Presqu’ile,the contemporary-styled minimalist estate winery poised high in the hills of Santa Maria with stunning ocean and vineyard views, announces their prized 4th Annual Past, Present and Future Dinner on Saturday, December 14, 2019.

presquile winery
Chef Julie Simon | Photo courtesy of Mark Velasquez

Hosted by Presqu’ile Winemaker Dieter Cronje and members of the Murphy family, the evening features an inspired three-course dinner created by Presqu’ile’s Chef Julie Simon. Each course is paired with a trio of wines: a library release, a current release, and a highly anticipated futures release. As part of this profound exploration of the portfolio, each guest (or pair of guests) receives a take-home six-pack of wine, which includes a bottle of each of the library and current release wines served with the memorable meal. 

The exploration will focus on Presqu’ile Chardonnay, Pinot Noir and Syrah from their 2014, 2016, and 2018 vintages, and presents a singular opportunity to learn more about the evolution of Presqu’ile wines, the character of their vintages, and their suggested drinking windows from the point of view and insight of the owners. “We strive to continually push our program forward, and to know where we’re going, we have to know where we’ve been,” states Estates Manager Cameron Porter. “The Past, Present and Future dinner presents us with a wonderful opportunity to explore our wines through the lens of age and time side-by-side with where our program has evolved in the interim.  It is always an eye-opening, humbling, and ultimately moving event, one from which we always find new inspiration. To be able to share such an evening with the wine community we so cherish makes this one of our favorite annual events”

The evening begins with Chef Julie Simon’s Passed Appetizers of Caviar & Creme Fraîche on House-Made Potato Chip; and Saffron Arancini paired with a 2014 Brut Cuvee. The first course is Crab Cake paired with Presqu’ile Vineyard Chardonnay (2014, 2016, 2018); followed by asecond course of Mille Feuille of Local Roasted Vegetables with Seasonal Fruit Gastrique paired with Presqu’ile Vineyard Pinot Noir (2014, 2016, 2018); For the main course, guests will enjoy a Ribeye with Bone Marrow paired with Presqu’ile Vineyard Syrah (2014, 2016, 2018). The dinner is complete with Chef Simon’s dessert course of Butterscotch Budino.

The 4th Annual Past, Present and Future Dinner at Presqu’ile Winery is open to the public; seating is very limited, and reservations are required for this once-a-year dinner. Ticket pricing for this event is $330 for one person or $400 for two. Both single and pair tickets include dinner and wines and one six-pack of wine, all-inclusive of taxes and gratuities.  For further information and to purchase tickets, contact Estates Manager Cameron Porter at (805) 937-8110 ext. 103 or


Julie Simon is a San Luis Obispo based chef and farmer. Ten years ago, Simon was enrolled in university in her native France, ready to follow that path to a law career. Her restlessness and uncanny ability in the kitchen compelled her to move to Paso Robles where her aunt and uncle farmed an olive grove and pressed olive oil. Soon after, Simon landed kitchen jobs in some of the Central Coast’s finest restaurants and eventually became executive chef at the renowned Thomas Hill Organics Bistro when she was 23 years old. Julie served as opening chef at Foremost restaurant in San Luis Obispo. Her history in farming and pop-up dinners bring a worthy contribution to Presqu’ile’s vast array of services, further enriching the most sought-after wine destination in the area.