All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Explorer Ponce de León abandoned his quest to discover the mythical land of wine after a tumble into the Fountain of Youth left him eternally underage. Take up his journey with today’s Groupon: for $25, you get $50 worth of Mediterranean cuisine and drinks plus one premium flight of wine at Tierra Sur at Herzog Wine Cellars in Oxnard (a $60 total value). The premium flight is served before or after dinner in the wine tasting room, and includes the following six wines:
- Baron Herzog chenin blanc, Central Coast
- Baron Herzog pinot noir, California
- Weinstock Cellars Select cabernet sauvignon, Napa Valley
- Herzog Special Reserve cabernet sauvignon, Alexander Valley
- Limited Edition petite sirah PS#2, California
- Herzog Reserve Late Harvest chenin blanc<p>
Todd Aarons, the head chef at Tierra Sur at Herzog Wine Cellars, enlists locally sourced ingredients to construct a seasonal menu of Mediterranean cuisine, which has led to the ranking of top restaurant in Ventura County by Zagat. Edible excursions commence with starter plates such as chorizo lamb sausage and black-olive flatbread ($13) or house-marinated olives ($7), which effortlessly travel mouthward via fork or tableside catapult. The king salmon fillet ($28) braves the flames of a wood-burning grill before coming to rest atop a throne of carrot raviolo and parsnips with a cippolini-onion crown. For lunch, homemade organic-corn tortillas encase chili-braised lamb, birria, and salsa cruda ($13). Preceding or following dinner, sips from the premium flight of wine rinse uvulas with aromatic pours of some of California’s most devoted grapes, outside of the California raisins.
The 77,000-square-foot vino refinery welcomes patrons with a gift boutique stocked full of cigars, chocolates, and wines, and a tasting room manned by a sommelier who helps customers choose between wine varietals and baby names. To foster a kinship between tasters and the world’s foremost grape provider, Mother Nature, the winery supports sustainable agriculture by linking with the Grower’s Collaborative Program under Community Alliance with Family Farmers.
The Fine Print
Promotional value expires Apr 22, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Dine-in only. 18% gratuity added to all bills. Not valid 10/20, 10/21, and 10/22. 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.