What: 4 course Wine dinner and Vertical Tasting - Six Point through the years

Limit: 40 guests

Cost: $75

Taste rare vintages of Cabernet Franc from our personal library going back to 2014 and learn how the winemaker adapts to variable conditions from year to year. Dinner selections will include a vegetarian option, and all courses are specifically curated to pair well with the wine. If you like dry reds you don't want to miss this event!

Menu

1st - Pan Seared duck breast with cherry balsamic compote, micro greens and toasted walnut dust.

• veg - Hickory smoked red beet carpaccio served with above accompaniments.

2nd - Wild mushroom and goat cheese tart. (already veg)

3rd - Espresso rubbed filet with local herbed butter served over smoked parsnip puree.

• veg - Espresso rubbed lions mane mushroom with smoked parsnip puree.

4th - Dark chocolate ganache with balsamic toasted strawberries.