a philosophy behind the wines

I have been fortunate over the last twelve years to have the opportunity to taste many, many wines without having a preconception of those I taste.   I have shied away from reading reviews or heeding to some numeric rating given by a columnist in a magazine.   Sure, when I’ve tasted an Opus One or properly aged bottle of first growth Bordeaux my mouth is rewarded for the experience… But when I taste a bottle of Amici Chardonnay, Tudal Cabernet, or T-Vine Granache I am also rewarded not just by their sublime complexities but by knowing these are small production wines produced with a love for making wine.  I am glad I can recommend these special wines to our guests as unusual and perhaps more intriguing than a bottle of Beringer or “KJ”.  These wines may be new, rare, or overlooked but they are really quite good and I love being able to share them.  The primary goal in constructing any wine list is that it complements the menu and serves the diner.   I hope to offer something for everyone in whatever price bracket while remaining true to the spirit of the restaurant and the desires of our guests.  Yes, a Silver Oak or a Château Margaux may find its way on to the wine list but it will be complemented by some very interesting and slightly off the beaten path wines that may make the dining experience one of discovery as well.