You must be at least 21
years of age to purchase tickets and/or attend the events.
We are a non-profit 501(c)6 business league organization under the IRS code.
We do not offer discount tickets to wineries or trade. Regretfully, we are unable to issue ticket refunds after January 31, 2010 unless there is a waiting list for that particular event.
This intimate and incredible tasting will feature aged
Burgundies from the cellars of the Court of Master Sommeliers. Led
by Master Sommelier Fred
Dame, each table will be hosted by a master sommelier
as participants enjoy one-on-one discussions of the
wines. The tasting will include cheeses from Kent
Torrey, and a gourmet lunch prepared by Chef Evan Treadwell,
Lido,
Dolphin Bay Resort
Location: The
Penthouse Suite at Dolphin Bay Resort ~ 11:00am - 1.30pm
Morning Seminar: A Williams-Selyem 10-year retrospective of library
wines ~ In honor of WOPN's 10th anniversary, Executive Winemaker Bob Cabral and
the Williams-Selyem team have delved deep into their
private cellars to show you their magnificent breadth of pinot noirs.
Afternoon Seminar: This is not your usual (though delightful) Riedel seminar! No Cab, No Chard, No Sauv Blanc, No Zin... No kidding! The ever-charming Maximilian
Riedel will lead you through a tasting of Pinot Noirs in their very specially made stemware. Discover why Riedel makes differently shaped stemware for New world Pinot Noir, Old World Pinot Noir, Oregon Pinot Noir and why each benefits from it's own special design! The bonus is that you take home your set of stemware! A retail value of more than the ticket price to the seminars!
Location: The Grand Ballroom at The
Cliffs Resort~ 10am - 2:30pm
Seminars not sold separately. Lunch
not available as a stand alone event.
Morning Seminar: A vineyard examination of the famed Pisoni Vineyard
with a varied panel of winemakers who make Pinot Noir
from this prized vineyard. The winemakers will discuss why they choose their various locations on the vineyard, how the locations differ from each other, how they choose when to pick and more! Guaranteed to be a lively discussion!
Moderator: John Winthrop Haeger, author of North American Pinot Noir and Pacific Pinot Noir
Afternoon Seminar: A walk-around style of barrel tasting
with winemakers showing Pinot Noir in both new and neutral
oak aging. Taste the wines directly from the barrels as winemakers "thieve" the wine for you or pour from their barrel sample bottlings! This is a "face-to-face" with the winemakers that you won't find at other seminars.
Winery Participants:
Thomas Houseman, Anne Amie ~ Carlton, Oregon
Bill Wathen, Foxen ~ Santa Rita Hills, California
Frank Ostini and Gray Hartley, Hitching Post Wines ~ Santa Maria Valley, California
Michael Michaud, Michaud ~ Chalone, California
Mark Ray, Perception ~ Russian River, California
Leslie Mead, Talley Vineyards ~ Arroyo Grande Valley, California
Location: The
new Foxen winery ~ 10am - 2pm
Seminars
not sold separately. Lunch not available as a stand
alone event.
Includes round-trip transportation
- buses depart promptly at 8:30am curbside in front of
The Cliffs Resort.
Join more than 95 Pinot Noir producers from across the
globe showing both current releases and library selections
in three tasting tents located on the bluffs overlooking
the Pacific Ocean.
Savor gourmet appetizers prepared
by Chef Gregg Wangard, Chef José Garcia and The
Culinary Team of The Cliffs Resort. Sample exceptional
cheeses from The
Cheese Shop Carmel/The Cheese Shop Santa Barbara.
The ticket price includes all of the
above and a Riedel Crystal Pinot Noir glass.
A Silent Auction of Exceptional Magnums,
3 Liters and 750's will take place in the South Tent
from 3:00pm - 5:30pm
No one under the age of 21 will be
allowed. Due to space limitations, we ask that you do
not bring toddlers in strollers or infants in baby backpacks.
No pets are allowed in the tents.
Friday:
Gala I Reception & Dinner Presented by Chef Roy
Yamaguchi
An elegant evening at The Cliffs Resort begins with
a white "Pinot Family" wine & sparkling wine reception
on the Pool Terrace and Lower Lobby with passed hors
d'oeuvres prepared by Chef José Garcia and The
Culinary Team of The Cliffs Resort.
Dinner
will be hosted by more than 50 Pinot Noir producers
and our expert team of Sommeliers.
Chef Roy Yamaguchi
of the famed Roys of Hawaii, will be creating
an exceptional meal that showcases his fusion cuisine.
~
Casually elegant but definitely not black tie ~
Seating limited to 200 ~
Gala I and Gala II tickets are NOT interchangeable
Friday: Gala II
Reception & Dinner Presented by Chef Budi Kazali
An elegant evening at Lido, Dolphin Bay Resort &
Spa begins with a white "Pinot Family" wine & sparkling
wine reception on the Pool Terrace & Lounge with
passed hors d'oeuvres prepared by Executive Chef Evan
Treadwell and The Culinary Team of Lido.
Dinner will be hosted by more than
20 Pinot Noir producers and our expert team of Sommeliers. Named
as the "Ultimate Chef for 2009" by Central
Coast Magazine, Chef
Budi Kazali will prepare an unforgettable meal featuring
fresh local ingredients and his French-Asian cuisine.
~ Casually elegant but definitely
not black tie
~ Seating limited to 100
~ Gala I and Gala II tickets are NOT interchangeable
Location:
Lido at The Dolphin Bay Hotel ~ Reception from
7.30pm, Dinner 8 - 11pm
BurghoundAllen
Meadows will present a tasting focused on a single
producer from Burgundy, France. The World of Pinot
Noir welcomes Jean-Marie Fourrier of Domaine Fourrier,
Gevrey-Chambertin to our Tenth Anniversary celebration.
The tasting will be followed by a
sumptuous winemaker lunch created by Chef
Gregg Wangard at The Cliffs Resort, Marisol
Restaurant.
Location:
The Cliffs Resort Grand Ballroom ~ 10am - 1.30pm
Saturday: The Iron
Sommelier Challenge with William Sherer, MS
Test your wine and food pairing skills against the Iron
Sommelier panel! Eight wines and four culinary selections
will be evaluated "blind" with pairing and
an interactive audience/panel discussion moderated by
William
Sherer MS. Think your pairing deserves to be acknowledged?
So do we! Audience members will be asked to provide
a compelling argument for their favorite pairing. Winners
will be awarded a
magnum of
that wine - signed by the winemaker in attendance. Our
sommelier panelists always deliver an exciting experience
and we expect 2010 to be no exception!
A gourmet winemaker lunch, prepared
by Chef Evan
Treadwell of the Lido Restaurant will follow
the tasting seminar.
Location:
Lido at The Dolphin Bay Hotel ~ 10am to 1.30pm -
Lunch not available as a stand alone event.
Join more than 100 Pinot Noir producers from across
the globe showing both current releases and library
selections in three tasting tents located on the bluffs
overlooking the Pacific Ocean and in The Grand Ballroom
of The Cliffs Resort.
Savor gourmet appetizers prepared
by Chef Gregg Wangard, Chef José Garcia and The
Culinary Team of The Cliffs Resort. Sample exceptional
cheeses from The Cheese Shop Carmel/The Cheese Shop
Santa Barbara.
The ticket price includes all of
the above and a Riedel Crystal Pinot Noir glass.
A Silent Auction of Exceptional Magnums,
3 Liters and 750's will take place in The Grand Ballroom
from 2:00pm - 4:30pm.
No one under the age of 21 will be
allowed. Due to space limitations, we ask that you do
not bring toddlers in strollers or infants in baby backpacks.
No pets are allowed in the tents.
Location:
The Cliffs Resort ~ 2 - 5pm
The Saturday Pinot Noir By The Sea
Grand Tasting is now sold out.
The Wait List is full. No new names will be accepted.
This convivial fête, shared by participating Pinot
Noir producers and connoisseurs was inspired by the
Burgundian tradition that celebrates the end of harvest.
Traditionally, each attendee of the Paulée brings
a special bottle to share with the group. A special
feature of this tradition of our own is that each winery
participant attending will bring a special bottle and
guests are not required to bring a special bottling
- unless, of course, if you'd like to have "bragging
rights" amongst your group! We're expecting more
than 200 wineries in attendance!
Seating is open and mingling is encouraged.
Visiting Chefs from across the country
will share their specialities in a buffet extravaganza.
Small plates are offered "a la minute" at
Chef Stations and gourmet cheese/bread tables are available
throughout the venue. 2010 participating chefs include:
Rob Baker, Me and the Hound, Monterey Peninsula CA
David Garwicki and David Reardon, Bacara Resort, Santa Barbara CA
Frank Ostini, Hitching Post II, Buellton CA
Cal Stamenov, Marinus at Bernardus Lodge, Carmel Valley CA
Clark Staub, Full of Life Flatbread, Los Alamos CA
Paolo Stoltz, The Men's Club, Dallas TX
Craig Von Foerster, Post Ranch Inn, Big Sur CA
Round-trip bus transportation
departs The Cliffs Resort for Au Bon Climat in Santa
Maria. After dinner, return buses will stop at Shore
Cliff Inn Lodge, Pismo Lighthouse Suites, Shelter Cove,
Cottage Inn and Spyglass Inn.
