Chateau Montelena Wine Dinner

Join Bacchus – A Bartolotta Restaurant as they explore one of Napa Valley’s most historic and renowned wineries, Chateau Montelena on Wednesday, October 5 with special guest Jock Busser, National Sales Manager of Chateau Montelena. This legendary winery propelled California producers onto the international stage after a historic and unprecedented victory at the 1976 "Judgement of Paris” taking the world of wine by surprise. Chateau Montelena is directly attributed to bringing international recognition to the California wine industry and opening the door for New World producers.

Today, Chateau Montelena stands as a quality icon, consistently producing some of the finest and sought-after wines in the country. With its 50 years of expertise, the winery has a profound understanding of the Montelena Estate, crafting wines that stand the test of time. The sustained success of Montelena can be linked to its emphasis on quality and its willingness to allow each vintage to shine in its own unique way. Their extensive wine portfolio includes Estate Cabernet Sauvignon their flagship wine as well as Sauvignon Blanc, Chardonnay, and Petit Syrah. 

Join us for an incredible evening inspired by world-class wine, expertly paired with five delicious courses crafted by Executive Chef, Nick Wirth. Our special guest Jock Busser will guide you through the pairings for the evening.


Foie Gras Torchon

Riesling poached apple, shaved sourdough, frisee, honey vinaigrette
2021, Chateau Montelena, Riesling

Lobster Tail

Roasted sunchoke, poblano succotash, sorrel, preserved lemon beurre blanc
2019, Chateau Montelena, Chardonnay 

Duck Confit

Parsnip purée, Porcini spaetzle, black trumpet, fried salsify, bitter greens, marsala gastrique
2019, Chateau Montelena, Cabernet Sauvignon

Dry-Aged Striploin

Brisket-stuffed cabbage, Kabocha squash purée, roasted delicata, 
smoked onion bordelaise, preserved tomatoes
2008, Chateau Montelena Estate, Cabernet Sauvignon


Gianduja chocolate pave

Burnt orange caramel, vanilla Chantilly, marinated orange, hazelnut tuile  


Five courses with four pairings
$200 per person
plus service charge and tax