On Saturday, June 21, we welcomed the season with the Summer Solstice Wine Dinner, hosted at Valentina’s Kitchen—a cherished, family-owned gem in American Canyon. This was our second collaboration with Valentina’s, and what better occasion to gather than the longest day of the year—a moment to pause, savor, and celebrate the abundance of summer.

Featuring wines from our micro-winery with estate vineyards just a few minutes away in Jamieson Canyon, the evening was a celebration of small-batch winemaking, seasonal cuisine, and community.

Guests were greeted on the patio with golden hour light and a trio of welcome wines: our current release estate-grown Pinot Noir and Pet Nat, along with a truly special pour—Elkhorn Peak’s 1992 Pinot Noir, our very first commercial vintage. Not for sale. Not available anywhere else. Reserved exclusively for this moment—a nod to the legacy that led us here.

After mingling and appetizers, guests were seated indoors for a four-course prix fixe dinner. Each course was carefully paired with a wine from our collection, thoughtfully selected to highlight the flavors of the season:

First Course
Heirloom Tomato, Peach, Watermelon, Arugula, Laura Chenel Goat Cheese & Chardonnay Verjus Herb Vinaigrette
Paired with 2021 Chardonnay

Second Course
Grilled Ahi Tuna, Charred Corn, Watermelon, Feta Cheese and Herb Salsa
Paired with 2023 Brut Rosé

Third Course
Stuffed Mary’s Chicken with Wild Mushrooms, Dried Cherries, Almonds, Three Cheese Polenta, Grilled Asparagus and Black Pepper-Scented Cabernet Sauce
Paired with 2019 Pinot Noir Reserve

Dessert Course
Strawberry Shortcake, Strawberry Coulis & Mascarpone Whipped Cream
Paired with 2022 Cabernet Franc

Throughout the evening, winemaker Elise Nerlove shared the stories behind each wine and pairing—from the vines to the table—bringing the evening to life with warmth, history, and a deep connection to the land.

Nights like these remind us why we do what we do: to grow, to craft, and to gather. The Summer Solstice Dinner was more than just a meal—it was a celebration of long light, ripe fruit, blooming flowers, and the joy of being together.

We’re still thinking about one dish in particular from the evening—a pairing that truly captured the spirit of the season. We’ve written up the recipe so you can bring a little bit of that Solstice magic into your own kitchen.

Enjoy this recipe at home:

Heirloom Tomato, Peach & Watermelon Salad with Goat Cheese and Chardonnay Verjus Herb Vinaigrette

Pairs beautifully with 2021 Elkhorn Peak Chardonnay

This vibrant, peak-summer salad balances sweet, tart, creamy, and peppery flavors—highlighting the freshness of the season and the finesse of our estate-grown Chardonnay. The wine’s acidity, stone fruit notes, and subtle oak beautifully complement the fruit, cheese, and herbaceous vinaigrette.

Serves: 4 as a starter

Ingredients

For the Salad

  • 2 large heirloom tomatoes, sliced into wedges
  • 1 ripe peach, pitted and thinly sliced
  • 1 cup seedless watermelon, cut into 1-inch cubes
  • 2 cups baby arugula
  • 4 oz Laura Chenel goat cheese (or your favorite tangy chèvre), crumbled
  • Flaky sea salt & freshly ground black pepper, to taste

For the Chardonnay Verjus Herb Vinaigrette

  • 3 tbsp Chardonnay verjus (or white wine vinegar as a substitute)
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1 tsp honey
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 5 tbsp extra virgin olive oil
  • Salt & pepper, to taste

Instructions

  1. Make the vinaigrette:
    In a small bowl, whisk together verjus, Dijon, garlic, honey, and chopped herbs. Slowly drizzle in olive oil while whisking continuously to emulsify. Season to taste with salt and pepper. Set aside.
  2. Assemble the salad:
    On a large platter or individual plates, scatter the arugula as a base. Layer heirloom tomato wedges, peach slices, and watermelon cubes on top. Tuck in crumbles of goat cheese throughout.
  3. Dress and finish:
    Drizzle the salad generously with the vinaigrette. Finish with a pinch of flaky sea salt and a few cracks of black pepper.
  4. Serve immediately with a glass of 2021 Elkhorn Peak Chardonnay.

Wine Pairing Note

The 2021 Chardonnay’s citrus backbone and creamy texture meet their match in this salad. The verjus vinaigrette highlights the wine’s acidity, while peaches in the salad mirrors the wine’s stone fruit character.

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