Dinner with Tadeo Borchardt of Camino & Neyers Wines at Sansei Kihei


Meet California Star Winemaker

Tadeo Borchardt

Friday, June 26, 2019

At Sansei Kihei

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From our point of view, Tadeo Borchardt is one of today’s most gifted winemakers out of California.  He sources grapes from special vineyards & crafts them using Old World sensibilities.  We love how elegant, suave, well textured & balanced they really are.  He is also a really good guy on top of it all.  We are thrilled that he joining us at our Sansei Seafood Restaurant & Sushi Bar at out Kihei location.  Joining us to create a very special dining experience will be our Corporate Sushi Chef, Masa Hattori, Kihei Executive Chef Carl Yeh, Corporate Dessert Sushi Chef Cherie Pascal & the mastermind behind this dinner–Managing Partner/Corporate Director of Operations, Ivy Nagayama.   The team has worked really hard on the pairings  in an effort to make this a most memorable evening.

APPETIZER by Sansei Corporate Head Sushi Chef Masa Hattori

SCALLOP, LOBSTER AND SHRIMP MOUSSE WELLINGTONwith sautéed spinach, local asparagus, and Hamakua mushrooms & truffle butter sauce

WINE:–2013 Camino Chardonnay “Soberanes Vineyard“–a rich, lush, well textured, small production Chardonnay.  “Soberanes is a top vineyard in the eastern foothills of the Santa Lucia Highlands.   Planted in 2006, the vineyard is adjacent to Garys’ Vineyard, owned and farmed by the Pisoni and Francsioni families.  The soil is decomposed granite, sandy in appearance with larger granitic stones and some clay. The selections of Chardonnay are a diverse selection of Wente: Hyde, Hudson and Old Wente along with a Montrachet selection. The Wente selections all have the hallmark composition of hens and chicks: the shot berries give the wine distinctiveness with rich yet juicy texture, and interesting aromatics bordering on exotic and some muscat-y notes. The Montrachet selection is a larger berry, more even cluster. The berries have thicker skins giving the juice and wine texture akin to some tannin. The Santa Lucia AVA is a cool growing region yet is sun kissed, keeping the acidity even through malolactic while giving great texture and length. barrel fermented in all French oak, 25% new, Sirugue cooperage from Nuits St Georges is used. They are low impact barrels providing nice texture, breadth, and don’t interfere with aromatics. Fermentation and 100% malolactic fermentation is native. The wine is racked once for bottling . The wine is bottled unfined and unfiltered after 16 months in barrel and on fine lees“.



DEMI ENTRÉE by Kīhei Sansei Executive Chef Carl Yeh

PEKING DUCK “PORCHETTA”Maple Leaf duck breast stuffed with house made Portuguese sausage and then roasted Peking duck style; served over Yukon Gold Potato galette with torched Shishido Farms red radishes and drizzled with red peppercorn sauce

WINES–2016 Camino Pinot Noir “Umino Vineyard” –“planted in 1996 by Dave Umino in the Sebastopol Hills area of the Sonoma Coast in the town of Sebastopol at 1000 feet in elevation.  Dave does most of the farming of the 11 acres with a small crew. The soil is composed of soft sandstone and sandy loam of the Goldridge series. I get clones 115 and 777. This vineyard is a very cool site, having foggy and wet mornings, sunny days giving to windy, cool afternoons and evenings. The grape clusters are small and loose having many shot berries with thick, dark skins.  The grapes are fermented 50% whole clusters at the bottom of the small tank. I love whole cluster. The whole cluster gives a fineness to the tannins and length. The aromas of whole cluster are unique: spicy, floral, of the earth character. The fermentation is native and warm. It starts on its own after a 5 day cold soak. We use pumpovers only to extract gently, pressing when the free run wine is dry blending some of the first press with the free run to retain the whole cluster character. The wine finished fermenting in barrel and goes through a natural malolactic fermentation. The oak is one-third new using Damy cooperage, Troncais forest for the oak. The wine is aged on fine lees for 11 months, racked once for bottling. The wine is bottled unfined and unfiltered. I chose Umino vineyard because it lends itself to savory Pinot noir, less fruity and juicy, with wild, earthy aromatics“.

2017 Neyers Pinot Noir “Placida Vineyard”–we absolutely love how masculine & savory this wine really is with complete, wonderful transparency & purity.  It is one of the best we have had from Neyers to date & a stellar example of what Californian Pinot Noir can be. Planted in the cool confines near Petaluma, this vineyard, farmed by iconic vineyard-ist Chuy Ordaz, was planted in 1999.  Although planted to mostly Dijon clones, there is 1 acre. sandier soils, which is planted to heritage Swan vine, which Neyers gets.  50% stems & roughly 30% new oak.



INTERMEZZO Sansei Corporate Head Sushi Chef Masa Hattori


Torched Kaua‘i Shrimp with Fresno jam and Maui onion yuzu kosho

Hawaiian Ono nigiri sushi with truffle ginger scallion sauce

Hawaiian Kampachi nigari sushi with pickled wasabi leaf jelly


MAIN ENTRÉE by Kīhei Sansei Executive Chef Carl Yeh

BRAISED BEEF CHEEKS–three-hour, slow braised beef cheeks, served with buttery parsnip puree, roasted fingerling potatoes, sautéed Kumu Farms Swiss chard and finished with mint gremolata

WINE: 2014 Camino Cabernet Sauvignon “Montecillo Vineyard”–“Montecillo Vineyard was planted in 1964 on the Sonoma side of the Mayacamas along one of the highest peaks of Moon Mountain–head-trained, established without irrigation, and still dry-farmed on St. George rootstock using old plant material dating back to late the 19th century Cresta Blanca in Livermore, whose cuttings came directly from Bordeaux – no clones. The clusters are small-berried, open, and loose.  This is the Sonoma side of Mt. Veeder, northwest of Monte Rosso. Terraces were carved just below the Sonoma & Napa county line. The vineyard faces South and Southwest. The soils are basaltic volcanic rock and iron rich giving them a red appearance; hence the name of neighbor Monte Rosso. This old block of Cabernet Sauvignon is 15 acres and averages a yield of 1.5 tons per acre. The grapes are hand-picked and sorted. No sulpher is added until malo is finished. After a cold maceration, the fermentation and malolactic is completed with native yeasts and cultures. Production is 100 cases, 4 barrels. 2 barrels are new, Taransaud cooperage. The wine spends 20 months in barrels with few rackings, trying to keep the wine a touch reductive through a slow evolution enabling me to use less sulpher through its elevage and ultimately in bottle. No fining or filtration.  The vineyards chose me; I didn’t choose them.  100% Cabernet Sauvignon, same vineyard – Montecillo, 20 months in oak, 50% new, Taransaud cooperage, 105 cases produced“.



DESSERT by DK Restaurants Pastry Chef Cherie Pascua

SALTED CARAMEL CHEESECAKEwith fresh fruit, meringue drops and house made chocolate and strawberry ice creams 

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