Duncan Meyers of Arnot-Roberts returns to Comal
June 14th, 2016
On Tuesday, July 26th, Comal will welcome back Arnot-Roberts’ co-founder Duncan Arnot Meyers for another special wine dinner featuring a selection of their newly released wines paired with dishes by executive chef Matt Gandin. Arnot-Roberts’ innovative, ambitious approach to making wine has been garnering growing critical acclaim from both the media and the wine industry for years. In 2013, the San Francisco Chronicle’s wine editor Jon Bonné named them Winemakers of the Year.
Dining with Duncan, guests will have the opportunity to meet him and hear the story behind each featured wine. This is the latest installment of the Abajo Dinner Series at Comal, a series of producer dinners held in Comal’s private dining room, Abajo. Previous dinners have showcased Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Fort Point Beer Company, and many others.
Details:
DATE/TIME: Tuesday, July 26th at 6:30 PM
PRICE: Tickets are $125 inclusive of food, wine and service charge
RESERVATIONS: Space is limited – to purchase tickets, follow this link: https://www.ticketfly.com/event/1221185
Arnot-Roberts Dinner Menu:
King salmon crudo avocado, green tomato, verdolagas, lime sea salt
Chardonnay, Trout Gulch Vineyard, Santa Cruz 2014
Rabbit tamal fig-puya chile salsa
Old Vine White, Heinstein Vineyard, Sonoma 2014
Frisee salad nectarine, pickled chiles,
green coriander seed vinaigrette, sheep milk feta
Rose, Luchsinger Vineyard, Clear Lake 2015
Flank steak guisado taco grilled corn-cherry tomato salsa
Syrah, Que Syrah Vineyard, Sonoma Coast 2014
Oaxacan chocolate budin raspberries
Cabernet Sauvignon, Fellom Ranch, Santa Cruz 2013
About Arnot-Roberts: Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up in the midst of vineyards and winemakers in the Napa Valley. Each took an interest in the wine industry, with Nathan following his father’s lead as a cooper, and Duncan pursuing winemaking at renowned wineries in Napa and Sonoma.
The focus of this two-person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, and Pinot Noir, as well as several other varieties uncommon in Northern Californian vineyards. Through good fortune and a keen eye, they have identified vineyard sources that are both singular and extraordinary. Collaboration with dedicated and passionate growers is paramount in the farming of these sites and vinification of their wines.