Quintessa Wine Dinner

Thursday July 18th

6.45pm Reception 7pm Dinner

Greetings from Cobalt Grille,
We are very excited to announce and offer you to be a part of this very special and exclusive one of a kind Wine Dinner.
6 Courses and 6 wines including a Vertical of Quintessa ‘2005,’2006,’2007. To be served in our Private Dining Room.

Agustin and Valeria Huneeus developed Quintessa in 1990 to establish the property as one of the great red wine estates of the world. Valeria guided the 280-acre Rutherford estate with strict care for the soil and environment with a commitment to biodynamic and organic farming. The vineyard’s many microclimates, soil types, elevations, and exposures have been planted to a wide selection of rootstocks and clones, with Cabernet Sauvignon, Merlot and small plots of Cabernet Franc, Petit Verdot and Carmenère. The winery’s eco-sensitive design integrates nature and winemaking with a naturally cooled winery and caves. Grapes are crushed on the winery roof and flow by gravity into the fermentation room below. After fermentation with native yeasts and extended maceration in stainless steel, French oak and concrete tanks, the wines are aged in French oak barrels in the caves.
Depending on the vintage, Quintessa may include some or all of the five varietals grown on the property: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carménère.
Jessica Bonaroti of Huneeus Wines will be here to guide us through this exclusive Food & Wine experience.
Jessica will also be extending special invitations to the Winery with VIP treatment and tastings.
Our very own Sommelier Arden Allen will be here also, dishing out various Quintessa treats. 
Chef Alvin Williams
will be behind the stove dishing up deliciousness!!

Very limited seats available so please reserve early to avoid disappointment.

Type Menu:
First Course- Lobster Roll
Quintessa Illumination Sauvignon Blanc ’17

Second Course- Seared Foie Gras,
Brown sugar slow roasted Pork Belly,
Bing cherry Balsamic Gastrique

Faust Cabernet Sauvignon, Napa Valley ’16

Third Course- Roasted Maple Leaf Duck Breast,
grilled Cantaloupe, Red cabbage & Apricot, Peppercorn jus

Quintessa, Rutherford Napa Valley Red Wine ’15

Intermezzo- White Peach Sorbet

Main Course- Grilled Filet Mignon,
Blueberry demi-glaze, Sage, Broccolini,
CBG Farms Cherry tomato Orzo

Quintessa Rutherford Napa Valley Red ’05, ’06, ’07

Dessert- Bordeaux poached Pear,
Goats cheese ice cream, Spiced Pecans,
Fig glaze

When: Thursday July 18th, 6.45pm Reception 7pm Dinner
Where: CBG Private Dining Room, Kinda like Vegas…..What happens here.. etc
Why: Because life is for living, not for regrets!

$275 per person, tax & gratuity not included.
Credit Card Information required for reservation. 757-333-3334

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