Featured Participants

Margaux’s Restaurant with Gundlach Bundschu


Gundlach Bundschu

Gundlach Bundschu is California's oldest continuously family-owned winery, and is the second oldest winery after Buena Vista Winery.  For six generations and over 150 years, the family has farmed the estate vineyard at the crossroads of the Sonoma Valley, Carneros and Napa Valley appellations. Today, they focus on making small lots of ultra-premium wines from this distinctive and historic property.

Gundlach Bundschu’s 153-year-old estate vineyardis located 35 miles north of San Francisco on the southwesterly slopes of the Mayacamas Mountain Range.  Located at the southernmost point in Sonoma Valley, flanked by the Carneros district to the south and Napa Valley to the east, Rhinefarm has a unique combination of steep hillsides and cool valley floor sites, allowing them to grow a broad variety of wines at a very high-quality level.

Rhinefarm’s terrain below 150-feet elevation is ideally suited for ealier-ripening, high-acid varieties. Cool air settles over the valley floor, where ancient bay waters deposited mineral-rich sediment and pockets of light stream gravel in the Huichica clay-loam soils. The focus is on Pinot Noir, Gewürztraminer and Chardonnay on this gently-sloping terrain, where growing conditions consistently deliver minerality and focused acidity. 

Above 150 feet, the terrain is dominated by Arrowhead Mountain, and the rocky, shallow soils consist of rhyolitic volcanic ash and alluvial wash. Steep hillside blocks are planted predominantly to Cabernet Sauvignon and Merlot, with small plantings of Cabernet Franc, Petit Verdot, Malbec, Syrah and Zinfandel. Pervasive maritime breezes and long daylight exposure allow for slow, even ripening, resulting in deep color, intense flavor concentration and elegant balance in the wines.

Katie Bundschu, the younger sister of winery President Jeff Bundschu is part of the sixth generation to call Rhinefarm home.



Margaux’s Restaurant

Margaux’s claims their perfect fusion of a high-energy metropolis and soulful southern hospitality is what has kept them in business for over 15 years. In addition to their ever-changing menu, the Raleigh restaurant hosts additional private dining rooms and a large array of artwork.

Chef de Cuisine Andrew Pettifer, born and raised in South London, received his culinary training in four corners of the world. After receiving his standard trade certification, Pettifer worked in the kitchen of Blake’s Hotel in London. Wanting to widen his standard knowledge of international cuisine, he went on to travel the globe with stops in Bali, Brazil and Australia. Finally settling in Australia, he worked in various Sydney restaurants and catering companies.

http://margauxsrestaurant.com/wp-content/gallery/restaurant/apettfer.jpgIn 1996, Pettifer moved to North Carolina and joined Margaux’s staff as Chef de Cuisine. Influenced by his international training, Pettifer transformed Margaux’s menu from strictly French to a delightful fusion of French, Southern, and Asian cuisines. He continues to improve on the menu by capitalizing on his deep belief in simple, fresh ingredients. While he prides himself in being able to change the restaurant’s menu to fit the times, he has been able to strike a perfect balance between what’s new in the business and what customers have enjoyed for years.


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