10/08/2026
This past Saturday, we hosted our first-ever Field Dinner. Though the rain moved us off the “field” and into the barrel room, we ended up loving our new location. It was a cozy evening spent eating, drinking, and chatting with old and new friends by soft light. The rain didn’t dampen our spirits one bit!
Chef Matt Greene prepared an amazing line-up of courses, flowing from adorned grilled sourdough; to a little gem salad; to bluefish confit; to slow-roasted lamb shoulder; to a fire-roasted peach crumble. Chef Matt and our w**emaker, Corry Craighill, combined their talents to create very satisfying and memorable food and w**e pairings.
Our guests got to enjoy some exciting not-yet-released bottles (the 2024 Sparkling Chardonnay, 2024 Chardonnay, and 2025 Viognier), the beloved 2015 Coleman from our library, and some special offerings from the private selection of our owners, Todd and Sarah.
The evening was also a celebration of our beloved Jefferson Oak, and our guests were gifted a leaf harvested from its final season. We strive to continue its legacy here at Seven Oaks Farm — one of perseverance and endurance through life’s rainstorms. In a small way, that’s exactly what we did Saturday night!
We are so grateful for our Septenary family and for the community we continue to build together. 🥂