The three core principles at PlumpJack are: Honesty: living the truth and acting with integrity. Approachability: being welcoming, genuine and unpretentious. Passion: having enthusiasm for all that we do.
A PlumpJack Napa Valley Wine Dinner
Wednesday, May 30, 2018 • 6:30 pm
The Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. Although Cabernet has many important outposts throughout the wine world, nowhere else has it achieved such success (and, at the highest end, commanded such lofty prices) as in Napa. Here, it is responsible for bold, opulent, and dark-fruited wines with grippy tannins and a healthy dose of alcohol. The best examples can age for decades. Each of Napa’s smaller sub- AVAs imparts a different character to Cabernet. That said we welcome the Plumpjack Group to Chez François, featuring their three wineries’ distinctive AVAs in the Napa Valley.
Established in 1995 PlumpJack Winery sits squarely in the heart of Napa Valley’s renowned Oakville region, surrounded by a 42-acre estate vineyard highly-regarded for the quality of its Cabernet Sauvignon. Both their winery building and their vineyard date back to the 1800s.
With a shared vision, the owners of Plumpjack imagined the addition of a complimentary estate vineyard to the valley floor terroir of their Oakville estate. In 2005, that dream came to fruition in the form of a 54-acre estate, elevated high above the fog line, on the dramatic slopes of Howell Mountain – it would become CADE Estate Winery. Tucked into the dramatic palisades of the Stags Leap District, sits Odette Estate on 45 voluptuous acres. Odette rounds out the trio of wineries committed to producing full-bodied Cabernet Sauvignons that are notable for the combination of power and elegance, while simultaneously showcasing the unique properties of the AVA.
Goat Cheese Mango Ravioli, Peekytoe Crab & Pink Grapefruit Timbale
Mango ravioli filled with Lake Erie Creamery goat cheese, served with a citrus vinaigrette crab and grapefruit timbale, topped with micro baby arugula, citrus essence.
Sauvignon Blanc, Cade, Napa Valley, California, 2016
Miso Marinated Chilean Sea Bass Filet, Melon Compote & Toasted Almond Butter Sauce
Seared Sea Bass let marinated in miso and mirin served over a melon compote topped with a toasted almond Plugrá butter sauce.
Chardonnay, Plumpjack, Napa Valley, California, 2016
Char-Grilled Hudson Valley Quail, Mountain Huckleberry Glace de Viande
Char-grilled breast of quail filled with a huckleberry & root vegetable stuffing, sunchoke mousseline, topped with a mountain huckleberry and quail glace de viande, fried sunchokes curls. Syrah, Plumpjack, Napa Valley, California, 2014
Petite Sirah, Adaptation, Napa Valley, California, 2015
Roasted Cervena Venison Chop, Blackcurrant Venison Jus
Venison chop served over a celery root cream and mousseline potatoes finished with a blackcurrant venison glace de viande.
Cabernet Sauvignon, Cade, Howell Mountain•Napa Valley, California, 2014
Cabernet Sauvignon, Plumpjack, Oakville•Napa Valley, California, 2015
Roasted Certi ed Angus Beef® Strip Loin,
Hen of the Woods Cabernet Sauvignon Reduction Thinly-sliced roasted strip loin, lyonnaise fingerling potatoes topped with a Hen of the Woods mushroom Cabernet Sauvignon wine reduction.
Cabernet Sauvignon, Adaptation, Napa Valley, California, 2014
Cabernet Sauvignon, Odette, Stag’s Leap District•Napa Valley, California, 2015
Delarobi Fruit Tart, Marion Berry Sorbet
A fruit tart lled with almond frangipane, pastry cream and seasonal strawberries, raspberries, blackberries and kiwi, topped with an apricot glaze, Marion berry sorbet, berry coulis.
$150 per person Tax & Gratuity not included