Bouchaine is the oldest continuously operating winery in the Carneros District - a winery that began making wine long before the region earned its reputation for producing the great Pinot Noirs and Chardonnays of Carneros today.
The land was first owned by a Missouri native with the rather remarkable name of Boon Fly.  Fly grew grapes and fruit trees on the property in the late 1880s.  In 1927, an Italian winemaker named Johnny Garetto purchased the parcel that is today's Bouchaine.  Beringer bought the estate from Garetto in 1951 and used it as a storage and blending facility until 1981, when a partnership that included the current owners, Gerret and Tatiana Copeland, purchased the winery and surrounding land.  At the time, only a few winemaking pioneers realized the potential for Pinot Noir and Chardonnay in Carneros.  And by appearance, this run-down Carneros property hardly inspired optimism.

Bouchaine im

$110 per person excluding tax and gratuity for the tasting dinner and all wines

More on our chef proprietor Mark Salter
More on the Bouchaine Winery

Accommodation packages available to include dinner, breakfast and all dinner wines, for two persons:
Cabin Room $320
Captain Room $340
Admiral Room $390


Winery Pairing Dinner

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Saturday 5th April 2014


Canapé of Chesapeake Crab Salad Crostini
Bouchaine Carneros "Las Brisas Vineyard" Riesling


Seared Jumbo Scallop on Spring Pea, Ham and Mint Risotto
Bouchaine Estate Vineyard Chardonnay


Red and Yellow Beet Salad with Panko-crusted Goat Cheese
Organic mixed Greens and Chili-spiced Pecans
Bouchaine Rockin' H Vineyard Rosé of Syrah


Barbecued Pork and Grits with Farm-fresh fried Egg
Bouchaine Rockin H Vineyard Syrah


Fresh Herb-crusted Black Cod poached in Red Wine with wilted Mustard Greens
Spring Asparagus, baby Tomatoes and Roasted Garlic Mashed Potatoes
Bouchaine Eastate Vineyard Pinot Meuniere


Apple and Frangipan Tart with Black Pepper Chantilly and Caramel Sauce
Bouchaine Bouche d'Or Late Harvest Chardonnay

Wines presented by Donna Hufnagel Creese and Food by Mark Salter

$110 per person excluding tax and gratuity