Aug
24

A Dinner with Bruce & Barbara Neyers at Sansei Waikoloa

By

Meet California’s Iconic Winemakers-

Bruce and Barbara Neyers

of Neyers Winery in Napa Valley

Thursday, August 15, 2019

at Seafood, Steak & Sushi Bar @ Waikoloa

Teenage sweethearts Bruce and Barbara Neyers – who’ve been married for more than FIFTY years! – have been making their stellar Napa Valley wines since 1983. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his high quality, artisanal wines. Both Bruce and Barbara passionately believe in sustainable practices in the vineyard and at the winery, a passion that shows in the finished product they create with their masterful winemaker Tadeo Borchardt.  Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is constantly amazed at his depth of knowledge.  On this evening, you will have the opportunity to meet Bruce and Barbara and enjoy their wines paired with a contemporary menu created by our d.k Steak House Executive Chef Albert Balbas, Corporate Sushi Chef Masa Hattori & Sansei Waikoloa Executive Chef Moses Tavares, with dessert created & done by Corporate Pastry Chef, Cherie Pascua.  Kudos & much thanks to GM Patrick Almarza & his team for a wonderful, very memorable evening.

 

APPETIZER

NATURE’S NATURAL BEEF WELLINGTON–with caramelized Maui onions and Small Kine Farms cremini mushroom duxelle, crispy prosciutto, Ewa sweet corn relish, thyme jus

wine:  2017 Neyers “Sage Canyon” Reda delicious, juicy, wild, collaborative combination of Carignane, Syrah, Grenache & Mourvedre, done ala Maxime Magnon of southern France.  The core is the Carignane 139 year old vines) foot stomped, wild yeast fermented & bottled unfiltered & unfined.  We are HUGE fans of this wine & this wine worked its magic with Corporate Sushi Chef Masa’s more subtle, nuanced style of cooking.

 

INTERMEZZO

TRUFFLE CAJUN SEARED HAWAIIAN AHI– with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

 

 SECOND COURSE

FENNEL POLLEN CRUSTED “BRISTOL BAY SCALLOP” —marinated fennel polenta, Mari’s Garden micro sorrel & creamy chive aioli

wine:  2017 Neyers Chardonnay “304”as we have noted on many occasions in the past, Neyers is perennially producing some of the finest, mesmerizing, intriguingly mineral driven Chardonnays out of California today.  This particular bottling was inspired by a trip to the Chablis region of France by winemaker Tadeo Borchardt.  It apparently was an aha moment when you have mineral, food friendly Chardonnays like those grown there, which are so contrastingly different from those one readily samples from California.  Yes, how does one bridge the gap between those from  grown & produced in Burgundy & those from California?  Well, this wine is certainly moving in that direction.  Furthermore, who else really champions the heritage/heirloom Shot Wente vine today?  It is such an uneven ripener & has a very characteristic, unique, musque-ish aromatic core.  Its intense concentration & stony notes works well with the richness of the Bristol Bay scallop & the marinated fennel polenta.  Its crisp, lemon edge freshens the palate very resoundingly between bites.

INTERMEZZO

IL GELATO LOCAL CALAMANSI SORBET

 

DEMI ENTRÉE

RAGOUT OF RED WINE BRAISED MARY’S ORGANIC CHICKEN–summer truffle gnocchi, natural jus, Swiss Chard, Parmesan-whipped Burrata 

wine:  2017 Neyers “Placida Vineyard” Pinot NoirYes, we love the core values of this winery.  We spoke earlier of the 139 year old vine Cariganne & of the heirloom/heritage shot Wente Chardonnay vine…….well, here is yet another–the Swan Pinot Noir vine.  While the Placida vineyard is planted to mainly Dijon Pinot clones, there is 1 acre of Swan vine, planted in 1999 which vineyard-ist Chuy Ordaz singled out for the Neyers gang.   The resulting wine is very masculine, earthy & savory, while still being lovely, superbly textured & balanced.  For me, this is the finest Pinot I have had from Neyers to date.  and, that is saying quite a lot, given all of the previous, stellar bottlings they have produced.

 

MAIN ENTRÉE

21-DAY DRY AGED NATURE’S NATURAL RIB EYEwith Mari’s Garden baby arugula, twice cooked fingerling potatoes, bone marrow butter, Bordelaise sauce 

wine:  2015 Neyers Cabernet Sauvignon “AME”with all of the truly incredible wines Bruce & Barbara Neyers produce, their AME bottling has to be their crown jewel.  I don’t say that lightly, otherwise I would be diminishing the light & respect I have for them all.  The difference for me, is that AME comes from their own vineyard.  It is a dream come true for this iconic couple after 40 plus years living, working & dreaming in the Napa Valley.  It took their savings, a risk, a superstar vineyard consultant & lots of dynamite & hard work to finally plant their vines on the highest elevation–nearly 1000 feet in elevation.  AME is an embodiment of what Napa Valley truly can be–full of earth driven complexity, layering & savoriness–full of power, structure & fortitude, but done with civility, respect & homage to what their vineyard, their dream wants to say.  And, the 2015 has a lot to say!

 

DESSERT 

DK Restaurants Pastry Chef Cherie Pascua 

LEMON CAKE WITH BANANA BRULEE —candied walnuts, brown butter salted caramel, vanilla-rum ice cream

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