Join us in welcoming Robert Foley to the Wishing Well for a wine dinner! We will be showcasing 5 of his wines as Mr. Foley leads us through a 5 course tasting that will be paired with delicious food prepared by Chef Will Lentz.
$85 plus tax and gratuity.
All of the wines will be available for purchase at All Star Wine & Spirits.
Call 518.584.7640 for reservations
Bio: Robert (Bob) Foley began his wine making career in the Napa Valley in 1977, working at a number of highly regarded wineries including the famous Pride Mountain Vineyards, where he spent 15 years as founding winemaker. During this period he also created the highly acclaimed Switchback Ridge, Hourglass, Paloma, School House, and Engel Family wines. He now focuses on Robert Foley Vineyards and Switchback Ridge wines, but also creates some of the offerings from Dos Lagos Vineyards, Engel Family, and Padis Vineyards in the Napa Valley.
In 1998 Robert Foley Vineyards bottled its flagship Claret (a Cabernet Sauvignon/Merlot blend), and has since expanded and diversified its production to offer more of the big reds Bob is famous for – Petite Sirah, Merlot, Charbono, the limited-release Howell Mountain Cabernet Sauvignon, a Carneros Pinot Noir, a Napa Valley Cabernet Sauvignon, and The Griffin (a blend of the best in the red cellar).
Bob’s reputation for producing very expressive wines that finish gracefully continues to develop at his winery facility on Napa County’s Howell Mountain, where more than 1,500 barrels are housed in an extensive cave system (completed in 2008) for the production of Robert Foley wines.
“Foley’s favorite terroirs combine mountainous, well-drained soils and the exposure of high elevations,” wrote veteran wine writer Ben Weinberg for The World of Fine Wine. “These factors concentrate a grape’s aromas, flavors, color, and density. The goal is to make the most expressive wines imaginable using traditional techniques and hands-on care. He works extensively with [select grape clones] because they express the density of the local volcanic soils as a plethora of black fruit, and he ruthlessly green-harvests to concentrate those flavors.”