The Farmhouse Inn is a stunning Californian hotel that prides itself on delivering meals that are not only sumptuous, but sustainable for the surrounding environment. It’s focused not only on giving guests the best Sonoma County ingredients available, but also the most interesting.
Conceived by “two fifth generation Sonoma farmers, a Michelin starred chef, a world class maitre d’ and a team of sommeliers”, this award-winning venue has earned a well-deserved Michelin star since opening for their ongoing culinary commitment. The restaurant has long been the cornerstone of the chic hotel, fuelled by ingredients found straight from nearby ranches or foraged by the chef on his daily farm trips.
As part of this, the restaurant hosts regular exceptional wine dinners, offering gourmands the chance to sample sublime Californian wines alongside Head Chef Steve Litke’s palatable plates. The 2019 wine dinner series, taking place from February until May 2019, offers opportunities to experience not just the finest wines of the Sonoma and Napa wine country, but those most perfectly suited to complement the dining experience they strive to create.
Here’s what’s to expect from the enticing four-course upcoming evenings…
1 Etrichor Vineyards, February 22nd 2019
Perched high above the Russian River Valley atop a western ridge of the Mayacamas Mountains, the 2.5-acre Petrichor Vineyard is densely planted to Grenache and Syrah. This unique quadrant of Sonoma County boasts the most diversity of Sonoma Volcanics and enjoys a semi-maritime influence distinctively its own. The Petrichor Vineyard is farmed organically, by hand, and the fruit is intensely site driven.
2 Meslock Ames, March 15th 2019
Ames Morison, a Virginia native, graduated from Tulane University with a degree in Ancient History. His agricultural career began with the Peace Corps in Guatemala. He was tasked with encouraging local people to use traditional but often forgotten, modes of farming. This role nurtured a strong belief within Ames that modern intensive farming was a poor replacement for diversified agriculture and that a more balanced and sustainable approach to growing crops was critical to the land’s overall health, as well as ours.
These experiences, combined with a lifelong fascination with fine wine and a father who farmed, inspired Ames to found his own winery with his best friend and Tulane classmate, Chris Medlock James. They selected the Bell Mountain Ranch in Sonoma County. At the nexus of Alexander Valley, Chalk Hill, and the Russian River Valley appellations, it was an ideal site to develop a solar-powered winery and organic vineyard. Ames planted most of the 55-acre vineyard as well as supervised the winery’s construction.
Medlock Ames is known for its distinctive and welcoming vibe at both the Tasting Room on Highway 128 and the Ranch. The wine portfolio is a carefully curated small lot collection that showcases Ames’ penchant for site-driven wines.
3 Wren Hop Vineyards, April 19th 2019
Wren Hop sits 600’ above the Russian River Valley on a small hill with 360-degree views of the surrounding area. We specialize in limited production Pinot Noir and Chardonnay created in a rich, opulent, complex style. At Wren Hop, our goal is to find outstanding vineyard sources from the top producing regions to supplement the 5 acres of Russian River Valley Pinot Noir on our estate, bringing us to an average annual case production of around 1000 cases. Organic farming, detailed sorting, extended cold soaks and 100% new French oak all play a role in our wines of power and finesse.
Every wine gets a unique name and a unique back panel image, making them some of the most memorable bottles in the wine world. The wines are available directly from the winery and periodically via allocation.
3 Reeves Wines, May 10th
Noah is a Missouri native who followed his wine passion to California in the early 2000s. He has been making benchmark Pinot Noir in Northern California for 15 years, working with top sites like Coastlands, Rice-Spivak, Kiser and Wendling Vineyards to craft elegant and soulful wines.
He also creates cool-climate Riesling, Sangiovese and Syrah (among other things) that are known for their complexity and nuance.
Cost: $250 per person, tax not included.
When: The evening starts at 6:30 pm with bubbles and a speech from the Winemaker.
Bookings: To reserve your space, phone 707-887-3300.
Extra: Please note, the restaurant is not able to accommodate any dietary restrictions for these events.