Please enable JavaScript to use this site.


Don't miss this opportunity to relish in the best that the wine and culinary worlds have to offer with our delectable winemaker dinner at Blackbird. Sip on world-class wines from Merus while you mingle with Winemaker Eric Baugher, and enjoy an exquisite dinner from Executive Chef Travis Watson. The evening begins with a meet & greet reception on the patio, followed by a four course dinner in Blackbird. Each course is carefully curated by Chef Travis to perfectly pair with these superb wines.

About Eric
Eric Baugher was born and raised along the coast in Santa Cruz, California. Growing up, local wine from the Santa Cruz Mountains was a staple in his household and he recalls being fascinated with fermentation from a young age. Once of legal drinking age, he began collecting wine. “I was fascinated with what wine represented, it’s like a time capsule of events in that vintage of a bottle,” he said. Eric attended UC Santa Cruz where he graduated with a degree in Biochemistry and Molecular Biology. After graduation and while researching graduate schools, an opportunity as a chemist at Ridge Vineyards presented itself. From chemist, he worked his way up to Assistant Winemaker, then in 2004 became appointed Head Winemaker, then became Chief Operating Officer in 2016. During his long-term post at Ridge Vineyards, he achieved two 100-point scores for the winery’s cabernet and Bordeaux blends in 2013 and 2017, along with two wines earning a place on Wine Spectator’s Top 100 Wines list. Joining Merus Winery in 2021 gives Eric the opportunity to pursue a dream of working with top quality Cabernet Sauvignon in Napa Valley. “There is so much depth of flavor, texture and richness that can come from the Cabernet grape, it is my favorite varietal to work with.” Eric looks forward to building upon Merus’ history of high acclaim, utilizing his Bordeaux winemaking experience to create world-class Cabernet Sauvignon.

Dinner Menu

First Course
Foraged Mushroom Risotto
porcini broth, roasted chanterelles, shallot confit, pickled sunburst

2014 Merus Cabernet Sauvignon

Second Course
Venison Carpaccio
micro wasabi, black garlic, cave aged Reggiano, Arbequina olive oil

2015 Merus Cabernet Sauvignon

Third Course
Wagyu Strip Steak
pee wee potatoes, smoked olive oil powder, duck fat aioli, globe carrots, potato chips

2016 Merus Cabernet Sauvignon

Fourth Course
Chocolate Talakalum Cremeux
smoked fig caramel, dark berry-thyme glace, caramelized cacao crisp

2019 Merus Cabernet Sauvignon
General Terms
All sales are final and non-refundable.
Age Restriction
All guests must be 21+ years.