WELCOME TO SINEGAL ESTATE
Creating something truly exceptional is as uncommon as it is difficult. Rather than one defining element, it is born out of the culmination of 1,403 precisely-taken steps – sometimes painstakingly, thoughtfully curated and then boldly implemented with an obsessive commitment to quality.
It is these standards that guide everything we do; from our historic St. Helena vineyards, artful winemaking, to the uncommon hospitality we envelope our guests with–nothing is left to chance and no detail overlooked. We understand the significance of each intricate nuance and work tirelessly towards perfection. Through these small steps and deliberate choices the exceptional is attained.
WINEMAKING PEDIGREE
The wine is made by an all-star team of: Ryan Knoth (Gandona, Staglin), Nick Moraida (Ridge Vineyards, Antica Napa Valley), and Jim Barbour (Barbour Vineyards).
WINES
The Sinegal Estate Cabernet Sauvignon is crafted from a selection of barrels carefully chosen each year. Only lots that most fully embody the
unique character of our historic vineyards are included, yielding a wine that authentically reflects the terroir of Sinegal Estate, located on the
western alluvial fan of St. Helena in the Napa Valley.
The Sinegal Estate Reserve Cabernet Sauvignon is created from a small quantity of individual lots, carefully selected by our winemaking team
for their superlative expression of our estate terroir, while possessing the optimal density and richness required for extended barrel aging.
ELEVATED DINING EXPERIENCES
GUEST ACCOMMODATIONS
We are happy to accommodate 12-50 guests for a sit down dining experience for lunch or dinner
1) WINE MINIMUM
Minimum Wine Purchase
For current-release wines, $250 per person; For library & large-format additions, an incremental cost will apply
Additional Wine Purchase Day Of
We highly suggest your guests be a part of Sinegal Estate and purchase wine the day of the experience. We would also like to invite your guests to join the exclusive Key Ring Club
2) WINE SERVICE FEE
(Reduced rates may apply based on day of week and group size)
Tasting Room + Terrace Venue $7,000
Winery Venue $7,000
Lakeside Venue $10,000
3) ALL-INCLUSIVE DINING PACKAGES
Luncheon + Dinner offerings, see pages 4/5
INCLUSIVE
4 Hour Dinner | 3 Hour Luncheon
Complimentary glass of Ruinart Champagne for each guest upon arrival
Agriculture, Cave, and Winery Tour
Exclusive access to the Sinegal Estate Property + current release wines
Menus featuring top Napa Valley chefs
Specialized design package with upgraded floral, rentals + linen
Lighting Package to illuminate your dining experience
String musician for beautiful entertainment
PROPERTY DETAILS
VENDORS
We require all vendors including caterers, rentals, lighting etc. to be ordered by our in-house planning team.
TRANSPORTATION
We require shuttle transportation for all guests on the property.
MUSIC
There is no amplified music allowed outside at Sinegal Estate. We provide a string musician within each elevated experience package.
TEMPORARY EVENT PERMIT
Our exclusive dining offerings are subject to confirmation of obtaining a Temporary Event Permit from Napa County, a process that may take up to 60 days to complete.
DINNER
Passed Canape Reception with 4 Course Dinner
Tuna Poke, Tempura Nori, Scallion, Bonito
Veal, Potato Cake, Aioli, Chive
~
First Course – Wild King Salmon, Creamed Kohlrabi, Greens, Rye Croutons, Bagna Cauda
Second Course – Pork Belly, Butternut Squash Hash, Bacon Powder, Black Kale
Third Course – Bavette Steak, Potato Rosti, Crispy Egg Yolk, Broccoli de Ciccio, King Trumpet Mushroom Confit
Dessert – Chocolate Pot de Creme, Peanut Butter, Whipped Cream
Price Per Guest $310++**
Passed Canape Reception with 4 Course Dinner
Sicilian Cracker with Heirloom White Bean Hummus, Chevre, and Smoked Onion Powder
Lamb Meatball with Cassis Glaze
~
First Course – Local Lettuces with Smoked Trout, Creme Fraiche Vinaigrette and Trout Roe
Second Course – Handmade Pumpkin Tortelli with Brown Butter and Sage
Third Course – Porcini Aged Ribeye, Wild Mushroom Ragout, Potato Rosti, Rosemary Jus
Dessert – Goat Milk Panna Cotta with Dried Fruit, Port Reduction and Almond Crumble
Price Per Guest $375++**
Passed Canape Reception with Family Style Dinner Experience
Charcoal Grilled Young Octopus, Salsa Verde, Potato, Spicy Greens, Pickled Pineapple, Pomegranate
Wild Mushroom Burrata Toasts, Zucchini Pesto, Almonds, Herbs
~
Plated Salad – Forni Brown Mixed Lettuces, Black Mission Figs, Bartlett Pear, Sunflower Seeds, Tahini
Vinaigrette Served Family Style:
Bellwether Ricotta Gnocchi, Country Ham, Broccoli, Pine Nuts
Devil’s Gulch Ranch Smoked Pork Tenderloin, Sweet Potato, Brussels Sprout, Fuji Apple, Peppercorn Sauce
Dessert – Chocolate Mascarpone Pot de Crème, Poached Pear, Hazelnuts, Chantilly Cream
Price Per Guest $350++**
*+Wine Minimum Purchase, Wine Service Fee + Tax | Minimum Guest Count 12 | Maximum Guest Count 50 Menu Subject to Change | Based on Seasonality
LUNCHEON
Family Style Luncheon
1st Course – Ahi Tuna Poke, Tempura Nori Chip, Scallion, Bonito Flakes
Main Course – Bryan Flannery Dry Aged Beef, Potato Puree, Broccoli di Ciccio, Crispy Egg Yolk
Side – Butternut Squash, Bacon and Apple Hash
Side – Wild Arugula, Grilled Ramps, Black Trumpet Mushrooms, Cracklings
Dessert – Spherification of Margarita
Price Per Guest $280++**
WINERY CHEFS - Family Style Luncheon
Plated Salad – Arugula Salad with Fennel, Boquerones + Pickled Cipollini Onions
Served Family Style:
Chicken with Prosciutto, Sage + Fontina
Caramelized Turnips with Capers, Lemon + Parsley
Root Vegetable Au Gratin
Dessert – Caramelized Pears with Whipped Mascarpone Cream
Price Per Guest $294++**
Three Course Luncheon
1st Course – Hamachi Crudo, Green Curry Vinaigrette, Young Coconut, Peanuts, Chile, Lime, Sour
Blackberry Main Course – SRF Beef Short Rib, Carolina Gold Rice, Beef Fat Soubise, Butternut Squash,
Charred Broccoli Dessert – Gravenstein Apple en Croute, Sel Gris Caramel, Streusel, Ice Cream
Price Per Guest $305++**
*+Wine Minimum Purchase, Wine Service Fee + Tax | Minimum Guest Count 12 | Maximum Guest Count 50 Menu Subject to Change | Based on Seasonality