This unique event will give attendees an in-depth education on Sparkling Wine. Winemaker Molly Bohlman will lead a tasting seminar of four vintages of bubbles followed by a delectable, seasonally inspired brunch from Executive Chef Jacob Burrell.
Jespersen Ranch is a remarkable site that is well-suited for growing grapes for Sparkling Wine. We farm Pinot Noir, Chardonnay and Meunier - all three varieties also grown in Champagne - and have been making an estate sparkling cuvee each vintage since 2015. Winemaker Molly Bohlman has experimented with a variety of styles through the years and will dive into our library collection to select a few of her favorites to share. The tasting will culminate with a tasting of this year’s new release: the 2019 Brut Cuvee.
Executive Chef Jacob Burrell will prepare a flight of small, paired bites to accompany the seminar tasting. After, you’ll enjoy a family-style brunch paired with the 2019 Brut Cuvee. We’ll also have a variety of other still red and white Jespersen Ranch wines open to enjoy with your meal and new friends.
2015 Brut Rosé
2017 Blanc de Noirs
2018 Blanc de Blancs
2019 Brut Cuvée
Featuring 2019 Brut Cuvée
Sourdough focaccia, sweet miso butter
Citrus salad, pistachios, robiola
Farro salad, apples, red onion, celery, dill, poached salmon
Whole mangalitsa pork loin, carved and dressed with a red currant mustard sauce