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

We don’t currently have any events scheduled, but we are busy planning some that we will announce soon! Subscribe to our newsletter to learn about events as soon as we know about them!

Examples of Some Past Events:

Dinner: A Celebration of Pork

September 2, 2023

As we head into harvest we thought we’d take a break and host a casual dinner featuring the amazing pork from Tabula Rasa Farms and pair it with a few bottles of “Jory Bench Reserve” pinot noir.

To start: Rillettes de porc with lemon-pickled organic beets and fresh greens with tangy lemon, mustard and olive oil dressing. Paired with: 2011 and 2017 “Jory Bench Reserve” pinot noir. “Elegant.”

Second course: Baby back ribs with sesame, soy, ginger and Asian spice with arugula and an Asian-inspired slaw. Paired with: 2015 and 2022 “Jory Bench Reserve” pinot noir. “Bold”

Third course: Boneless pork chop with red wine reduction, polenta, summer squash and Italian green bean medley. Paired with: 2012 and 2018 “Jory Bench Reserve” pinot noir. “Classic”

Dessert: Maple cream puff with bacon and fresh berries. Paired with: Coffee or tea.

Singles and Oddities

August 18-20

We make our Jory Bench Reserve and Hi-Tone bottlings almost every vintage. But some vintages we make special bottles from barrels that are too unique to combine with others – or perhaps we just have an idea for a wine that sounds fun. Taste and buy wines from one-off bottlings during this special weekend.

Whole Cluster Days

August 4-6

We held the “Are you Experienced?” dinner last November and poured a range of vintages of our “Experience” pinots that showcase whole-cluster fermentation. We opened several vintages in the tasting room, along with “Superstition” (our Mariafeld whole cluster).

Hey 19

July 19-23, 2023

A celebration of the 2019 vintage. I recently opened a bottle our “Patience” pinot noir – a special bottle of 100 percent 114 clone from 2019 – and decided I probably should be sharing this wine rather than hoarding all of it for myself. Wine is meant to be shared! All of the wines from 2019 are drinking really well now, and since they won’t appear in the club shipment until fall of 2024, we should take a look and see how they are doing. This is a chance to taste several different wines from the same vineyard and same vintage.

Oldies but Goodies

July 7-9, 2023

I love older pinots, so e opened some 2011, 2012 and other vintages of Longplay Wine. We only have a couple cases of these wines remaining, so come and grab them while you can!

Chardonnay All Day

June 23-25, 2023 

Every summer we select one weekend to pour a vertical of Chardonnay in the tasting room. We opened eight vintages of our Jory Slope Chardonnay and several customers enjoyed a small salad created to pair with their tasting. This event was an opportunity to explore how vintage, winemaking, and age can affect fruit from the same block of vines.

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.

Dinner – Are You Experienced?

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.

Dinner – Hi-Tone Exploration

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

Dinner – 2011 Revisited

February 11, 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!

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