Events Calendar

Whether Epoch is traveling for an event or hosting events at our estate, we would love for y’all to join us!
Explore upcoming events, and check back often for updates!

On The Mountain
On The Road

20th Anniversary Dinners

Friday, August 2nd & Saturday, August 3rd
6PM – 10PM
Epoch Tasting Room

The Armstrong family invites you to a very special wine dinner to celebrate Epoch’s 20th Anniversary! Join Bill and Liz Armstrong and their daughters (and Epoch co-workers), Leigh and Lindsey, for an unforgettable evening with Epoch’s Winemaker, Jordan Fiorentini. Alongside an incredible dinner prepared by Field to Table, we will be featuring some of our favorite wines from over the years!

We are offering this anniversary celebration on two nights, Friday, August 2nd and Saturday, August 3rd. We hope y’all can join us for this elevated dinner experience on the Epoch Tasting Room outdoor patios!


2023 Rosé
Triple Crème Brie & Stone Fruit Flatbread, Shallot Cream Sauce, Micro Basil, Honey Finish
Black Pepper Panko Crusted Calamari, Lemon Basil Aioli, Bamboo Boat
Argentinian Beef Empanada, Green Olive, Golden Raisins, Chimichurri

2018 Creativity
Seared Sea Scallop
Kaluga Caviar, Onion Soubise, Bacon Lardons, Crème Fraiche, Chives

2021 Veracity
Summer Salad
Local Baby Greens, Dried Cherries, Spiced Walnuts, Babe Farms Radish, Aged White Cheddar, Red Wine Vinaigrette

2016 Mourvédre
Roasted Cornish Hen,
Stuffed with Prosciutto, Manchego & Dates,
White Bean & Thyme Puree, Saba Finish

2015 Estate Blend & 2019 York Mountain Syrah
Prime Beef Wellington
Mushroom Duxelles & Fresh Herbs, Bone Marrow Roasted Heirloom Carrots & Sunchoke, Potato Puree, Blackberry Gastrique, Whipped Rosemary Horseradish Crème

2013 Tempranillo
Summer Cake
Cinnamon Olive Oil Cake, Red Wine Macerated Okui’s Strawberries,
Vanilla Bean Meringue Cookie


Click to view menu

Hors d’Oeuvre
Shrimp and Scallop Ceviche

First Course
2022 White Blend
Burrata pickled green tomato, fried basil, Australian sea salt, aged balsamic vinegar, EVOO

Second Course
2019 Veracity
Wild Boar salami on focaccia toast with blackberry Syrah gastric

Third Course
2019 Estate Blend
Iberico pork belly molé served on a corn tortilla with lemon aioli

Fourth Course
2018 Zinfandel
Rosted Rosemary Pinwheel Short Rib in a wild mushroom Zinfandel sauce with herbed pomme puree, roasted baby carrot and asparagus parmesan

Lemon Mousse served with spun brown sugar, candied raspberries, and chantilly cream

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Reserve one of our private spaces at the Epoch Tasting Room for up to 30 guests.


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