An evening with winemaker/owner of KAENA WINES Mikael Sigouin
5 course dinner paired with his wines
Tuesday March 6th, 2012 at 7:30pm
Baby greens with Chevre goat cheese, braised fennel and tarragon –citrus vinaigrette
Kaena, Sauvignon Blanc, “Tierra Alta vineyard,” Santa Ynez, 2010
Sautéed jumbo scallop on a bed of arugula, mashed carrots with curry and Meyer lemon butter sauce
Kaena, Hapa Blanc (Grenache, Roussanne), Santa Ynez, 2010
Wild mushroom risotto with pork chorizo sausage, green peas and manchego
Kaena, Grenache, Santa Ynez Valley, 2009
Seared lamb chops with syrah-cherry sauce, served with a pan roasted vegetable and potato mint “hash”
Kaena, Hapa Red (Syrah, Grenache, Cabernet sauvignon, Mourvedre), Santa Ynez Valley, 2008
Plate of dessert bites
$65/person + tax & gratuity… Call for reservations 323.951.9191
Mikael Sigouin tells how he got started in winemaking:
I started with Beckmen for the 1999 crush, exactly three years to the day that I moved to California. It was the best decision I ever made. I loved every minute of harvest and worked my butt off landing a fulltime position.
In 2001 I took the reigns as the assistant winemaker for Beckmen Vineyards. I took on a true passion for Grenache working with the amazing fruit coming off Beckmen’s Purisima Mountain Vineyard. I worked with Beckmen till the summer of 2005 when I took a position as the associate winemaker for Fess Parker.
After about two years with Fess Parker I was invited back to Beckmen Vineyards as head winemaker in the winter of 2007.
I started my own label Kaena in 2001, starting out with only three barrels of wine and I have since grown to an annual production of 500 cases with a focus on Grenache. The name Kaena is my given Hawaiian name which means “potential for greatness”.
I try to be as natural as possible when making my wines using native yeasts, no enzymes, and no ML bacteria in hopes that the wines will express the site they came from. I hope you enjoy the wines as much as I enjoyed making them.