Despite early forecasts for rain into the weekend, Sunday arrived with perfect fall conditions.
Thomas MacNaughton, of San Francisco’s Flour and Water, prepared a melange of delicious food including Flour and Water’s incredible house cured salumi, roasted pumpkin soup with smoked duck and pistachio, roasted beet and persimmon salad with curly cress and roasted squash and pancetta salad with pheasant and wild arugula.
The wood fired pizza oven was burning, and Barry and Tom had a friendly battle over pizza crusts (Barry’s starter is developed with wild yeasts from the vineyard).
The food was delicious, and the wines (of course) were spectacular. Dawnine pulled barrel samples of the 2007 (yes, it is everything it is touted to be), both of the 2006 wines that were released several weeks ago were flowing, and a few of the final bottles from 2005 were pulled from the cellar to demonstrate the evolution of the vineyard. We couldn’t have asked for a more perfect day.