Like the celebrated wines on which he’s built his reputation, Philippe Melka’s career has been influenced by soil.
A native of Bordeaux, Melka grew up intrigued by the intricacies of the land around him. When it came time for college, he acted on his childhood interests, earning a degree in Geology at the University of Bordeaux. A class in winemaking in his final year was a turning point, propelling him to earn a Master’s degree in Agronomy and Enology.
Melka has the rare combination of talent and fortune to be a winemaker who started at the top: his first job out of school was at Château Haut Brion. From there, he took a position with the reputable Moueix Company and was sent to Dominus Estate in Yountville to study soils in 1991. Napa Valley soil proved to be a revelation for Melka. He set out traveling, dividing time between soil study and winemaking at world renowned wineries Badio O Coltibuono in Chianti and Chittering Estate in Australia. He returned to France in 1993 to deepen his expertise at Chateau Petrus.
He has been fortunate to have been trained and influenced by some of the most notable personalities in the wine business such as Jean Delmas and Jean Philippe Masclef from Haut-Brion, Christian Moueix and Jean Claude Berrouet from Petrus, Paul Draper from Ridge, Daniel Baron from Silver Oak and the globetrotting wine consultant Michel Rolland with whom he continues to work with on consulting projects (LAIL, BRAND, ADAMVS, SEAVEY, MOONE-TSAI and VINEYARD 29 - to name just a few).
For the past 28 years in Napa Valley, Melka has served as winemaking consultant for some of Napa’s most highly regarded properties under his company Atelier Melka. As co-proprietor of Melka Estates, Philippe and Cherie Melka produce four distinct labels that reflect their philosophy of soil driven wines: Metisse from Napa Valley, Mekerra from Sonoma Valley, Majestique from around the world and CJ, also from Napa Valley.
Join us April 28th!
Reservations will be accepted on a first-come, first-served basis. Thank you!
A maximum of 35 tickets will be sold and 14 are now available.
MELKA GRANDE RECEPTION/DINNER
THURSDAY APRIL 28th 6pm Champagne reception
6:30pm start!
Concludes at 8:30/9pm (est)
MENU: Small plates, reception format
(fun, cocktail attire please)
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2017 Mekerra Proprietary White
Amuse:
"The Trinity" - Purees of Cauliflower and Mango with Creme Fraiche, Caviar, and Chive
2015 Melka "Majestique" La Chatelet Vineyard St. Emilion
2nd Course:
Braised Pork Belly with Sorghum & Blueberry Glaze,
Pickled Mustard Seeds, and Micro Mustard Greens
2016 Mekerra Knights Valley Merlot
3rd Course:
Pan-roasted Foie Gras
with Bittersweet Chocolate and Cognac Demi-glace
2018 "CJ" Napa Valley Cabernet Sauvignon
4th Course:
Grilled Deckle of CAB Beef
with Whipped Parnsips, Leeks, and Bearnaise Sauce
2016 "La Mekerra Vineyard" Knights Valley Proprietary Red
Dessert:
Twenty Degrees Chocolate truffles
