At Santalba Winery in Northern Spain, grapes grow ecologically and sustainably, high in the hills, through a process set in place more than 50 years ago. They’re tended, grown and harvested from different regions - the Abando range pulls from Tempranillo grapes, in the heart of the Rioja Alta. The grapes are then macerated in steel tanks and fermented naturally in new American oak barrels. The Ermita range, also from Tempranillo grapes, pays homage to both past generations and the Patron Saint of Haro, San Felices. Bodegas Santalba has undertaken and continues to develop a permanent research project based on achieving the highest content of antioxidants in the grapes from the vineyards.
Using these ecological wines as inspiration, Chef Steve Eakins and his team will curate a four-course menu celebrating the tapas tradition of Spain and its relationship to Middle Eastern cuisine, each course complementing the terroir of Rioja. Dinner will be served at 6:30 p.m.
**Ticket includes four courses, wine pairings, tax and gratuity.**