What You'll Get
$40 for a wine tasting for two and gourmet farm-to-table meal credit ($84 total value)
The Fine Print
Promotional value expires Feb 2, 2015. Amount paid never expires. Limit 1 per person, may buy 10 additional as gifts. Limit 1 per visit. Limit 1 per table. Reservation required 24hrs in advance. Dine-in only. Must use promotional value in 1 visit. Merchant requires a 21+ adult signature and ID for delivery. A service charge of 18% will be added to your pre-discounted bill. Not valid on 9/24-9/26, 10/8-10/10, 10/15-10/17, 11/27, 12/25, 12/31/14-1/1/15. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Herzog Wine Cellars
The combined artistry of nine generations of Czech winemakers built Herzog Wine Cellars. The Herzog family's rich wine-making history dates back to late 19th-century Czechoslovakia, when Philip Herzog plied his craft for the Austro-Hungarian court. Legend has it that Emperor Franz-Josef loved Philip's wines so much, he made him a baron—a title commemorated in the winery's current Baron Herzog label.
Inside a modern facility nestled within the strawberry fields and farms of Oxnard, California, head winemaker Joe Hurliman crafts shimmering whites and dusky reds in the California tradition. Hurliman only uses grapes sourced from California vineyards, blending different varieties to conjure new tastes and aromas. This mixing and fermenting transforms bushels into the cellar's two lines of wine, which include special reserve and late-harvest bottles. Outside this laboratory, cathedral-like ceilings hang over a granite tasting bar where, during tastings, staff teach visitors how to identify delicate flavors and ensure no one replaced the real wine with boring grape juice. The grounds also feature private tasting rooms, a boutique, and an outdoor terrace.
Inside the restaurant with the highest Zagat food rating in Ventura County, Tierra Sur, executive Chef Gabe Garcia crafts New American cuisine. Using seasonal and locally sourced produce from area farms, he mingles American flavors into artfully presented entrees and small plates. An outdoor wood-fired grill sears aged rib-eye steaks, simmers cuts of wild salmon, and puts old snowmen out to pasture.