Join us for an amazing afternoon in the Monterey County Wine Country.  Don't miss this opportunity to enjoy a farm-to-table five course lunch prepared by Chef Dory Ford and sit at a table among the vines.  The menu will feature the freshest, regional cuisine expertly paired with Ventana and Le Mistral wines.  Our winemaking team will discuss the different characteristics of each wine and how they relate to the paired course.  You will see first hand where the grapes are grown, taste from the vine and see how the wine is produced. 

If you are a Flight Club member, you can buy up to two tickets at your special club pricing of $95/pp.

This is a one-of-a-kind experience and seats sell out very quickly.  

A Look at a Feast in the Field 2009 Though each year is different, take a minute to see how the Inaugural Feast in the Field unfolded.   The Short Story.  A few pictures tell the story of our day in the vineyard and our Feast in the Field.  On Saturday, Oct 17, 2009, Founding Members and their guests sat together at a farm-style table between two rows of Syrah on the Le Mistral Vineyard. Tucked between the vines, our Founders celebrated the first anniversary of the Le Mistral Wine Club with a Feast in the Field. The afternoon started around 1:00pm as guests gathered in Monterey, enjoyed a glass of Dry Rosado and boarded the shuttles for King City. An hour and a half later, the two buses unloaded in the vineyard, and then disappeared. Guests climbed the hill of the terraced vineyard to the top, where they could look out over the Syrah and Grenache vines below. The walk was rewarded with a glass of l'Homme quis ris champagne, oysters being shucked by the chef, and pork rouillette. Under the shade of a small tent, guests heard from Steve McIntyre, the vineyard manager, about the story of Le Mistral, the wind that blows daily, and the biodynamic methods used to grow grapes for Le Mistral. Then they began a winding tour through the vines and down the hill, where they tasted grapes from the 2009 harvest, (Syrah, Grenache and Alicante Bouschet). At the next station hidden in the vines, barrel samples of the 2008 Le Mistral were offered. After chatting with the winemaker and hearing about the unique qualities of Le Mistral, guests followed their own path through the vines and to an opening in the vineyard where plates were stacked for dinner. A gift from the vineyard, Founding Members were given a commemorative plate to take to the table, and also take home. In the tradition of Outstanding in the Field, we invite them to come back next year and bring their plates with them!  The Whole Story.  100 images. Click the slide show to be taken to the Picasa website to browse the album. Finally, guests were seated at a long table between two rows of vines. As the sun set over the Gabilan mountain range, Chef John presented course after course of sustainably and locally produced food. Some of the meal highlights included: * Several versions of a wild pig, caught in the vineyard, including pork leg that had been buried on the vineyard earlier that day and roasted over coals in the ground * A vegetable turrine, ingredients from Alba Farms, organic producers and agricultural educators in the Salinas Valley * Fried green tomatoes, from a community farm in the East Bay where one of Le Mistral's employees volunteers * Gourmet potatoes, roasted jumbo garlic, and olive oil, from farms owned and operated by various Le Mistral investors who were all present at the meal Local News Coverage: Monterey County Weekly, Best in Field Le Mistral would like to thank: Vineyard Manager Steve McIntyre, for opening up his "office" to us for a day, and for guiding us on a fascinating tour through the vines.  Outstanding in the Field for an amazing farm-to-table experience, especially Katy for her patience and creativity and Chef John for shucking oysters and burying a pig in the vineyard!  All our participating purveyors who made the dinner spectacular, including: Ventana Vineyards and McIntyre Vineyards Alba Farms, organic vegetables Bad Dog Farms, organic vegetables and fruit Funk Town Farms, organic green tomatoes Bruce Sterten, Sterten Olive Oil Nick Azcona, Jumbo Garlic and Olive Oil Randy Pura, for the pig and potatoes The Le Mistral Experience: 2006 Le Mistral, 92 Points in Wine Spectator, served at dinner 2007 Le Mistral, pre-released for this event only, served at dinner 2008 Le Mistral, barrel sample, served on the tour 2009 Le Mistral Harvest, grapes, sampled on the tour Wines poured from our sister vineyard: 2008 Ventana Gewurztraminer, Arroyo Seco AVA 2008 Ventana Riesling, Arroyo Seco AVA 2007 Ventana Chardonnay, Arroyo Seco AVA 2008 Ventana Orange Muscat, Arroyo Seco AVA We asked some of the guests what their favorite part of the day was: "Sharing the experience with my family and friends. It was great to see every laughing and joking with new and old friends" "The camaraderie between the guests. I also enjoyed the downhill walk, and especially Steve's comments" "Sampling the grapes and wine at the various stations, having the guitarist add a "flair" to the event... loved hearing the experts talk about the grapes and the harvesting." "Meeting and talking to members, owners, partners, the winemaker and vineyard manager, and of course the hospitality manager herself." "That the food came from all of the participants in the evening, the stories about the Salinas valley, the wonderful company, the tasty wine."

Click here to see a slide show and reviews from the 2009 Feast in the Field