Morgan’s in the desert invites you to join us for our monthly Winemaker Dinner on Thursday, January 4, featuring renowned Napa Valley vintner Keenan Winery.

Keenan Winery produces four superb and distinctive wines exclusively from grapes grown on their Spring Mountain Estate: Chardonnay, Cabernet Sauvignon Reserve, Cabernet Franc and a Merlot Reserve from the Mailbox Vineyard. Keenan’s Summer Blend, an annual spring release, is composed of mostly Chardonnay and blended with small amounts of Viognier and Albariño.

The Keenan family is proud to offer ultra-premium wines produced from their historic Spring Mountain vineyard wine estate, which has been planted in grapevines since the late 19th century. Designated an American Vineyard Appellation (AVA) in 1993, the Spring Mountain District is appreciated for its low vigor soils that create stressful growing conditions for vineyards planted on the mountainsides. The unique environment of the Keenan Winery Estate on Spring Mountain is the foundation for the superb quality of the grapes. Wines produced by the estate show great concentration, structure, and true grape typicity. Each is an expression of pure varietal flavor, with complex, tight-knit tannins, graceful structure, and superb aging potential. Keenan Wines are a true archetype of the distinctive terroir of the region and reflect the adherence to vineyard and winemaking practices designed to showcase the sense of place unique to this mountainside environment. In 2007, after building a solar power system that supplies all of the estate’s energy needs, the Napa Valley Vintners recognized Keenan as a “green” winery for their commitment to solar power and sustainable farming – now proudly displayed on their back labels.

A special prix fixe dinner menu created and prepared for the occasion by Executive Chef Jae Ho Bang will be served with the evening’s wine selections.

We look forward to sharing with you a memorable dining experience of fine wine and exceptional cuisine on this very special evening with Michael Keenan.

RECEPTION
Chef’s Selected Hors d’oeuvre
Sparkling Wine

FIRST COURSE
Hawaiian Kampachi Tartare
Mustard Caviar, Greek Yogurt, Preserved Wild Ramp, Jicama
Keenan Chardonnay, Spring Mountain District

SECOND COURSE
Oven Baked Stripe Bass
Keenan Syrah Sauce, Winter Turnip, Butternut Squash Puree
Keenan Syrah

THIRD COURSE
Pan Seared Kobe Zabuton
Wild Mushroom Puree, Smoked Paprika, Heirloom Carrot and Radish
Keenan Cabernet Franc, Spring Mountain District

DESSERT
Chocolate Dome
Earl Grey Tea, Spiced Black Currant, Caraibe Brownie Crumb
Keenan Zinfandel

*$125 per person, exclusive of tax and gratuity

To make a reservation, please contact Morgan’s in the desert at 760.564.5725

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