With my wine partner Frank Mangio already committed elsewhere, I knew my visiting wine-and-food-loving friend Rhonda Karp from Washington state would be the perfect guest for Sojourn Cellars’ Spring 2025 Winemaker Dinner at California English in San Diego’s Sorrento Mesa.
I shared with Rhonda how much I’ve always enjoyed Sojourn’s wines, crafted by Randy Bennett, the company’s winemaker and general manager.
Upon arrival, we were greeted by Sojourn’s Head of Marketing & Customer Experiences, Sherrie Perkovich, CSW and WSET Level III. Prominently displayed was Sojourn’s Spring 2025 Wine Release Newsletter featuring four new wines: 2023 Ueberroth Vineyard Pinot Noir, 2022 Monte Rosso Vineyard Cabernet Sauvignon, 2022 Moon Mountain District Cabernet Sauvignon, and the 2021 Blanc de Blancs Sparkling, Sonoma Coast.
Sojourn Cellars produces acclaimed pinot noir, chardonnay, and cabernet sauvignon wines, sourcing fruit from family-owned vineyards across Sonoma and Napa counties.
Vineyard partners, from the fog-laced Sonoma Coast and Petaluma Gap to the sun-drenched slopes of Oakville, practice world-class viticulture, enabling Sojourn’s “hands-off” winemaking approach to shine.
Every decision at Sojourn, from vineyard sourcing to cellar techniques, is rooted in a passion for delivering extraordinary experiences. The tasting salon in Sonoma and immersive events reflect their ethos: few things in life surpass a shared moment over a truly special glass of wine.
Richard Blais’ California English merges California’s sun-soaked bounty with classic English culinary touches. Blais, executive chef known for “Top Chef All-Stars” and FOX’s “Next Level Chef,” is celebrated for innovation and refined creativity.
Sous chef Eric Mickle brings over two decades of culinary excellence, having cooked at the Four Seasons, Michelin-starred restaurants, and multiple Gordon Ramsay kitchens worldwide. After serving as corporate chef for Specialty Restaurant Corp. and assistant dean at the Institute of Culinary Education, Mickle was recruited by Blais to help run California English’s kitchen.
The collaboration between the chef and the winemaker for the dinner was deliberate. Sojourn provided the bottles weeks ahead, allowing Mickle and Blais to craft pairings that danced in harmony.
The evening’s ambiance and flawless service were a testament to Common Stock Hospitality, the restaurant group behind California English, Books & Records, and Common Stock. Director of Operations Jenna Angeloni ensured the service shone as much as the wines poured and the food served.
The reception began with the brand-new 2021 Blanc de Blancs Sparkling, 100% chardonnay from Sonoma Coast, aged 30 months en tirage. Its creamy micro-bubbles pair exquisitely with radish fingers sourced from Girl and Dug Farms, dressed in lemon tea butter and Maldon sea salt.
At the table, lavender and marcona almond scones accompanied the vibrant 2024 Rosé of Pinot Noir, a blend from eight Sonoma Coast vineyards, including Sojourn’s Sasaki Estate Vineyard and fruit from Gap’s Crown, Silver Eagle and Walala Vineyards.
The first course featured Hamachi tartare poached in a Granny Smith apple nage with vadouvan curry and vanilla oil. The richness and spice harmonized with the 2023 Sonoma Coast Chardonnay, a product of a cool vintage that allowed long hang time and exceptional flavor development. The next course was root beer lacquered squab with sunchoke purée, confit leg farrotto, and cherry jus.
Two pinot noirs elevated the course, 2023 Ueberroth Vineyard, sourced from Petaluma Gap’s wind-swept terrain, had a cab-like structure from its toughened skins. 2022 Gap’s Crown Pinot Noir, a favorite of mine, had superb balance with blue fruit flavors and baking spice notes. Both wines soared with the dish’s sweet glaze and nutty sunchoke puree.
The main course was braised short rib with potato purée and roasted root vegetables in a truffled cabernet reduction. The wine pairing doubled again: 2022 Monte Rosso Vineyard Cabernet Sauvignon, crafted from old vines on Red Hill Loam soils, offered deep layers of red and dark fruit with hints of chocolate and cassis.
Alongside was the 2021 Oakville Cabernet Sauvignon, a blend of Oakville Ranch Vineyard fruit with two additional Oakville vineyard blocks yielding lush tannins and vibrant notes of blackberry, raspberry, and mocha.
Dessert was a caramelized milk chocolate tart with burnt orange gel, candied blood orange, and whipped chocolate “aero” — a rich finale to a perfectly orchestrated evening. Guests could revisit any wine or taste gems not poured.
I took the opportunity to enjoy a glass of 2023 UV Lucky Well Pinot Noir, which features layered textures and a silky finish from a mix of whole-cluster and destemmed fermentation. This is noted as a Sojourn collector’s vintage, and I agree with their assessment.
It was a delight having both Winemaker Randy Bennett and Chef Eric Mickle present throughout the evening, sharing commentary on each course and pairing. Their passion and thoughtfulness made this an exceptional wine and exquisite food experience.
Learn more at sojourncellars.com and californiaenglishsd.com.
— Story by Rico Cassoni
Wine Bytes
California Wine Festival, Southern California’s premier wine event producer, returns to Carlsbad for a two-day coastal celebration June 20-21 at the Park Hyatt Aviara Resort Golf Club & Spa. Friday’s Sunset Rare & Reserve Tasting features a Champagne reception, gourmet bites, and limited-production wines. Saturday’s Beachside Wine Festival brings hundreds of premium wineries and craft breweries, live music and delicious coastal cuisine. VIP access at noon offers early tastings and exclusive pours. See CaliforniaWineFestival.com.
A.R. Valentien at Torrey Pines has reopened after a seven-month kitchen renovation. Chef Kelli’s hyper-seasonal menu is elevated by the arrival of Advanced Sommelier Schuyler Munroe, who brings a dynamic wine presence to the dining room. His deep knowledge and warmth enhance the already exceptional wine list, perfectly pairing each dish for an unforgettable experience.
Rico Cassoni is the executive producer for Taste of Wine and Food. Founder/advisor Frank Mangio is a renowned wine connoisseur certified by Wine Spectator. Frank and Rico are two of the leading reviewers on the web. View their columns at tasteofwineandfood.com. Reach them at [email protected].
