A memorable evening with Silver Oak and Twomey begins with a reception overlooking the vineyards behind The Meritage Resort and Spa. The evening will feature fine wines and flavorful dishes prepared by The Meritage Resort’s culinary team, including Executive Chef, Ryan Rupp.
The dinner reception will begin with a reception at 6 p.m., where appetizers and wine start your wine and food journey as you listen to the soft sounds of live music. The journey continues as we move onto our Oakville Terrace, a covered space with heaters, for dinner at 7 p.m. for a wine and food pairing that will amaze.
Throughout the evening, third-generation vintner Matt Duncan, will speak about the storied history of both Silver Oak and Twomey, and The Meritage Resort’s Executive Chef, Ryan Rupp, who is responsible for making sure that every plate pairs perfectly with every wine we serve.
About Silver Oak and Twomey Cellars
Silver Oak is single-minded in their 40 plus year pursuit of exceptional Cabernet Sauvignon from Napa Valley and Alexander Valley. Twomey Cellars combines 40 years of experience with the spirit of innovation to create a Bordeaux style of Merlot, American Viticulture Area Specific Pinot Noirs, and a Sauvignon Blanc from estate owned vineyards in Oakville, Calistoga, Sebastopol, and Healdsburg. Both wineries create exceptional, food-friendly, moderate alcohol wines that are deliciously drinkable upon release or years later.
About Matt Duncan
Matt Duncan is a third-generation vintner who joined the family business at Silver Oak and Twomey in 2013. He spent his first year at the winery learning the components of wine production, working in both the cellars and the vineyards in Napa and Sonoma. Currently, he is a Regional Sales Manager promoting Silver Oak and Twomey across the US and the world, with a focus on consumer education. Matt holds degrees in Political Science from the University of Notre Dame and the University of Chicago. What Matt enjoys most at Silver Oak and Twomey is working alongside his father Tim Duncan, who has led sales and marketing at the wineries for more than 30 years, as well as his sister Haley, who oversees the winery’s sustainability initiatives.
2016 Twomey Estate Sauvignon Blanc, Sonoma/Napa
Chicken Liver Pate | Wildflower Honey | Toast
Smoked Salmon & Caviar Croque Monsieur
Kaffir Lime Crème Glacee | Hamachi Crudo | Fresno Chile
Pumpkin Ravioli | Sage Espuma | Brown Butter Granola
Cured Scallop | Sweet Corn | Shattered Blackberry | Calabrian Chile Aioli
2015 Twomey Bien Nacido Vineyard Pinot Noir, Santa Maria
Poached California Halibut | Parsnip | Chicory | Grapes | Quince Beurre Blanc
2013 Twomey Napa Valley Soda Canyon Ranch Estate Merlot
Beet & Skyhill Farm Goat Cheese “Parfait” | Duck | Foie Gras Ribbon
2015 Twomey Pinot Noir, Russian River Valley
Squid Bolognese | Squid Ink Tagliatelle | Opal Basil | Chickweed
2012 Silver Oak Napa Valley Cabernet Sauvignon
Dry Aged New York | Wagyu Oxtail | Tamarind BBQ | Braised Cabbage | Cornbread Crumble
Library Selection – 2008 Silver Oak Alexander Valley Cabernet Sauvignon
Single Origin Chocolate | Almond Praline Air Cake | Black Currant | Pomegranate