royale

With Pax Mahle Wines

Sponsored by Michael & Deborah Hensley

Winery

Pax Mahle Wines

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Mahle Wines was launched in 2000.

The Mahles decided to make a bold choice by favoring the “untapped potential” of the Syrah grape. The entire lineup of wines came from cool climate vineyards in Sonoma County and Mendocino. The wines were big, rich expressions of Syrah that went on to be highly sought after and quickly established Pax as one of California’s premier producers of Syrah.

Presently, the Pax brand has evolved to include new and exciting varieties in addition to Syrah like Chenin Blanc, Gamay, Carignan and a host of others recently planted. We maintain a very holistic approach to our winemaking, taking care to use only grapes grown without the use of chemicals and to hand make our wines with as little intervention as possible. Visit our urban winery and tasting room in the outdoor Barlow market in downtown Sebastopol, walk-ins welcome!
Their all-star lineup of Syrah hails from Alder Springs, Castelli-Knight Ranch and Griffin’s Lair. We know you will not want to miss out on Pax’s stellar wines which are a result of organic farming practices, vine-by-vine farming and a less is more approach to irrigation.

www.paxmahlewines.com

Restaurant

Royale

Royale is a French-American bistro serving lunch & dinner. Located in City Market, Downtown Raleigh.

Executive chef Jeff Seizer has extensive experience throughout New York City’s culinary scene. His has served as Chef de Cuisine of the Gramercy Park Hotel, Executive Chef of Langham Place on New York’s Fifth Avenue, and Executive Chef of Salumeria Biellese and Biricchino where he also oversaw the artisan meat wholesale institution and their restaurant. He is looking forward to bringing elements of each of his experiences to the kitchen at Royale. He said it will most closely resemble NYC’s Union Square Cafe, where he was a sous chef.

http://www.royaleraleigh.com