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Freemark Abbey Wine Dinner with the winery's Barry Dodd

Thursday Sep 15 2016

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An Exceptional Evening Awaits!

Enjoy Chef Ian Winslade's stunning 5-course meal (revealed below) will be paired with some of Napa Valley's finest wines, as you learn from the winery's estate ambassador, Barry Dodds.

Freemark Abbey: A 130-year Old Story

The winery known today as Freemark Abbey began in 1886 when Josephine Tychson built and operated the original redwood cellar on our estate, cultivated the land, and became the first female winemaker on record in Napa Valley.

In 1949, Freemark Abbey opened a “Sampling Room,” as tasting rooms were first called, making it one of the earliest wineries in Napa Valley to offer visitors sips of wine.

In 1976, the wine world was stunned in France where the famous "Judgment of Paris" blind tasting revealed the unthinkable: American wines were judged better than French! Freemark Abbey was the only winery with a red and white wine represented. Napa Valley wines suddenly were desired worldwide.

In 1985, Ted Edwards became winemaker. He is still creating his magic, crafting the wines you will enjoy at Murphy's.

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Your Host: Barry Dodd from Freemark Abbey

Barry Dodd of Freemark Abbey

As the Estate Ambassador for Freemark Abbey, Barry Dodds brings a wealth of knowledge, experience and passion for wine to the team. Dodds serves as a spokesperson for the estate in cities all over the U.S. and abroad, sharing the long and storied history of the winery, its iconic vineyards and world-class wines.

A native of Cape Town, South Africa, Dodds’ interest in wine was piqued at an early age by a childhood neighbor who worked for the country’s top wine cooperative, KWV. He landed his first position in the beverage industry at age 18 at his hometown liquor store. Quickly recognizing the raw talent and desire in Dodds, the liquor store owner encouraged him to attend wine courses in order to advance his knowledge. As a result, Dodds began hosting tastings for local wine clubs and became known as a local expert in the field.

Dodds left the liquor store in 1989 to join the South African Navy, but the passion he developed for wine in Cape Town never faded. Although lacking in wine, the navy provided Dodds an opportunity to hone his photography skills, which would eventually lead him to Napa, California, to pursue a career as a professional photographer.

Surrounded by Napa’s vineyards and the industry he had fallen in love with as a young man, Dodds transitioned from photography and returned to the wine industry.

He has served as an integral team member at some of the region’s most esteemed wineries, including St. Supéry, Cakebread Cellars, Sequoia Grove, the former Niebaum-Coppola, Miner Family Wines and Kendall-Jackson.

It was a landmark moment for Dodds when he was offered the opportunity to join the Freemark Abbey team in 2006. He had long held the winery in high regard, crediting its 1975 Cabernet Bosché, 1979 Chardonnay and 1973 Edelwein Gold Late Harvest Riesling with showing him the outstanding quality of Napa Valley wines.

Since joining the Freemark Abbey team, Dodds has developed a passion for aged vintages, inspired by the estate’s extensive wine library, which dates back to the 1960s. He was named to his current position as Estate Ambassador in 2015. In his spare time, Dodds fronts a local blues trio, Brown Bag Blues Band, and plays open-mic nights while on the road. His other passions include photographing the places and people of Napa Valley, fly fishing, camping and smoking good cigars.

Chef Ian Winslade's Menu

1st Course

Scallop Ceviche

Fall Fruit, Kaffir Lime, Buddha’s Hand

2014 Napa Valley, Chardonnay

Complex, creamy and elegant, this wine expresses aromas of pear, apple, white peach, ripe banana, kiwi and lemon lime. Oak aging adds spicy nutmeg and toasted aromatic cedar to its profile. This Napa Chardonnay is viscous, deep and intriguing on the finish which evokes angel food cake and marshmallow.

2nd Course

Spicy Lettuce Salad

Liquid Fromage Blanc and Candied Pistachios

2013 Napa Valley, Merlot

Rich and smooth, this Merlot entices with flavors of black cherry, milk chocolate, spicy oak and arugula. It shows great balance of fruit, body tannin and acidity. Deep and rich flavor profiles smooth to deliver a long and beautiful finish.

3rd Course

Short Set Skuna Bay Salmon

5 Spiced Chanterelles and Thyme Oil

2012 Napa Valley, Cabernet Sauvignon

Full bodied, rich and opulent, this blend of all five Bordeaux varietals is a perfect blend from an abundant vintage and sourced from over twenty vineyards across Napa Valley. Aromas of boysenberry, blackberry pie, cocoa dusted chocolate berry truffle all integrate with the spice of oak, cedar, cinnamon, clove and black pepper.

4th Course

Sous Vide Veal Loin

Fall Squash Soubise, Crisp Sweet Potatoes

2011 Sycamore Vineyard, Napa Valley, Cabernet Sauvignon

This single vineyard expression of Napa Cabernet Sauvignon is opaque with a dark ruby color. Complex on the nose with hints of tobacco and briary thicket, the full-bodied Cabernet is dominated in flavor by dark fruits while oak adds just the right amount of spice. Sweet black cherry, blackberry jam on toast, cocoa-dusted truffle along with baking spices of cinnamon and clove mingle with well integrated tannins and a pleasant fruitful finish.


Caramel Apple Cheesecake

Apple Cider Caramel Sauce

$75 per person

*price does not include tax and gratuity

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