The custom built, 1,500 bottle capacity Wine Cellar is located upstairs. With a sneak peek—between the wrought iron bars over the small window on its massive door—one can view the locked cellar. Unlocking and opening the mahogany door, the cellar’s cool temperature and controlled humidity are apparent. And this climate provides the perfect environment for aging wines and for reds to be opened and immediately served—as reds should be served at cellar temperature. The walls and ceiling are framed in heart redwood. Wine cabinets with antique bronze screens, wine lockers, and wine racks are also made of redwood. The cellar is filled with bottles from both the new wine list and library wine list, including many half-bottle selections, large formats, and vintage wines.
Centered in the middle of the room is a mahogany Chef’s Table with an antique pedestal of hammered iron. Its twisting design is also echoed in the speak easy windows on double doors, leading to the tasting room. The Chef’s Table, surrounded by the extensive wine collection, is a lovely place to have a private dinner. With the temperature adjusted for comfortable dining, tasting menus, created by executive chef, Thomas Robey are served and paired with wines from the cellar. See “Pairings,” for his sample menu and wine pairings.
For larger events, two mahogany doors with—speak easy windows—open to the Tasting Room. These double doors can be left open to the cellar, to accommodate up to 28 people in the combined space of The Tasting Room and the Wine Cellar. And for large groups the entire second floor can be opened.