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Barrel Into Spring Passport Event
April 22 / 23
11 am - 4 pm

This is your opportunity to explore our cellars with the wine makers and chefs at Varaison.  Limited guests in our Estate Cellar (8 people) or the Winery Cellar (10 people per time, so please be patient.  Once you have entered the cellar or winery you will taste two whites and two reds, following which you will be treated to a gourmet pairing in the pavilion. Bon apetite!

Passport tickets must be purchased in advance through CAVE at https://www.winecolorado.org/barrel-into-spring/
Tickets are $75 per person for the weekend.  No refunds are allowed  (see website for Rules and Policies)

 
The Estate Private Cellar -  Producing Chardonnay, Primitivo, and Nebbiolo all cellared for 2 – 5 years in French and American Oak.  You will be sampling Perle blanche (Chardonnay) from Nedalie Perle blanche barrels,  Crème Brûlée (Chardonnay) cellaring in Nedalie American Oak barrels, Leap of Faith (Nebbiolo) cellaring in Spanish barriques, and Estate Reserve Primitivo cellaring in Nedalie medium-long toast Burgundy barrels.

Your Pairings will be an herbed smoked Salmon mousse profiterole with Perle blanche Chardonnay, puff pastry filled with triple cream Brie and poached pear with Crème Brûlée chardonnay, marinated  lamb tartare on baguette toast points (Nebbiolo), and hickory smoked pork belly and black fig wrapped in applewood smoked bacon (Primitivo).

The Winery Cellar (Our Magic Kingdom) -  Producing Merlot, Barbera, Mourvèdre, Primitivo Cabernet franc, Joyeux Rose’,  steel fermented unoaked Clone 4 Dijon Chardonnay, and sparkling wines and ciders.  You will be sampling the Estate Reserve Merlot Bin 3115 from 2019 cellared in Baron French oak barrels, Estate Reserve Merlot Bin 3115 cellared 2x in Francois Ferrer French Oak and finished in Demptos puncheons, Primitivo (2019) cellared in Treuil puncheons,  Mourvèdre (2022) cellared in Nedalie Elite Bordeaux barrels, and Cabernet franc (2022) cellared in Nedalie extra long toast French oak from the Allier region of France.  Your tour will take you through production to bottle as we explain the process from start to finish, and of course tasting along the way, with a senior wine maker.

Your Pairings will be an herbed smoked Salmon mousse profiterole with Cuvee blanc Chardonnay, puff pastry filled with triple cream Brie and strawberry preserves (Joyeux Rose’), hickory smoked pork belly and black fig wrapped in applewood smoked bacon (Primitivo), and  the cheese course for those that can’t get enough!  Triple cream Gorganzola, Chevre + herbs, Chevre + Blueberry, and Chevre + cranberry all paired to Merlot, Cabernet franc, or  Mourvèdre.

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