Monday, September 17, 2018 | 6:30 p.m.  

Regarded as an international visionary for his accomplishments in the vineyard and winery, Paul Hobbs combines his childhood roots on the family farm with an innovative scientific approach to refine the art of winemaking and was twice named wine personality of the year by Robert Parker, Jr.

Paul earned his MS in viticulture and enology from the University of California, Davis in 1978. Shortly thereafter, he became a member of the enology team at Robert Mondavi Winery, and one year later, at the behest of Robert Mondavi himself, Paul was invited to be on the inaugural team of Opus One. He founded Paul Hobbs Winery in 1991.

Today, in addition to his California-based Paul Hobbs Winery and Crossbarn, Paul has several international partnerships, including Viña Cobos in Argentina, Crocus in Cahors in France, and Yacoubian-Hobbs in Armenia. Crocus is a partnership started in 2009 between Paul and Bertrand Vigouroux, whose family has been producing wine in Cahors, France since the 1860s.

Please join us as Chef Rogelio Garcia prepares an exquisite multicourse menu paired with a grand selection of Paul’s wines.


Yellow Corn Velouté
Poached Lobster, Basil
Chardonnay, Crossbarn, Sonoma Coast 2016
Chardonnay, Paul Hobbs, Russian River Valley 2016
38 North Duck Leg Confit
Toasted Farro, Harvest Apples, Duck Jus
Pinot Noir, Crossbarn, Sonoma Coast 2016
Pinot Noir, Paul Hobbs, Russian River Valley 2016
Herb-Roasted Duo of Lamb
Roasted Maitake Mushrooms, Late-Harvest Summer Squash, Watercress Pistou
Cabernet Sauvignon, Paul Hobbs, Napa Valley 2014
Cabernet Sauvignon, Beckstoffer Dr. Crane Vineyard, St. Helena 2015
Artisan Cheese
Seasonal Accompaniments
Malbec, Crocus, Le Calcifère, Cahors 2014

The price of this experience is $170 per person.
Click here to purchase tickets.