Published on 02-05-2022
Sequoia Grove Winery
Get into the Groove at the Grove

Located less than half a mile off St. Helena Highway in Napa Valley, Sequoia Grove Winery greets you with its own special oasis, surrounded by greenery and majestic Sequoia trees that are hundreds of years old. Once off the road and seated in the beautiful outdoor tasting patios and gardens, it’s easy to forget the outside world, as you wait for a wine (or wine and food) experience that will take your senses to a new dimension. It’s easy to get into the groove at the grove.


Sequoia Grove Winery trees

Sequoia Grove has a reputation for producing drinkable and ageable wines that pair well with food. Reds are typically aged two years in barrel, and then an additional two years in the bottle before being released. Although their reds are very age-worthy, the wine lover is able to open the newly purchased bottle ready to drink, enjoy and savor.
Sustainable farming practices are always followed. Sequoia Grove is a certified Napa Green Winery, recently becoming one of the first five wineries certified under the new Napa Green Vineyard program. They are leaders in responsible farming, vineyard, and winery practices.

Feel the Sequoia Difference

There are several tasting options to choose from, both inside and outside. The outdoor spaces have been invitingly expanded, with larger areas for parties of 6 or 8, smaller intimate seating arrangements, and shade covered areas. Should there be a slight chill in the area, there are also fire pits to gather around. Sit back and enjoy this hidden enclave surrounded by greenery, the towering coastal redwoods, and the sound of birds welcoming in the springtime.


Sequoia Grove Charcuterie


Taste and Pair

Wine and food, food and wine, they just go together! Sequoia Grove offers several options for pairing. With any of the “wine tasting experiences,” you may pair a cheese and charcuterie platter to accompany your tasting; there is also an à la carte “patio pairing menu.” A few of the current selections include:
• Duck Confit Crostini, Blood Orange & Kumquat Marmalade
• Mushroom Arancini, Roasted Tomato Marinara
• Warm Brie Crostini, Pear & Apple Mostarda, Cabernet Syrup


Sequoia Grove Taste for Cabernet

However, for the ultimate food and wine pairing, you will want to reserve “A Taste for Cabernet.” Chef Britny Maureze prepares dishes to complement the wines, showing off that Cabernet Sauvignon is much more food flexible than the old “red with meat, white with fish” rule. The spring selections, each course paired one of four different Cabernets, includes:
• Carrot Gnocchi (English pea puree, carrot slaw, pickled carrots, pecorino)
• Seafood Paella Arancini (romesco, saffron aioli)
• Roasted Squab (beluga lentils, chermoula yogurt, blood orange glaze)
• Lamb Raviolo (lamb demi-glace, gremolata)
Chef breaks through old barriers, while changing menus seasonally according to freshness and availability – showing off what pairs well together with the wine offerings.



Sequoia Grove Winery

Casual Elegance

Treat yourself to a wine tasting experience (or preferably) a wine and food pairing experience at Sequoia Grove. Enjoy the casual elegance of the location while learning about the award-winning wines, winery, and vision. Come relax and experience the best of Napa in this (almost) secret oasis.


A History of Excellence

Although the winegrowing heritage of the land that Sequoia Grove occupies today dates back to 1865, the present-day story of Sequoia Grove began when James and Barbara Allen purchased the property in 1978. Subsequently, the 114-year-old barn was repurposed and opened as Sequoia Grove’s first winery facility, with the initial Cabernet Sauvignon release occurring in 1980. Eventually the Allens sold the winery to the Kopf family who have continuously invested in quality through vineyard acquisitions and the new winemaking facilities. Sequoia Grove has remained in the Kopf family since, focusing on producing high-quality, small-production wines and specializing in Cabernet Sauvignon and Bordeaux varietals. Sequoia Grove has earned a niche as a highly respected, sought-after producer, consistently earning accolades, high scores, and gold medals from the most respected wine reviewers and competitions in the industry.



Sequoia Grove Lamb Bologese recipe

Lamb Bolognese

Say goodbye to the same old pasta dish and hello to this rich and savory Lamb Bolognese. Fresh vegetables and herbs come together to complement the lamb in a sauce so decadent you have to try it for yourself. To enhance this meal, pair with Sequoia Grove Stagecoach Cabernet Sauvignon. This dish helps to bring out all the bold cab flavors.

• 2 tbsp. olive oil
• 1 lb. ground lamb shoulder
• Kosher Salt
• 2 medium carrots, diced
• 1 stalk celery, diced
• 2 garlic cloves, diced
• 2 cups dry red wine
• 12 oz canned San Marzano tomatoes, chopped
• 3 sprigs fresh thyme
• 1 fresh bay leaf
• Pinch red chili flakes
• 1 lb. tagliatelle pasta
• 1/4 cup grated Pecorino cheese
• 2 tbsp. heavy cream
• 2 tbsp. extra – virgin olive oil
• 1 cup fresh mint leaves, chiffonade

Heat a large heavy bottom pot with the olive oil over medium-high heat.

Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes. With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the browned bits into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, thyme, bay leaf, chili flakes, and simmer for 10 minutes. Add the lamb back into the pan and let simmer 45-60 minutes longer, adding a bit of water as needed if the liquid reduces too much.

While the sauce is simmering, bring a large pot of salted water to a boil. When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so it doesn’t stick. When the pasta is cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain the pasta. Stir the pasta into the sauce to coat the noodles. Add the reserved pasta water, cream, olive oil and mint and continue to mix. Once everything is incorporated, remove from the heat and serve immediately.  Distribute amongst shallow bowls and top with Pecorino.



Don Sonderling is a freelance writer covering California’s Wine Country lifestyle and
culture, from the Central Coast up through the Napa Valley and Sonoma.
He may be reached at: donsonderling@gmail.com. IG:@dsonderling



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