Cakebread Cellars

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Cakebread Cellars
8300 St. Helena Hwy
Rutherford, CA 94573
(800) 588-0298

a FINE site

upcoming events

Today, Apr 30

Wine Club Event

Sunday, MAY 01

Rubaiyat Grilling Day
Cakebread Cellars Courtyard, Rutherford, CA

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Springtime at Cakebread Cellars means the release of our Rubaiyat, the much-coveted proprietary red wine that takes its inspiration from the famous quatrain by Omar Khayyam, “…A book of verses underneath the bough, a jug of wine, a loaf of bread—And thou beside me singing in the wilderness—Oh, wilderness were paradise, Enough!”

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Event

Monday, MAY 02

Vintner Dinner at Little Bacch hosted by Dennis Cakebread
Little Bacch, 1198 Howell Mill Road, Atlanta, GA

Dennis Cakebread starts his travel to the Southeast with a stop in Atlanta, GA. He is looking forward to sharing our Cakebread Cellars wines along with his new project Mullan Road Cellars from Washington State.

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Event

Wednesday, MAY 04

Dennis Cakebread hosts Vintner Dinner at SER Steak & Spirits
SER Steak & Spirits, 2201 N Stemmons Fwy, Dallas, TX

Dennis Cakebread comes to Dallas to meet you and enjoy a great meal at SĒR Steak & Spirits. This is a great opportunity to learn about Dennis' new Washington State project Mullan Road Cellars red wine, enjoy some wonderful Cakebread Cellars wines and have a great evening.

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Event

Friday - Saturday, MAY 20 - 21

2016 NASCAR Sprint Cup Series All-Star Race Weekend
Charlotte Motor Speedway, Charlotte, NC

Ready – Set – GO!! Start your engines and join Dennis Cakebread for NASCAR’s All-Star Race Weekend - one of the biggest weekends in sports – at Charlotte Motor Speedway on May 20 & 21, 2016. Our private luxury suite located down the front stretch between turn 4 and turn 1 is the perfect vantage point to see the races, taste Cakebread Cellars wines, and take in a fun weekend

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Cooking Class

Friday, MAY 20

Cooking from the Garden: Spring Session
Cakebread Cellars Winery, Rutherford, CA

The coolest things about being a chef at Cakebread Cellars are 1) the great wines we cook to and 2) our garden, which many chefs would give their knife hand for. All year around, we base our menus on what’s coming out of the garden. So for this class, we’ll start in the garden, just as we do every day, and build the menu based on what’s at its peak.

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