Everything’s better with wine!

First Annual MacPhail Wines Dinner
At Mardikian Estate

August 12, 2017: 5pm

You’re invited to join us for our first annual MacPhail Wines Dinner at our Mardikian Estate Vineyard, an intimate evening hosted by our Proprietors, Tim & Sabrina Persson, and Estate Owners Haig & Connie Mardikian.

We can’t wait to share this incredible evening with you, where you can be among the first to taste our 2015 Mardikian Estate Pinot Noir, with newly designed label, prior to release. Please see below for our Menu.

5pm: Meet at our MacPhail Tasting Lounge @ The Barlow to board a chartered bus for the estate, 5 ½ miles west, in Freestone.

5:30pm: Arrive at the vineyard and enjoy a tour of our 10 acres of Pinot Heaven, hosted by Vineyard Manager Jim Pratt.

6pm: Reception with wine and hors d’oeuvres by the pool

7pm: Dinner on the Patio, prepared by Chef Chad Hendrickson.

9:30pm: The bus departs for the MacPhail Tasting Lounge

Space is limited to only 24 tickets, please RSVP by July 23rd.

Dietary Restrictions:

Please email us at [email protected] by July 23rd with any allergies or special dietary restrictions for members of your party.

Lodging Recommendations:

The Farmhouse Inn, The Gables Inn, The Raford Inn, Vintner’s Inn, Hyatt Vineyard Creek, Fountaingrove Inn

The Details:

First Annual MacPhail Wines Dinner
At Mardikian Estate

August 12, 2017

Where to Meet:
6761 McKinley Street
Sebastopol, CA 95472
Transportation provided to and from the Estate from there.

$200 per person for Les Barons Rouges members
$225 per person for all other Red Wagon Wine Society Members
$260 per person for non club members

Hors D’oeuvres

Marinated Scallop Ceviche with Citrus & Fennel
paired with 2014 Vagon Blanc Chardonnay

Burrata Heirloom Tomato Crostini with Crispy Basil
paired with 2014 Vagon Rouge Pinot Noir


First Course
Seared Yellowfin Tuna
Mixed Greens,  Estate Tomatoes, Sweet Corn, Radishes & Avocado
With a Fennel Pink Peppercorn Vinaigrette
paired with 2014 Pratt Vineyard, Vine Hill Chardonnay

Second Course
Brined Niman Ranch Pork Tenderloin
Sautéed Garden Greens, Roasted Eggplant Purée, Mycopia Maitake Mushrooms
With a Toasted Garlic Sweet Pepper Coulis
paired with a vertical of 2013 – 2015 Mardikian Estate Pinot Noir

Black Mission Fig & Blackberry Tart
Balsamic Syrup & Caramel Swirl Ice Cream
Chef Eric’s ChocolateTruffles

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