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
with PlumpJack, Cade & Odette Wineries
Thursday, October 22, 2020
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 complementary 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.
Citrus-Cured Ōra King Salmon Timbale, Crème Fraîche and Malossol Osetra caviar
House-cured Ōra king salmon timbale filled with grilled Kampachi and Cara Cara oranges garnished with crème fraîche and Malossol Osetra caviar, citrus vinaigrette.
Sauvignon Blanc, Cade, Napa Valley, California, 2018
Sautéed Chilean Sea Bass, Bosc Pear & Lemon Verbena Salsa Cruda
Sautéed Chilean sea bass sprinkled with citrus essences of lemon, lime and orange, served on a Bosc Pear and lemon verbena salsa cruda, toasted almond Plugrá butter sauce.
Chardonnay, Plumpjack, Napa Valley, California, 2018
Hudson Valley Quail, Sun-Dried Cherries & Pancetta Bacon
Char-grilled boneless breast of “Coturnix” Quail, served lightly peppered over a date sweet potato mousseline with sun dried cherries and pancetta bacon and a pinot noir glace viande.
Petite Sirah, Adaptation, Napa Valley, California, 2017
Roast Tenderloin of Veal Roasted Fennel Mélange
Roasted fennel with fine herbs and shallots, cannellini beans mélange topped with tenderloin of Provimi veal, veal glace de viande and crispy fennel frawns.
Cabernet Sauvignon, Cade, “Howell Mountain”, Napa Valley, California, 2017
Cabernet Sauvignon “Reserve”, Cade, “Howell Mountain”, Napa Valley, California, 2017
Roasted Certified Angus Beef Strip Loin, Hen of the Woods
Thinly sliced roasted strip loin, lyonnaise fingerling potatoes finished with a Hen of the Woods mushroom Cabernet Sauvignon wine reduction.
Cabernet Sauvignon, “Adaption”, Napa Valley, California, 2017
Cabernet Sauvignon, Odette, “Stag’s Leap District’, Napa Valley, California, 2016
Cabernet Sauvignon, Plumpjack, “Oakville”, Napa Valley, California, 2017
Bartlett Pear Fruit Tart, Madagascar French Vanilla Bean Ice Cream
A frangipane tart, filled with seasonal Bartlett pears, topped with egg custard with an apricot glaze and served with Madagascar French vanilla bean ice cream and a pear coulis.