The Stags Leap District was the first appellation to be designated an AVA based on the unique terroir characteristics of its soil. The soil of this region includes loam and clay sediments from the Napa River and volcanic soil deposits left over from erosion of the Vaca Mountains.
With Doug Shafer of Shafer Vineyards Wednesday
October 16, 2019 • 6:30 pm
Join us on Wednesday October 16, 2019 as we welcome to Chez François, proprietor Doug Shafer of Stag’s Leap District winery, Shafer Vineyards.
John Shafer made his defining career choice in 1972, moving his family from Chicago to California’s lush Napa Valley. Here under the massive, craggy Stags Leap palisades, he had located the kind of property that he had identified in his research – a hillside with thin, volcanic soils, the sort of vineyard site that he knew was prized in the Mediterranean world for centuries.
In 1983 John asked his son, Doug, to join the family enterprise as winemaker. A year later he hired Elias Fernandez to become assistant winemaker. With the home team in place, John was able to spearhead the administrative and marketing side of the business, expanding into key markets both domestically and later internationally.
During his ten years as winemaker, Doug forged the trademark Shafer style of quality, consistency, and elegance. Vintage by vintage, he learned to highlight the natural character of the grapes from his family’s hillside vineyards, crafting wines that reflect the Stags Leap District character of rich fruit and silky tannins.
Butternut Squash Cappuccino
An amuse bouche of puréed Butternut squash with a Parmesan-Reggiano cheese foam.
Cream of Erie County Pumpkin Soup, Toasted Pumpkin Seeds
A baby pie pumpkin filled with puréed pumpkin soup, with Vermont crème fraîche, topped with toasted Austrian green pumpkin seeds & green pumpkin seed oil and nutmeg.
Chardonnay “Red Shoulder Ranch”, Shafer, Carneros Valley, California, 2017
Oxtail Raviolis, Truffle Butter Sauce
Wild mushroom Raviolis filled with oxtail, garnished with wild mushrooms, flavored with a White Alba Truffle butter sauce, with shaved aged Parmigiano-Reggiano cheese.
Red Blend “TD9”, Shafer, Napa Valley, California, 2017
Braised Beef Short Rib & Pappardelle Noodles, Bourguignon
Pappardelle noodles flavored with fine herbs, with braised beef short rib sauced with a rich glace de viande reduction with Applewood smoked bacon, with a jardinière of fall root vegetables.
Cabernet Sauvignon “One Point Five”, Shafer, Stags Leap District, Napa Valley, 2015
Cabernet Sauvignon “One Point Five”, Shafer, Stags Leap District, Napa Valley, 2016
Grilled Tenderloin of Veal & Sweet Dumpling Squash
Tenderloin of veal, char-grilled, served in a sweet dumpling squash filled with herb risotto topped with woodland wild mushroom sauce.
Cabernet Sauvignon “Hillside Select”, Shafer, Stags Leap District, Napa Valley, 2014
Cabernet Sauvignon “Hillside Select”, Shafer, Stags Leap District, Napa Valley, 2015
*Cabernet Sauvignon “Hillside Select”, Shafer, Stags Leap District, Napa Valley, 2003* Supplemental
Roasted Cervena Venison Loin, Huckleberry Venison Jus
Roasted venison loin, chestnut mousseline, finished with a venison and mountain huckleberry glace de viande.
Syrah “Relentless”, Shafer, Napa Valley, California, 2015
Syrah “Relentless”, Shafer, Napa Valley, California, 2016
Golden Delicious Apples, Foster
Golden delicious apples sautéed in a brown sugar, sweet butter and apple liqueur sauce, served over Madagascar French Vanilla bean ice cream on a génoise cake.
$145 per person Tax & Gratuity not included