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CAMP DAVIES 2020 SPRING SESSION
Day one consists of the welcome reception and dinner, where you will meet your fellow campers, along with the Davies Vineyards team, while enjoying a multi-course dinner paired with both Schramsberg and Davies Vineyards wines.
On day two, you will start with breakfast at Meadowood Napa Valley. Then it is off to the vineyards with Hugh Davies and Director of Winemaking Sean Thompson, where you will prune vines to prepare them for bud break. Learn how vineyard location, soil content, viticultural practices, and clonal selection play a critical part in creating the complex flavors in Schramsberg wines. You will also receive hands-on experience with the winemaking team to create a blend of base wines to design a final cuvée for bottling. During your time at the winery, you will also receive an overview of the still wine winemaking process - from harvest through bottling. For lunch, delicacies prepared by Meadowood Valley's chefs, will be used to illustrate how ingredients can complement and contrast wine flavors. A full afternoon of food and red wine pairings follow, under the direction of Holly Peterson. Holly will guide you through basic to advanced component tastings. Finish the day with an optional library wine dinner at a local restaurant ($155 per person, in addition to the camp fee).
Day three starts with breakfast at Meadowood Napa Valley and is followed by a tour of the Davies Vineyards Grayson Hospitality Center, a barrel cooper demonstration, and a tasting with the winemakers to understand the impact that the barrel has on a finished wine. Lunch, prepared by the Meadowood Napa Valley's culinary team, leads into a group sparkling wine menu creation contest. The program finishes with awards for the best menus, and a graduation with certificate presentation.
The fee for Camp Schramsberg is $1,550 per person (15% discount for wine club members). Lodging and travel to/from Napa is not included. A recommended lodging list is available by request.