Staglin Family Wine Dinner at Michael Mina 74 in the Fontainebleau Hotel with Special Guest Shannon Staglin

Wednesday, April 1, 2015 - 07:00 PM

This Event has been read: 3046 times.

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Unlike every other product that is now manufactured for the table, wine exists in as many varieties as there are people who produce
it. Variations in technique, climate, grape, soil and culture ensure that wine is, to the ordinary drinker, the most unpredictable of drinks, and to the connoisseur the most intricately informative, responsing to its origins like a game of chess to its opening move.

ROGER SCRUTON, I Drink Therefore I Am

Sorry about the last minute e-mail on this dinner but the Wine Watch was struck by a car on last Wednesday evening and we have been a little busy picking up the pieces.


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Don't worry South Florida's most beloved wine store is still here and open for business but the tasting room has been taken out and that means out studio is gone as well.


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But the show must go on....and one of the top wineries in Napa Valley is in town at one of the signature Michael Mina restaurants in the Fontainbleau Hotel tomorrow night.  We have been very impressed with the cuisine of Chef Thomas Griese’s cuisine and if you have not experienced this restaurant this is your perfect opportunity.  Tonight for the price of a single bottle of Staglin's Rutherford Estate Cabernet Sauvignon you can experience all of the Staglin Family of wines along with a five course tasting menu with the next generation of Staglin’s Shannon Staglin.  Seating is limited to 20 in the private dining room at Michael Mina 74 and there are only a few seats remaining!

 

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Staglin Family Wine Dinner at Michael Mina 74 in the Fontainebleau Hotel
with Special Guest Shannon Staglin
Wednesday,  April 1
7:30 PM

Menu

Spring English Pea
Langoustine royal, mint fine herb mousseline

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Staglin Family Vineyards Salus Chardonnay 2013
Price: $55.50    Sale $48.84

A good amount of ripe tropical fruit on the nose, lemon drop candy, peach and pear with hints of crème brulee and vanilla bean spice, 10 months in French oak all the proceeds go to mental health research. David Abreu is the viticulturist here and the proceeds from this label goes to mental heath research. A very smooth and creamy wine on the tongue nice juicy fruit with a nice lemon zest on the finish. Finish 35+ Excellent

 

Elysian Lamb Roulade
Masago, Tomato confit and epinard, Jus Gras

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Staglin Family Vineyards Cabernet Sauvignon Salus 2011
Price: $97.50    Sale $85.80

Has 7% Cabernet Franc in the blend and spends 24 months in French oak. This wine has some of that peppery spice and wintergreen, bitter coco like notes, cigar box spice and dark currant and dark cherry like fruit. This wine has a solid core of dark berry and currant fruit on the tongue, with that peppery spice, bitter chocolate and wintergreen hints at the finish. Finish 45+ Excellent +

 

Braised Pecan Meadow Farm's Rabbit
herbed spatzel wild oyster mushroom and fava been ragu, fantasy air

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Staglin Family Vineyards Chardonnay 2012
Price: $84.00    Sale $73.92            Case $857

This wine is also all estate fruit and is a selection of their best grapes and spends a bit more time in oak, no malo here in this wine or the Salus. This wine has a good amount of rich tropical fruit on the nose, that lemon drop candy and a nice hand of vanilla bean spice, cinnamon, crème brulee, nice concentration and richness. This wine is quite a bit richer than the Salus with a nice hand of toasty oak spice but also has good richness and also has a firm hand of acidity holding everything in place. Finish 45+ Most Excellent

 

Wagyu Filet Mignon
red wine butter basted, annas potato, foie gras encapsulation

 

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Staglin Family Vineyards Cabernet Sauvignon 2006
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The 2006 growing season was defined by a very wet winter rain season, a late budbreak, and despite the one colossal heatwave in mid-July, generally moderate temperatures throughout. These conditions provided ample hang time that allowed for even ripening, intense flavors and rich tannins that developed prior to and in conjunction with sugar accumulation resulting in wines of excellent extraction and exquisite balance.

The wine opens with an abundant nose of candied cherries and ripe plums complex with notes of cedar and pencil shavings, a whiff of black olives and just the faintest hint of jasmine floating above. A lavish attack on the palate is lead by ripe Satsuma plums and marionberries in an ebullient bath of Maraschino liqueur followed by an uninhibited mid-palate of blackcurrants deepened by notes of leather, loam and rich chocolates that oscillate between milk and dark, girded along the way and through the exit into a lengthy finish by plentiful and luxurious tannins. Much like the 2006 Salus Cabernet Sauvignon, this wine is drinking delightfully well now but the ample structure should allow it to continue to develop for many decades to come.

 

Chef's Selection of Mignardes

 

4441 Collins Avenue, Miami Beach, FL 33140
Fountainbleau.com  305-538-2000

Dinner is $165 + tax + gratuity, for reservations call 954-523-9463.

 

A bit about Staglin Family Winery:

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Founded in 1985 by Shari, Garen, Brandon and Shannon, Staglin Family Vineyard takes pride in the tradition of family ownership and participation. With an uncompromising commitment to quality, our mission is to produce world class wines that reflect the distinctive character of this historic Rutherford Bench estate.

Situated at the base of the western slopes of Mount St. John, the tallest mountain in the Mayacamas Range, this sixty-one acre property is located in an alluvial fan containing rich volcanic soils.  With ideal soils, microclimate and location, the estate's potential was recognized by some of the first Napa Valley settlers and was planted to vineyards in the mid 1860's.  Today the property is home to the Staglins, fifty-one acres of vines, an underground winery, the historic homestead, a solar array and the many critters that inhabit this certified organic estate.

They utilize certified organic farming practices which are central to their belief that the healthier the vineyard, the better the fruit and thus the quality of the wine.   The Staglin’s take every opportunity to improve the lands biodiversity through the creation of habitats for bees, insects and birds of prey.

In 1992 famed enologist Andre Tchelistcheff told the Staglin’s: "Listen to the vines -- they will tell you what to do." This wise counsel is and will continue to be the most important element in their goal of making the best wine possible from the estate. Today their winemaker, Fredrik Johansson, works closely with vineyard manager, David Abreu, to carefully farm the land and coax optimal ripeness, complexity and intensity from the vines with each harvest.

Fredrik Johansson is focused and passionate about making wine. He previously worked with consulting winemaker, Thomas Rivers Brown, taking the traditional route of an apprentice to acquire his knowledge and expertise. He began his education at Nicholson Ranch in Sonoma, continued it at Two Hands Wines in Australia and honed it further at Outpost Wines on Howell Mountain where he also oversaw several of Thomas' consulting projects, including Schrader Cellars and Maybach Family Vineyards.  Now that Fredrik is at Staglin, he says, “My goal is to make the best possible wine with the fruit from this vineyard without letting what I do in the winery get in the way. It's such an amazing vineyard that I feel a responsibility to help it express itself to its fullest.”

Andre Tchelistcheff's wisdom is a constant goal, his words continue to be an important tool for making the best wine possible from the Staglin estate. Not surprising since Tchelistcheff was so familiar with the terroir of the Rutherford area, the first to pinpoint the unique flavor profile of wines produced from fruit grown on the Rutherford benchlands.

Michel Rolland joined Staglin Family Vineyard in 2000 as their Winemaking Consultant. He visits the property several times a year to walk the vineyard, share viticultural recommendations and provide the Staglins with his expertise during blending trials. With Michel's guidance, they began to blend their estate wines in two tiers under the Staglin and Salus labels, similar to the Premier Cru and Deuxieme Cru distinctions in the Medoc of Bordeaux. His outside perspective, wealth of knowledge and expert palate are key components in the journey to continually enhance the quality of Staglin Family Vineyard wines.

A bit about our Hostess:

 

Shannon Staglin is President at Staglin Family Vineyard. After graduating from UCLA with a degree in Cultural Anthropology she moved back to Napa to work as a harvest intern in 2001 where she learned the details of production and viticultural practices. In 2002 she moved from the winery into the office where she honed her skills in marketing, hospitality, consumer and trade sales. After earning her MBA from the UC Davis Graduate School of Management she chose to work for several years outside of the wine business to gain insight, a different perspective and valuable experience that she could one day share with Staglin Family Vineyard. She was recruited to create the marketing program for Wells Fargo Family Wealth, providing multifamily office solutions to ultra-high net worth client families.

In 2011 Shannon returned to Staglin Family Vineyard where she oversees all aspects of the business. Her educational and professional experiences provide a new perspective and a fresh outlook that will enhance the family business for many years to come.

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