5-Course Coursey Graves Wine Dinner ~ 3/20/2019 6:30pm

$100.00 includes gratuity + tax

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Description

Murphy’s Invites You To A
5-Course Dinner Paired With
Coursey Graves Wines

Dine with winemaker and co-owner Cabell Coursey and learn about his red wines paired with your 5-course dinner.

Coursey Graves’ winery and estate vineyard are situated on Bennett Mountain overlooking Sonoma, on the western edge of the Mayacamas range. Eighteen acres are planted to Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, and Syrah. At 800 to 1500 feet above sea level, the high elevation keeps temperatures cool for low yields and beautifully expressive flavors.

Cabell is an Atlanta native. His love for winemaking began in Burgundy where he worked his first harvest during an undergraduate semester abroad. Post grad, he returned for additional vintages picking grapes, scrubbing tanks and barrels, and learning traditional winegrowing methods passed down through generations. His desire for knowledge took him next to harvest in Oregon’s Willamette Valley, and later to Christchurch, New Zealand where he earned graduate degrees in Enology and Viticulture from Lincoln University. It was there he developed the passion for cool climate wines that guides his style today. Before starting Coursey Graves in 2017 with partner John Graves, Cabell made wine for Alder Springs Vineyard, Dumol, Flanagan, and Kosta Browne.

Please click to visit the winery’s website to learn more.

In Murphy’s private dining area, you’ll greet your fellow diners, Cabell and Murphy’s chef.

Scroll down to read the delicious five-course menu paired with the fine wines.

You must purchase this event above on this web page. You cannot use OpenTable.

Wine Dinner Menu

Amuse Bouche

Crab Mouseline

paprika aioli

Caves de Bissey, Crémant Brut, Bourgogne NV

First Course

Hakurei Turnips

tucker greens, walnut, blood orange mostarda

2016 Sonoma Coast, Chardonnay

Second Course

Seared Duck Breast

huckleberry gastrique, hazelnut, brioche

2016 Bennett Valley, West Slope Syrah

Third Course

Wild Mushrooms

hand made pasta, veal jus

2016 Bennett Valley, Red Blend

Fourth Course

Culotte Steak

pomme fondant, green peppercorn demi-glace

2016 Napa Valley, Cabernet Sauvignon 

Dessert

Local Cheese Course

crème fraîche, brittles

Pocas Junior, 20 Year Tawny Port