Robert Sinskey Vineyards
Robert Sinskey Vineyards is a fully organic and biodynamic winery located in the Stags Leap district of Napa Valley. They produce an array of wines designated Napa or Los Carneros. You may not have seen scores for any Sinskey wines in any of the major wine publications. That is because Sinskey does not submit their wines for scoring. They believe wine should be made for, and enjoyed as, a part of the culinary experience and not as “an athletic event”.
Bob Sinskey predicted a change in the American diet to lighter, healthier foods and inclusion of more exotic ingredients. In conjunction with this, he identified a change in the American taste toward a lighter style of red wine. He sought a site to start growing Pinot Noir in the late 1970’s. He started as a winegrower, selling all his grapes, but changes in the business prompted him to start a winery. The doors to the winery opened in 1988 and Bob convinced his son to take over the management of the winery while he continued to oversee the vineyards and to tend his thriving medical practice. Sadly, Bob passed away in June 2015 and is sorely missed.
Over the past twenty-five years his son Rob has grown the 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. Sinskey Vineyards is a true culinary experience, with Rob’s wife Maria Sinskey, a world renowned chef creating pairings for all of the wines. Over the years, Maria garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, SF Chronicle Rising Star chef and appeared on many PBS and Food Network Shows. We are pleased to have Maria here to represent Robert Sinskey Vineyards.
Vidrio is the bold vision of restauranteur Lou Moshakos. Built on the philosophy of “love is the most important ingredient,” Vidrio is a family dream years in the making.
As a native of Lykovrisi, Greece, Lou is the son of farmers living off the bounty of the land. Meals highlighted fresh fish, slow roasted meat, village olive oil, seasonal fruits and vegetables, and most importantly, family. When Lou speaks of his family, it is always centered around the table and filled with laughter, stories, and love.
This communal tradition of dining and sharing is captured in the essence of Vidrio. Vidrio embraces the Mediterranean dining philosophy – rooting it in the respect for the ingredient, the nourishment of food for our bodies and to use the time around the table to reconnect with each other. Making dining the occasion to gather together.
And, no Mediterranean meal is complete without wine or olive oil. With 50 wines on tap and over 300 bottles, the variety of wine is sure to please. As an added detail, Vidrio imports the purest Greek olive oil from Lou’s village. Vrisi 36 olive oil completes every dish with the highest regard to the excellent health benefits of this liquid gold.
Vidrio is an open window into the Mediterranean. Sharing plates both large and small are made with the freshest ingredients allowing the flavor to shine. Handcrafted seasonal cocktails with exotic spirits are exciting and delightful. The vibrant, modern environment is visually mesmerizing and filled with warm, personal hospitality. These touches speak to the patience, creative vision and hard work of Lou Moshakos and his attention to detail to bring this ode to the Mediterranean to Raleigh.