There used to be a well kept secret of a hidden jewel of a family owned winery in Sonoma. With incredible views from high on a mountainside, visitors could see all the way to San Francisco while tasting unbelievably balanced, sophisticated, and flavorful wines. The winery still rests amid 80 acres decorating a steep slope, but it’s not a secret anymore. Audelssa Estate Winery has gained a loyal following with its Bordeaux blends, Rhone blends, Chardonnay, Cabernet Sauvignon, Syrah, and Zinfandel. Winemaker Erich Bradley and the team at Audelssa have created world-class, award-winning wines.
A View From the Vineyards at Audelssa Estate Winery
The Michelin Star recipient, Fairmont Sonoma Mission Inn’s Sante Restaurant, will present a spectacular evening featuring a special menu created by Chef Andrew Cain and select wines from Audelssa. On Thursday, December 2, 2010 the evening will begin with a Canape Reception featuring Ahi Tuna Tartar, Wasabi Flying Fish Roe Mousse with Crispy Wonton, Grass Fed Lamb Merguez Meatballs with a Classic Romesco Sauce, and more. The Audelssa 2008 Alder Springs Vineyard, Chardonnay, Mendocino County is the perfect pairing to inspire your appetite.
Inside Sante at Fairmont Sonoma Mission Inn
Guests who choose to enjoy “Homard au Vin” Butter Poached Maine Lobster with Glazed Root Vegetables in a delicious Sauce Americaine will taste Audelssa’s southern Rhone blend of Grenache, Syrah, and Mourvedre – Audelssa 2007 Zephyr, Sonoma Valley. The opportunity to compare a southern Rhone blend with a northern Rhone blend of Syrah and Viognier presents itself with the Audelssa 2007 Tempest, Sonoma Valley paired with a decadent Roasted Breast of Naturally Raised Squab served with Confit Leg, Pearl Pasta, and Black Truffle Risotto. For guests interested in tasting a blend of Bordeaux varietals including Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec, Audelssa 2005 Summit, Sonoma Valley will be paired with a local Grilled Calotte of Marin Sun Farms Grass Fed Beef served with Compressed Yukon Gold Potato and Horseradish Gratin. The evening comes to an end with a Roquefort Trifle served with Walnut Dacquoise and Poached Tart Cherry Compote delightfully paired with the smooth Audelssa 2006 Reserve Cabernet Sauvignon, Sonoma Valley. Click here to view the full menu.
Instead of forcing yourself out of the bliss of an unforgettable evening, contact Pure Luxury for safe, private chauffeured transportation.
