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
Caves de Bissey, Crémant Brut, Bourgogne NV
tucker greens, walnut, blood orange mostarda
2016 Sonoma Coast, Chardonnay
Seared Duck Breast
huckleberry gastrique, hazelnut, brioche
2016 Bennett Valley, West Slope Syrah
hand made pasta, veal jus
2016 Bennett Valley, Red Blend
pomme fondant, green peppercorn demi-glace
2016 Napa Valley, Cabernet Sauvignon
Local Cheese Course
crème fraîche, brittles
Pocas Junior, 20 Year Tawny Port