Abreu Vineyards Winemaker Dinner with Brad Grimes
Wednesday, November 11, 2026
6:30 pm - Reception
7:00 pm Dinner
l’abeille welcomes Brad Grimes, esteemed winemaker of Abreu Vineyards, for an intimate evening exploring some of Napa Valley’s most celebrated vineyards and vintages.
For the third consecutive year, l’abeille invites you to an intimate evening with Brad Grimes, esteemed winemaker at Abreu Vineyards, celebrating some of Napa Valley’s most exceptional wines.
The evening will feature a remarkable selection from Abreu Vineyards, beginning with Las Posadas Sauvignon Blanc (year) and Chardonnay (year), followed by a vertical journey through several of the estate’s most celebrated sites and vintages. Highlights include the 2016 Thorevilos, 2006 Cappella, a 2001 Abreu ???, and the 1996 Madrona Ranch. Brad will guide guests through the distinct character of each vineyard and vintage, paired with Chef Mitsu’s tasting menu to showcase the depth, evolution, and singular expression of Abreu’s wines.
Founded by David Abreu in the 1980s, Abreu Vineyards began with Madrona Ranch, where vineyard and surrounding farmland were developed as a singular estate. The portfolio later expanded to include Thorevilos and Cappella, followed by Las Posadas, the estate’s Howell Mountain vineyard, in 2000. Together, these distinctive sites represent an extraordinary collection of Napa Valley terroirs and form the foundation for Abreu’s highly regarded Cabernet Sauvignon–based wines.
Brad Grimes has been an integral part of Abreu Vineyards since 2000. Known for his understated approach and remarkable depth of expertise, Brad has played a central role in shaping the estate’s wines and maintaining its reputation among Napa Valley’s most celebrated producers. Under his stewardship alongside David Abreu, the wines have earned consistent critical acclaim, including numerous 100-point ratings.
Wines for the Evening
VGW: The flagship Williamette Valley Chardonnay blend that showcases the imprint of the vintage. Sourced from historic acclaimed vineyards in the four corners of the valley including Seven Springs, Eola-Amity, and Chehelem. 2022 & 2023 vintages will be poured for this evening.
VGR: Grape Clusters are destemmed by hand. The whole berries are then placed in 500L terra cotta amphorae from Tuscany. Sourced from Chehelem, Eola-Amity, Hyland, and Shea. 2022 & 2023 vintages will be poured for this evening.
Chehelem: Sourced from chardonnay grown with biodynamic methods, the Chehalem Mountain Vineyard faces Ribbon Ridge to the east. Flavors reminiscent of Puligny-Montrachet! 2023 vintage will be poured for this evening.
Burgundies: Since that inaugural vintage, the Burgundy project has expanded thoughtfully to include some of the region’s most revered terroirs, including Meursault Charmes, Bâtard-Montrachet, and Chambertin. These wines are extremely limited & offered to the market only in the best years! Meursault 1er Cru Charmes 2023 & Pommard 1er Cru 2023 vintage will be poured for this evening.
Abreu Vineyards
In Napa Valley, few figures have had as profound an influence as David Abreu. After beginning his career in the late 1970s, Abreu became one of the region’s most sought-after viticulturists, bringing an unusually meticulous, site-driven approach to vineyard development and farming. Over the decades, his work has helped shape some of Napa Valley’s most celebrated estates, including Harlan Estate, Colgin Cellars and Screaming Eagle, among others. His reputation rests on an uncompromising attention to vineyard design, farming and the individual character of each site.
Abreu released his first commercial wine from Madrona Ranch in 1987, establishing a winery that would ultimately become known for a small collection of highly distinctive estate vineyards. Rather than pursuing a single house style, Abreu Vineyards is built around the expression of individual sites, with extraordinarily detailed farming forming the foundation of every wine.
Brad Grimes joined Abreu Vineyards in 2000, bringing an unconventional background as a professional chef to winemaking. Soft-spoken and deeply thoughtful, Brad approaches wine much as a chef approaches ingredients: with an emphasis on balance, timing and precision. His work begins in the vineyard, where blocks can be divided into progressively smaller sections—and at times evaluated vine by vine—as fruit reaches its ideal maturity.
This level of precision allows Brad to build the wines gradually, drawing from individual vineyard components to create layers of texture, complexity and balance while preserving the identity of each site. Over more than two decades at Abreu, he has become an essential part of the estate’s winemaking and has helped produce wines that rank among Napa Valley’s most critically acclaimed, including numerous 100-point bottlings. Brad’s culinary background remains an important part of his approach; he has even returned to the kitchen on occasion for special dinners at Abreu’s Las Posadas estate.