Sunday Brunch - Sunday, August 9th

Resident Chef David Dunlap creates special Sunday Brunch menu!

Delaplane Cellars is excited to announce our first ever Al Fresco Sunday Brunch! Resident Chef David Dunlap will be curating a special menu for this inaugural event on Sunday, August 9th, 2020 at 10:30 AM. We hope you can join us!

Brunch Menu:

Roasted Tomato and Smoked Bacon Quiche
Goat Cheese, Creamed Onions, Petite Herb Salad
2018 Mélange Blanc

Buttermilk Fried Chicken and Waffles
Bacon and Virginia Hickory Syrup Caramel
2018 Rosé

Cinnamon-Vanilla Brioche French Toast
Whipped Cardamom Crème Fraiche, Roasted Peach Compote, Maple Syrup
2017 Viognier

In our continued pursuit towards providing a safe and rewarding experience, the Delaplane Cellars team has implemented several small changes to our seating format:

• Brunch will be seated and served al fresco on our new tasting room deck. Seating will adhere to all social distancing best practices and is subject to weather. In the event of inclimate weather, the event will be rescheduled.
• Reservations are required with a two-person minimum per table. Cost per person is $95.00.
• Please plan to arrive at 10:30 AM to be seated. Brunch will begin at 11:00 AM.

Book your Reservation HERE!

Sauvignon Blanc: An Aromatic Affair

Sauvignon Blanc: An Aromatic Affair
Friday, August 7th @ 6:00 PM

Virginia's sultry summer days and nights summon Sauvignon Blanc to the table!

Few things are better than a glass of crisp, chilled, Sauvignon Blanc on a hot summer night, paired exquisitely with locally sourced food crafted by a renowned chef. To celebrate this summer favorite, Delaplane Cellars will be hosting a special evening of exploring Sauvignon Blanc wines from around the world!

Our adventure will feature wines from world-famous Sauvignon Blanc growing locations such as France’s Loire Valley, California's Napa Valley and New Zealand's Marlborough region. Guests will experience intense aromas and flavors from floral and herbal, vibrant citrus and tropical notes, and hints of smoky oak. The evening will also feature a tasting with our not-yet-released Delaplane Cellars 2019 Sauvignon Blanc. 

During this special evening, winemaker Rick Tagg will guide guests through this alluring experience and provide insight into the evening's wines. Resident Chef David Dunlap will be preparing specialized and unique dishes to pair with each wine.

This intimate event will have limited seating with only 10 tables available and will be hosted outside on our tasting room deck. Reservations are required with a two-person minimum per table. Cost per person is $95.

Click HERE to reserve your spot today!  

Al Fesco Wine Dinners - Saturday, July 25th & Sunday, July 26th!

Al Fresco Wine Dinners Saturday, July 25th, & Sunday, July 26th @ 5:30 PM.

David Dunlap joins Delaplane Cellars as New Resident Chef!

Delaplane Cellars is excited to invite you to our signature wine dinners beginning Saturday, July 25th and Sunday, July 26th.

Over the coming months, Resident Chef David Dunlap will curate an assortment of events that blend together our award winning wines coupled with David's unique approach to gastronomy.

Chef Dunlap was recognized in 20 14 as a James Beard Rising Star Chef of Virginia. Most recently, Chef Dunlap spent five years as the Executive Chef for The Quirk Hotels, both in Richmond and Charlottesville.
In our continued pursuit towards excellence, the Delaplane Cellars team is implementing several small changes to our dinner format:

Dinners will be seated and served al fresco, under the stars, on our new deck. Seating will adhere to all social distancing best practices and is subject to weather.

Reservations are required with a two person minimum per table. Cost per person is $125.00.

Please plan to arrive at 5:30 p.m. with dinner being promptly served at 6:00 pm.

Delaplane Cellars Wine Dinner Menu

Lump Crab and Sweet Corn
Sun Drop Tomatoes, Preserved Lemon, Tarragon
2019 Barrel Fermented Chardonnay

Grilled Peaches with Burrata Cheese
Candied Pine Nuts, Preserved Rose, Black Pepper, Olive Oil
2019 Sauvignon Blanc

Bacon Fried Virginia Oysters
Roasted Garlic, Scallop Cream, Pickled Red Onion, Chives
2019 Duet

Truffle Black Pepper Cavatelli
Beef Neck and Ox Tail Ragout, Foie Gras Emulsion, Cured Egg Yolk
2017 Left Bank Estate Reserve

Vanilla Roasted Pineapple
Brown Butter Sable, Pickled Cherries, Cardamom Crème Fraiche, Bourbon Caramel
2017 Petit Manseng

Visit our Tock Reservation site to book your table. BOOK HERE!