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Join us, along with Obsidian Wine Company, in a toast to spring! Winemaker Alex Beloz will we be presenting wines paired with a 4-course dinner prepared by Ranch House Restaurant’s Chef De Cuisine, Ricky Biswas.
Dinner service will begin at 6pm in the scenic Timber House, however attendees are welcome to enjoy a cocktail prior to dinner from 5:30-6pm.
About the Winemaker
For more than a decade, winemaker Alex Beloz has focused on consistently making wines of quality and distinction for both Obsidian Ridge and Poseidon Vineyards.
“Working on our blends. After a year in barrel, our wines start to reveal their true character. As they continue to age, I begin to have clarity on the final blend that will go into the bottle. There’s so much to do in a winemaker role that it’s easy to get distracted from the art of it. Blending is where it’s at for me,” Alex says.
About the Winery
“Obsidian Ridge, our Estate Vineyard in the Red Hills of Lake County, is a vineyard like no other. Sitting a half mile above sea level on the side of a volcano, this is the highest elevation vineyard in the Mayacamas Range, and the soils are comprised almost entirely of black obsidian rock. The combination of these rocky slopes, the 10% higher ultraviolet exposure, and the massive daily temperature swings results in cabernet sauvignon of distinct volcanic character: fresh, structured, and complex.
Our wines are aged exclusively in Hungarian oak made by Kádár Hungary, the cooperage we have owned for nearly three decades. Our source forest in Tokaj is planted to the same oak species used in France, Quercus Petraea, however the trees grow more slowly due to the volcanic soils, resulting in 30% higher density, low vanillan and high eugenol, which tends to emphasize herbal and spice components in wine. We custom-craft barrels and casks of various sizes to suit each of our wines.”