The Taste of Luxury Series
Duckhorn Portfolio & Head WineMaker at Paraduxx
The Taste of Luxury Series
Featuring the Duckhorn Portfolio and Head Winemaker at Paraduxx, Cardiff Scott-Robinson
In Partnership with Executive Chef of the Talisker Club, Chef Clement Gelas
JULY 20 - 21, 2024
Deer Valley's Taste of Luxury Series continues this July with an infusion of culinary prowess and fine wine. Chef Clement Gelas, a local culinary virtuoso renowned for blending tradition with innovation, takes center stage alongside the esteemed Duckhorn Portfolio and renowned winemaker Cardiff Scott-Robinson of Paraduxx.
Hailing from the picturesque landscapes of Haute-Savoie Boëge, France, Clement's culinary journey was ignited at a tender age, inspired by his grandmother's timeless recipes and the rich palette of flavors from the Auvergne Rhône-Alpes. With formal training in classic French cuisine and a profound appreciation for locally sourced ingredients, Clement has perfected his craft, curating unforgettable dining experiences that epitomize the essence of Park City.
As the executive chef of Talisker Club, Clement collaborates closely with local farmers, producers, and artisans to showcase the region’s culinary landscape at its finest. His commitment to excellence, inventive menus, artisanal ingredients, and unwavering passion for sharing the flavors of Park City have garnered him a devoted following of gastronomes and critical acclaim.
As the winemaker for Paraduxx, Cardiff Scott-Robinson embraces the artistry of creating exceptional contemporary blends that showcase the alluring character and complexity that have made Napa Valley famous. Combining winemaking experience gained on two continents with a mastery of multiple grape varieties and a love of blending, Cardiff works with the finest Estate and grower vineyards to make Paraduxx’s acclaimed lineup of Napa Valley blends. Drawing inspiration from the world’s most revered blends, whether it’s the Super Tuscans, the famed Cabernet-Shiraz blends of Australia, or the great wines of Rhône and Bordeaux, Cardiff's expertise adds an extra layer of sophistication to the event.
At the Taste of Luxury, Chef Clement Gelas and winemaker Cardiff Scott-Robinson will partner with Deer Valley’s team to present guests with his unique interpretation of an elevated French culinary experience. Each meticulously crafted dish invites diners to savor the tradition, innovation, and beauty of Park City's culinary scene.
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Explore the Menu
The Taste of Luxury Series
Featuring Paraduxx and Duckhorn Portfolio Wine Maker, Cardiff Scott-Robinson
& Executive Chef of Talisker Club, Chef Clement Gelas
Duckhorn Napa Valley Chardonnay 2022
an alluring Chardonnay with flavors of pear and white peach while hints of brioche emerge on the
long, silky finish
Corn Consommé
main diver scallops escabesche, coconut espuma
Duckhorn Napa Valley Merlot 2021
a classic Merlot with tantalizing aromas of ripe cherry and black plum with fine-grained tannins and
a long, elegant finish
Duck Magret Prosciutto Salad
baby arugula, black berry, Rockhill gouda cheese
Paraduxx Napa Valley Proprietary Red Wine 2020
a luxurious Cabernet blend with layers of dark fruit, spice and cocoa, framed by supple tannins that
carry the wine to a juicy finish
Roasted Venison Tournedo
porcini mushrooms fricassée, Boursin spiced spinach, macerated cherries
Duckhorn North Coast Sauvignon Blanc 2023
a vibrant and refreshing wine with aromas of stone fruit and tropical notes that lead to a juicy, bright
palate with hints of zesty citrus
Intermezzo
Green River melon parfait | granite, macerated, prosciutto
Duckhorn Napa Valley, Three Palms Vineyard, Merlot 2020
an iconic Merlot with captivating aromas and a dense, mouth-filling palate which leads to a
beautifully structured finish
Broken Molten Chocolate Cake
pistachio ice cream, currant berries, Kahlua pearls
Duckhorn Vineyards History
Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent almost forty years establishing itself as one of North America’s premier producers of Napa Valley wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978 to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.
Fundamental to this tradition was the early, pioneering decision by Duckhorn Vineyards to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a stand-alone wine. A great fan of Merlot since traveling to St. Emilion and Pomerol, Dan Duckhorn felt that this elegant varietal was underappreciated in North America. “I liked the softness, the seductiveness, the color,” says Dan, “the fact that it went with a lot of different foods; it wasn’t so bold, didn’t need to age so long, and it had this velvety texture to it. It seemed to me to be a wonderful wine to just enjoy. I became enchanted with Merlot.” Dan also believed that the American palate was undergoing a gradual but dramatic shift, moving away from jug producers toward quality varietal wine. This conviction made the timing perfect for the introduction of Duckhorn Vineyards’ Napa Valley Merlot.
The quality of Duckhorn Vineyards wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to establishing a world-class estate vineyard program, the winery was built on the belief that great wines begin in the vineyard. At Duckhorn Vineyards this has always meant an emphasis on site and terroir. Beginning in 1988, hand-selected Napa Valley properties were purchased for the estate vineyard program, guaranteeing a consistent source of high quality fruit, year after year.
Today, the winery’s eight estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain. The shallow and rocky alluvial soil drains easily, forcing the vines to send roots deep in search of water. The rocks retain the day’s heat, bringing relief to the vines during cold spring mornings and foggy summer nights. Because of its topography, soils, and climate, Howell Mountain has distinctly different grape-growing conditions than the valley floor. Often during summer months, the maritime fog seeping into the Napa Valley below will not reach the mountaintop, giving Howell Mountain more sunlight and moderate temperatures. As a result, winemaker Renee Ary has numerous vineyard blocks to choose from, each offering markedly different flavor profiles.
Dedicated to making classic wines that reflect the unique character and quality of the vineyards, Renee strives to understand the needs and opportunities presented by each specific terroir and microclimate. By approaching each vineyard block individually, Renee’s goal is to harvest when the flavors have reached their peak and the tannins are at their softest. Grapes are hand-picked and hand-sorted prior to crushing. In addition, the winery is able to pick the grapes in a timelier manner, even harvesting some vineyard sites several times, selecting only the ripe fruit with each pass through the vineyard. Through estate ownership, Duckhorn Vineyards enjoys greater control over both yields and crop quality.
In the winery, Renee applies an artisan’s approach to winemaking, blending from almost 200 distinctive lots using taste and instinct, not formula. Wines are barrel-aged separately by vineyard lot, utilizing an extensive barrel program that sources 25 different types of oak from 13 separate cooperages. The majority of the barrels are made from French oak in the Bordeaux Chateau style. These barrels breathe easier, encouraging the wines to develop. Duckhorn also employs many water-bent barrels, a process which removes harsh tannins from the wood, bringing about toasty, caramelized flavors. The resulting wines combine accents from a comprehensive barrel program with grapes from diverse smaller appellations within the broader Napa Valley, including Howell Mountain, Carneros, Yountville, Rutherford, and St. Helena.
For over four decades, the commitment to crafting wines of distinction has remained at the heart of the Duckhorn Vineyards philosophy. As its Napa Valley estate properties continue to mature under Renee’s stewardship, the winery will carry on creating world-class wines from exceptional vineyards.
Fundamental to this tradition was the early, pioneering decision by Duckhorn Vineyards to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a stand-alone wine. A great fan of Merlot since traveling to St. Emilion and Pomerol, Dan Duckhorn felt that this elegant varietal was underappreciated in North America. “I liked the softness, the seductiveness, the color,” says Dan, “the fact that it went with a lot of different foods; it wasn’t so bold, didn’t need to age so long, and it had this velvety texture to it. It seemed to me to be a wonderful wine to just enjoy. I became enchanted with Merlot.” Dan also believed that the American palate was undergoing a gradual but dramatic shift, moving away from jug producers toward quality varietal wine. This conviction made the timing perfect for the introduction of Duckhorn Vineyards’ Napa Valley Merlot.
The quality of Duckhorn Vineyards wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to establishing a world-class estate vineyard program, the winery was built on the belief that great wines begin in the vineyard. At Duckhorn Vineyards this has always meant an emphasis on site and terroir. Beginning in 1988, hand-selected Napa Valley properties were purchased for the estate vineyard program, guaranteeing a consistent source of high quality fruit, year after year.
Today, the winery’s eight estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain. The shallow and rocky alluvial soil drains easily, forcing the vines to send roots deep in search of water. The rocks retain the day’s heat, bringing relief to the vines during cold spring mornings and foggy summer nights. Because of its topography, soils, and climate, Howell Mountain has distinctly different grape-growing conditions than the valley floor. Often during summer months, the maritime fog seeping into the Napa Valley below will not reach the mountaintop, giving Howell Mountain more sunlight and moderate temperatures. As a result, winemaker Renee Ary has numerous vineyard blocks to choose from, each offering markedly different flavor profiles.
Dedicated to making classic wines that reflect the unique character and quality of the vineyards, Renee strives to understand the needs and opportunities presented by each specific terroir and microclimate. By approaching each vineyard block individually, Renee’s goal is to harvest when the flavors have reached their peak and the tannins are at their softest. Grapes are hand-picked and hand-sorted prior to crushing. In addition, the winery is able to pick the grapes in a timelier manner, even harvesting some vineyard sites several times, selecting only the ripe fruit with each pass through the vineyard. Through estate ownership, Duckhorn Vineyards enjoys greater control over both yields and crop quality.
In the winery, Renee applies an artisan’s approach to winemaking, blending from almost 200 distinctive lots using taste and instinct, not formula. Wines are barrel-aged separately by vineyard lot, utilizing an extensive barrel program that sources 25 different types of oak from 13 separate cooperages. The majority of the barrels are made from French oak in the Bordeaux Chateau style. These barrels breathe easier, encouraging the wines to develop. Duckhorn also employs many water-bent barrels, a process which removes harsh tannins from the wood, bringing about toasty, caramelized flavors. The resulting wines combine accents from a comprehensive barrel program with grapes from diverse smaller appellations within the broader Napa Valley, including Howell Mountain, Carneros, Yountville, Rutherford, and St. Helena.
For over four decades, the commitment to crafting wines of distinction has remained at the heart of the Duckhorn Vineyards philosophy. As its Napa Valley estate properties continue to mature under Renee’s stewardship, the winery will carry on creating world-class wines from exceptional vineyards.
Paraduxx History
Since being founded in 1994, Paraduxx has earned acclaim as the only winery solely devoted to Napa Valley blends. Artfully made, the blends of the Paraduxx portfolio have established a reputation for their bold, expressive character and their food-friendly sophistication.
In 1994, Paraduxx blended its own Estate Cabernet Sauvignon with 4 tons of Zinfandel from the 100-year-old vines of Napa’s Korte Vineyard. Fusing the grandeur of Cabernet Sauvignon with the robust flavors of California’s native Zinfandel, Paraduxx’s premiere bottling embraced the best of both varietals to produce a world-class blend with a decidedly Napa Valley personality.
With a nod to the great blends of the world—from the Super Tuscan wines of Italy to the Shiraz-Cabernet Sauvignon blends of Australia—this wine became Paraduxx’s flagship bottling. It also became a template for future blends, establishing a philosophy that can be seen across the Paraduxx portfolio, where every blend features at least one non-Bordeaux variety. Stylistically, winemaker Cardiff Scott-Robinson strives to create blends that capture the essence of their Napa Valley terroir—wines that are inherently rich and compelling, but that are also impeccably balanced, with the depth, complexity and acidity to complement great modern cuisine.
Understanding that each vineyard block is as one-of-a-kind as a fingerprint, Cardiff harvests and barrel ages each lot of fruit separately. These lots come from four acclaimed estate vineyards (Rector Creek, Monitor Ledge, Stout and Candlestick Ridge), as well as a selection of fruit from some of the finest growers in the Napa Valley. Reflecting the rich diversity of the Paraduxx portfolio, grapes also come from an array of mountain and valley floor vineyards in some of the Napa Valley’s most acclaimed sub-appellations, including Calistoga, Rutherford, St. Helena, Howell Mountain, Yountville, and Pope Valley.
To preserve the distinctiveness of this sought-after fruit, Cardiff does as many as 50-60 individual fermentations in a given vintage (some as small as two barrels). As part of the Paraduxx winemaking program, he also uses upwards of 15 different coopers to age the 10 or more varietals he works with each growing season. All of the wines in the Paraduxx portfolio are made in a state-of-the-art winery that was unveiled in 2005. The centerpiece of the Paraduxx winery is a unique 10-sided fermentation building inspired by traditional round barns. Flanking the fermentation building are two symmetrical barrel cellars, partially set below grade to allow gravity flow of the fermented wine to oak barrels for aging. The luxuriously appointed Paraduxx Vineyard House welcomes guests for an array of intimate seated tasting experiences.
Beginning with the 2011 vintage, Paraduxx unveiled a new label for its lineup of contemporary Napa Valley blends that was illustrated by acclaimed wildlife artist Raphael Montoliu.
In 1994, Paraduxx blended its own Estate Cabernet Sauvignon with 4 tons of Zinfandel from the 100-year-old vines of Napa’s Korte Vineyard. Fusing the grandeur of Cabernet Sauvignon with the robust flavors of California’s native Zinfandel, Paraduxx’s premiere bottling embraced the best of both varietals to produce a world-class blend with a decidedly Napa Valley personality.
With a nod to the great blends of the world—from the Super Tuscan wines of Italy to the Shiraz-Cabernet Sauvignon blends of Australia—this wine became Paraduxx’s flagship bottling. It also became a template for future blends, establishing a philosophy that can be seen across the Paraduxx portfolio, where every blend features at least one non-Bordeaux variety. Stylistically, winemaker Cardiff Scott-Robinson strives to create blends that capture the essence of their Napa Valley terroir—wines that are inherently rich and compelling, but that are also impeccably balanced, with the depth, complexity and acidity to complement great modern cuisine.
Understanding that each vineyard block is as one-of-a-kind as a fingerprint, Cardiff harvests and barrel ages each lot of fruit separately. These lots come from four acclaimed estate vineyards (Rector Creek, Monitor Ledge, Stout and Candlestick Ridge), as well as a selection of fruit from some of the finest growers in the Napa Valley. Reflecting the rich diversity of the Paraduxx portfolio, grapes also come from an array of mountain and valley floor vineyards in some of the Napa Valley’s most acclaimed sub-appellations, including Calistoga, Rutherford, St. Helena, Howell Mountain, Yountville, and Pope Valley.
To preserve the distinctiveness of this sought-after fruit, Cardiff does as many as 50-60 individual fermentations in a given vintage (some as small as two barrels). As part of the Paraduxx winemaking program, he also uses upwards of 15 different coopers to age the 10 or more varietals he works with each growing season. All of the wines in the Paraduxx portfolio are made in a state-of-the-art winery that was unveiled in 2005. The centerpiece of the Paraduxx winery is a unique 10-sided fermentation building inspired by traditional round barns. Flanking the fermentation building are two symmetrical barrel cellars, partially set below grade to allow gravity flow of the fermented wine to oak barrels for aging. The luxuriously appointed Paraduxx Vineyard House welcomes guests for an array of intimate seated tasting experiences.
Beginning with the 2011 vintage, Paraduxx unveiled a new label for its lineup of contemporary Napa Valley blends that was illustrated by acclaimed wildlife artist Raphael Montoliu.
About Chef Clement Gelas
Chef Clement Gelas, a culinary artist with a passion for blending tradition with innovation, proudly represents Talisker Club at the iconic Taste of Luxury at Deer Valley. Originating from the picturesque landscapes of Haute-Savoie Boëge, France, Clement's culinary journey began at a young age, inspired by his grandmother's timeless recipes and the rich palette of flavors found in the Auvergne Rhône-Alpes.
With formal training in classic French cuisine and a deep-rooted appreciation for locally sourced ingredients, Clement has honed his craft to create unforgettable dining experiences that celebrate the essence of Park City, Utah. As the executive chef of a renowned restaurant nestled in the heart of the exclusive ski town, Clement collaborates closely with local farmers, producers, and artisans to showcase the best features of the region’s culinary landscape. His dedication to excellence, inventive menus, artisanal ingredients, and his unwavering passion for sharing the flavors of Park City have earned him a loyal following of gastronomes and accolades from critics alike.
At the Taste of Luxury, Clement Gelas will team up with Deer Valley to offer guests his unique presentation of elevated French culinary experience. With each dish crafted with precision and care, Clement invites diners to celebrate the tradition, innovation, and beauty of Park City.
With formal training in classic French cuisine and a deep-rooted appreciation for locally sourced ingredients, Clement has honed his craft to create unforgettable dining experiences that celebrate the essence of Park City, Utah. As the executive chef of a renowned restaurant nestled in the heart of the exclusive ski town, Clement collaborates closely with local farmers, producers, and artisans to showcase the best features of the region’s culinary landscape. His dedication to excellence, inventive menus, artisanal ingredients, and his unwavering passion for sharing the flavors of Park City have earned him a loyal following of gastronomes and accolades from critics alike.
At the Taste of Luxury, Clement Gelas will team up with Deer Valley to offer guests his unique presentation of elevated French culinary experience. With each dish crafted with precision and care, Clement invites diners to celebrate the tradition, innovation, and beauty of Park City.
In Partnership with
