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DTSTART;TZID=America/Los_Angeles:20230609T180000
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DTSTAMP:20260424T065146
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SUMMARY:Winemaker Evening: Saint K & Ultima Tulie Wines
DESCRIPTION:Winemaker(s) Evening:\nChris Kiranbay & Cameron Stoffel\nSaint K & Ultima Tulie Wines \nAt this event we break all boundaries and bring you two incredibly talented and charismatic winemakers who represent the cornerstone of Paso’s winemaking spirit with the best boutique small production wines that overdeliver on value and quality. \nJoin us for an evening with winemakers Chris Kiranbay (Saint K) and Cameron Stoffel (Ultima Tulie)\, as we taste through a combined 7 wines from the newest rebels in the Paso Robles winemaking scene\, accompanied by deliciously paired bites. \nWith the Santa Barbara harbor in view\, exceptional wines and exquisite bites\, this is sure to be a fun wine and food filled evening\, so don’t miss out. \nCome for the wine\, stay for the winemaker\, leave with a bottle\, two\, or a case! \nHeavy appetizers will be served throughout the evening. \n \nFeatured Wines\nSaint K\n2022 Around the Way Rose of Pinot Noir – $28 retail\n80 cases made\, all Santa Barbara County fruit\, aged in stainless steel 5 months  \n2021 Yokai Chardonnay – $50 retail\n120 cases made\, Yellow Foxtrot Vineyard\, Santa Barbara\, aged in 40% new french oak for 12 months \n2021 Yokai Pinot Noir – $50 retail\n170 cases made\, Yellow Foxtrot Vineyard\, Santa Barbara\, aged in 30% new french oak for 21 months\, 30% whole cluster \n  \nUltima Tulie\n2020 Petite Sirah – $58 Retail\n100% Petite Sirah – Paso Robles\, 50% New French Oak\, 4 Barrels Made \n2020 Syrah – $58 Retail\n100% Syrah – Edna Valley\, Used French Oak\, 8% Whole Cluster\, 3 Barrels Made \n2020 Petit Verdot – $65 Retail\nVincent Santa Ynez\, New French Oak\, 1 Barrel Made \n2019 Scarab Blanc de Blancs – Méthode Champenoise – $75 Retail\nChardonnay – York Mountain \n \nMenu\nShrimp Sliders w/ Smoked Paprika Aioli\nSweet Spicy Crispy Cauliflower w/ Shiso Ranch\nDuck Confit w/ Strawberry Gastrique and “Quacklings”\nBrown Butter Caesar Toasts\nMoroccan Lamb Lollipops with Pomegranate Molasses\nGrilled Steak w/ Sun Dried Tomato-shallot butter & Smoked “A1” Date Sauce \nChris Kiranbay is a winemaker for a new generation. By combining the classic styles of Old World wines\, and the artistic\, and often\, hands-off practices of the New World\, Kiranbay has created something beautiful and unique: Saint K Wines. After the harvest ended\, it didn’t take him long to pack up his belongings and follow his passion out west to make wine. Winemaker Chris Kiranbay is originally from Arlington\, VA and has a longstanding history in the wine industry. After 15 years in fine dining and wine brokerage\, a trip to Napa inspired a move across country to California where Chris worked a harvest in Paso Robles back in 2010; as his dream was to work with Rhône Valley varietals. He then began working for Herman Story Wines in 2013\, and subsequently began making some of his own wines; with inspiration from winemakers such as Russell From\, Vailia Esh at Desparada\, and Curt Schalaclin of Sans Liege. \nI’ve never done anything by the book. I grew up on three different continents and my first culinary training came from the best cook I knew… Mom. I bailed on public education and took my talents to prison food service\, where I once almost started a riot by adding curry powder to the pot pie. And after years of tasting\, pairing\, and generally kicking ass in DC-area restaurants\, I bolted. I set off for California to make my own. I pick stellar grapes at the perfect time and let them do their thing. In the end\, it’s about expressing myself\, about having a good time. The same spirit that inspired that dash of curry powder. Innovative? Yeah. Risky? Sure. Fun? Come find out. \n-Chris Kiranbay \nLike others who’ve worked under Russel From\, Cameron Stoffel made his first batch of wine in a storage closet in 2011 at Herman Story Wines. Since then\, he’s been producing micro-lots of high quality wine. No bottle of Ultima Tulie is sold without first touching his hands. Cameron grew up in an Italian influenced family. His great-grandparents emigrated to the US from a small island called Ischia\, and brought their food and wine culture with them. Cameron was about 7 years old when he tasted his first glass! “I was curious about this stuff they drank all the time. My grandfather said\, ‘Let the kid try it.’ So I did.” \nWith a background in graphic communications\, Cameron first explored Viticulture and Oenology in school\, and eventually interned at Herman Story Wines for a harvest; and soon after joined Russel From’s team. From there Russel gave him the opportunity to explore winemaking on his own in the adjacent building; and In 2011\, he established Ultima Tulie\, and made the conscious decision to make wine. \nTo Cameron\, Ultima Tulie represents a place beyond the borders of the known world. It was used during times of early exploration\, when very little was known about the world. The name captures Cameron’s love of exploring and going past any self-imposed limits\, living with purpose\, and getting off the beaten path\, and hopefully finishing a damn good bottle of wine while doing so. His wine IS his Ultima Tulie. \n \n “Come for the wine\, stay for the winemaker\, leave with a bottle!”\nThe Winemaker evening takes place in a very special and unique Santa Barbara home with a view like no other. This modern home\, with its large arched glass walls\, features an unusual panoramic northern view looking across the bay; from Ventura in the east\, along the mountains past the 154 San Marcos pass\, to Gaviota in the west. Truly a sight!
URL:https://epicureansb.com/event/winemaker-evening-chris-kiranbay-cameron-stoffel-of-saint-k-ultima-tulie-wines/
LOCATION:La Coronilla Private Residence\, La Coronilla Drive\, Santa Barbara\, CA\, 93109\, United States
CATEGORIES:Appetizers,Epicurean Santa Barbara,Wine
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