2015DCWAF_WEB

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2015 AUCTION CATALOG 3
MISSIONOFTHEFOUNDATION
Benefiting Children in Need in Northwest Florida
“THE MOST REWARDING THINGS: THE PERPETUAL SMILES
ON THE FACES OF OUR CLIENTS, DESPITE THEIR ADVERSITIES.
TO KNOW THAT THIS WONDERFUL PLACE WE LIVE, THE
EMERALD COAST, IS AS BEAUTIFUL ON THE INSIDE AS IT IS ON
THE OUTSIDE. TO KNOW THAT THE SMALL WANTS AND GREAT
NEEDS OF OUR CLIENTS WITH DOWN SYNDROME, CEREBRAL
PALSY AND OTHER INTELLECTUAL DISABILITIES CAN BE MET
BY WORKING WITH GREAT ORGANIZATIONS SUCH AS DCWAF.
TO KNOW THAT WE CAN MAKE A DIFFERENCE, IF WE CAN
DREAM IT, WE CAN DO IT TOGETHER, IF WE KEEP MOVING
FORWARD.”
- DR. JULIE MCNABB – HORIZONS OF OKALOOSA CO.
Our mission at Destin Charity Wine Auction Foundation is to connect wine
enthusiasts to raise money to benefit children in need in Northwest Florida.
Founded in 2005, Destin Charity Wine Auction Foundation (DCWAF) has
donated more than $8 Million to Northwest Florida charities through hosting
world class wine and culinary events. These funds have impacted the lives of over
50,000 youth, including those afflicted by health issues and abuse. DCWAF is
recognized as one of the nation’s ‘Top 10 Charity Wine Auction in the U.S.’ by
Wine Spectator Magazine, ranked No. 4 in 2014, No. 6 in 2013, and No. 10 in
2012.
Mission of the Foundation
Destin Charity Wine Auction Foundation proudly partners with the
following agencies: AMI Kids Emerald Coast, Boys & Girls Clubs of the
Emerald Coast, Children in Crisis, Children’s Volunteer Health Network,
Emerald Coast Autism Center, Emerald Coast Children’s Advocacy Center,
Food for Thought, Habitat for Humanity of Walton County, Horizons of
Okaloosa County, Opportunity Inc., Pathways for Change, Sacred Heart
Hospital on the Emerald Coast, Shelter House of Northwest Florida, and
Youth Village.

6 DESTIN CHARITY WINE AUCTION FOUNDATION 2015 AUCTION CATALOG 7
FRIDAY, APRIL 24
PATRON AND RESTAURANT DINNERS
SATURDAY, APRIL 25
10TH ANNUAL DESTIN CHARITY WINE AUCTION

SUNDAY, APRIL 26
SOUTH WALTON BEACHES WINE & FOOD FESTIVAL
Schedule of Events
2015 Destin Charity Wine Auction Weekend
WHEN:
6:00 PM
WHERE:
Various homes and restaurants on the Emerald Coast
ATTIRE:
Resort Casual
WHEN:
1:00 PM - Reserve Tasting and Silent Auction
3:00 PM - Live Auction
WHERE:
Tent at Auction Central
Grand Boulevard at Sandestin® North Park
600 Grand Boulevard, Miramar Beach, FL 32550
ATTIRE:
Resort Casual
WHEN:
1:00 PM - 5:00 PM - Grand Tasting
WHERE:
Grand Boulevard at Sandestin® Town Center
600 Grand Boulevard, Miramar Beach, FL 32550
*FOR MORE SWBWFF DETAILS VISIT SOWALWINE.COM
Live Auction Menu
BY WILD OLIVES
104 N Barrett Square, Rosemary Beach, FL 32461
(850) 231-0065 | www.wildolivesmarket.info
Starters
Cheese & Meat Board
Prosciutto, Soppressata, Hot Coppa
Point Reyes Blue Cheese Wedge,
Manchego, Gruyère de Comté
Dried Fruits, Almonds & Fresh Fruit
Marinated Grilled Vegetables
Mushrooms, Artichokes, Roasted
Red & Yellow Peppers
Caprese Salad
Main Course
Seared Tuna
Jicama Pear Slaw, Wasabi Aioli
Iron Crusted Beef Tenderloin
Wild Mushroom Salsa
Dessert
White & Dark Spanish Chocolates
Fresh Berries
Balsamic Glaze
SCHEDULEOFEVENTS
LIVEAUCTIONMENU

Honorary Vintner Welcome
HONORARYVINTNERWELCOME
INTERNATIONALHONORARYVINTNERWELCOME
It gives me great pleasure to welcome my fellow vintners, chefs and patrons
to this year’s 10th Annual Destin Charity Wine Auction. A marvelous event like
this one succeeds through the hard work and dedication of many. I am thrilled to
represent my family as this year’s Honorary Vintner and hope 2015 serves as the
most successful auction yet.
Providing for those less fortunate in our community is of great importance to
Joseph Phelps Vineyards. My father’s lifelong commitment to philanthropy has
helped guide our winery’s endeavors for over forty years. I encourage you to bid
high and bid often knowing your generosity will make a profound impact in a
child’s life.
I look forward to raising a glass with you in Destin!
Sincerely,
BILL PHELPS
PRESIDENT
JOSEPH PHELPS VINEYARDS
Each year our foundation reviews those vintners that have been instrumental
in our success since our inception. We aim to identify an organization that has
helped define and support our mission of connecting wine enthusiasts to help
children in need in Northwest Florida. We recognize that support by bestowing
the title of Honorary Vintner at the upcoming auction.
For our 10th Anniversary, we have implemented a new tradition. We want
to recognize and thank our International Vintners that have supported us. This
year is the first year we will recognize an International Honorary Vintner. It
is our pleasure to announce Chateau de Beaucastel as the 2015 International
Honorary Vintner for our 10th Annual Auction. We are grateful for the support
of the Perrin family. Their belief in us has created a level of credibility that has
ultimately led us to the success we celebrate today.
On behalf of the Board of Directors and Staff of Destin Charity Wine Auction
Foundation, we welcome Chateau de Beaucastel and the Perrin Family as our
first Interenational Honorary Vintner.
International Honorary Vintner

Ursula’s auction career started long ago at Christie’s Fine Art Auctioneers
where her first area of specialty and expertise was in the Toy Soldier Depart-
ment. Ursula came to wine via her skills as an auctioneer in the early 1990’s
when Christie’s held wine auctions in Los Angeles and Chicago. She was the
first woman ever to be invited to wield the gavel at the famous Napa Valley Wine
Auction, and since then has presided over most of the country’s top benefit wine
auctions.
Ursula has been a featured speaker at various conferences such as the Aspen
Food and Wine Festival, the International Pinot Noir Celebration, the Amer-
ican Institute of Wine and Food and has been a guest on general news shows
including CNN’s Marketplace. In 2005, Vanity Fair Magazine included Ursula
as one of the “definitions” in the inaugural “Wine Snob’s Dictionary”. She works
with celebrity chef Emeril Lagasse at his foundation’s annual fundraiser in New
Orleans.
Today Ursula continues her fine and rare wine auction association with Wal-
ly’s Wine Auctions in a role of Principal Auctioneer. Additionally, Ursula is the
author of The Wine Lovers Guide to Auctions, the definitive manual on buying
and selling wine at auction.
Ursula Hermacinski
GAVELGAL
URSULAHERMACINSKI-AUCTIONEER
DINNERHOSTS&RESERVETASTINGRESTAURANTS
Patron & Restaurant Dinner Hosts
Reserve Tasting Restaurants
THANK YOU
Glenn & Dana Armentor
George & Stephanie Brannon with Cory & Hilary Fosdyck
Ken & Rachel Brown
Stephen & Joan Carter
Christine Carter & Ken Bryant with Demetrius Fuller
Tina & Bryan Corr at Cuvee 30a
Jeanne Dailey & Jay Nettles at the Culinary Center
Gary & Carolyn Dietzen
Don & Cathy Hay
Richard & Demertria McNeese with Leslie Levy-Bulgarella at Bijoux
John & Margaret Sheehan at Seagar’s Prime Steaks & Seafood
Jane Solomon & Colin Mayo with Don & Janis Bishop
Jack & Candis Wilson
THANK YOU
Bijoux
The Bowery
Chanticleer Eatery
Courtyard By Marriott
Fleming’s Prime Steakhouse
Jackacudas
Restaurant Paradis
Ruth’s Chris Steakhouse
Seagars Prime Steaks & Seafood
Smallcakes: A Cupcakery
V Seagrove

STAFF
John Russell -President
Karah Fridley-Young -Director of Fundraising
Jordan Lacenski -Dir. of Marketing & Communications
Meredith Fridley-Young -Event Coordinator
Bryan Sumner -Intern
Destin Charity Wine Auction Foundation
BOARD MEMBERS
Cory Fosdyck - Chairman of the Board
Dan Bucker - Chairman Elect
George Brannon Jr. - Vice Chairman
Doug Ingram - Past Chairman
Dana Armentor - Secretary
Jack Wilson -Treasurer
Joan Carter
Steve Carter
Chan Cox
Jeanne Dailey
Demetrius Fuller
Bob Gelardi
John Hawkins
Cathy Hay
Susan Kiley
Bob Kirk
Fred Marks
Vicki Matthews
Kevin Mason
Richard McNeese
Todd Reaves
Jane Solomon
Charlie White
TRUSTEES
Jim Adams
Dr. Warren Amos
Glenn Armentor
Rob & Sabine Babcock
Terry & Sandy Bartow
Don & Jan Bishop
Jim & Sherre Bunch
Dr. Bill & Pam Burden
Lamar Conerly
Tim Creehan
Dan & Jo Anne Gabbert
Tim Krueger
Kay Martin
Demetria McNeese
Mark & Lynne O’Connell
Joseph & Suzanne Quinlan
Joe & Diane Rackley
Bill & Rebecca Sanders
Gary & Jan Serafin
John & Margaret Sheehan
Brian & Crystal Spencer
Bert & Sue Trucksess
Candis Wilson
HONORARY TRUSTEES
Ted Henry - Jarvis Estate Winery
Dan Kosta - Kosta Browne Winery
Luis A. Pous - Asia de Cuba Restaurants
Dave Reynolds (1953-2013) - Reynolds & Buckley
Garen & Shari Staglin - Staglin Family Vineyard
BOARD&TRUSTEES
HONORARYTRUSTEES&STAFF

PLATINUM
O F F IC IA L L O D G I N G SP O N S O R
GOLD
EVENT RENTALS
N A T I O N A L E V E N T R E N T A L S . C O M
SILVER
“You have not lived until you have done something
for somebody who can never repay you.”
Thank You 2015 DCWAF Sponsors
PLATINUMSPONSORS
GOLD&SILVERSPONSORS
John J. Sheehan, Jr.
President
john@ocoeefoundation.org
3555 Keith Street, Suite 101 Phone: 423-618-1488
Cleveland, Tennessee 37312 Fax: 423-614-3490

16 DESTIN CHARITY WINE AUCTION FOUNDATION
BRONZE
BILL & CATHY ABBOTT
JIM & RENEE BEAMAN
DAN & STEPHANIE BUCKNER
JIM & SHERRE BUNCH
JOE & DIANE RACKLEY
TODD & STOREY REAVES
THOMAS MARTIN FOUNDATION
BERT & SUE TRUCKSESS
JACK & CANDIS WILSON
BRONZESPONSORS
CELEBRITYVINTNERS
Celebrity Vintners
Joseph Phelps Vineyards
Bill Phelps - Honorary Vintner
Chateau de Beaucastel
Marc Perrin - Int’l Honorary Vintner
Merry Edwards Winery
Merry Edwards/Brendan Tierney
Duckhorn Wine Company
Michael Fay
Dunn Vineyards
Kris�na Dunn Buchanan
Jarvis Estate Winery
Ted Henry
Paul Hobbs Winery
Jenifer Freebairn
Schweiger Vineyards
Andrew Schweiger
Willamette Valley Vineyards
Mary Joli
V Madrone Cellars
Christopher & Pauline Tilley
Fisher Vineyards
Cameron Fisher
Saint Helena Winery
Lesley Keﬀer Russell
Foley Family Wines
Bill Foley & David La�n
Boisset Collection
Jean-Charles Boisset
Larkmead Vineyards
Dallas Brennan
Arkenstone Vineyards
Jake Krausz
Macauley Vineyard
Mac & Amy Watson
Dakota Shy
Todd Newman
Betz Family Winery
Steve Griessel
Robert Craig Winery
Rachel Miller
Krutz Family Cellars
Patrick Krutz
De Aureo Spirito
Marie Reintz
Le Chanceux
Susan McNerney
Tor Kenward Family Wines
Tor Kenward
Angel’s Envy
Wesley Henderson
PROPRIETORS & WINEMAKERS

Bill Phelps represents the second generation of Phelps family members in the
wine business today. He is President of Joseph Phelps Vineyards, developing and
implementing long-term strategic plans for the winery and vineyard operations
in both Napa Valley and western Sonoma County. Bill played an instrumental
role in moving Joseph Phelps Vineyards to an entirely estate grown wine
producer and actively represents both wineries at a number of high profile wine
festivals and fundraising events each year.
Bill moved to the Napa Valley in 1998, after practicing law for twenty years,
primarily in the investment banking industry. Born in 1954, he is a graduate of
Colorado College and the University of California’s Hastings College of Law.
Bill also works with his father, Joe Phelps, in a variety of business interests, and
serves on the boards of the Land Trust of Napa County and the Community
Foundation of the Napa Valley. Bill lives in St. Helena with his wife Andrea. They
have two children, Allie and Will.
Bill Phelps
PRESIDENT - JOSEPH PHELPS VINEYARDS GENERAL MANAGER - CHATEAU DE BEAUCASTEL
BILLPHELPS-JOSEPHPHELPSVINEYARDS
For more than a century Familie Perrin has trailblazed the wine industry
to become the largest owner of vineyards in the best terroirs of the France’s
Southern Rhône Valley.
Marc Perrin, the son of Jean-Pierre Perrin, was born April 25, 1970. He has
been involved in the assemblage and winemaking at Beaucastel since 1988, and
joined the family company full time in 2002. Marc, along with eight brothers
and cousins — are the fifth generation to lead Familie Perrin. Marc is now the
general manager, and travels around the world marketing the wines of the Perrin
family. His grandfather Jacques Perrin, was a gifted winemaker who brought
world renown to the family domaine by being one of the first winemakers to
try various innovative techniques in his cellar and early organic practices in his
vineyards. Following in his grandfather’s footsteps, Perrin is following his own
intuition and creating trends rather than following them.
Forty-four-year-old Perrin, whose memories of riding a tractor through the
vineyards date back as far as he can recall, considers everyone in his family a
proud wine craftsman.
Marc Perrin
MARCPERRIN-CHATEAUDEBEAUCASTEL

Merry Edwards approaches life with graceful intensity. When sampling grapes
in the vineyard, hand pruning her cherished roses, preparing dinner for her
family, practicing Bikram yoga — in whatever she does, Merry balances intellect
with intuition. Each wine she makes benefits from her precision and perception
of subtlety and elegance.
Now in the fifth decade of her winemaking career, Merry has earned the
universal respect of winemaking peers, grape growers and academicians. A
self-described perfectionist, she has constantly refined her vineyard practices,
wines and techniques. Merry does not rest on her laurels - she grows. “People
frequently ask what is the best wine I have ever made. I tell them it’s not made
yet!”
In many ways, Merry Edwards is like her wines — complex, balanced and
memorable. An intricate blend of artistic vision, scientific training, spirit and
grace, she leaves a lasting impression.
Michael was born in Vicenza, Italy, near the winegrowing region of Friuli,
and was raised in Southern California. While working in the restaurant industry
and studying forestry management at the University of Washington in Seattle,
Michael discovered a passion for West Coast Pinot Noir. “I was studying forestry
management because I wanted to cultivate a relationship with nature, but my
growing love of Pinot made me realize I didn’t want to make paper, I wanted
to make wine.” In 2000, Michael transferred to Cal Poly to study enology and
viticulture.
In 2012, Michael became the handpicked successor to renowned Goldeneye
winemaker Zach Rasmuson. “I’m in the fantastic position of being able to learn
from Zach, while continuing his work.” Working with the valley’s most diverse
and expansive estate Pinot Noir program, Michael makes terroir-inspired
expressions of Pinot Noir that balance depth and power with Pinot’s natural
elegance. To achieve this goal, Michael ferments over 200 individual lots of Pinot
Noir each vintage, or roughly one fermentation for every acre farmed. He is also
continuing the measured fine tuning of the Goldeneye style begun by Zach,
picking at lower Brix and dialing back the amount of new wood used during
aging. “As a winemaker,” says Michael, “my goal isn’t to speak for the wines, it
is to allow the wines to speak for themselves, so that their essential Anderson
Valley-ness shines through.”
Merry Edwards Michael Fay
OWNER, WINEMAKER - MERRY EDWARDS WINERY WINEMAKER - DUCKHORN WINE COMPANY
MERRYEDWARDS-MERRYEDWARDSWINERY
MICHAELFAY-DUCKHORNWINECOMPANY

Kristina Dunn Buchanan grew up on Howell Mountain, running around the
vineyard and winery with her older sister and brother. By age 10 she was tying
vines in the vineyard and helping her parents during harvest.
In 2005 Kristina graduated from Cal Poly San Luis Obispo with a BS in Wine
& Viticulture. While there, she had been part of the Vines to Wines group and
worked in the tasting room at Domaine Alfred. After graduating she returned to
the Napa Valley and worked in the tasting room of Cardinale Winery in Oakville
before coming to work full time at Dunn Vineyards in 2007.
Kristina is the Director of Marketing at Dunn Vineyards, although she finds
that her responsibilities at the winery vary. She and older brother Mike (Dunn
Vineyard’s Cellar Master) joke that when you work for a family winery you never
really stick to your job titles. Kristina enjoys working in different areas of the
market, participating in wine events, and working with reps around the country.
She also finds that harvest is one of her favorite times to put the travel on hold
and work alongside her brother and father on the crush pad.
Kristina and her husband, Brian Buchanan, live a quarter mile down the road
from the winery, just outside the town of Angwin on Howell Mountain. Brian is
a firefighter for the city of Santa Rosa, CA.
A quick career path following graduation from the world-renown winemaking
program at UC Davis led Winemaker Ted Henry to JARVIS where his job is
hands-on, participatory and really about a close relationship with the wine.
A fourth generation resident of California’s San Francisco Bay Area, Ted was
raised near San Ramon on a large cattle ranch that has been in his family since
the 1940s. Immersed in agriculture since birth, he worked the ranch feeding
horses, maintaining the property and even learning to drive a truck when he was
just twelve.
He started UC Davis as a pre-med major, not even realizing that a “degree
in making wine” was possible. Completely fascinated with his viticulture and
enology class, which he received an A+, Ted changed his major to Fermentation
Science, graduating with a Bachelor of Science degree in 1999.
Upon graduation Ted landed a harvest job with Trinchero where he soon
became Associate Winemaker while the brand grew from 3,000 to 30,000 cases.
That regionally-focused experience led to a position with Artesa Winery in
Napa’s Carneros appellation. With diverse experience with large wine companies
under his belt, Ted joined JARVIS in 2008.
Kristina Dunn Buchanan Ted Henry
DIRECTOR OF MARKETING - DUNN VINEYARDS WINE MAKER - JARVIS ESTATE WINERY
KRISTINADUNNBUCHANAN-DUNNVINEYARDS
TEDHENRY-JARVISESTATEWINERY

Assisting with the 2002 Cabernet Sauvignon harvest was an auspicious
beginning to Jenifer’s tenure at Paul Hobbs.
She joined the small team and quickly learned that Paul’s all-hands approach
allowed her to participate in many aspects of winery life. Since then, Jenifer
has seen the company through the establishment of its own winery and estate
vineyards, along with the coalescing of a truly top notch team to fulfill Paul’s
vision.
Jenifer’s move to the winery followed organically from a life working with
food and wine, studying language and business and composing and performing
music. After years of mentoring from top sommeliers in her hometown of Los
Angeles, she decided to seek a position with Paul Hobbs, whose wines she had
championed over the years. Today, Jenifer oversees Sales, Marketing, Public
Relations and Hospitality.
The dedication to excellence and collaborative spirit with which Paul
established the winery persist today, making it as dynamic a working
environment as it was the day she started.
Jenifer Freebairn
VICE PRESIDENT OF SALES & MARKETING - PAUL HOBBS WINERY
JENIFERFREEBAIRN-PAULHOBBSWINERY
Andrew Schweiger spent his early years in Sonoma County, California.
He attended Montgomery High School in Santa Rosa where he was an
accomplished musician, often performing with the Santa Rosa Symphony,
Sonoma County Junior Symphony and numerous other musical groups.
In 1988, Andrew started his formal training in winemaking at the University
of California, Davis. While keeping a full schedule at school, he expanded his
winemaking bag of tricks by working at various wineries, including Joseph
Phelps and Trefethen Vineyards. Upon graduating with a bachelor’s degree in
Fermentation Science and a minor in Viticulture, Schweiger set right to work at
Chateau St. Jean, and a few years later at Cain Cellars.
When the time came in 1994 for Schweiger Vineyards to begin wine
production, Andrew was able to balance his work load and oversee all the
winemaking operations at Schweiger in addition to his full time obligations.
Finally, the big step forward came in 1999, when Schweiger Vineyards chose
to stop selling fruit to other wineries, and Andrew took the leap to Schweiger
Vineyards full time.
AndrewresidesinSt.HelenawithhiswifePaulaandtwochildren,JerryandMegan.
Andrew Schweiger
OWNER - SCHWEIGER VINEYARDS
ANDREWSCHWEIGER-SCHWEIGERVINEYARDS

Mary Joli is the Regional Brand Manager with Willamette Valley Vineyards
in Oregon’s verdant Willamette Valley. Mary brings with her a wealth of wine
knowledge and experience from over 13 years in the Oregon wine industry.
Having worked in wine shops specializing in Oregon Pinots, she then went on
to several small wineries where she managed tasting rooms, wine clubs, special
events and having a hand in harvest/production before landing at WVV working
in distribution.
It was during the early time in her career that she traveled extensively
throughout Europe she first came across the elegant old world wines, tasting
her way across Europe for 4 years she developed a palate and a passion for wine.
After settling down and raising a family Mary returned to the work force to
peruse her passion for wines, of traveling and meeting new people, working with
Willamette Valley Vineyards as an ambassador to 13 states has afforded her the
opportunity to to do so.
As an avid hiker, kayaker and organic gardener Mary feels privileged to enjoy
Oregon’s endless forests, snowy mountains, rugged coastline and, of course, its
elegant wines!
Mary Joli
REGIONAL BRANCH MANAGER - WILLAMETTE VALLEY VINEYARDS
MARYJOLI-WILLAMETTEVALLEYVINEYARDS
ChrisandPaulineTilleyfoundedVMadroneCellarsinSt.Helena,Californiaatthe
siteofapreprohibitionwinery(alsoknownasa“ghost”winery)whosefoundation
wasoriginallylaidin1887andthenshutteredbeforetheonsetofProhibitionin1920.
Thoughcontinuingalong-termrestorationofthebuildingsontheVMadronecampus,
theTilleysopenedatastingroomafterthecompletionofthefirstphaseinDecember
2008.
In2001,ChrisandPaulineplanteda3.5acreestateCabernetvineyardadjoiningthe
wineryandreleasedtheirveryfirstvintage,VMadroneEstateCabernetSauvignon
in2004.ThevineyardissituatedonaslopejustwestofHighway29intheSt.Helena
appellationapproximatelytwomilesnorthoftheTownofSt.Helenaandalonga
narrowbenchoflandthatishometoseveralprestigiousvineyardsandwineries.V
Madroneproduces1,200-1,400casesofwineperyear,halfofwhichisEstateCabernet
Sauvignon.
Chris,bornandraisedinNapaValley,hadalwaysdreamedofbeinga“farmer.”He
spent28yearsinthepropertycasualtyinsurancebusinessinNewYork,wherehemet
hiswife,Pauline.Anattorneywhohadspent25yearsonWallStreetandotherfinancial
guarantyinsurancefirmspracticingpublicfinancelaw,Pauline,nativetoDublin,Ireland
lefttheeastcoastwithChrisandheadedtoNapain2008.Beforetheyknewit,they
werefulltime“vintners”andhaven’tlookedback!
Christopher & Pauline Tilley
OWNER/WINEMAKER - V MADRONE CELLARS
CHRISTOPHER&PAULINETILLEY-VMADRONECELLARS

Cameron is the youngest and final member of the family to join Fisher
Vineyards. After graduating from Colby College with a BA in English, Cameron
moved to San Francisco where she worked for Outside Magazine. It wasn’t
long, however, before the wine industry called her name. In the spring of 2006,
she moved north to St. Helena where she began working for Duckhorn Wine
Company. One year later, Cameron joined the team at Fisher Vineyards where
she works in sales and marketing. Cameron has been pursuing her wine studies
through the Court of Master Sommeliers and recently passed the Certified
Sommelier exam!
Cameron Fisher
SALES/MARKETING - FISHER VINEYARDS
CAMERONFISHER-FISHERVINEYARDS
LesleyRussellisresponsibleforalloperationsandstrategicdirectionofSaintHelena
Winery,asmallprivateestatewineryinNapaValleywithwinesmadebyAaronPott.
Lesleyhas23yearsofexperiencesellingwineintheU.S.andinternationalmarkets.
ShestartedhercareerinsalesforaGallodistributorinSacramento,Californiathen
spent18yearsatSt.SupéryEstateVineyards&WineryinRutherford,California.
WhileatSt.Supéry,Lesleyspentsevenyearsmanaginginternationalsales,earnedher
MBApart-timeandbecameVicePresidentofMarketingandDirectSales.Sheisan
alumnaofSanDiegoStateUniversityandreceivedhermaster’sdegreeinbusinessfrom
UniversityofCalifornia,Berkeley.LesleylivesinNapawithherhusband,twodaughters
andLabradorretriever.Inherfreetime,Lesleyenjoystennis,golf,runningandamateur
astronomy.
Lesley Keffer Russell
GENERAL MANAGER - SAINT HELENA WINERY
LESLEYKEFFERRUSSELL-SAINTHELENAWINERY

WilliamP.(Bill)FoleyII’spassionforgreatwineinspiredhimtolaunchLincourt
Vineyardsin1996.BackthentheSta.RitaHillsregionofSantaBarbaraCounty
waslargelyunknowntowinelovers.Today,itisoneofthemostcovetedAVAsfor
cool-climategrapevarietiesinthecountryandLincourtisoneofitsmostimportant
producers.
Fromthere,BillfoundedFoleyEstatesVineyardandWinery,alsointheSta.Rita
HillsAVA.Soonafter,heacquiredLasHermanasVineyard-formerlyknownas
Ashley’sVineyard-providingasourceforhigh-qualityfruit.Sincethen,FoleyEstates
hasgarneredareputationasatoppremierproducerofluxury-classPinotNoirand
Chardonnay.
Under Bill’s leadership, FNF was selected in 2004 by Forbes as one of the
26 Best Managed Companies in the U.S. The company has repeatedly been
named to Fortune’s list of America’s Most Admired Companies, Forbes’ list of
America’s Best Big Companies and selected for Barron’s list of Best Companies
for Investors.
Bill received his B.S. degree in Engineering from the United States Military
Academy at West Point. He received an M.B.A. degree from Seattle University
and earned his J.D. degree in 1974 from The University of Washington School of
Law. Bill served in the U.S. Air Force, where he attained the rank of Captain.
Today, Bill and his wife Carol live in Northern California. An avid golfer, Bill
was named as one of Golf Digest’s Top 20 Executive Golfers in the World, 2006.
Bill Foley
OWNER/WINE MAKER - FOLEY FAMILY WINES
BILLFOLEY-FOLEYFAMILYWINES
Jean-Charles Boisset was born into the world of wine in the village of Vougeot,
Burgundy, France. His lifelong passion for wine began as a child, growing up
above the cellars and within view of the centuries-old vineyards of Château du
Clos Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay. His
parents, Jean-Claude and Claudine, founded the family winery in 1961 with an
innovative and entrepreneurial spirit in one of the most traditional winegrowing
regions in the world. Today, the family collection includes wineries that share
more than 18 centuries of combined winemaking heritage and tradition in some
of the world’s most prestigious terroirs, from Burgundy to the South of France,
to California’s Napa Valley and Russian River Valley.
Jean-Charles leads the family firm with passionate commitment to fine wine,
history, quality and a deep respect for the environment. He implemented organic
and biodynamic farming at all of the family’s estate vineyards in Burgundy
and California. Together with his sister Nathalie, he created Domaine de la
Vougeraie, uniting the family’s Burgundy vineyards, including prestigious
monopoles such as the Vougeot 1er Cru Clos Blanc de Vougeot – planted in
1110 by the Cistercian monks, into one of Burgundy’s leading domaines. He
instituted the concept of “viniculteur”, redefining the company’s traditional role
to encompass a close and active interest in all aspects of winegrowing to ensure
premium quality and sustainable farming practices. He refashioned and elevated
the family’s founding winery bearing his father’s name – Jean-Claude Boisset –
into a premier boutique vigneron in the Cotes de Nuits.
OWNER/WINEMAKER - BOISSET COLLECTION
JEAN-CHARLESBOISSET-BOISSETCOLLECTION

Spending the majority of his wine career as a sommelier, Dallas began in
college at Alice Waters’ Chez Panisse. After graduating, he pursued his post
graduate studies with the Court of Master Sommeliers in Santa Barbara’s yet
undiscovered wine country. He worked for James Beard award winning chef
Suzanne Goin to open Hungry Cat while managing multiple restaurant wine
lists throughout the Central Coast. Northern California lured Dallas back with
an offer from The French Laundry, during which time he worked with Master
Sommeliers Paul Roberts, Dennis Kelly and Sur Lucero. The desire to build
from the ground up prevailed when Dallas left The French Laundry to lead Chef
Morimoto’s Napa team to establish the most successful Morimoto to date.
After many long years of service – working nights, weekends and holidays –
Dallas accepted a sales management position with Neat Wines, a Napa focused
wine distributor in New Orleans. The restaurant industry never leaves the blood
of the service stricken and Dallas moonlighted on weekends at restaurant Stella!
It was there his life forever changed after meeting the illustrious Dana and Glenn
of the Armentor fame.
After four years of bringing classic, cult and cutting edge wines to Louisiana,
Dallas once again returned to Napa as the Director of Sales and Sommelier for
Larkmead Vineyards. Larkmead Vineyards is a wine estate of immense history
with a rich heritage of wine growing that dates back to 1895.
Dallas Brennan
DIRECTOR OF SALES, SOMMELIER - LARKMEAD VINEYARDS
DALLASBRENNAN-LARKMEADVINEYARDS
Jake’s first role at Arkenstone was as a teenager, pulling rocks and planting
vines in the steep vineyards on his family’s Howell Mountain Estate. Exposed
to viticulture and viniculture from that young age, he has since honed his palate
and knowledge of wine from around the world. Today Jake is responsible for
Arkenstone’s distribution markets, and enjoys traveling the country to share his
family’s wines.
Before re-joining Arkenstone’s team in an official capacity, Jake’s first career
was in the music industry, where he spent several years performing, producing
and recording. Inspired by his love of wine, he decided to return to Napa
Valley and join the family business in 2010. After passing the Court of Master
Sommeliers’ Certified Sommelier exam, he spent a year as part of the vinification
team, participating in every aspect of wine production from grape to bottle. He
worked his first full harvest with winemaker Sam Kaplan in the fall of 2010. In
the years since, he has taken on all brand ambassador responsibilities for the
winery and transitioned into his current role as Estate Director.
As a small, family-owned winery, everyone at Arkenstone wears many hats,
and you are just as likely to find Jake in the vineyard tasting grapes, hosting
guests at the Estate, or on a visit across the country sharing Arkenstone’s unique
wines.
Jake Krausz
CS ESTATE DIRECTOR - ARKENSTONE
JAKEKRAUSZ-ARKENSTONE

Located in Saint Helena, Macauley Vineyard is owned by Mac and Amy
Watson. Mac’s mother started Macauley and built her winery in the 1980’s.
Located in Saint Helena, the wines were overseen by winemaker Ric Forman.
A few years later, Mac’s mother passed away and the winery was sold, yet from
a young age Mac began to develop an interest in wine and collecting. As an
adult, wine became his passion, and he resurrected Macauley Vineyard in 2001.
Amy Watson is a native of Saint Helena who was raised in a winemaking family.
Her father first came to Napa Valley in 1969, and he and her brothers are also
vintners. Macauley Vineyard’s foundation is based on sourcing grapes from
the highest quality vineyards and utilizing the expertise of winemaker, Kirk
Venge. Some of the vineyards sourced include the famed Beckstoffer To Kalon,
Stagecoach, Dutton Ranch, and the historic Luvisi with vines currently in use
dating back to1904. This small production winery has been reviewed as one of
the top new tasting room experiences in Napa Valley and is distributed in the
area by McNeese Distributing.
“This small estate’s production is limited, but these wines merit attention...”-
Robert Parker, Jr.
Mac & Amy Watson
0WNERS - MACAULEY VINEYARD
MAC&AMYWATSON-MACAULEYVINEYARD
Adecade’sworthofdomesticandinternationaltravelaffordedToddthe
understandingthathomeiswhereweplaceourheartandpassion. Aftermanyamazing
experiencesworldwide,ToddmadethedecisionthatNapaValleywouldownhislove
oflife,foodandwine.
Havingworkedwithalongsidesomeofthebestmindsinthewineindustry,Todd
Newmanhasbeenfortunatetohonehisskillsandunderstandingofthewinemaking
processfromthevineyardsthroughthebottlingofeachvintage. Withatremendous
attentiontodetail,Toddthoughtfullychosewhatheconsiderstobethebestsources
thisgreatValleyhastooffer.
Todd Newman
OWNER/WINEMAKER - DAKOTA SHY
TODDNEWMAN-DAKOTASHY

Since our first vintage in 1997 we’ve had a single minded goal of crafting
compelling wines with individual character that are approachable and age
worthy, and which showcase Washington as a distinguished wine region of
the world. By carving out specific vineyard blocks and being meticulous in
the vineyard and cellar we are able to achieve the quality we aspire to. As
importantly over the years our winery culture has become a way of life in which
everyone – our growers, winery team and customers are all family.
Today, Betz Family Winery is headed by our two families, both committed
to be true to our heritage, our family members, and true to what Betz Family
Winery embodies: wines of dimension and pleasure, wines that allow the
character of Washington to shine through. They are a blend of the best elements
of the new and the old worlds; full ripe fruit and yet structured for longevity.
We are happy to be a limited production winery and grow patiently as quality
allows. Each barrel of wine is like a child to us and we agonize over every little
step and evaluate its impact on taking quality to the next level.
We have been privileged to receive global acclaim and many wines have
been in the Top 100 in the world. Our Cabernet has received between 95 and
97 points from Robert Parker for the last 7 years. Bob Betz our founder and
winemaker has been named winemaker of the Year by two publications in the
past and is the only Master of Wine making wine in the United States. Our 2009
Père de Famille, Cabernet was awarded Washington’s Red Wine of the Year by
Seattle Magazine with 3 others winning their categories.
Steve Griessel
MANAGING OWNER - BETZ FAMILY WINERY
STEVEGRIESSEL-BETZFAMILYWINERY
Rachel came to Napa Valley 13 years ago from her family home in the farm
country of Lancaster, PA, looking for that connection to wine and especially to
vineyards which has drawn folks to Napa Valley for decades.
With her characteristic passion and verve, she immediately began studying
viticulture at Napa Community College. In 2003, Rachel joined Robert Craig
to manage our tasting room, which had just opened in downtown Napa, and to
jump-start our fledgling wine club. She nurtured the Cabernet Club, gaining
a host of friendships along the way. Today the Club is the linchpin of our
relationships with Cabernet Sauvignon fans across the country.
The needs and wishes of Club members come first with Rachel, and her
personal touch is always a highlight of our Club activities and events at the
winery and across the country. In what little spare time she has, Rachel manages
a small vineyard, doing the pruning and other chores herself to keep up that all-
important connection with the land.
Rachel Miller
DIR. OF WINE CLUBS - ROBERT CRAIG WINERY
RACHELMILLER-ROBERTCRAIGWINERY

A true southerner, Patrick Krutz was born and bred in Jackson, Mississippi.
After graduating from Ole Miss, he got the west coast bug and decided to move
to California. After working in a small wine and cheese shop in Carmel for
several years, be began to dabble in wine making. That experimenting would
forever change his life.
The first release of Krutz Family Cellars took place in 2003 with a mere 60
cases. From there, not only has every vintage year increased in production and
sold out, the wines have received classic scores from Wine Enthusiast.
Today the wines are made at a state of the art winery and tasting room in Santa
Rosa. Although they produce many more than 60 cases these days, they are still
an artisan micro-winery with total production just under 3000 cases. They truly
are a family operation as Patrick’s brother Cole assists in wine making and other
brother Bryan handles sales. The Krutz family owns a home in Rosemary Beach
and brother Bryan lives locally in Watercolor.
Marie is 23 years old. Her father is Norwegian, born in Texas, and her
mother is French, born in Vietnam. After living in Paris, Hanoï (Vietnam)
and Madrid(Spain), Marie grew up in the heart of the vineyards of
Burgundy(France) where she took her roots.
Fond of horseriding, and determined, she reached the podium at the France
Championship and loves galloping in the fields.
“The vines are never as beautiful as seen from the back of a horse”.
Sportswoman, she is a Sport Instructor graduated since 2012. In 2013, she
starts a new kind of competition: the “Miss competition”. She becomes Miss
Burgundy and participates to the Miss France competition where she finishes
among the finalists.
Today, she is studying foreign languages at the University of Dijon. She speaks
Norwegian, English, Spanish and is learning Russian. She is also the Ambassador
of the brotherhood “De Aureo Spirito” who counts among it, Burgundy’s oldest
properties. The brotherhood’s wines are exclusively imported in Florida by Chan
Cox.
Patrick Krutz Marie Reintz
WINEMAKER - KRUTZ FAMILY CELLARS AMBASSADOR - DE AUREO SPIRITO
PARTICKKRUTZ-KRUTZFAMILYCELLARS
MARIEREINTZ-DEAUREOSPIRITO

In 2002 Robert and Susan McNerney planted one acre of their small
family estate with a French root stock of Cabernet Sauvignon grapes in the
Coombsville region of Napa, the newest AVA in the Napa Valley. Their aspiration
was to make a premium wine to share with friends and family across the country
and to share a small piece of their dream in the hand crafted wine they produced.
In 2008, they released their first vintage, “2006 Le Chanceux” (pronounced
Luh Shuhn sue), French for “the lucky one”. It was a reminder to their three
daughters how lucky they were to be blessed to live in the beautiful Napa Valley,
a world destination where world class wines are produced.
This first release brought them a Double Gold Medal from the 2010 Finger
Lakes International competition. Double Gold Awards were given to only 42 out
of 1500 wines entered worldwide.
The dream came to an abrupt halt when Robert was diagnosed with cancer in
early 2010 and passed away after a six month battle. The dream changed with the
loss of Robert, however the passion and willingness to share what the family has
been blessed with has not. Finding strength and courage to continue, Susan is
committed to attending fundraisers benefiting children while donating the use of
the family’s guest suite in various auction lots. While pouring her small lot (200
case production) award winning wines, she loves sharing the story of how she
became an accidental vintner.
TorKenwardspent27yearsasa seniorexecutivewithBeringerVineyardsworking
inwinemakingandmarketing, helpingto builda winecompany knownto collectors
worldwideforitsoutstandingReserveandsinglevineyardCabernetSauvignons.
Heretiredin2001,andalongwithhiswifeSusan, startedTORKenwardFamily
Wines,asmallwine company basedonsinglevineyardCabernetSauvignonsand
Chardonnays.
“ForthreedecadesImadealeastonebarrelofwineofeachvintagefromBeringer’s
bestvineyardsites,”recallsTorKenward. “Ihadgreatmentors, EdSbragia and
BobSteinhauer,encouragingmeto makewineandgrow grapes. Wehaddifferent
approaches,butsharedthesamepassion:greatwine, andhow to makeit. Wetasted
together,traveledtogetherto Europeto learnmore, andsharedthesecretswe
unearthedalongthejourney. Wefarm thesespecial vineyardsitesby acre-by-acre--
meaningweworktogetherto achievethebestpossiblegrapesregardlessofcost.”
Ourwinemaking isdrivenby thesamephilosophy:constantly strivingforthe
best,whateverittakes. Torworksexclusively withsmall cooperagehousesinFrance
toensurewehavethebestbarrels, andusesnatural yeastsforbothprimary and
secondaryfermentations. Grapesarehandsorted, andourwinesarecraftedinvery
smallcuveessoastoreceiveminimal handling. “Ifweharvestwhatweconsider
world-classgrapes,ourjob aswinemakersisto stay outoftheway. Thattakes
experienceandpatience, butcanbevery rewardingwhenitall comestogether.”
Susan McNerney Tor Kenward
OWNER/WINEMAKER - LE CHANCEUX OWNER/WINEMAKER - TOR KENWARD FAMILY WINES
SUSANMCNERNEY-LECHANCEUX
TORKENWARD-TORKENWARDFAMILYWINES
PARTICKKRUTZ-KRUTZFAMILYCELLARS

42 DESTIN CHARITY WINE AUCTION FOUNDATION
As a small, independent distillery in a field of giants, Louisville Distilling
Company requires excellent representation in order to stand out. As Grand
Brand Ambassador, Wes Henderson provides the clear and enthusiastic voice
that the company needs. Under his guidance, Angel’s Envy is expanding quickly.
Before he co-founded Louisville Distilling Company with Lincoln, Wes
served as CEO for Master Distiller Select LLC, where he was additionally
responsible for distilled spirits consulting services. Before that, he was the
President and CEO of Conecuh Ridge Distillery — a brand that enjoyed
favorable mainstream recognition. He received his education from the College
of Aeronautics at the Florida Institute of Technology.
Wesley Henderson
MASTER AMBASSADOR, CHIEF INNOVATION OFFICER - ANGEL’S ENVY
WESLEYHENDERSON-ANGEL’SENVY
CELEBRITYCHEFS
Celebrity Chefs
Matthew Baker
City Perch Kitchen + Bar,
Washington DC
Matthew Basford
Canoe,
Atlanta, GA
Michel Cornu
Raymond Vineyards,
St Helena, CA
Tim Creehan
Cuvee Bistro, Cuvee Catering,
Cuvee 30A, & Grill Plus,
Des�n, FL
Laurent Deconinck
Restaurant L’Oustalet,
Gigondas, France
Robert Gerstenecker
Park 75 At Four Seasons Hotel
Atlanta, GA
David Gwynn
Cypress Restaurant
& Ver�go Burgers And Fries,
Tallahassee, FL
Robert Harris
The Table,
Cambridge, MA
Cindy Hutson
Ortanique On The Mile,
Coral Gables, FL
Jack McGuckin
Bijoux,
Miramar Beach, FL
Luis A. Pous
Asia De Cuba Restaurants Worldwide,
New York City, NY
Scotty Schwartz
29 South,
Fernandina Beach, FL
Scott Serpas
Serpas True Food,
Atlanta, GA
Dan Vargo
Seagar’s Prime Steaks And Seafood,
Miramar Beach, FL

What sets Chef Matt Baker apart from others in his field is his consistent
passion for cuisine and all things local. His obsession with food started early.
During holidays in Houston, Texas, he assisted with preparing cookies and pies
with his grandmother, which led to an enthusiastic enrollment at Johnson &
Wales University in Miami, Florida.
After spending time in the kitchens and wine rooms of South Beach, he
fulfilled his urge to travel and in 2009, landed the opening Executive Chef
position at Krish in Singapore. It was at Krish that Chef Matt began making a
name for himself, being named by Time “The Country’s Hottest Chef” and by
Timeout Singapore as “Singapore’s newest splurge worthy restaurant.”
With a short stint at Minibar by José Andrés, Chef Matt settled in with Robert
Wiedmaier at Brasserie Beck where he was the Executive Sous Chef in the fall
of 2011. The summer of 2012 brought him to The Occidental Grill & Seafood
as the Chef de Cuisine. With him, he brought a reenergized menu, where he
utilized the freshest ingredients by establishing relationships with local farmers
and purveyors. Paying tribute to both his Texas and South-East Asian routes,
Chef Matt’s taste for the adventurous and inspired is seen and tasted in his food.
Today, he is thrilled to bring a new culinary experience to Bethesda with City
Perch Kitchen + Bar, serving up comfort food with a contemporary twist. This
young Chef’s talent will only continue to grow in Washington D.C. as his fervor
for inspired flavor and dining experience develops.
Matthew Baker
CITY PERCH KITCHEN + BAR
MATTHEWBAKER-CITYPERCHKITCHEN+BAR
Shortly after taking his first restaurant job in his late teens, Matthew Basford
knew that he was headed for a career in the restaurant business. Growing up
in Australia, Basford was exposed to cooking techniques that drew influence
from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage
in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded
Second Place in Tasting Australia in two consecutive competitions and placed
in the Nestle Junior Chefs of Australia Competition, a yearly event that honors
the top apprentices in the country. After completing his four year apprenticeship,
Basford was officially a “Qualified Chef”, and travelled to the United States.
In December 2002, Basford moved to New Orleans, LA and began working
at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When
Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta,
GA. Within a week, Basford found himself in the Canoe kitchen. He started as
line cook, and worked his way up the ranks from sous chef to executive sous
chef, to chef de cuisine, and finally in 2013, Basford was named executive chef of
Canoe. He continues the legacy of the city’s longstanding bastion of fine dining.
His commitment to serving fresh, seasonal ingredients marries well with the rich
tradition of Canoe.
Matthew Basford
CANOE
MATTHEWBASFORD-CANOE

Michel Cornu is the Director of Cuisine & Hospitality for Boisset Family
Estates, where he creates menus and oversees all fine dining experiences for
Raymond Vineyards, DeLoach and Buena Vista. Chef Michel’s panache for
hospitality delights each guest, and his talent in the kitchen leaves a delicious and
memorable experience. His goal is to create beautiful food with expressive taste
and flavor while using seasonal ingredients.
Michel was born and raised in Paris, France and began his career in the U.S. in
1978. Michel loved to watch his father, who was also a chef and restaurant owner.
“The nice thing about working at a winery, versus a restaurant, is the ability to
prepare different dishes every day, rather than being confined to the same menu
night after night,” he mentioned.
Prior to joining the Boisset Family Estates team, Michel was the private chef
for The Consulate General of Switzerland, San Francisco. From 1991 to 2005,
he launched the culinary program at Far Niente Winery and was responsible
for private, special, corporate and fundraiser events. Serving as a restaurant
chef and manager at various locations nationally, including Auberge du Soleil
in Rutherford, CA, Michel began his entrepreneurial career in 1987 with
the launch of a successful catering business and also acquired Mama Nina’s
restaurant in Yountville, California, which he sold in 1991. He continuously
acts as a consultant for various areas and restaurants, recently working with Sun
Valley, ID, to revise and upgrade their restaurants.
Michel Cornu
RAYMOND VINEYARDS
MICHELCORNU-RAYMONDVINEYARDS
Chef Tim Creehan is the proprietor of Cuvee Bistro and Cuvee Catering in
Destin, and Grill Plus™. He was born in Hartford, Connecticut, and spent most
of his childhood and young adult life in Baton Rouge, Louisiana, before settling
on the Emerald Coast. Creehan’s culinary legacy remains irrevocably ensconced
throughout Destin’s eateries as their menus continue to capitalize on his award
winning signature dishes.
Dubbed Destin’s celebrity chef, Creehan’s stellar reputation of culinary
excellence has landed him incalculable awards, television and radio appearances,
and an array of prolific clientele, including Bruce Willis, Amy Grant, Vince Gill,
Rachel Hunter, and Dallas Cowboys owner Jerry Jones. He served as special
guest Chef de Cuisine at the Sundance Film Festival, where he fed flocks of the
famous at the Entertainment Tonight/Getty Images/Gibson Guitar Lodge,
including Matthew Broderick, Danny Glover, Alan Rickman, Rachel Taylor,
John Legend, and more.
Cuvee Bistro consistently garners multiple awards annually, including Florida
Trend’s Golden Spoon, Best of the Emerald Coast, Best in Destin,
Opentable.com Diner’s Choice, Tripadvisor’s Certificate of Excellence, Finest
on the Emerald Coast, and 2013’s newly christened Emerald Fork award. Cuvee
also holds the unique distinction of winning Destin’s only Wine Spectator Award
of Excellence for both 2011 and 2012.
Tim Creehan
CUVEE BISTRO, CUVEE CATERING, CUVEE 30A, & GRILL PLUS
TIMCREEHAN-CUVEEBISTRO,CUVEECATERING,CUVEE30A,&GRILLPLUS

I’m passionate about food...and wine too!
Afer having spent 12 years in the kitchens of the biggest Chefs such as Michel
Rostang, Pierre Gagnaire, Raymond Blanc and Alain Senderens at Lucas Carton
in Paris, I joined the PERRIN family at Chateau de Beaucastel to cook for the
wines.
My mission is to reflect, adjust and prepare a match for each wine and each
vintage taking into account the characteristics of the “terroir” where the wine
comes from. Inspired by local, Provencal and Mediterranean cuisines, the match
is the result of research on the cultural setting of our region and will place the
wine back to its origins.
A cuisine that we call a “produce” cuisine. The role of each produce is to reveal
the wine and bring out the best of it. As a “key”...
Welcome to Provence!
Laurent Deconinck
RESTAURANT L’OUSTALET
LAURENTDECONINCK-RESTAURANTL’OUSTALET
A 19-year veteran of Four Seasons Hotels and Resorts, Robert Gerstenecker
joined Park 75 as executive chef in September 2004, a promotion he considers a
culinary dream come true. A former executive sous chef at Four Seasons Atlanta
from 1998-2002, he helped open Park 75 and played an instrumental role in
developing the restaurant’s menu. After four years in Atlanta, Gerstenecker
moved farther south to Four Seasons Resort Palm Beach where he mastered
the use of tropical ingredients and cooking with seafood. In between all of his
Four Seasons experience, Robert has also worked abroad in Hong Kong as the
restaurant chef at Quo Quo, which he helped open and developed a French
menu using Asian ingredients.
A native of Ontario, Canada, Gerstenecker gained an appreciation for
food through his mother. Today, one of his favorite pastimes is planting and
harvesting his own crops. In fact, Gerstenecker has created a produce garden
and bee apiary on the hotel’s fifth-floor terrace and uses his ‘rooftop’ produce
throughout the restaurant’s acclaimed menu.
Gerstenecker is thrilled to be living out his dream of being an executive chef in
his favorite city-Atlanta! In his spare time, the chef… cooks! Gerstenecker and
wife Brooke are parents to daughter Heidi Rose, born in November 2010.
Robert Gerstenecker
PARK 75 AT FOUR SEASONS HOTEL ATLANTA
ROBERTGERSTENECKER-PARK75ATFOURSEASONSHOTELATLANTA

Chef David Gwynn and his wife, baker extraordinaire Elizabeth, own and
operate Cypress Restaurant in their hometown, Tallahassee, Florida.
David grew up in the culinary world, filling the gaps wherever needed in his
mother’s restaurant and catering business. After earning a degree in marketing
from The University of West Florida, David nine-to-fived it for a few years
in sales and marketing with a wine and beer distributor. During that time he
realized that food, wine and cooking were passions that can pay the bills. Faced
with the question, “What’s the best way to get from a bush-league cook to a
professional chef?” he decided to attend culinary school. David graduated from
the prestigious Culinary Institute of America, during which time he apprenticed
at regionally acclaimed Criolla’s in Grayton Beach. Two days after graduation,
David began working through the ranks of nationally recognized Chef Dean
Fearing’s kitchen at the Mansion on Turtle Creek in Dallas, Texas.
In 1999, the chef and his wife returned home to raise their boys close to family
and to open Cypress Restaurant. Entering its 13th year, Cypress is recognized
as a culinary leader in the Northwest Florida panhandle. They are a recipient of
Florida Trend Magazine’s Golden Spoon Hall of Fame award.
In addition, David opened another restaurant called Vertigo Burgers and Fries,
which features specialty burgers, fries, salads and shakes.
David Gwynn
CYPRESS RESTAURANT & VERTIGO BURGERS AND FRIES
DAVIDGWYNN-CYPRESSRESTAURANT&VERTIGOBURGERSANDFRIES
ROBERTHARRIS-THETABLE
Robert Harris’ passion for cooking began in his mother’s kitchen in
Tuscaloosa, Alabama, where she taught him to prepare traditional Southern
dishes using fresh produce from their neighbors’ farms. Robert honed his skills
at the Culinary Institute of America and then at the Commander’s Palace in New
Orleans. He later moved north with his family and settled in Cambridge, MA,
where he has worked at local restaurants such as Olives, Rialto, East Coast Grill,
EVOO, and Casablanca.
While serving as the East Coast Grill Catering Director, Robert found great
satisfaction in preparing special-occasion meals to reflect each individual client’s
taste. His dream to become the first and pre-eminent caterer in Boston that
focuses on ingredient-driven, locally-sourced food led him to found Season to
Taste Catering. Next came the world’s smallest restaurant, The Table, featuring
one long farm table serving just one group at a time multi course plated dinners.
Robert Harris
THE TABLE

Cindy Hutson is a self–taught chef who developed a passion for cooking at
the age of nine. After high school Hutson left New Jersey to move to the sunny
skies of Miami. In late 1994 Hutson met a new life partner, Delius Shirley. In
November 1994 they opened “Norma’s on the Beach”. Norma’s was touted as
“the best Caribbean restaurant in South Florida.” In 1996 they were awarded
the coveted “5 Star Diamond Award” for the fabulous dining at Norma’s on the
Beach and has continued to hold that same prestigious award at Ortanique on
the Mile. Cindy was also named “Chef of the Year” by Chef Magazine in 2011 &
“Chef of the Year” by Eaters in 2012.
They currently have “Ortanique on the Mile” in Coral Gables Florida, an
establishment that is thirteen years young and still going strong. The couple
recently opened Ortanique on the Crescent at Camana Bay, on Grand Cayman
Island November 23, 2010. The restaurant’s menu reflects the same global
inspirations that created the menu of Ortanique on the Mile.
Cindy Hutson Cuisine has recently expanded to Harbour Island, Bahamas
at The Dunmore. “Our location is exceptional, so we wanted to create an
extraordinary luxury vacation destination,” says Gil Besing, owner of The
Dunmore. “We’re thrilled to have Cindy Hutson join us. Her cuisine is a
celebration of Caribbean cooking.” Now, with Cindy, Delius and their team in
place, the resort brings another great dining destination to Harbour Island.
Cindy Hutson
ORTANIQUE ON THE MILE
CINDYHUTSON-ORTANIQUEONTHEMILE
Chef Jack McGuckin found his love for food at an early age, growing up in
the sportsman’s paradise of southern Louisiana. With a youth spent hunting
and fishing in the woods and waterways of the Gulf south came a respect for the
ingredients that he carries over into his cooking today. Jack began his career at
age 15 in the fabled Bechac’s restaurant on New Orleans’ northshore. Through
high school and college, Jack continued his training under the tutelage of
restaurateurs Mike and Gayle Pair, eventually coming to Florida in 2002 to open
up Bijoux.
With a focus on fresh, local ingredients, Jack says his favorite way to prepare
them is simply. “We try to take a few local ingredients from the garden,
whatever’s in season at the time, and prepare them simply, to allow the natural
beauty and flavors of the ingredients to be the showcase.” He enjoys working
with the many talented cooks and chefs in the area and sees the Emerald Coast
becoming a leader in the slow foods movement. “I see many chefs around town,
really striving to use local, all natural and sustainable ingredients in their menus.
I think it’s a great sign that the Gulf coast is coming to the forefront of this
movement. I got into cooking originally because I like to make people happy,
and when I see the smiling faces and clean plates of our customers, I know that
they are eating well and it truly makes me happy.”
Jack McGuckin
BIJOUX
JACKMCGUCKIN-BIJOUX

Cuban born Luis Pous has been at the helm of one of South Florida’s most
sought after dining destinations, including The Dining Room at Little Palm
Island, for the last five years.
Starting this new year Chef Pous has accepted the role and recently took a new
position as the executive concept chef for Asia de Cuba Restaurants Worldwide,
with China Grill Management.
In 2010 Pous was honored with an invitation to cook at the prestigious James
Beard House in New York City where he brought his Latin flavor to the heart of
New York. Dinner guests raved about the evening’s culinary delights, as well as
Chef Luis and his team.
Chef Pous began his formal culinary training at age 17 developing his
technical skills at the Sergio Perez Government School of the Culinary Arts
in Havana, Cuba. After moving to the States, Chef Pous has worked at many
renowned restaurants and resorts including the Plaza Athénée Hotel in New
York, Turnberry Isle Resort & Spa in Aventura, FL, Beau Rivage Resort &
Casino in Biloxi, MS and most recently the Le Cinq Restaurant at the George V
Hotel in Paris.
Luis A. Pous
ASIA DE CUBA RESTAURANTS WORLDWIDE
LUISA.POUS-ASIADECUBARESTAURANTSWORLDWIDE
Scotty Schwartz, Executive Chef and Owner, became interested in cooking
at a young age by helping his mother in the kitchen. He entered the University
of Georgia intending to focus on psychology and Spanish literature but soon
realized that, for him, cooking was more than a hobby. His change of career
plans led him to the School of Culinary Arts in Atlanta, where he graduated
valedictorian. As a student, he apprenticed at Carbos Café, one of Atlanta’s
oldest fine dining establishments, and it was there that he gained an appreciation
for the finer side of the culinary arts. “I became passionate about food and this
passion has provided the drive that has led me to success,” Schwartz says.
Throughout his career, Schwartz has earned several culinary awards and is a
member of the prestigious Les Toques Blanches. He was twice awarded Folio
Magazine “Best Chef Jacksonville” for 2007 and 2008. The previous year Folio
Magazine awarded 29 South “Best New Restaurant Jacksonville”. In 2010, 2011,
2012, 2013 Florida Trend Magazine awarded 29 South the coveted “Golden
Spoon”. Chef Schwartz served on the International Advisory Board for the
Florida WineFest as Culinary Chairman. He is also a Co-founder of the Legend
Series.
His philosophy about cooking is to “baby” everything. Schwartz says “When
it comes to food, everything you smell, touch, or do has to be handled carefully
because one act of carelessness can destroy the final product.”
Scotty Schwartz
29 SOUTH
SCOTTYSCHWARTZ-29SOUTH

Chef Dan Vargo joined the Seagar’s Prime Steak and Seafood culinary team
in April 2012. Vargo, a native of Maryland, was introduced to the culinary world
in Destin where he made the decision to pursue his passion for food. Vargo has
been in the culinary industry for the last 13 years, during which time he traveled
the world in search of his culinary style, aptly shaped by his journey. Vargo
brings Baltimore’s traditional and historical influences, Martha’s Vineyard’s
emphasis on organic produce and seasonal seafood, and the Ritz-Carlton’s
world-class standards for fine dining and excellence in service to the Seagar’s
experience.
Prior to Seagar’s, Vargo collectively dedicated eight years to the Ritz-Carlton
in Naples, Fla. with titles including Executive Sous Chef and Restaurant Chef.
He also spent two years as Executive Sous Chef at The Boathouse Club in
Martha’s Vineyard.
Graduating with honors from Baltimore International College in 2002,
Vargo earned a prestigious internship through The American Studies Institute
in Ireland with The Park Hotel. Vargo was also selected as a member of Ritz
Carlton’s domestic and international recruiting team sent to South Africa and
Peru where he cooked for orphanages and shelters.
Dan Vargo
SEAGAR’S PRIME STEAKS AND SEAFOOD
DANVARGO-SEAGAR’SPRIMESTEAKSANDSEAFOOD
South Louisiana native and executive chef Scott Serpas has a knack for carving
out a style all his own, and his culinary charisma has culled attention from
adoring diners and critics alike. Now an expatriated Atlantan, Scott has become
an irreplaceable part of the city’s culinary scene with his first restaurant venture,
Serpas True Food, known for its “true food” approach to cuisine with an edge.
The restaurant has received local and national acclaim since its January 2009
debut and was named one of the 10 “Best New Restaurants in America” in 2009
by GQ Magazine.
Scott began cooking at an early age at home and attended Delgado’s Culinary
Institute in New Orleans. He moved to Dallas after graduating and worked under
executive chef Kevin Rathbun at the popular Baby Routh’s. After four years in
Dallas, Rathbun asked Serpas to move to Atlanta to become sous chef at Nava,
an Atlanta restaurant that specializes in upscale Southwestern cuisine. After
a stint in New Orleans and then opening Mitra in Atlanta in 2003, Scott went
on to serve as executive chef at Atlanta’s popular TWO Urban Licks, where he
created a wood-fired menu. During his tenure at TWO, the restaurant received
numerous accolades from Food & Wine, Gourmet, O The Oprah Magazine,
Men’s Health, InStyle, Conde Nast Traveler, The Atlanta Journal-Constitution
and Wine Spectator.
Scott and his wife, Dawn, now consider Atlanta their permanent home.
Scott Serpas
SERPAS TRUE FOOD
SCOTTSERPAS-SERPASTRUEFOOD

LIVEAUCTIONINDEX
LIVE AUCTION INDEX
1 Magnum Force. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
2 The Luckiest Fishing Village For 4. . . . . . . . . . . . . . . . . . . . . 70
3 Bahama Breeze At The Dunmore . . . . . . . . . . . . . . . . . . . . . 72
4 The Ultimate Wine Weekend With Jean-Charles Boisset For 4 . . . 74
5 Charming Sea Island For 6 . . . . . . . . . . . . . . . . . . . . . . . . . 76
6 Classic Chateau de Beaucastel . . . . . . . . . . . . . . . . . . . . . . . 78
7 The Pearl Of Lake Como For 6. . . . . . . . . . . . . . . . . . . . . . . 80
8 40th Anniverary With Joseph Phelps Vineyards . . . . . . . . . . . . 82
9 Foley Family Wines For 4 . . . . . . . . . . . . . . . . . . . . . . . . . . 84
10 Santorini Island Adventure For 8 . . . . . . . . . . . . . . . . . . . . . 86
11 Best Of The Betz Family For 4 . . . . . . . . . . . . . . . . . . . . . . . 88
12 Costa Rica Sport Fishing Adventure . . . . . . . . . . . . . . . . . . . 90
13 High Style With V Madrone For 4. . . . . . . . . . . . . . . . . . . . . 92
14 Dakota Shy Estate For 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
15 Sailing The BVI’s For 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
16 Larkmead Vineyards For 6 . . . . . . . . . . . . . . . . . . . . . . . . . 98
17 Best Of Bordeaux . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
18 Wine Spectator’s Top 100 Wines Dinner. . . . . . . . . . . . . . . . 102
19 Thomas Arvid Original . . . . . . . . . . . . . . . . . . . . . . . . . . 104
20 Majestic Mendoza For 4 . . . . . . . . . . . . . . . . . . . . . . . . . . 106
21 The Jewel Of Sorrento For 8 . . . . . . . . . . . . . . . . . . . . . . . 108
22 Fisher’s Fermentation Package For 4 . . . . . . . . . . . . . . . . . . 110
23 The City Of Lights For 6. . . . . . . . . . . . . . . . . . . . . . . . . . 112
24 Luck Of The Irish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
25 The Paul Hobbs Collection . . . . . . . . . . . . . . . . . . . . . . . . 116
26 French Riviera For 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
27 Heavenly Saint Helena For 4 . . . . . . . . . . . . . . . . . . . . . . . 120
28 Central Switzerland Luxury. . . . . . . . . . . . . . . . . . . . . . . . 122
29 Find Your Balance At Miraval Resort & Spa For 4 . . . . . . . . . . 124
30 Italian Experience In Umbria, Italy For 8. . . . . . . . . . . . . . . . 126
31 Villa Calypso In Turks & Caicos . . . . . . . . . . . . . . . . . . . . . 128
32 Go Big With Dunn Vineyards . . . . . . . . . . . . . . . . . . . . . . 130
33 Justin Gaffrey- The Art Of Transformation . . . . . . . . . . . . . . 132
34 Wine Lover’s Retreat To Montepulciano, Tuscany For 10 . . . . . 134
LOT NAME PAGE
CONTINUED ON PAGE 60

2015 AUCTION CATALOG 6160 DESTIN CHARITY WINE AUCTION FOUNDATION
LIVEAUCTIONINDEX
ALMOSTLIVEAUCTIONINDEX
LIVE AUCTION INDEX ALMOST LIVE AUCTION INDEX
35 Scenic Scotland. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
36 Angel’s Envy Bourbon Blending For 4. . . . . . . . . . . . . . . . . . 138
37 New World Cults. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
38 Costa Rican Hillside Sanctuary For 10. . . . . . . . . . . . . . . . . .142
39 Arkenstone & Macauley. . . . . . . . . . . . . . . . . . . . . . . . . . .144
40 Raise Your Paddle To Save A Life!. . . . . . . . . . . . . . . . . . . . .146
41 Russian River Valley All-Stars For 6. . . . . . . . . . . . . . . . . . . .148
42 Little Palm Island For 4. . . . . . . . . . . . . . . . . . . . . . . . . . . 150
43 Jarvis Estate For 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .152
44 Aloha Hawaii. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .154
45 Historic San Miguel For 4. . . . . . . . . . . . . . . . . . . . . . . . . .156
46 Old World Classics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .158
47 Schweiger Vineyards Extravaganza For 4. . . . . . . . . . . . . . . . .160
48 Best of Willamette Valley. . . . . . . . . . . . . . . . . . . . . . . . . . 162
49 Barebeque Throwdown. . . . . . . . . . . . . . . . . . . . . . . . . . . 164
50 Sunset Key For 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
51 Chi Chi’s Instant Cellar. . . . . . . . . . . . . . . . . . . . . . . . . . . 168
52 Duckhorn Deluxe For 4 . . . . . . . . . . . . . . . . . . . . . . . . . . .170
53 Rocky Mountain High. . . . . . . . . . . . . . . . . . . . . . . . . . . .172
54 St. Maarten Mountainside Retreat. . . . . . . . . . . . . . . . . . . . .174
101 End Of Auction Raffle. . . . . . . . . . . . . . . . . . . . . . . . . . . . 178
102 Alys Beach Getaway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179
103 Tysons Corner. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180
104 The Pearl Suite. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181
105 The Giving Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182
106 Snap Up Peyton Manning. . . . . . . . . . . . . . . . . . . . . . . . . . 183
107 Skin Deep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
108 New York!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
109 Join The Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
110 Get On Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187
111 Flemings Wine & Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
112 Classic Beaucastel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
113 Araujo Trio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
114 Watercolor Weekend. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
115 Beautiful Breckenridge. . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
116 Barbeque Throwdown. . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
117 Collectors Dream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
118 Mountain Of Magnums . . . . . . . . . . . . . . . . . . . . . . . . . . . 195
119 Carter Sea Cruise. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196
120 Around The World With Cuvee. . . . . . . . . . . . . . . . . . . . . . 196
121 Kosta Browne Experience. . . . . . . . . . . . . . . . . . . . . . . . . . 197
122 His & Hers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
LOT NAME PAGE LOT NAME PAGE
CONTINUED

SILENTAUCTIONINDEX
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201 30 For 30. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
202 A Grande Getaway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .200
203 A New You!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .201
204 Aegean Wine Dinner. . . . . . . . . . . . . . . . . . . . . . . . . . . . .201
205 Amarone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
206 Andaz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
207 Art Of Well Being . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .202
208 Backyard Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .203
209 Banfi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .203
210 Barolo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .204
211 Be A Hero. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .204
212 Belle Filles Vineyard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
213 Bengals Football. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .205
214 Big Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .205
215 Blackstone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
216 Buccaneer Birthday Bash. . . . . . . . . . . . . . . . . . . . . . . . . . 206
217 Buccella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .206
218 Carillon Escape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .207
219 Just In!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .207
220 Castello Di Ama. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .207
221 Casual Cruisin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .208
222 Caymus Collection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .208
223 Centennial Mondavi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208
224 Chef’s Table At V Seagrove. . . . . . . . . . . . . . . . . . . . . . . . .209
225 Coastal Couture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .209
226 Famous Caymus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
227 Dancing Queen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
228 Delectus Petite Sirah 3L. . . . . . . . . . . . . . . . . . . . . . . . . . .210
229 Derrick Dewan Brooks Football. . . . . . . . . . . . . . . . . . . . . .210
230 Deyonte Wilder Boxing Gloves . . . . . . . . . . . . . . . . . . . . . . 211
231 Domaine Tempier Brandol . . . . . . . . . . . . . . . . . . . . . . . . .212
232 Dorsett Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .212
233 Double Chappellet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .213
234 Double Magnum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
SILENT AUCTION INDEX SILENT AUCTION INDEX CONTINUED
235 Duckblind. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
236 East Of Eden Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . .214
237 Far Niente . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
238 Family Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
239 Fore For Four. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
240 Foundation Favorites. . . . . . . . . . . . . . . . . . . . . . . . . . . . .216
241 French Quarter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .216
242 Friends Of The Foundation . . . . . . . . . . . . . . . . . . . . . . . . 217
243 Front Beach Cottage Getaway. . . . . . . . . . . . . . . . . . . . . . . 217
244 Georgetown Glory. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
245 Give Me That Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .218
246 Go Dawgs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .219
247 Golf Game Strong . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
248 Grand Cru Classe’. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .219
249 Harbor Hideaway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .220
250 Heitz Vertical . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
251 Henderson Beach Getaway. . . . . . . . . . . . . . . . . . . . . . . . .220
252 Herons Watch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .221
253 Home Cookin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .221
254 Inn At Crystal Beach . . . . . . . . . . . . . . . . . . . . . . . . . . . . .221
255 Just Do It!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222
256 Laser Whitening. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222
257 Magical Orlando . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
258 Majestic Beach Luxury . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
259 Mer Soleil Chardonnay . . . . . . . . . . . . . . . . . . . . . . . . . . .223
260 Miami Beach Stay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .224
261 Mimmo’s Pizza Party. . . . . . . . . . . . . . . . . . . . . . . . . . . . .224
262 Monogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .224
263 Murder Mystery Dinner. . . . . . . . . . . . . . . . . . . . . . . . . . .225
264 Naples Retreat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .225
265 Old Seagrove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
266 Ornellaia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
267 Out For The Count. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .226
268 Pahlmeyer Red. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .226

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269 Penfolds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
270 Peter Michael . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
271 Q Tile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .227
272 R And R. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .228
273 Reeling Good Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .228
274 Relax At The Ritz, Amelia Island. . . . . . . . . . . . . . . . . . . . . .228
275 Ritz Buckhead. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .229
276 Robert Craig. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .229
277 Sailing The Ocean Blue . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
278 Saint Helena. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230
279 Saint Nola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .230
280 Scribe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
281 Silver Stallion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
282 Simply Beautiful . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231
283 Sip & Stay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232
284 Six Pack. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .232
285 South Beach 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .233
286 Southern Charm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .233
287 Stay At The White House. . . . . . . . . . . . . . . . . . . . . . . . . .234
288 Sup Y’all. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .234
289 Take A Break . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .234
290 Tandem Sky Dive. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .235
291 The Pearl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .235
292 The Sanctuary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .236
293 The Yeti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .236
294 Unwined. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
295 Up To Bat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
296 Velvet Glove. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
297 Veritcal Heitz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .238
298 Vertical Of Spottswoode. . . . . . . . . . . . . . . . . . . . . . . . . . .238
299 Weekend At Barnsley. . . . . . . . . . . . . . . . . . . . . . . . . . . . .239
300 Weekend On The Harbor. . . . . . . . . . . . . . . . . . . . . . . . . .239
301 Westin Mammoth Monache Resort. . . . . . . . . . . . . . . . . . . .240
302 Whiskey Bravo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .240
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303 Whiteout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .240
304 Win With A Bang. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .241
305 Wine & Dine With Dan Pettis. . . . . . . . . . . . . . . . . . . . . . . 241
306 Wyndham Wonderland . . . . . . . . . . . . . . . . . . . . . . . . . . .242
307 You Fancy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .242
308 Fay Magnum Vertical. . . . . . . . . . . . . . . . . . . . . . . . . . . . .243
309 Orin Swift D66 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .243
310 Flemings Wine & Dine. . . . . . . . . . . . . . . . . . . . . . . . . . . .243
311 Taylor Family Vineyards. . . . . . . . . . . . . . . . . . . . . . . . . . .244
312 Brand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 244
313 Amuse Bouche- The Last Dance. . . . . . . . . . . . . . . . . . . . . .245
314 Blackbird. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245
315 Gloria Double Mag. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .245
316 Ruth’s Chris Evening. . . . . . . . . . . . . . . . . . . . . . . . . . . . .246
317 The Big Green Egg. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
318 Staglin Family Estate. . . . . . . . . . . . . . . . . . . . . . . . . . . . .246

2015LIVEAUCTION
Live Auction2015
dcwaf.org
“WE ARE TRULY GRATEFUL FOR THE SUPPORT
FROM DESTIN CHARITY WINE AUCTION
FOUNDATION AND THEIR SUPPORTERS. THEIR
DOLLARS ALLOW US TO CONTINUE IMPACTING,
CREATING HOPE AND OPPORTUNITY FOR
NEARLY 2,000 YOUNG PEOPLE ALONG THE
EMERALD COAST. IN TODAY’S AGE THERE ARE
SO MANY NEGATIVE SITUATIONS A CHILD CAN
FIND THEMSELF IN. BOYS & GIRLS CLUBS OF THE
EMERALD COAST PROVIDES A SAFE PLACE WITH
CARING ADULTS WHERE YOUNG PEOPLE CAN
TRULY HAVE A GREAT FUTURE.”
Shervin Rassa, Chief Executive Officer, Boys &
Girls Clubs of the Emerald Coast

2015LIVEAUCTION
2015LIVEAUCTION
Own 38 autographed magnums from DCWAF past & present vintners!
THIS LOT INCLUDES:
• 1.5L 2011 Alpha Omega Cabernet Sauvignon, Napa Valley
• 1.5L 2006 Corton Charlemagne Grand Cru, Aureo de Spirito
• 1.5L 2012 Blackbird Vineyards Arise Proprietary Red
• 1.5L 2012 Betz Family Winery Pere de Famille, Cabernet Sauvignon (RP 96)
• 1.5L 2012 Cakebread Chardonnay
• 1.5L 2012 Caymus Vineyards Special Selection Cabernet Sauvignon
• 1.5L 2012 Chappellet Vineyard Signature Cabernet Sauvignon (RP 91)
• 1.5L 2012 Chateau de Beaucastel Chateauneuf du Pape
• 1.5L 2010 Conn Creek Anthology, Napa Valley
• 1.5L 2011 Charles Krug Generations
• 1.5L 2012 Dakota Shy “Social Currency” Cabernet Sauvignon
• 1.5L 2012 Darioush Napa Valley Cabernet Sauvignon
• 1.5L 2012 DeLille Cellars Triple Threat
• 1.5L 2012 Duckhorn Wine Company Anderson Valley Estate Grown, Gowen
Creek Vineyard (WS 92)
• 1.5L2010DunnVineyardsCabernetSauvignon,HowellMountain(RP95,WS92)
• 1.5L 2009 Fisher Vineyards Coach Insignia Cabernet Sauvignon
• 1.5L 2012 Foley Johnson Napa Estate Cabernet Sauvignon
• 1.5L 2009 Jarvis Estate Merlot (WE 91)
1 MAGNUM FORCE
• 1.5L 2010 JCB by Jean-Charles Boisset No. 1 Cabernet Sauvignon (RP 95, WS 91)
• 1.5L 2011 Joseph Phelps Vineyards Insignia, Estate Grown, Napa Valley (RP
90-93)
• 1.5L 2007 Krutz Family Cellars Syrah, Stagecoach Vineyard, Napa Valley (WE
94 and Top 100 Wine)
• 1.5L 2011 Ladera Howell Mountain Reserve Cabernet Sauvignon
• 1.5L 2012 Larkmead Vineyards Cabernet Sauvignon (RP 95)
• 1.5L 2005 Le Chanceux Cabernet Sauvignon
• 1.5L 2012 Martinelli Giuseppe & Luisa Zinfandel
• 1.5L 2013 Macauley Dutton Ranch Chardonnay
• 1.5L 2012 Merry Edwards Winery Meredith Estate Pinot Noir Russian River
Valley
• 1.5L 2011 Paul Hobbs Cabernet Sauvignon, Napa Valley
• 1.5L 2011 Robert Craig Howell Mountain Cabernet Sauvignon (RP 91)
• 1.5L 2008 Saint Helena Winery “Sympa” Reserve Estate Cabernet Sauvignon,
Napa Valley
• 1.5L 2009 Schweiger Vineyards Cabernet Sauvignon
• 1.5L 2011 Spottswoode Cabernet Sauvignon
• 1.5L 2008 Spring Mountain Elivette
• 1.5L 2007 Staglin SALUS Cabernet Sauvignon (RP 96, WS 98)
• 1.5L 2012 TOR Beckstoffer To Kalon Cabernet Sauvignon
• 1.5L 2007 V Madrone Cabernet Sauvignon
• 1.5L 2012 Viader Proprietary Red Blend (RP 93)
• 1.5L2011WillametteValleyVineyardsTualatinEstatePinotNoir

2015LIVEAUCTION
2015LIVEAUCTION
Those of us lucky enough to call Northwest Florida home know that some
of the world’s best deep sea fishing is just off our shores. Off shore gulf fishing
starts just 9 miles from the beach, and with the water reaching depths of 100 to
300 feet one can find Amberjacks, Grouper, Snapper, Scamp, King Mackerel,
Triggerfish, Bonito, Shark, Wahoo, Mahi-Mahi, Sailfish, Marlin, and Tuna.
This wonderful lot offers all of that and much more. The winners will enjoy a
luxurious two night trip for four aboard the Conundrum, a 61’ privately owned
Viking, fishing out of Orange Beach, Alabama. The Conundrum was named
“2014 Top overall boat on the gulf coast for tagging and releasing Marlin” by the
Billfish Foundation. The Conundrum has all top of the line electronics, tackle,
and amenities for an enjoyable and exciting sport fish adventure. The crew is
sponsored by Mojo Sportswear and has placed and won countless billfish tour-
naments on the Gulf Coast.
LUCKIEST FISHING
VILLAGE
2
THIS LOT BENEFITS:
Opportunity Inc.
This trip will begin in Destin with a dinner at Fleming’s and then transporta-
tion will be provided from Destin to Orange Beach, Alabama where the winners
of this lot will board the Conundrum. Everything needed for the trip will be pro-
vided including food and drinks. The captain of the vessel, Jimmy Crochet, will
then lead the anglers and crew into the Gulf Coast to fish the Gulf of Mexico’s
best spots for catching Marlin, Tuna, and other billfish. Blackout dates are from
Memorial Day to Labor Day and are subject to availability. Arrangements will be
made with Captain Jimmy Crochet.
THIS LOT INCLUDES:
• Deep Sea Fishing Excursion for
4 for 3 days and 2 nights on the
Conundrum
• Dinner for 4 at Fleming’s Prime
Steakhouse in Grand Boulevard the
Night of Departure
• Private Transportation for 4 to and
from Orange Beach, Alabama
Restrictions: Not Valid Memorial Day to
Labor Day and based on availability. It’s
strongly suggested reservations be made more
than 90 days prior to departure. Days on the
water assume an early morning departure
from Orange Beach and a late afternoon
arrival back in Orange Beach.

2015LIVEAUCTION
2015LIVEAUCTION
The Dunmore located in Harbour Island, Bahamas is a uniquely special
place. First built in 1963 atop the crown of Harbour Island’s pink sand beach,
the property has been lovingly renovated by a loyal following of long term
guests who bought the property in 2010. The refreshed clubhouse, 13 cottages
and grounds are ideal for the most discriminating traveler. Two lucky couples
will each enjoy a three night stay in two luxurious accommodations. To make
this just a little more special, Chef Cindy Hutson, a longtime supporter of
DCWAF, will prepare a five course dinner with specially selected wines from the
extensive Dunmore wine cellar. Learn more about this special resort at: www.
dunmorebeach.com
BAHAMA BREEZE AT
THE DUNMORE
3 THIS LOT INCLUDES:
• $1000 Airline Credit per Couple
• 2 Junior Suites or Suites for 3 Nights
• 5 Course Wine Dinner for 4 Prepared by Chef Cindy Hutson at the Restaurant at
The Dunmore
DONATED BY:
Tricia and Gil Besing and Chef Cindy Hutson & Delius Shirley
Restrictions: Blackout dates include Christmas, New Year’s, and the month of
March (Note: the hotel is closed each year from August 15-November 15) based on availability,
expires 4/30/16.

2015LIVEAUCTION
2015LIVEAUCTION
This once-in-a-lifetime weekend will allow two couples a private, VIP
experience of the best of the Northern California wine world brought to you by
Jean-Charles Boisset. Originally from Burgundy, France, Jean Charles is one of
the leading voices of the California wine industry, with a unique collection of
historical and innovative wineries in Napa Valley, Sonoma, and the Russian River
Valley.
Your tour begins at DeLoach Vineyards, where you’ll explore the property
with an in-depth VIP tour of the certified organic and Biodynamic vineyards
and vegetable garden and learn about their Burgundian winemaking techniques
during a tour of the cellar. Unwind from the week’s stress during a gourmet wine
and cheese pairing. Discover the region’s varied terroirs through flights of the
vineyard designate Pinot Noirs, Chardonnays, and Zinfandels. As the sun sets
over the vineyards, unwind in the hot tub before retiring to your room in the
newly renovated private DeLoach guesthouse in the Russian River Valley.
You’ll then depart for Buena Vista Winery, where the winners will enjoy a
private winery tour and lunch at California’s first premium winery, founded
in 1857 in Sonoma – Buena Vista Winery. You will tour the winery caves and
grounds on a historical journey through the first gravity-flow winery, the first
wine caves, and the first of California’s grand winery estates with the founder of
the winery himself – The Count of Buena Vista – who has been brought back to
life by Proprietor Jean-Charles Boisset. Jean-Charles has completely renovated
WINE WEEKEND WITH
JEAN-CHARLES BOISSET
the historical winery to its former grandeur and added experiences that cannot
be found at any other winery. Be among the first to see Buena Vista’s re-birth!
Your ultimate weekend in the wine country continues in Napa Valley at
Raymond Vineyards in the Napa Valley, Wine Enthusiast’s 2012 American
Winery of the Year and the “Best Tasting Room – Best Place to Spend a Day”
according to Sunset magazine. You’ll take home a bottle of your blend, with your
own custom label, and enjoy a private tasting of Raymond wines in Napa’s most
exclusive winery experience: the Raymond Red Room. Finally, the fabulous chef
Michel Cornu will invite you for a private VIP cooking class in the Gaggenau
demonstration kitchen in the vineyards. You won’t have to travel far as you will
be spending the next two nights at the Raymond Vineyards guest house in Napa
Valley.
Jean-Charles will welcome the winning bidders to his home atop Wappo
Hill, an iconic property with a deep historical significance in the Napa Valley.
Beginning with a toast at the pinnacle of the Napa Valley, at 666 feet, it is the
highest point on the valley floor, with sweeping views north to Mt. St. Helena
and south to the San Pablo Bay, the visit will continue as you gather around the
indoor pool for a Franco-American feast. Boisset’s famed Chef Michel Cornu
will offer a fresh, seasonal menu paired with hand-selected wines from the
Jean-Charles and Gina’s private cellar. There is no better way to experience the
California wine country!
THIS LOT INCLUDES:
• 2 Night Stay for 4 at the DeLoach Guesthouse in the Russian River Valley
• 2 Night Stay for 4 at the Raymond Guesthouse in the Napa Valley
• 3 Wine Dinners for 4; One Each at Raymond, DeLoach, and at Jean-Charles
Boisset’s Home on Wappo Hill
• Winery Lunch for 4 at Buena Vista Winery
• VIP Experience for 4 at DeLoach Vineyards Including a Wine & Cheese Pairing
and Private Tasting of the Allocated Vineyard Designate Wines and Pinot Noir
Barrel Tasting
• VIP Experience for 4 at Buena Vista Winery including a Tour of California’s
Most Historic Winery – Buena Vista – With the Famed Winery Founder; the
Count of Buena Vista. Also included is a Catered Lunch in the Count’s Cave and
a Barrel Tasting in the Recently Re-opened Winery Caves
• VIP Experience for 4 at Raymond Vineyards with a Private Tour and Tasting of
Raymond Vineyards including Napa’s Most Exclusive Winery Experience: the
Raymond Red Room, a Blending Session in the Raymond Blending Room and a
Bottle of Your Own Wine, and Finally a Private Cooking Class in the Gaggenau
Demonstration Kitchen in the Vineyards with Chef Michel Cornu
• A Wine Dinner for 4 at the Home of Jean-Charles atop Wappo Hill Prepared by
Chef Michel Cornu and Wines from Jean-Charles and Gina’s Private Cellar
• 6 Bottles of Wine from the Private Cellars of Jean-Charles Boisset for Each
Couple
DONATED BY:
Restrictions: Based on availability and subject to mutually agreeable dates. Due to the many
features of this lot, reservations 90 days in advance are required. Expires 4/30/16.
4

2015LIVEAUCTION
2015LIVEAUCTION
Withtheopening ofTheCloisterin1928,BillJonesandautomobilemagnate
HowardCoffincreated“afriendlylittlehotel”onthesoutherncoastofGeorgia.In
themanyyearsthathavepassedsinceSeaIsland’sfirstguest,muchinourworldhas
changed.Butsomethings–suchasthevaluesoftreasuringfamily,friends,andnature
–haveremainedtimeless.
Fromitsinception,TheCloisteratSeaIslandhasbeendefinedbylegendary
elegance.Generationsofdiscriminatingguestshavereturnedagainandagaintothis
secludedcoastalretreat.Experiencethepersonalservice,spectaculardining,and
signatureactivitiesthathavemadeTheCloisteranenduringtradition.Surrenderto
world-classhotelroomsandsuitesshowcasingauniquenaturalsettingandexclusive
accesstofivemilesofprivatebeach.
TheCloister isSeaIsland’scentralexperience,encompassingthefullspectrum
of resortamenitiesandactivities.AccommodationsatTheCloisterhavereceived
numerousaccolades,includingtheprestigiousForbesFive-Staraward.Attheheartof
TheCloister isthemainbuilding,SeaIsland’sMediterranean-masterpiece,inspired
bytheoriginal1928Cloisterbuilding.Thisrenownedarchitecturaliconextendsinto
lush,captivatinggardens,whilerisingboldlyatriver’sedge.
CHARMING SEA ISLAND5
Fromabird’s-eyeview, TheCloisterencompassesa sprawlingrangeofbuildings
andamenities,includingtheSea IslandYachtClub, TheCloisterSpa, andTheClois-
terBeachClub.For more than 80 years, the foundation of genuine warmth and
hospitality has remained constant. Between the marshland and the sea exists an
island where the world is almost perfect. That place is Sea Island.
THIS LOT INCLUDES:
• 3 Rooms for 2 Nights at The
Cloister on Sea Island
• Dinner for 6 in The Cloister Wine
Cellar with Jonathan Jerusalmy,
Master Chef of France and Sea
Island Executive Chef, and Tuck
Beckstoffer, winemaker and
proprietor of Tuck Beckstoffer
Wines
• Lunchtime Wine Education
Experience led by Tuck Beckstoffer
• One Round of Golf per person on
the Seaside Course, home to the
PGA TOUR’s McGladrey Classic
• Sea Island Essential Massage for
each person
• 1.5L Tuck Beckstoffer Wine for
Each Couple
LINKS
Visit www.seaisland.com for more
information
DONATED BY:
The Cloister at Sea Island benefiting
Boys & Girls Clubs on the Emerald
Coast
Restrictions: Resort Fee, tax, cart and
forecaddie included. The components of the
gift are to be used on space available and
mutually agreed upon date by all parties
within one year of the event.
Expires: 4/25/2016
THIS LOT BENEFITS:
Boys & Girls Clubs on the Emerald Coast

2015DCWAF_WEB

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