Willamette Valley Vineyards Dinner at GROVE • Restaurant • Patio • Ballroom

Starting on May 04, 6:30 pm
Posted by The Originals
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GROVE & Willamette Valley Vineyards

Saturday, May 4th
6:30 PM to approximately 9:30 PM
$100 per person plus tax & gratuity
For reservations, please call 941.893.4321


Passed Appetizers

Chimichurri Flank Skewers
Paired with Xanadu Exmoor Sauvignon Semillon 2018
Jumbo Lump Crab Stuffed Mushrooms
Paired with Xanadu Exmoor Sauvignon Semillon 2018

First Course
Thai Duck Confit with Spicy Asian Salad, Spring
Mix, Napa, Shredded Veg, Duck Cracklings and Chipotle Dressing 
Paired with Willamette Valley Vineyards Pinot Gris 2017

Second Course
Pan Seared Seabass over Tri-Colored Quinoa,
Roasted Garlic, Smoked Tomato Cream, Black and
White Asparagus, Sunburst Squash and Beet Coulis
Paired with Willamette Valley Vineyards Chardonnay 2016

Third Course

Prawn and Grits Stuffed Collard Greens, Poutine Gravy, Roasted Red and
Yellow Teardrop Tomatoes and Smoked Jalapeno Sauce 
Paired with Willamette Valley Vineyards Whole Cluster Pinot Noir 2017

Fourth Course

Braised Wagyu Short Ribs, Celery Root Puree, Blackberry Gastrique
and Heirloom Baby Carrots
Paired with Willamette Valley Vineyards Founder's Reserve Pinot Noir 2014

Fifth Course

Crème Brulee, with Balsamic Berries and Marconi Almonds 
Paired with Willamette Valley Vineyards Riesling 2017

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The Estate Vineyard, located south of Salem, is planted on an old west-to-southwest facing volcanic flow. The pioneering Jory family who first farmed the hill-site found the ancient volcanic, iron-rich soil to be ideal for dark, thin-skinned plums, which they dried into prunes. Wine grapes were first planted in 1983 by Jim Bernau, Founder and President of Willamette Valley Vineyards. The vineyard site rises from 500-750 feet in elevation with seven to twelve degree slopes tilted toward the sun. As a result, the vines get excellent air drainage and are above the frost line. At this elevation and slope, the temperature is approximately ten degrees warmer than the valley floor during the day. The soil type is typically a clay loam, which is permeable to roots, retentive of moisture and runs five to seven feet deep. Because this soil is so old, estimated to be ten to fourteen million years old, rain water has percolated through this now acidic soil, breaking down the basalt, allowing the roots to tap down. The Nekia and Jory soils are well drained to a depth of two and a half to six feet. The Estate vineyard has a total of fifty acres of vines planted with the first Dijon clones grafted in 1993. It is primarily planted with Pinot Noir Dijon clones 667, 777, Pommard and Wadenswil. Additionally, a portion is planted in Pinot Gris and Dijon Clone Chardonnay 76 and 96. Wines made from this vineyard exude a sense of place and display complexity, elegance and balance. Willamette Valley Vineyards has collaboratively grown its estate vineyards through partnerships like the merger with Oregon wine industry pioneer, Bill Fuller of Tualatin Vineyards (established in 1973), the O'Briens for Elton Vineyard (established in 1983) and Loeza Vineyard (planted in 2015). The winery sources all of its barrel-aged Pinot Noir from its estate-grown vineyards and meticulously farms by hand nearly 500 acres in the valley. Since the winery founding in 1983, stewardship of the land has been a key principle in their winemaking. Their approach is to grow by hand, the highest quality fruit using careful canopy management and yield balance, and to achieve wines that are truly expressive of the varietal and the place where they are grown. We practice environmentally sustainable farming and were part of the founding of the Low Input Viticulture and Enology Program (LIVE). They ferment and barrel each vineyard lot separately and display the best of these in their single vineyard designate bottlings. Willamette Valley Vineyard’s stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.

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GROVE Restaurant, Patio and Ballroom is the newest offshoot of PIER 22, the award-winning waterfront destination headed by restaurateurs Hugh Miller and Greg Campbell. A fine casual restaurant, GROVE specializes in contemporary offerings and onsite event planning. The menu is elevated yet approachable and locally inspired. House-made dishes emphasize fresh seasonal ingredients as well as innovative cooking methods, and with 27,000 square feet of dining space including casual patio dining, private rooms, a relaxing lounge area as well as an elegant 350+ person ballroom there’s room for everyone at the table. 

10670 Boardwalk Loop | Lakewood Ranch, FL 34202 | 941-893-4321 | www.grovelwr.com

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