Wine and Dine: Saintsbury
Thursday, May 28th | 5–9pm | $110 per person
Our monthly Wine and Dine series brings the vineyard to your table—and this month, we're welcoming one of California's most quietly legendary producers.
Saintsbury was born in 1977 over a dinner table—two young epicureans charmed by Burgundy, conspiring to build something that would please the senses and cheer the spirits. Four years later, they did exactly that, planting their roots in Carneros and beginning a decades-long pursuit of Old World, site-specific expressions of Pinot Noir and Chardonnay along the California coast. More than forty years on, the winery remains fiercely independent, and the philosophy hasn't wavered: the joy is in the work.
That work is carried out today by a four-person team with nearly sixty years of collective experience—Winemaker Tim Colla, who came up through the cellar under the founders' tutelage; Cellarmaster Jaime Torres, celebrating his 20th year at the winery; and an assistant winemaker imported from Emilia-Romagna who has since made wine in Australia's Yarra Valley and Italy's Alto Adige before finding his way back. This is a team that has earned every bottle.
On Thursday, May 28th from 5–9pm, they're bringing the Sonoma Coast to our table—including a rare pour from the Sundawg Ridge Vineyard in Green Valley, marking a decade of Saintsbury working this stretch of coast. Five courses. Three wines. One long table worth gathering around.
THE MENU
Chardonnay | Sonoma Coast 2023
Seared scallop tiradito, strawberry leche de tigre, crispy shallots, cilantro
Sunray Farms little gem, green goddess, asparagus, Bejkr croutons
Pinot Noir | Sonoma Coast 2023
Seared halibut, tomato-saffron bisque, fennel
Roasted chicken thigh, gochujang glaze, heirloom grits, scallions
Pinot Noir | Sundawg Ridge Vineyard 2016
Niman rack of lamb, rosemary and pistachio crumble, red onion jam
For $110 per person, you're getting a seat at a table with one of the Sonoma Coast's most thoughtful, enduring voices in wine—told by the people who've dedicated careers to it—alongside five courses built to meet every glass where it is.
Space is limited. Reserve your spot and come taste what forty-plus years of conviction looks like in the glass.