The Saffron menu is tailor-made to complement our estate wine, Grand Vin. As we observed the primary fruit flavors of the 2014 vintage give way to the earthiness of secondary flavors, the kitchen was inspired to develop a new, special-edition luncheon menu to complement this transition. Saffron in particular was a perfect match, giving rise to a variety of dishes circumnavigating the globe, from traditional fare such as Persian Tachin Rice to the unexpected, like Vegan Saffron Chicharrónes.
$95 ($50 for Members)
Every Sunday in February
11am – 3pm
We are taking the art of pairing wines to the next level by exploring an unexpected but delicious match: wines + breakfast sandwiches. Every Sunday in January, join us for a tasting of 2016 Blanc and 2014 Cabernet Franc paired with a breakfast sandwich from our culinary team.
$30 ($10 for Members)
Every Sunday in January
11a - 3p
"... we aimed for a lighter and more current take, fitting to the industrial nature of wine production and more residential scale of the hospitality,"
"We live in a very humbling period where we're turning back to the vineyards, to something more holistic... And it's not something that can be explained through analysis; it's something only your heart can tell you. "
"These vitis vinifera icons excel at crafting thoughtful wines that respect history and biodiversity in both vineyard and cellar. After tasting through the lineup, consider us akin to screaming fans at the front row of a Drake concert; we are fully bought-in."
"The basic concepts are the same as any other winery in the Valley—come see the vineyards and taste the wines—but there’s something incredibly refreshing about Ashes & Diamonds."
"'While there are nods to Albert Frey in the portholes and Donald Wexler’s folded plate roofs of the midcentury Palm Springs postcard fantasy, we aimed for a lighter and more current take fitting to the industrial nature of wine production and more residential scale of the hospitality,' Bestor explains. Khaledi knew Bestor from his first job, at the Beastie Boys’ record label, and the fanzine Grand Royal, where she was resident architect, and he says he admires her work’s 'unwavering spirit of possibility and streak of rebellion.'
"The Five Places That Stole My Heart in 2017." Bloomberg Pursuits’ travel editor shares her most memorable trips of the year.
"New Winery Hopes to Make Old School Wine Cool Again With a Modern Tasting Room | Ashes & Diamonds opens next month with a distinctly Millennial vibe."
“Their tasting room is beautiful: midcentury modern, open-air. This bottle rolled off my tongue: so smooth and silky and juicy.”
“We’re really trying to dive into what Napa Cab in the ’60s and ’70s tasted like,” Matthiasson comments. “We picked it at 21.5 Brix [the 2015 average in Napa was 26, or about 15% ABV], but we let it get real hot at fermentation because they didn’t have temperature control then. This wine’s a time capsule.”
"How affirming it was to taste the Ashes & Diamonds lineup. The proof is in the bottle with this project: as the old saying goes, these wines 'taste like more....' Truly, an homage to Napa Valley wines I’ve tasted from the ‘60s and ‘70s, particularly those of Inglenook and Beaulieu."
“That voice [of the wines] speaks softly yet also with authority: That flavor and complexity can come from grapes harvested at lower ripeness levels than is the current fashion in Napa Valley and throughout California. Soft, juicy, sumptuous wines with lavish oak are the antithesis of what Khaledi wants. Matthiasson and Seysses are wired to not produce such wines, instead seeking elegance, varietal character unobscured by ripeness and overt oak, and an acid snap that makes for refreshment and compatibility with meals.
It’s an old-school approach to New World wines, and a welcome one."