This past weekend’s Napa Truffle Festival took us to one of Napa’s newest winery settings in the Coombsville appellation in Napa – Shadybrook Estate at Rapp Ranch.

The Saturday afternoon luncheon was set on the beautiful expansive terrace of the stunning winery estate. Mother nature delivered a spectacular sunny warm day with gentle breezes and breathtaking views of the surrounding mountains and valley. Guests sipped the extraordinary wines of Shadybrook beautifully paired with the truffle lunch prepared by Michelin star Chef Gabriel Kreuther of Gabriel Kreuther Restaurant. Chef was also assisted in the estates fabulous commercial kitchen by Napa Truffle Festival Host Chef, Ken Frank.

Upon arrival to Shadybrook Estate, proprietors Alice and David Alkosser graciously welcomed arriving guests to the luncheon which added such a personal touch to the afternoon’s experience. Also greeting the guests was of course the Chief Truffle Officer Robert Chang and his business partner in the American Truffle Company, Dr. Paul Thomas. Guests were given a royal tour of the Estate’s winery and grounds by winemaker Rudy Zuidema and Associate Winemaker, Michael Andrews, along with an introduction to the newly revamped Equestrian center and guests were happily entertained by the friendly horses on the stables.

Bay area foodie for CBS Radio, “Foodie Chap” – Liam Mayclem, was also on hand and of course entertained his surrounding guests at the beautifully adorned long, white banquet table on the veranda of the winery. Chef Kreuther came out of the busy kitchen to deliver delicious descriptions of the day’s luncheon menu course by course and Shadybrook Estate winemaker, Rudy Zuidema, spoke in depth about the wine pairings.

Both Alice and David Alkosser have long possessed a love affair with the land. After a series of acquisitions and redevelopment projects in the hills of Coombsville, they decided to create and estate where all of their dreams could be realized. In order to fulfill their passion with their pledge for excellence. Since their first vintage release in 2010, Shadybrook Estate wines have risen to the top in local, national and international wine tastings.

The Menu and the Shadybrook Estate Wines!!! All memorably amazingly delicious! As Liam Mayclem commented on the afternoon’s luncheon, “Chef nailed it, we inhaled it!”


Foie Gras Terrine, Black Truffle &Pistachio Praline, Medjool Date Jam, Fennel Pollen Waffle paired with 2014 Platine Blanc – a White Bordeaux Blend of Semillon and Sauvignon Blanc


Porcini Gnocchetti, Maine Lobster, Black Truffle Sauce Americaine Paired with 2014 Estate V Red Blend – a Claret Style Bordeaux Blend based with Cabernet Franc


Black Angus Beef Tenderloin, Roasted Salsify, Potato Dumpling, Sauce Perigourdine Paired with 2013 Cabernet Sauvignon – The Finest Cabernet Lots from the Shadybrook Coombsville Estate


Pure Caraibe Baba, Beereweka Fruits Chutney, Kirsch Ice Cream Paired with 2014 Malbec, Shadybrook Estate’s Unique Expression of this Variety only 97 cases produced


Dynie Sanderson – “NapaFoodGal” is the Food and Flavor Editor for Napa Valley Life Magazine with over 15 years as a contributor. Editorial features focus on food, wine and travel.

Dynie has written for a variety of regional lifestyle publications and was the founding Publisher/Editor of Napa Valley’s GuestWest Magazine.

Active member of International Food Wine and Travel Writers and Bay Area Travel Writers