Sequoia Grove could easily skate on its viticultural accolades, but this Rutherford-based winery continues to innovate, earning its rightful designation as one of Napa’s most hospitable tasting rooms. The winery’s allure is surely associated with its award-winning varietal wines, its Napa Green Winery designation, and its care for the environment (1% of Vineyard Series sales are donated to the preservation of local habitats for endangered Sequoia trees through Save the Redwoods League). However, it is the enhanced guest experiences that have popularized this historic winery.
In the shadows of the towering Sequoias that surround the property and serve as the winery’s namesakes, visitors find an unpretentious atmosphere with a posh “glamping” vibe courtesy of the coniferous canopy. A shade sail-covered patio, a convivial tasting bar, and private areas with comfy lounge furniture and fire pits offer plentiful tasting options. One of Napa’s best and most highly rated tasting experiences is “A Taste For Cabernet,” a wine and food pairing odyssey led by new Executive Winery Chef, the pedigreed Spencer Conaty.
Upon graduation from Le Cordon Bleu Culinary School in Sacramento, Chef Spencer worked for four years with his childhood idol, Chef Masaharu Morimoto. He then joined Chef Dominque Crenn at her Michelin-starred Atelier Crenn in San Francisco, where he gained a deep appreciation for culinary artistry and learned to push the boundaries of culinary expression. Continuing to refine his craft, Chef Spencer joined the team at the three Michelin-starred Saison, where he embraced the use of locally sourced, seasonal ingredients to create refined and soulful dishes.
A strong pull to the Napa Valley led him to Silver Oak and Brian Arden Winery as winery chef. And now, Chef Spencer aims to continue elevating the wine and food experiences at Sequoia Grove to beautifully reflect the winery’s vineyard designate Cabernet Sauvignon and the unique terroir of their Napa Valley Vineyards.
The pairings for “A Taste For Cabernet” are seasonal and based on the produce Chef finds locally at farmers markets to bring out the best in Sequoia Grove wines, the grapes of which are sourced from both high-altitude vineyards and those on the valley floor since the winery’s 1979 inception. Chef Spencer or his Sous Chef Ben Cereghini (equally experienced in the world of Michelin-starred kitchens) will present each course personally, highlighting why each ingredient and cooking method complements the wine pairing. A sample menu includes: Poke Tuna bite with puffed sushi rice and four-day sauce paired with 2022 Haire Vineyard Chardonnay; Smoked Tomato Salad with quinoa granola and miso whipped ricotta paired with a 2016 Lamoreaux Vineyard Cabernet Sauvignon; Pan-Seared King Salmon with yogurt ponzu, daikon, and shiso paired with 2017 Tonella Vineyard Cabernet Sauvignon, and Grilled Duck Breast with carrot three ways paired with the stellar 2018 Cambium red blend.
The casually elegant, 90-minute tasting experience rivals the best pairing menu in Michelin-star restaurant-heavy Napa, making it one of the most highly in-demand experiences in the valley. To make reservations, call 707-339-5757 or email concierge@sequoiagrove.com.
