Four wine glasses filled with different types of wine, arranged in a line on a wooden barrel surface.

Julia Morgan Redwood Grove

Vintner Dinner

A man stands near a table with bottles and glasses, speaking to a group in a cozy, decorated living room with large windows, framed artwork, wooden ceiling beams, and a mix of furniture.

Imagine an elegant evening where timeless history meets nature. Where each course is paired with exceptional wines and guided by the very vintner who crafted them. At the Julia Morgan Historic Redwood Grove, vintner dinners offer guests an immersive culinary experience that blends fine dining, storytelling, and the natural beauty of Northern California.

These intimate gatherings typically feature:

  • Multi-course gourmet meals crafted with seasonal, local ingredients

  • Expert wine pairings chosen by the winemaker or winery host

  • Interactive conversation about the vineyard, varietals, and winemaking process

  • Optional add-ons, such as live music, candlelit tables, or garden settings

Guests may dine outdoors with views of the surrounding redwood forest and the Eel River, or within one of the estate’s historic indoor spaces, surrounded by timeless architecture and natural elegance. For a more intimate experience, select lounge seating is available near the redwood fairy ring beneath the trees.

Whether part of a private celebration, corporate function, or fundraising event, vintner dinners at the Julia Morgan Redwood Grove offer an unforgettable blend of luxury, education, and sensory delight, set beneath a canopy of stars.

Each Vintner’s Dinner is a fully curated, private experience. Pricing varies based on the details of your evening , including number of guests, wine selection, menu, and special requests. Once we understand your vision, we will provide a personalized quote tailored to your unique experience

SAMPLE MENUS

  • Earthy, cozy, and candlelit — perfect for outdoor dining among the trees.

    Welcome Sip & Bites

    Sparkling Blanc de Noirs
    • Mini venison sliders with blackberry glaze
    • Humboldt Fog cheese on crostini with pear

    First Course

    Wine Pairing: Viognier
    Roasted Beet & Citrus Salad
    Goat cheese · blood orange · toasted hazelnuts

    Second Course

    Wine Pairing: Light Pinot Noir
    Wild Mushroom & Farro Soup
    Herb crème fraîche · crispy shallots

    Main Course

    Wine Pairing: Zinfandel or Syrah
    • Cedar-plank salmon with herb butter
    • Balsamic-glazed short ribs with roasted root vegetables
    • Vegetarian: Fire-roasted squash with quinoa and sage

    Dessert Course

    Wine Pairing: Port
    • Spiced apple crostata with vanilla bean cream
    • Dark chocolate espresso pots de crème

  • Fresh, bright, and inspired by the nearby Pacific and local farms.

    Welcome Pour & Small Bites

    Brut Cuvée
    • Dungeness crab cakes with lemon aioli
    • Cucumber cups with herbed chèvre

    First Course

    Wine Pairing: Sauvignon Blanc
    Citrus & Fennel Salad
    Arugula · avocado · shaved parmesan

    Second Course

    Wine Pairing: Chardonnay
    Seared Scallops
    Cauliflower purée · toasted breadcrumbs · chive oil

    Main Course

    Wine Pairing: Pinot Noir or Sangiovese
    • Grilled local rockfish with citrus beurre blanc
    • Rosemary chicken with preserved lemon
    • Vegetarian: Stuffed portobello with spinach and ricotta

    Dessert Course

    Wine Pairing: Late Harvest Riesling
    • Meyer lemon tart with mascarpone
    • Almond cake with berry compote

  • Seasonal, floral, and fresh—perfect for spring, summer, or estate dining.

    Welcome Pour & Garden Bites

    Rosé of Pinot Noir
    • Edible flower crostini with whipped chèvre
    • Zucchini ribbon rolls with basil pesto

    First Course

    Wine Pairing: Albariño
    Spring Greens & Stone Fruit Salad
    Burrata · candied walnut · balsamic honey drizzle

    Second Course

    Wine Pairing: Unoaked Chardonnay
    Asparagus & Lemon Risotto
    Herb oil · parmesan crisp

    Main Course

    Wine Pairing: Pinot Noir or Grenache
    • Herb-roasted chicken with lavender jus
    • Pork tenderloin with apricot glaze
    • Vegetarian: Ratatouille over polenta

    Dessert Course

    Wine Pairing: Moscato or Dessert Rosé
    • Lavender panna cotta with fresh berries
    • Local honey and almond shortcake

Roasted chicken leg with rosemary, potatoes, and lemon on a cast iron skillet placed on a wooden serving board.
Almond croissant dusted with powdered sugar on a white plate
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