We are a winery, not an event center. We occasionally organize events that showcase our wines.

We currently don’t have any events scheduled, but we have some ideas for events in February, so check this space often, or, better yet, subscribe to our newsletter to learn about events as soon as we know about them!

Examples of Some Past Events:

2021 Vintage Preview Sale

December 2-4, 2022

The first weekend of December we will be pouring our very young 2021 vintage wines. We do this to get a sense of how we did and see how the wines will be received by our customers when they are eventually released. Also, for tax purposes, if the wines are available for sale during the current calendar year, we don’t need to embed our storage expense into the cost basis of the product. Taxes are too complicated as it is! It is also kind of fun to pour these young wines.

Are You Experienced?

Saturday, November 19, 2022

In observance of the 80th anniversary of the birth of Jimi Hendrix, we decided to host a casual dinner and serve a vertical of our whole cluster pinot noir, which we call “Experience.” We think the tannins in this wine make it a great partner for northern Italian dishes, so that will be the theme.

To start: Alpine potato salad with fresh basil, celery root, bacon and lemon; with fresh house-made cheese with farm-fresh micro greens and hazelnuts on fancy lettuce with tangy olive oil. Paired with 2019 and 2018 “Experience” pinot noir.

Main course: Maiale al Latte (Source Farms forest-raised heritage-cross breed pork shoulder braised in milk) served on a bed of tagliatelle pasta; with roasted vegetables. Paired with 2017 and 2015 “Experience” pinot noir.

Dessert: Panna Cotta with dark chocolate shavings and berries. Paired with 2012 “Experience” pinot noir.

Coffee or tea.

Price: $75 per person ($60 for Groove Club members and up to two guests). Send an email to [email protected] if you’d like to attend.

Hi-Tone Exploration Dinner

September 2, 2022

We have an old block of Wädenswil selection planted in 1990 that consistently produces our favorite wine which we call Hi-Tone. So we thought it might be fun to taste a vertical of six past vintages (2014-2019) with a casual meal.

To start: A light pasta salad with a lemon dressing, bacon, fennel, cucumber, avacado, feta and tomatoes served alongside and some grilled Belgian endive with caramelized balsamic vinegar. Served with 2019 and 2018 Hi-Tone pinot noir.

Main course: Grilled Grass-fed Wagyu New York steak and/or wild-caught Salmon en papillote with sauteed green beans and potatoes roasted with olive oil. Served with 2017, 2016, 2015 and 2014 Hi-Tone pinot noir (two flights, two wines each).

Dessert: Blackberry crumble with whipped cream.

Coffee or tea

Summer Day, Chardonnay

July 1-3, 2022

Six vintages of “Jory Slope” Chardonnay paired with small bites.

We love the way our Chardonnay tells the story of each vintage. So we thought it would be both fun and informative to pour our 2015-2020 “Jory Slope” Chardonnay as a single flight so people could try to identify the variables and the constants. Then we said we should have a bit of food to help elevate the experience, so we decided to make some small bites. We’ll be pairing with a Belgian endive leaf stuffed with ricotta, sprinkled with lightly-candied local hazelnuts, fresh sage and smoked organic paprika; gougères made with Swiss Gruyère and kimchi; and a house-made mini pita with avocado and bacon infused with aged balsamic vinegar. Cheers!

2011 Revisited

February 11-13, 2022

We are excited to invite you to join us for a look back on the 2011 vintage, eleven years later. The 2011 vintage was memorable for the delicious wines that resulted from one of the coolest growing seasons on record. We didn’t finish picking until November 2nd!

We have two events scheduled for this weekend …

Dinner! Friday, February 11 in the tasting room

We’ll be cooking a casual dinner and pairing food with our 2011 wines.

To start – Tossed fresh greens with goat cheese, pumpkin seeds, mandarin oranges, and olive oil, lemon and mustard dressing and a small cup of free-range organic chicken broth with short grain rice. Paired with Jory Slope Chardonnay and Lia’s Vineyard Pinot Noir.

Next – Free-range, organic chicken roasted with Lia’s Vineyard pinot noir, organic root vegetables, organic mushrooms, herbs and garlic on an orzo pilaf alongside flash sauteed organic chard. Paired with Jory Bench Reserve and Hi-Tone pinot noir.

Last – Crème caramel made with pasture raised, organic free range eggs.

Coffee or tea