Midtown Grille with Pax Mahle Wines, Agartha Wines and Wind Gap Wines
Sponsored by Doyle Parrish, Dr. Steve & Sue Bolick, and Summit Hospitality
Pax Mahle Wines
After Pax Wine Cellars were dissolved in 2008, the Pax brand was put on hold, leaving the Mahles to focus on their up and coming brand, Wind Gap Wines. But now, in 2014, Pax and Pam are ready to re-launch with the original all-star lineup of Syrah that hails from Alder Springs, Castelli-Knight Ranch and Griffin’s Lair. We know you will not want to miss out on Pax’s stellar wines which are a result of organic farming practices, vine-by-vine farming and a less is more approach to irrigation.
Wind Gap Wines
Wind Gap Wines is the newest project of Pamela and Pax Mahle. Wind Gap Wines was founded in 2006 and champions cool climate sourcing of Syrah, Pinot Noir, Chardonnay, and a few other varieties. Wind Gap Wines is dedicated to harvesting earlier using grapes from cool climate sites that produced fully ripened fruit at lower brix levels. Grapes are sourced from vineyards throughout California, most of which are planted along or are directly influenced by one wind gap or another. These geological breaks in the coastal hills funnel wind inland and strongly influence the growing and ripening of wine grapes. The name, Wind Gap, celebrates this force of nature that shapes
Founder, Pax Mahle, describes his journey that led him to Agharta Wines. ”Before I knew it, I had a couple of (yet) unproven vineyards that had what I believed it would take to make some great Syrah, a business plan, a unique label concept based on Pangea and that underlying theme resonating through our focus. It wasn’t long before I found a ‘money guy’ and the rest is as they say ancient history. Eventually on this “journey” I was able to create a wine worthy of the name Pangea. I bottled a 2002 and a 2003, but kept the 2004 resting in barrel so that once It was bottled it would stand above anything and everything we had bottled…Forging forward and searching for a fresh way to identify this very special wine, I was digging into my music collection and it occurred to me what I would call it. “
Agharta was a recording by Miles Davis captured the same day he recorded Pangea, two of my favorite pieces of live modern jazz. While Pangea got the attention of the masses, it was known by the intelligentsia that Agharta was the superior piece. Years of being an underground sensation only heard by the lucky few, Miles named the underground recording Agharta, after the supposed underground society on Earth that only the enlightened few were invited into. Agharta is also commonly known as a mystical place on earth where the hills are made of gold and the rivers run with wine…sounds like a great place to me.
Tucked away in Raleigh’s Lassiter District in North Hills, Midtown Grille is an upscale, comfortable neighborhood restaurant featuring Contemporary American cuisine. Locally owned since 2006, Midtown offers sophisticated, yet approachable dishes, emphasizing locally sourced ingredients.
A favorite local spot, Midtown is open for brunch, lunch and dinner both indoors and on its large patio. A separate, enclosed dining room may be reserved for private events. The restaurant’s active late-night scene hints at Midtown’s exceptional bar; General Manager and Sommelier, Max Trujillo, oversees the extensive wine and beer lists and the outstanding handcrafted cocktails. Recently, Midtown has won a number of awards including Best Bar by Raleigh Magazine and Best Business Lunch Spot, Wait Staff and Chef by Midtown Magazine.
Executive Chef Marshall Smith began his culinary career with Rocky Top Hospitality in 1999, after which he attended school at the New England Culinary Institute in Essex Junction, Vermont. Upon graduating, Marshall interned at Bistro 607 and EVOO in Raleigh and the Michelin Star restaurant, L'Essentiel à Chambéry , under chef Jean-Michel Bouvier in France. When he returned to the Triangle, he opened Savoy in North Raleigh with his brother and worked as executive chef of Glass Half Full in Carrboro for the last five years. Ready to return to Raleigh and share his culinary experiences, Marshall has joined the team here at Midtown Grille.