemakers & owners, striving to bring back the simple traditions of a family-run agricultural business. Together they proudly own Aonair, Reverie II, and Misc. wines.
Reverie Winery Estate is a family-run winery located in its own little valley on the eastern hillsides of St. Helena. Situated at the base of Howell Mountain, it boasts sweeping views of vineyards and the Mayacama Mountains to the west. Reverie focuses on single-vineyard wines, producing three Bordeaux-style mountain wines along with three unique grape varietals rarely found in Napa Valley. The wines are limited in production and availability.
5-course Tasting Menu with Wine Flight: $150 per person (includes gratuity, not tax)
Arrival Time: 6:00 PM / Dinner Served: 6:30 PM
Limited seating. Reservations and tickets required
Tickets available below
If you would like to make a seating request, please do so in the comment section when purchasing tickets
MENU
GREETINGS
Reverie II Blanc de Blanc Sparkling
Shrimp with Garlic Chili Butter
FIRST COURSE
Reverie II Grenache Blanc
Oven Baked Sea Bass with shredded fennel
SECOND COURSE
Reverie II Barbera
Truffle Risotto
THIRD COURSE
Reverie II Cabernet Franc
Lamb Chops with Moroccan BBQ Sauce
FOURTH COURSE
Reverie II Cabernet Sauvignon
New York Strip Steak with smoked garlic butter mushrooms
FIFTH COURSE
Reverie II Reserve Red Wine Blend
Aged Parmesan and Gruyère
