Five courses,
FOUR pours

Relic began in 2001 with two people and a few rows of Pinot Noir. Michael Hirby and Schatzi Throckmorton still make every bottle at their own small winery up Soda Canyon in Napa. They buy fruit by the row, ferment with native yeasts, and let each vineyard speak for itself. They have stayed independent for more than twenty years, even through a warehouse fire that took half a vintage, because they wanted the freedom to make wine their way.

Each course has been built around the chosen Relic pour so that our food carries the same conversation that flows from the wine.