You are invited to: A Wine Benefit Dinner at Opus One
You're Invited...
...to an intimate wine benefit dinner to support the expansion of Napa Valley’s climate action leadership.
Join us for a not to be missed dinner experience. Only 20 guests on the rotunda overlooking the estate vineyards. Chef Sarah Heller will prepare a four-course, locally-sourced dinner paired with Champagne Barons de Rothschild, Opalie de Château Coutet, and three vintages of Opus One wines. You will have the chance to share transformative conversations and form deep connections with industry leaders and changemakers. Renowned water expert Peter Gleick* will share some insights on "The Future of Water." This dinner will be, truly, unforgettable.
Your $2500 ticket will be a tax-deductible donation to the Napa Green 501c3 nonprofit. Napa Green sets the highest standards for sustainability and climate action in the wine industry, creating boots on the ground change locally, and serving as a thought leader globally. Napa Green is poised to expand their work beyond Napa, but they can’t do that without growing their expert team that provides hands-on support to growers and vintners.
The wine industry is at the peak of the agricultural pyramid – leadership in wine gets noticed and influences broader change. Napa Green works hard to be the change, and we need your support to expand our impact.
*Guests will receive signed copies of Gleick's newest book, "The Three Ages of Water."
Your $2500 ticket will be a tax-deductible donation to the Napa Green 501c3 nonprofit. Napa Green sets the highest standards for sustainability and climate action in the wine industry, creating boots on the ground change locally, and serving as a thought leader globally. Napa Green is poised to expand their work beyond Napa, but they can’t do that without growing their expert team that provides hands-on support to growers and vintners.
The wine industry is at the peak of the agricultural pyramid – leadership in wine gets noticed and influences broader change. Napa Green works hard to be the change, and we need your support to expand our impact.
*Guests will receive signed copies of Gleick's newest book, "The Three Ages of Water."
host
Michael Silacci
Winemaker at Opus One
& Kimberlee Marinelli
Assistant Winemaker & Viticulturist at Opus One
Winemaker at Opus One
& Kimberlee Marinelli
Assistant Winemaker & Viticulturist at Opus One
Location
Opus One
7900 St Helena Hwy Oakville, CA 94562
7900 St Helena Hwy Oakville, CA 94562
Date & Time
May 23, 2024
6:00 PM - 10:00 PM
6:00 PM - 10:00 PM
MICHAEL SILACCI
PETER GLEICK
MIMI CASTEEL
TOD MOSTERO
ANNA BRITTAIN
Kimberlee Marinelli
As Dr. Kimberley Nicholas shares in Under the Sky We Make:
It’s warming. It’s us. We’re sure. It’s bad. We can fix it.
Our winegrowing region has weathered three megafires since 2017. We swung from a 500-year drought to atmospheric rivers. In 2022, temperatures in September exceeded 115° in some areas, destroying grapes on the verge of being made into beautiful wines.
Proactive forest thinning and invasives removal to create healthier forests more resilient to fire; Building healthy soils full of happy microbes that store carbon, water, and nutrients and make vines more resilient to drought and heat extremes; Reducing emissions by shifting to electric tractors and fleets, and generating local renewable energy...it's not just the right thing to do, it's essential.
Proactive forest thinning and invasives removal to create healthier forests more resilient to fire; Building healthy soils full of happy microbes that store carbon, water, and nutrients and make vines more resilient to drought and heat extremes; Reducing emissions by shifting to electric tractors and fleets, and generating local renewable energy...it's not just the right thing to do, it's essential.
Chef Sarah Heller
Sarah graduated with a BS in Culinary Arts from Johnson & Wales, Providence and began her career in the Boston area. A trip to Napa in her early 20s sparked the desire for a move to the west coast, where she began at Thomas Keller's Bouchon Bistro working her way up to Sous Chef. From there she worked under Christopher Kostow at The Restaurant at Meadowood, before striking out on her own as a private chef for over a decade, cooking for many of the top wineries in the Napa Valley. During this time Sarah also managed a biodynamic farm and another that was organic. She has always prided herself on using the best local products available through relationships with local farmers, as well as being a regular at all the local farmer markets.
