Experiences at Beauregard

Tasting flights and pairings

Rotating flights that follow the season and the cellar. On select days we add small bites that make the wines shine.

Oysters and Sparkling Rosé on the estate patio. Briny and bright with coastal Pinot Noir rosé with Parker Picks
Summer sampler like ceviche tostada with Bald Mountain Chardonnay and strawberry custard with Beauregard Ranch Zinfandel.

Join us in the cellar for works in progress and a look at how site, pick timing, and barrels shape a vintage. Futures appear at select sessions.

New wines arrive across the year. We open special bottles, share vineyard context, and offer first taste to club members.

One night gatherings at the ranch or estate. Open fire cooking. Long tables. Cellar selections.

Argentinian asado at Beauregard Ranch with Chef Diego Felix. Heritage pork a la cruz. Seasonal sides. Dessert with local fruit and Beauregard white wine reduction.

Seats are limited. We announce to club and subscribers first.

When the local mushroom season turns we host a wine and food pairing led by a chef and the cellar.

Wild mushroom celebration with Chef Chad Hyatt. Library Chardonnay and Pinot Noir alongside porcini, morels, and candy caps.

We host focused tastings for small groups, club celebrations, and team offsites. Vineyard walks may be available by request.