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Harvest Winemaker Dinner
October 18, 2019 @ 6:00 pm - 9:00 pm
Harvest is a time to celebrate! Join us for a private Winemaker’s Dinner in the barrel room, where our winemaker, Sean Geoghegan will guide you through a multi-course meal carefully selected and prepared by Danior Kitchen to highlight some of our best and most unique wines. See the full menu below.
Tickets are $120/pp Non-Club and $100/pp for Club Derby members.
To purchase tickets click here
– Menu –
2014 SPARKLING BRUT ROSÉ OF PINOT NOIR
Dill, Goat Cheese, Everything Cracker
2011 FIFTEEN 10 WHITE RHONE BLEND
2018 FIFTEEN 10 WHITE RHONE BLEND
Ocean Rose Abalone 2 ways
Ceviche with Green apple
Fried with Caviar Butter Sauce
Chorizo Stuffed Calamari
Papas Bravas, Paprika Tomato Sauce, Aioli,
Marcona Almonds, Parsley Garlic Oil
2016 COASTAL SYRAH – DERBYSHIRE VINEYARD
2016 WESTSIDE SYRAH – DERBY VINEYARD
Parsnip, Cherry Demiglace, Braised and
Caramelized Cipollini Onions, Bitter Greens
2010 BOUCHÉE D’OR
Pineapple Upside Cake
Crème Fraiche Vanilla Ice Cream, Orange Blossom
and Espolette Pepper Syrup
About the Caterers
We are thrilled to have Danior Kitchen catering our 2019 Winemaker’s Dinner. Spencer Johnston, SLO Native and owner of Danior Kitchen Catering Company, is truly an artist, and has crafted a beautiful menu to highlight some of Derby’s finest wines and provide an unforgettable food experience. Johnston has 18+ years of professional experience in food preparation, ground-up openings, kitchen management, banquet-catering and a la carte operations for leading boutique hotels, clubs, and restaurants. He is an innovator in producing top-quality culinary experiences that are inspired by his passion for sourcing locally and sustainably grown products which supports both the health of the guests as well as the local farming community.
About Our Winemaker
Originally from Berkeley, Sean Thomas Geoghegan grew up in Sonoma. He studied viruses in plants at UC Davis – which is where his wine (or grape) journey began.
Sean believes that the relationship with grapes and viruses is similar to that of humans and the flu. There are over 60 viruses that can infect vines and alter the grapes’ flavor, making a fascinating and complex contribution to the art of making wine. For example, one of our most expensive bottles, the Bouchée D’or, was made possible because it was infected with a virus called botrytis, sometimes referred to as Noble Rot. It causes sugar levels to increase, and water levels to decrease in the fruit creating a unique opportunity for winemaking.
Sean previously worked at Mt. Eden in the Santa Cruz Mountains. He learned through a Burgundian approach to winemaking and was involved in the lifespan “From vine to bottle” of the wine. He says “There isn’t a separation of church and state.” From planting the vines, pruning, harvesting, crushing, to bottling he witnessed and participated in the ultimate fruition of these wines. (Pun intended.)
All of our grapes here at Derby are estate grown, which means that we also sustain our product from seed to bottle. So, Sean fits right into our philosophy.
On a normal day, Sean will get the Derby early, get as much administrative work done as he can in the morning, then work on the physical production of our wines later in the day. As a winemaker, the demands change from day to day. If you find yourself in our tasting room, you might catch a glimpse of Sean gassing or topping wines, or doing whatever might be required that day.
His favorite wine at Derby is the ‘1510’ White Rhone Blend because it manages to be rich while still maintaining acidity, and it ages well. However, similar to music, his favorite style of wine depends on his mood. Bombastic on some days or something low-key and approachable on another. Sean strives to make his wines in a modern style that have sophistication, elegance and a sense of place.