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Herzog Wine Cellars

Herzog Wine Cellars

On June 14th we will visited the Herzog Wine Cellars for a very special event.  Not only was there an exceptional meal planned by Chef Ted Aarons, but we were able to view the wine making facility.  Chef Aarons presides at the Tierra Sur Restaurant inside the winery and the menu reflected his style of Mediterranean cuisine influenced by his use of seasonal, local produce.

The winery traces its winemaking origins back to Philip Herzog, who made wine in Slovakia for the Austro-Hungarian court more than a century ago. Philip’s wines were so appreciated by Emperor Franz-Josef, the emperor made Philip a baron. During World War II, Philip's grandson Eugene hid his family from the Nazis in the Slovakian countryside. At war’s end, he emerged to reclaim his family’s winery. Three years later, the new Czech communist regime drove the Herzogs away from their European home for good. Forced to leave, Eugene brought the family to America in 1948.   With his winemaking skills, Eugene found a job at a small kosher winery in a storefront on Manhattan’s Lower East Side. Eugene and his sons, who all went to work at the winery, called their successful new venture Royal Wines in deference to their grandfather, Philip.  

In 1985, the Herzog family decided to expand its winemaking operations to California, where they make wine under two separate labels: Baron Herzog and Herzog Wine Cellars. After 20 years of renting space in various wineries, the family finally was able to build its own state-of-the-art winery in Oxnard. Here, under the supervision of head winemaker Joe Hurliman, Herzog Wine Cellars has created a center for high-end contemporary winemaking combined with a tradition that dates back nearly six centuries!

Amuse Bouche

Fritto Misto of Sand dab filet and summer squash and black olives with harisa aïoli

Baron Herzog Chenin Blanc 2007

Appetizer

House made smoked bison sausage with tomato and rocket salad

Herzog Wine Cellars Syrah Special Reserve Edna Valley 2005

Entrée

Wood grilled Cornish game hen with saffron and almond picada sauce with fresh chickpea,

 parsley and spring onion relish

Herzog Wine Cellars Cabernet Sauvignon Special Reserve Alexander Valley 2006

 Dessert

Bittersweet chocolate cake with tangerine and rosemary frozen custard

Herzog Wine Cellars Late Harvest White Riesling 2007

The event was sold out at 120 members and guests.