With Keplinger Wines

Sponsored by Michael & Jessica Olander and Summit Hospitality, Ltd.


Keplinger Wines

In 2006, Helen Keplinger launched a Rhone focused winery in Napa, her namesake – Keplinger.  Upon the first release, her husband, DJ Warner, joined the winery to help manage the business side of Keplinger.   Since then, acclaim has been building, with recent press naming Helen Food & Wine Magazine’s 2012 Winemaker of the Year & recently she graces the cover of Wine Spectator’s June 15, 2014 edition, with an inspirational story by James Laube.

Keplinger focuses on making single vineyard, terroir-driven, Rhone varietal wines from unique and diverse sites in Napa, Sonoma & Sierra Foothills.  All the vineyards are hillside or mountain sites, carefully farmed for small berries and concentrated flavors.  The wines are made in small lots, with careful attention paid to every detail.  Keplinger constantly strives to make unique wines that are expressions of their vineyards and vintages.  Today, production of ten boutique cuvees totals 1,600 cases.



Stanbury is a place for coming together and sharing — to assimilate and celebrate our community. A place where dishes are inspired by the days offerings — reflecting seasonal availability and the unique qualities and mood of each day.
A place dedicated to both integrating and highlighting our region’s local agriculture producers. Stanbury is caring, playful and uncomplicated. We are creating a stage  for the transformative power of food to amplify our lives through deeper connections, shared experiences and great company.

When you think neighborhood restaurant, it’s rare when you get a cozy and gourmet spot like the Stanbury. Stanbury is a shining star in the Mordecai neighborhood. Stanbury specializes in modern American cuisine. Their menu will change daily and be dictated by local & seasonal ingredients. Witness a selection of small and large plates options, demonstrated by the sample menu taped to its front door and its Facebook page. In the opening weeks, temptations include roasted marrow, steak tartare with quail egg, crispy sweetbreads with brown butter, pig’s head croquette, and an assortment of seasonal oysters. Heartier offerings include house-made tagliatelle with blistered tomatoes and basil; buttermilk-poached chicken breast with Anson Mills polenta, collards, crispy skin and jus; and NC cobia with buttercup squash, Asian greens and an herb salad in a Thai nam pla vinaigrette.

Chef Drew Maykuth was the co-chef of the acclaimed Admiral in Asheville and teamed up with a trio from Raleigh to open up Stanbury. In the kitchen, Maykuth turns out ambitious menus that have the mouths of serious foodies watering. The bar manager Joseph Jeffers continues to create a list of signature libations such as the Mosquito (muddled lime and mint topped off with sparkling Moscato d’Asti) and the Stanbury Fruit Cup (gin, Cocchi Americano, seasonal fruit, lemon, basil and tonic). The bar also offers a well-curated bourbon and Scotch selection, an eclectic wine list and a frequently rotating selection of draft beers. Meanwhile, Joseph’s brother Will Jeffers is managing the business side of things. Guess somebody has to take care of the paperwork.