Sequoia Grove’s 2015 Napa Valley Cabernet was recognized as a Wine Spectator Top 100 Wines Award Winner in 2018. In the same year, their unique 2015 Cambium blend, which is based on the Cabernet grape, earned 94+ points by Robert Parker’s Wine Advocate. But Sequoia Grove offers much more than just awards for their wines. The winery’s appeal also lies in its enchanting guest experiences that take place amidst the towering Sequoias that surround the property. The inviting atmosphere is enhanced by a luxurious “glamping” vibe created by the coniferous canopy. Visitors can enjoy a glass of wine while playing a game of cornhole with friends. The winery offers various tasting opportunities in different areas of the property, such as a convivial tasting bar, a patio covered with sails, private areas with comfortable lounge furniture and fire pits, and the elegant Cambium Room.
In the Cambium Room, executive chef Britny Maureze treats guests to an exquisite “A Taste for Cabernet” wine and food pairing experience. This 90-minute tasting, which is one of the highest rated experiences in the valley, offers a casually elegant dining experience that rivals the best Michelin-star restaurants in the area. The tasting, available on Wednesdays through Sundays at 11am and 2pm, and at noon on Mondays ($150/pp, $100/pp for wine club members), includes four courses perfectly paired with Sequoia Grove’s Cabernet Sauvignons. The experience begins with a welcoming pour of one of their Chardonnays, accompanied by an “eduplate” experience that educates guests on how different foods interact with wine.
Chef Maureze changes her delectable “A Taste for Cabernet” tasting menus seasonally, using the freshest locally-sourced ingredients to bring out the best in Sequoia Grove wines. These wines are made from grapes sourced from both high-altitude vineyards and those on the valley floor, a tradition dating back to the winery’s establishment in 1979. Her menu showcases unconventional food pairings designed to highlight the versatility of Cabernet Sauvignon across various cuisines. Dishes may include potato-crusted halibut with primavera sauce, Mediterranean falafel with black garlic yogurt, and duck confit empanadas with mole rojo, all paired with Sequoia Grove’s Cabernet Sauvignons, which emphasize finesse, structure, and balance.
Chef Maureze moved to Napa 14 years ago to attend the Culinary Institute of America and has since become a permanent fixture in the region. After graduating from CIA, she honed her wine and food pairing skills at Chateau Montelena, Signorello Estate, and St. Supery before becoming the first in-house executive chef at Sequoia Grove, where she played a vital role in building the winery’s culinary program from the ground up.
In addition to their outstanding wine and food experiences, Sequoia Grove has received several accolades, including the “Best of Wine Tourism” award from Great Wine Capitals of the World in 2019 and OpenTable’s “Best of Wine Country” award for their 90-minute Terroir Tasting. The Terroir Tasting provides an overview of the winery’s history, AVA, and viticulture practices, allowing guests to explore the grape-to-glass process. Sequoia Grove is committed to environmentally responsible practices and has earned certifications such as Napa Green Winery, Napa Green Land, and Fish-Friendly Farming. They also donate a portion of sales to 1% For the Planet to help preserve local habitats for the endangered Sequoia sempervirens (Coastal redwood) trees.
Image Source: Trip Advisor
