Rasa Vineyards Winemaker’s Dinner – April 20

Rasa Winery Winemakers

Billo Naravane Rasa Vineyards

 

We are delighted to welcome back Billo Naravane, winemaker from Rasa Vineyards for a winemaker’s dinners. Billo’s first dinner at Coho Restaurant in March of 2014 was seven years after the winery’s first release. Since then Billo and his business partner and brother, Pinto, have taken the wine industry by storm creating exceptional, award-winning, terroir-driven wines in the Walla Walla Valley. Their wines are structured with grace and elegance with staying power for cellaring.

The two brothers quit their day jobs in the computer industry and moved to Walla Walla to start a winery. imgresThey produce small boutique production wines, sourcing fruit from some of the best vineyards in the state. Their estate vineyard, located in the Rocks District of Milton Freewater is characterized by soil that is no different than its namesake. The alluvial sediments in their soil is similar to France’s famed Chateauneuf-du-Pape. Their wines are not readily available in retail stores and  always impress. Enjoy a memorable evening with Billo, a true renaissance man; engineer, mathematician, computer scientist, mentor to young winemakers, artist, and family man. Chef Tim will prepare a 5 course pairing using the spring bounty from local purveyors. There is one seating at 6 p.m. and tables are limited, so reservations are highly recommended. Dinner is $55/person and the optional wine pairing $45. These are some of the best wines in the region – don’t miss your chance to taste them, perhaps take a few home, and enjoy an exquisite meal along the way!

Menu

Amuse
toasted brioche crostini, whipped goat cheese and ricotta, toasted hazelnuts

1st Course

Halibut
brown butter vinaigrette, braised radishes, sugar snap peas, and fiddle-head ferns, preserved lemon

2016 Dream Deferred Chardonnay

2nd Course

Grilled Red Wine Marinated Baby Octopus
spanish style chorizo, warm fingerling potato salad, romesco, english peas

2014 Creative Impulse, Cabernet Sauvignon/Merlot, DuBrul Vineyard

3rd Course

Smoked Duck Breast
polenta, seared tasoi, bacon crumble

2013 Veritas Sequitur Syrah, Rocks District

4th Course

Berry Glazed Heritage Breed Pork Secreto
slow roasted carrots, parnsips and fingerling potatoes

2015 Tilting at Windmills, Grenache/Cabernet Sauvignon/Syrah

5th Course

Ricotta Cheesecake
Apricot Riesling Confiture

2011 The Lyricist, Riesling

 

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