Bruce and Barbara Neyers Wine Dinner


Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Tuesday, August 7, 2018 at 6:00 p.m. at Sansei Waikoloa

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our Sansei Waikoloa Executive Chef Shane Torres and .d.k Steak House Executive Chef Albert Balbas .

Mark your calendars! This is going to be an incredible evening!



d.k Steak House Executive Chef Albert Balbas


with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”


d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli


Sansei Waikoloa Executive Chef Shane Torres

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay


Sansei Waikoloa Executive Chef Shane Torres

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice


d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot


DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$125 per person includes four, 3-oz. wine pairings, tax and gratuity

For reservations, please call 808-886-6286.