Featured 4-course menu:
Welcome Wine & Amuse Bouche
Château du Cèdre, “Cèdre Heritage”, Chardonnay, Southwest France 2022
with Bucheron Costini, grilled apple compote, thyme
1st Course
Domaine la Rocalière, Tavel Rosé, Southern Rhône 2022
with Heirloom Tomato Salad, bibb lettuce, goat cheese, crouton, micro basil, balsamic glaze
2nd Course
Château du Cèdre, Cahors Malbec, Southwest France 2020
with Barbecue Pork Skewers, roasted pepper, peewee potato, mushroom, spinach, balsamic-mustard glaze
3rd Course
Domaine la Rocalière, Lirac Rouge, Southern Rhône 2018
with Beef Carpaccio, frisée, capers, challah toast, Parmesan crisp, truffle vinaigrette
Dessert Course
Château du Cèdre,“Le Cèdre,” Sweet Cahors Malbec, Southwest France 2020
with Wild Fennel Cake, crème fraîche, yellow nectarine
- Date: Tuesday, September 17th, 2024
- Time: 6:00 PM – 8:00 PM
- Location: Lyon Hall, 3100 Washington Blvd, Arlington, VA 22201
- Cost: $125 per person (excluding tax and gratuity)
- Sign up: https://www.giftrocker.com/secure/Order/?h=d71898ad
Brothers Pascal and Jean-Marc Verhaeghe have refined the wines of Cahors, a scenic region east of Bordeaux, at Château du Cèdre. Their grandfather Léon Verhaeghe founded the vineyards in the 1950s after moving from Belgium, and their father Charles pioneered planting vines on the stony soils of Cahors in the 1970s, when mass-produced wines dominated. Since 1988, Pascal and Jean-Marc have perfected the family’s approach, banning herbicides and chemicals in 2000 and achieving organic certification in 2012.
Known for producing powerful, dark wines primarily from Malbec, they emphasize balance and elegance through long aging in oak barrels and large casks. Their wines are approachable young but also age exceptionally well. The Verhaeghe brothers’ dedication to tradition and meticulous craftsmanship yields focused, concentrated wines that capture the essence of the Lot terroir. Today, the fourth generation, Pascal’s sons Jules and Robin, have joined the estate, ushering in a new chapter for the family’s winemaking legacy.
Concerned with preserving what we consider to be a heritage, the vineyard is managed with the greatest respect for the environment. Each intervention is measured and motivated. When the vegetation awakens, observation dictates our various actions throughout the campaign.
The management of the vineyard in organic farming is based on the anticipation of the weather. This requires us, from the spring, a permanent presence near our vines and to be attentive to the listening of our soil. The work of the soil and the protection of the vineyard are considered jointly. Chemistry excluded, the defense of the vines is based on natural products and human intervention.