Stag’s Leap Wine Cellars Wine Event: June 9-10

This Diamonds & Pearls event includes:

  • Friday, June 9:  Welcome reception with Kirk Grace, Director of Vineyard Operations for Stag’s Leap Wine Cellars,  6-7 pm.
  • Saturday, June 10:  Dinner for two in the Dining Room  at 6 pm. (This special dinner will be served instead of our regular dinner menu.)
  • A one night stay for two in a Lodge Room.
  • Four-course Wine Dinner Package for two starts at $404 for the wine dinner and a room at the Lodge (Add an extra night for $100, excluding Patterson Lake Cabins. Dinner-only price is $125/person plus tax and tip. )

 

This event is sold out. Please call 800.572.0493 ext. 707 for information about future Diamonds & Pearls Wine Dinners.

 

Friday, June 9 at 6 pm:

Join us and meet Kirk Grace, Director of Vineyard Operations for Stag’s Leap Wine Cellars.

Saturday, June 10 at 6 pm:

The gourmet four-course meal from Executive Chef Jeremy Huntsman and Pastry Chef Samantha Huntsman will be exquisitely paired with the fine wines of Stag’s Leap Wine Cellars.

Menu:

  • Salmon Crude / Thinly Sliced Salmon / English Cucumber / Seasoned Labneh / Avocado Purée / Smoked Juniper Berry Dust / Lemon Oil
    Wine: Karia Chardonnay 2014
  • Confit Pork Belly / Spring Pea Purée / Radish and Kohlrabi Spring / Cabbage Slaw / Blackberry Balsamic
    Wine: FAY Cabernet Sauvignon 2012
  • Braised Wild Boar / Foraged Mushroom and Asparagus Risotto / Marinated Zucchini / Tomato Jam
    Wine: SLV Cabernet Sauvignon 2012
  • Iron Fist in a Velvet Glove / Sesame and Soy Marinated Sockeye Salmon / Shallot and Chive / Huckleberry Shoyu Glaze
    Wine: Cask 23 Cabernet Sauvignon 2012
  • Dark Chocolate Espresso Pudding / Fresh Raspberries
    Wine: Hands of Time Red 2011

 

 

 

Kirk Grace’s Bio:

Kirk Grace knew from an early age that he wanted to be a farmer. But it wasn’t until he graduated from Cal Poly with a B.S. degree in Crop Science that he decided to work in viticulture. “I figured out that grapes pay better than carrots,” says Kirk with a laugh.

Of course working in wine country wasn’t exactly foreign to Kirk. His family moved to Napa Valley in 1976, starting the winery that would ultimately become the highly-regarded Grace Family Vineyards.

“I definitely learned from the ground up, and I got to work with a lot of the old-timers,” says Kirk, who counts legendary grape growers Laurie Wood, Charlie Wagner and Bob Craig among his greatest influences. “All my friends were from farming families and, back then, most vineyard owners farmed their own grapes. Vineyard management companies didn’t really exist.”

After college Kirk worked at St. Supery Vineyards and then Bettinelli Vineyard Management, overseeing project planning, designing pest control programs and developing new vineyard acreage. In 1997, he joined Robert Sinskey Vineyards as Vineyard Manager. In his nine years there, Kirk designed and implemented a plan to manage all of Sinskey’s vineyard operations in-house. He also successfully completed a transition of the winery’s 160-acre estate to certified organic farming and worked with proprietor Robert Sinskey to bring biodynamic methods of farming to the estate.

Kirk was awarded the 2004 Integrated Pest Management Innovator from the California Department of Pesticide Regulation for progressive approaches to pest management. His vineyard management philosophy, and leadership in sustainable winegrowing and agricultural conservation, caught the attention of the founder of Stag’s Leap Wine Cellars. He was hired in 2006 as the winery’s Vineyard Manager and was promoted in 2014 to Director of California Vineyard Operations. Kirk oversees all of Stag’s Leap Wine Cellars’ estate vineyards as well as manages the relationships and vineyards of our local growers. Under his leadership, the estate vineyards – FAY, S.L.V. and Danika Ranch – became Napa Green certified in 2010 and re-certified in 2016.

“At Stag’s Leap Wine Cellars, we take a qualitative vs. a quantitative approach,” says Kirk. “Numbers are an indicator, but growing premium grapes and making fine wine is really about being in tune and in touch with the plant. You’ve got to be on the ground.”

Kirk is active with several sustainable viticulture groups and programs including the Napa Valley Grapegrowers Industry Issues Committee, the Oak Knoll Pierces Disease Task Force and the Saint Helena High School Ag Boosters. He is also an active volunteer with the Saint Helena Boy Scout Troop 1.