Join us for an intimate Mayacama Winemaker Dinner celebrating the world-class, site-driven Pinot Noirs of Occidental, crafted from some of the coldest and most westerly vineyards where Pinot Noir can be grown successfully on the Sonoma Coast. This special evening will bring together coastal terroir and culinary artistry in a multi-course dining experience designed to showcase these remarkable wines and seasonally inspired, farm-driven cuisine.

Produced from vineyards perched atop southern-facing ridges overlooking the Pacific Ocean just outside the town of Bodega, Occidental’s estate sites define the western edge of the Freestone-Occidental area. Planted on uplifted marine terraces, these headlands sit directly in the path of daily coastal wind and fog drawn inland through the Estero Americano watershed. The result is one of the latest-ripening and most extreme growing environments for Pinot Noir in western Sonoma—where low yields and long seasons shape wines of precision and clarity.

Since the early 1990s, Occidental’s founding vision has centered on the belief that these maritime soils and cool coastal conditions could produce distinctive, Burgundian-style Pinot Noir of depth and longevity. Today, that belief is realized in bottlings that are highly allocated and deeply expressive.

For this special evening, assistant winemaker Catherine Kistler will join us to share insights into farming these challenging coastal sites and stewarding wines that reflect both the beauty and severity of their environment. Her perspective will offer a deeper understanding of how each wine arrives at the table, and why these bottlings are so sought after.

Guiding the culinary side of the experience, Mayacama Executive Chef Matt Enjaian will present a thoughtfully composed multi-course menu crafted exclusively for these pairings. Drawing from the seasonal bounty of Wine Country, Chef Matt will design each course to echo the wines’ complexity—balancing delicacy, depth, and nuance.

Together, the evening promises to be more than a tasting; it is a fully realized dining experience, an exploration of ocean-influenced Pinot Noir paired with cuisine intentionally crafted to match its precision and grace, shared in the warm and welcoming setting of the Mayacama Dining Room.

Menu Teaser

First Course

Ora Salmon Crudo

Red Cabbage Miso Broth, Bok Choy, Pickled Fresno Chile

Occidental, Pinot Noir, Freestone-Occidental, Sonoma Coast 2024

Second Course

Braised Duck Tagliatelle

Mixed Wild Mushroom, Parmesan Broth, Truffle Manchego

Occidental, Pinot Noir, Occidental Station Vineyard, Sonoma Coast 2023

Occidental, Pinot Noir, Bodega Ridge Vineyard, Sonoma Coast 2021

Third Course

Stuffed Lamb Saddle

Braised Spring Vegetables, Green Garlic Purée, Lamb Jus

Occidental, Pinot Noir, Bodega Headlands Vineyard, "Cuvée Elizabeth," Sonoma Coast 2022

Occidental, Pinot Noir, Running Fence Vineyard, "Cuvée Catherine,"
Sonoma Coast 2023

Fourth Course

Sticky Toffee Pudding

Salted Caramel, Toffee Brittle

*Menu Subject to Change

$195++ per person (21+)

Limited Seating Available

Schedule of Events:

5:00 pm Arrival

5:30 pm Seated for Dinner

*Due to the pairing format of this dinner, we are unable to accommodate dietary restrictions. We thank you in advance for your understanding.