Every Friday; Ask your server for details

Robert Sinskey Vineyards "Capa" Pinot Noir. 1988, Robert Sinskey Vineyards was under construction on the northern edge of the Stags Leap District. I figured RSV could use a talented young fellow such as myself and someday might even need a winemaker. I became the first Assistant Winemaker in the new facility and then, in 1991, Rob Sinskey rolled the dice and made me the youngest winemaker in Napa Valley… which takes us to this wine. In my almost three decades at RSV, we have made many wines - from RSV's aromatic whites, to the brooding SLD Cabernet, to this beautifully complex Capa Vineyard Pinot Noir – and I am proud of all of them. I am grateful for the opportunity to bring forth these creations for you to enjoy

You wanna do what? It was 1992, or thereabouts, when Rob Sinskey declared, "I would like to plant my nine acres in the Carneros to Pinot Noir… and you and I should go to Burgundy and learn a thing or two before we plant it." Hell yeah, I wanted to go! Thus was born the Capa Vineyard - nine acres of Pinot Noir planted to two clones and two field selections on various row spacings and rootstocks. This lovely, single barrel of Pinot Noir is a cuvée that includes all four clones/selections from the Capa Vineyard, created especially for the one and only Mustards fine dining establishment. The vineyard is south facing, sun driven, close to dry farmed and shy producing. The wine is elegantly packed with layers of red berry, earth and spice. I believe that the difference between a good Pinot and a great Pinot is about 45 minutes. That's about the time a well crafted Pinot takes to show its full potential. Since you are enjoying this wine over dinner at Mustards, you will be able to decide for yourself if this is true. "in good health" Jeff Virnig

Capa was a man. Capa was a dog. Capa is a vineyard. Capa is my home. I followed many breadcrumbs on an indirect path to today - a stint as a Future Farmer, a wanna-be Chef and even an appreciator of the seductive qualities of wine. These were all part of my youth but, in my teens and early twenties, I thought I would become a photojournalist. My idols had names like Henri Cartier Bresson, Eugene Smith and Robert Capa. Bresson for his ability to capture the decisive moment, Smith for his humanity and Capa for his willingness to risk life and limb in documenting the truth. I moved to Napa in 1987 with Capa, my black and white border collie named after the Photojournalist Robert Capa. He lived to the ripe old age of sixteen - most of those years on the land that now bears his name. The photograph was taken in the early '80's when I was studying at Parson's School of Design in Paris. The location was a street named "Rue de L'Arbre Sec" which roughly translates to "road of the dry tree" or "the hanging tree." Ronald Reagan had just been elected president and the celebration was for the Fourth of July. It was one image in a series I called "The American Invasion." It is an homage to my mentors. Seems appropriate to adorn a wine from the Capa Vineyard with an image inspired by a master. Cheers!

1988, Robert Sinskey Vineyards was under construction on the northern edge of the Stags Leap District. I figured RSV could use a talented young fellow such as myself and someday might even need a winemaker. I became the first Assistant Winemaker in the new facility and then, in 1991, Rob Sinskey rolled the dice and made me the youngest winemaker in Napa Valley… which takes us to this wine. In my almost three decades at RSV, we have made many wines - from RSV's aromatic whites, to the brooding SLD Cabernet, to this beautifully complex Capa Vineyard Pinot Noir – and I am proud of all of them. I am grateful for the opportunity to bring forth these creations for you to enjoy

You wanna do what? It was 1992, or thereabouts, when Rob Sinskey declared, "I would like to plant my nine acres in the Carneros to Pinot Noir and you and I should go to Burgundy and learn a thing or two before we plant it." Hell yeah, I wanted to go! Thus was born the Capa Vineyard - nine acres of Pinot Noir planted to two clones and two field selections on various row spacings and rootstocks. This lovely, single barrel of Pinot Noir is a cuvée that includes all four clones/selections from the Capa Vineyard, created especially for the one and only Mustards fine dining establishment. The vineyard is south facing, sun driven, close to dry farmed and shy producing. The wine is elegantly packed with layers of red berry, earth and spice. I believe that the difference between a good Pinot and a great Pinot is about 45 minutes. That's about the time a well crafted Pinot takes to show its full potential. Since you are enjoying this wine over dinner at Mustards, you will be able to decide for yourself if this is true. "in good health" Jeff Virnig

Capa was a man. Capa was a dog. Capa is a vineyard. Capa is my home. I followed many breadcrumbs on an indirect path to today - a stint as a Future Farmer, a wanna-be Chef and even an appreciator of the seductive qualities of wine. These were all part of my youth but, in my teens and early twenties, I thought I would become a photojournalist. My idols had names like Henri Cartier Bresson, Eugene Smith and Robert Capa. Bresson for his ability to capture the decisive moment, Smith for his humanity and Capa for his willingness to risk life and limb in documenting the truth. I moved to Napa in 1987 with Capa, my black and white border collie named after the Photojournalist Robert Capa. He lived to the ripe old age of sixteen - most of those years on the land that now bears his name. The photograph was taken in the early '80's when I was studying at Parson's School of Design in Paris. The location was a street named "Rue de L'Arbre Sec" which roughly translates to "road of the dry tree" or "the hanging tree." Ronald Reagan had just been elected president and the celebration was for the Fourth of July. It was one image in a series I called "The American Invasion." It is an homage to my mentors. Seems appropriate to adorn a wine from the Capa Vineyard with an image inspired by a master. Cheers!

AVA: Napa Valley. Winemakers: Raymond Signorello, Jr. & Pierre Birebent. Winemaking Notes: 19 months in 80% new French oak Unfined and Unfiltered. A softer, more immediately-approachable version of their famous Padrone Cabernet, the Estate Cabernet comes from the less-rocky, younger parcels of their hillside vineyard. This rich, deeply-colored Cab presents aromas of rich blackberry, cedar and a touch of vanilla. On the palate the wine shows flavors of dark cherry, and mocha with a full mouthfeel and long distinguished finish

AVA: Napa Valley. Winemakers: James Harder and Jim Regusci. Label Art: Shawn Barber. Winemaking Notes: 14 Months, 45% New Oak (70/30 French to American). The latest project from the dynamic duo of James Harder and Jim Regusci is a Zinfandel-dominant blend that shows aromas of vanilla, intense dark fruit, black licorice, chocolate, mint and caramel intertwined with black pepper and anise. The pallate adds layers of dark berry cobbler, raspberry, black currant, mocha and plum

many mushrooms, tomatillo-avocado salsa, pumpkin seeds

wasabi cream, san bai su

with curried slaw and fresno chilies

espelette aioli, garden greens, sherry vinaigrette

blue cheese & BBQ dipping sauces

dried apricots, toasted walnuts, sherry-walnut vinaigrette

black pepper croutons, Parmigiano-Reggiano

creamy blue cheese and spiced pistachios

sesame noodles, asian slaw, chiles, and peanut sauce

changes daily

changes daily

brussels sprout leaves, thyme roasted parsnips, white wine currants

golden raisin slaw, warm honey corn bread

sweet & sour red cabbage, housemade mustard

onion jam, french fries, watercress dip

locally raised, done many different ways

Always meat, often potatoes, rarely vegetables

ask us what we made today

garden vegetables, lemon-garlic vinaigrette

double orange bigarade, winter vegetables

housemade pickles, french fries

spinach, feta, basil aioli, housemade pickles & chips

basil aioli, pickled ginger, a classic

spicy mustard BBQ, bacon, avocado, fontina, housemade chips

with housemade tomato-apple ketchup

sour cream and scallions

crispy bread crumbs

with creamy blue cheese dip

Ask your server about today's "creation"

pepper and garlic-infused tomato juice & a beer chaser

garden honey, lemon juice

orange juice, pomegranate syrup

orange bitters, orange twist