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Events

Please join us for an event at the Winery or around the US.  

At Trefethen

September 2016
Trefethen Harvest Boot Camp
10:00 AM to 3:00 PM     Sat, Sep 24, 2016
Venue: Trefethen Family Vineyards
Contact: Reservations: Patti, Debby or Katie at 800-556-4847, visitus@trefethen.com

Reserve now for our annual in-depth harvest experience:

  • Start the morning with an in-depth vineyard tour and the rare opportunity to pick grapes alongside our harvest crew
  • Follow the newly picked grapes to the winery and join our crush crew as the grapes start the journey to becoming wine  
  • Sample future vintages while they age in barrel 
  • Relax and enjoy an al fresco lunch and Trefethen wines under the canopy of the ancient walnut tree in Katie’s Acre

Price:  $125 Wine Club (2 tickets at this price)/$150 General Admission 

In the West

August 2016
Trefethen Day at the Horse Races - Del Mar Racetrack - SOLD OUT!
12:00 PM     Sat, Aug 6, 2016
Venue: Del Mar Racetrack in Del Mar, CA
Contact: Reservations: Patti, Debby or Katie at 800.556.4847, visitus@trefethen.com

Enjoy the best seats in the house from the Trefethen Skybox overlooking the finish line. Trefethen wines and buffet lunch included. Gates open at 12:00 pm – Buffet lunch served 1:00 to 3:00 pm. First post is at 2:00 and last post is at 6:00 pm. Reserve now as this will sell out fast!  

Price: $170 Wine Club (2 tickets at this price)/$190 General Admission

 

 

Around the Midwest

Up in the Northeast

Down South

July 2016
Trefethen Wine Dinner in Greensboro, NC
6:30 PM     Fri, Jul 29, 2016
Venue: The Undercurrent Restaurant
Contact: Call for Reservations 336.370.1266

Join us for an evening of culinary delights and Trefethen wines at the acclaimed Undercurrent Restaurant in Greensboro, NC.

$75.00 per person plus tax and gratuity

Please make your reservations by noon on Thursday, July 28th.

Call 336.370.1266 for reservations, seating is limited.

MENU

Greeter Course

Dry Riesling, 2014
paired with
Yuzu-Peach Marinated Oyster and Crab, Cucumber Noodles, Curry-Cilantro Pearls

First Course

Chardonnay, 2014
paired with
Summerfield Farms Tomatoes, Citrus-Apple Rubbed Goat Cheese, Sweet Corn Cream, Honey-Thyme Crostini

Second Course

Merlot, 2012
paired with
Fennel Seed Rubbed Pork Belly, Mushroom-Collard Green-White Bean Ragout, Plum Relish, Sorghum-Basil Puree

Third Course

Cabernet Sauvignon, 2013
paired with
Braised Duck Leg, Mushroom Linguini, Natural Reduction, Huckleberry-Roasted Tomato Salad, Goat Lady Dairy “Providence” cheese

Fourth Course

Peppercorn-Cocoa Nib Rubbed Ribeye, Roasted Eggplant, Bell Peppers, Caramelized Okra, Hickory-Blackberry Molasses, Country Ham, Roasted Pistachio

 

Around the World

Trefethen Family Vineyards