This past weekend we hosted our Annual Library Cabernet Dinner at the winery. As usual at Michel-Schlumberger Events, almost everyone who sat with us at dinner-were old friends and wine club members….. and the few who were new to our winery or to this event became one of these two things by the end of the evening.
We started out with some 2004 ‘Deux Terres’ Cabernet by the fireplace while we munched on delicious nibbles from Chloe’s French Catering Co. (not only amazing caterers but also very old and dear friends of this winery and now everyone who works here!).
Then-we headed to the cellar with Mike for a 2006 ‘Deux Terres’ cab sample right out of the barrel. If you’ve done this 
before you’ll appreciate how amazing it is to taste a wine while it’s still taking on all of those characteristics you will come to see in it in the bottle someday. It was especially nice to taste this special, small production reserve wine which, when produced will only be about 200 cases or less.
After our cellar stop-we headed on to the dining room where our tables were set, candles were lit, and servers were beginning to pour the wine (another library reserve cab-the 95!). We all sat 
down-and chattered amongst ourselves at two long dining tables-each hosted by Jacques and Barbara Schlumberger or Mike Brunson (winemaker) and Chris Traverso (wine club manager). Being the event coordinator-I’ll just leave myself out here 
. We were all pretending to be patient but at this point our appetites were whetted by what we had already tasted during our reception and we were ready to do some serious wining and dining…..
Here’s what we ate (and more importantly drank):
Selection of Passed Appetizers
Gougeres Roquefort
Cabernet glazed shaved beef & Mezzo Secco mini panini
Parmesan & caramelized leek tartine
2004 Deux Terres Cabernet Sauvignon
1st Course
Savory potato & red yuri squash tarlette with seared duck breast, toasted walnuts & huckleberry glaze on a bed of wilted frisee & petite lardon
1995 Reserve Cabernet Sauvignon
2nd course
Peppercorn laced rack of lamb with farro & wild mushroom flan
Roasted Cheddar cauliflower
Cabernet drizzle
1998 Reserve Cabernet Sauvignon
3rd course
Duo of local farmstead cheeses & petite salade
2000 Reserve Cabernet Sauvignon
Dessert Course
Seckel pear crème brulee & blood orange chocolate mousse
Needless to say, we were all very happy at the end of the evening. Slightly flushed and stuffed-yes but happy. We do this every year and I highly recommend this type of event to any real Cab fans out here. Of course If you can’t wait a whole year, you can check out the barrage of fun options we have coming up this year at the winery:
http://www.michelschlumberger.com/events
