Oaxacan Harvest Dinner with Copala Organics

Bedrock Wine Dinner at Comal

Winemaker Dinners with Sonoma’s Bedrock Wine Co. at Comal



Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with eight-foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery from the start. The son of Ravenswood Winery founder Joel Peterson, Morgan made his first batch of wine at the age of five and has never looked back.

Morgan was named 2015 co-winemaker of the year by The San Francisco Chronicle’s Jon Bonné, who credits Morgan with being “responsible for some of the most significant, and critically successful, wines in California.” Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals. As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”

On Monday and Tuesday, March 23nd and 24th, Comal will welcome back Morgan and Chris for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal's executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Morgan and learn firsthand about his winemaking approach.

This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Wind Gap, Arnot-Roberts, Unti and Donkey & Goat) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.


Dinner Menu


Under the Wire “Brousseau Vineyard” Chalone 2011


Scallop crudo Serrano chiles, verdolagas, and hoja santa oil
Ode to Lulu Old Vine Rosé, California 2014

Requeson, shaved raw artichokes and asparagus lemon and epazote
Cuvée Karatas, Sonoma County 2012

Mushroom tamal mole coloradito
Bedrock Vineyard Heritage, Sonoma County 2013

Chile mulatto braised lamb favas and black olives
Hudson Vineyard Syrah, Carneros 2009

Oaxacan chocolate budin whipped crema



Bedrock Wine Co. Objectives:
• To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
• To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
• To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
• To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
• To make fascinating and quixotic white wines from unique sites and interesting varietals.
• To dream big but keep production low!

$90.00

Tickets

Price Includes Food, Wine, and Gratuity Note: Comal's private dining room is not ADA accessible.

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Oaxacan Harvest Dinner with Copala Organics

Tuesday, October 8 · 6:30 PM at Comal