Start your weekend off right and sizzle on a shichirin, a tiny tabletop hibachi. Indulge in Japanese A5 Wagyu beef and grill over binchotan charcoal while seated at your table, accompanied by traditional sides and paired with off-menu wines by A&D. Test your grilling skills while grooving out to the finest in Exotica.
$65 ($45 for Members)
Friday Nights in June
5 – 8 PM
Celebrate the nostalgia of French culinary inspiration that swept through California in the ‘80s with classic summery French dishes prepared with A&D Blanc white wine sauce. Accompanied by fresh seasonal vegetables and multiple vintages of Blanc, “Au Vin Blanc” is a quintessential food pairing during the dog days of summer.
$95 ($55 for Members)
Sundays in June
11 am - 3 pm
"The intent is to make head-turning, low-intervention wines that stay true to California’s terroir. 'Many decide to make a wine and then go look for the site. It’s the opposite for us. We find the site and then go make the wine[.]'"
"... 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."