Patz & Hall Winery
Inspired to combine their winemaking and sales talents, James and Donald joined with partners Anne Moses and Heather Patz, to establish Patz & Hall in 1988. For more than 25 years, the partners remained committed to handcrafting small-lot and single-vineyard wines, with an exclusive focus on Chardonnay and Pinot Noir. In 2016, Patz & Hall was acquired by Ste. Michelle Wine Estates. All four principals remain with the winery.
Produced using grapes from storied vineyards in the Napa Valley, Russian River Valley, Mendocino County, Sonoma Coast and Santa Lucia Highlands, these benchmark wines embody a passionate approach to winemaking, and the diversity of world-class California winegrowing.
Grapes are sourced from vineyards located in Napa Valley, Russian River Valley, Mendocino County, Sonoma Coast and Santa Lucia Highlands. Custom-made French oak cooperage is used to age the small lots of Chardonnay and Pinot Noir that have received a multitude of awards. Their 2010 Sonoma Coast Pinot Noir received a Gold Medal at an International Wine Competition hosted by Sunset Magazine in 2012. Among other awards are high scores from Stephen Tanzer of International Wine Cellar, The Wine Advocate and Wine Spectator. James Hall, Founder and Winemaker will pour Patz & Hall Wines at the Triangle Wine Experience.
The Angus Barn has been in service to the Triangle for nearly half a century. The rustic red barn has been praised highly through its many awards. It is consistently ranked by national trade publications as one of the 100 best restaurants in the country; Southern Living calls it a “one-of-a-kind scene.” In addition to helping the Frankie Lemmon Foundation through the annual Wine Maker Dinners, the Angus Barn also supports mental health through their non-profit organization, The Foundation for Hope.
“Iron Chef America” Walter Royal: Alabama-born Walter Royal, Executive Chef of the Angus Barn and Pavilion, knew at the formative age of 14 that he wanted to spend his life exemplifying the southern way of spreading irresistible food before guests. Although his mind may be totally focused on pleasing guests, his imagination is always soaring thinking of new ideas. And soar it did when Walter was asked to be appear as a guest chef on Food Network’s “Iron Chef America. Back at the Barn, Walter shares his wisdom in his well-known forum “Walter’s Teaching Kitchen,” a monthly class during which the public has a chance to learn and to interact with this brilliantly imaginative chef. Although awards, distinctions and recognition carry weight and great importance, there is no value that can be placed on Walter’s contributions to the Angus Barn. Any chef who can run two main kitchens, the gourmet wine cellar kitchen, The Pavilion catering kitchen and a kitchen team of 150, and do it all in a way that would make his grandmother smile, is worth his weight in gold.