CLUB MEMBER EVENTS


Pickup Parties

Members are invited to to pickup their wine shipment at a pickup party held in February, May, October and December. Come enjoy a four course meal with five wines - sometimes more - even if you are a shipment member.

VIEW PARTY SCHEDULES

Friday Lunches

Let’s face it, any excuse is a good one to celebrate culinary creativity using fresh local produce combined with a pantry of over 350 spices, challenging our winemaker to pair a wine for each dish.

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Pig Roast

August is the start of harvest which we celebrate with with paella and a spit-roast pork barbecue at our Yoakim Bridge Estate over two Saturday parties, each limited to 80 wine club members of 2+ years and their partner.

VIEW PIGGIES SCHEDULES

Lobster Feast

Come September harvest is almost done and we celebrate with a feast of fresh Maine lobsters accompanied by sausage, corn, potato, garlic, shrimp, hot links and artichoke all washed down with copious quantities of wonderful wines.

VIEW LOBBIES SCHEDULES
Glass of wine in sunlight

Summer Club

May till October is too long without wine so add an extra shipment in July and attend the Summer Club Party. Summer shipments are limited to West Coast deliveries or members wanting to attend a July Pickup Party in Healdsburg.

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beach

Travel Club

Spend some of March in Australia or September in Europe with us. Meet engaging winemakers, taste their wines, enjoy a unique food and wine experience in great restaurants with talented chefs and fellow club members.

I'M INTERESTED - KEEP ME ADVISED
Dinner

Estate Epicurean Dinner

Members and their guests, colleagues or family, may book a Williamson Epicurean Dinner. Up to six courses enjoyed in a congenial, private setting over a leisurely period of time with input from both the chef and the winemaker.

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Menu Fork

Private Event at Epicurean Kitchen

Special occasions deserve a special place to celebrate. Take advantage of our dedicated restaurant set just for your group. Book a private lunch or dinner event. Accommodates 40 guests for seated dining or 80 guests for mixers.

I'M INTERESTED - CONTACT ME
Bill on deck

Friday Lunches

Let’s face it, any excuse is a good one to celebrate culinary creativity using fresh local produce combined with a pantry of over 350 spices, challenging our winemaker to pair a wine for each dish.

VIEW LUNCH SCHEDULE
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