October 25, 2018
5391 Presqu'ile Drive, Santa Maria
6:00 PM | $200 or $175 Presqu'ile Wine Club Members
Sansum Diabetes Research Institute (SDRI), a global leader in diabetes research, education and care, invites you attend our upcoming event—Dinner with the Winemaker—featuring world-class wines by Presqu’ile Winery and a multi-course meal by Field to Table.
This special event will take place on Thursday, October 25th at 6 p.m. at Presqu’ile’s extraordinary wine tasting room which is a modern masterpiece; one of the most exquisite destinations in Santa Barbara County wine country, with ocean, mountain and vineyard views.
Presqu’ile’s talented winemaker, Dieter Cronje, is literally a rock star in Santa Barbara County wine country! In addition to making exceptional pinot noir, chardonnay, sauvignon blanc and syrah, Cronje is also the drummer in a rock band made up of local winemakers. Cronje handcrafts these acclaimed wines in Presqu’ile’s state-of-the-art winery set atop the hills of the Santa Maria Valley and surrounded by the vineyard on Presqu’ile’s 200-acre estate.
Field to Table Catering, owned and operated by Tracy Labastida, is one of the most highly regarded special event caterers between Los Angeles and San Francisco. The name ‘Field to Table’ comes from Labastida’s personal journey from farmer to chef, but it also refers to his dedication to using only the highest quality, freshest seasonal produce in his beautiful and delicious culinary creations.
We invite you to gather with us as we celebrate a charismatic winemaker and enjoy these brilliant wines, expertly paired with excellent wine country cuisine. Individual tickets are $200 and $175 for Presqu’ile wine club members. For sponsorship opportunities please contact Kara Hornbuckle at or (805) 682-7640 ext. 246.
With your support, SRDI will further our mission of providing research, education, and care to those impacted by diabetes–both locally and globally.
About the Winemaker
Dieter Cronje is literally a rock star in Santa Barbara County wine country! Not only is he the extremely talented and charismatic winemaker at the esteemed Presqu’ile Winery in the Santa Maria Valley, but Cronje is also the drummer in a rock band made up of local winemakers.
A native of South Africa, Cronje studied winemaking at the renowned Elsenburg Agricultural College. He also worked alongside esteemed Master of Wine, Richard Kershaw, who shared with him a bottle of 1997 Domaine Dujac Clos de la Roche.
“I tasted the Domaine Dujac and I knew that I wanted to spend my life making pinot noir,” said Cronje.
During an exchange program in France, Cronje traveled extensively throughout Burgundy and Champagne to learn more about the noble pinot noir.
He came to California to work a harvest in the Santa Maria Valley where he met Matt Murphy who decided that Cronje would be the ideal winemaker for his family’s new winery, Presqu’ile, (pronounced press-KEEL) set atop the hills of the Santa Maria Valley American Viticultural Area, the second oldest AVA in California after Napa Valley.
Together they mapped out and designed the sustainably certified Presqu’ile Vineyards; 72.7 acres planted to pinot noir, chardonnay, syrah, sauvignon blanc, and nebbiolo, and built the impressive state-of-the-art, gravity-flow winery designed for producing complex and layered small-lot wines. Presqu’ile strives for elegance, balance and an authentic expression of each variety, vineyard and vintage.
“There is a sense of community and camaraderie here that I love,” said Cronje of the Santa Maria Valley. “For winemakers, the focus isn’t ego or money; it’s about making wine for the right reasons.”
Presqu’ile’s extraordinary wine tasting room is a modern masterpiece; truly one of the most exquisite destinations in Santa Barbara County wine country, with ocean, mountain and vineyard views and an amphitheater where Presqu’ile hosts concerts throughout the year.
About the Chef
Field to Table Catering, owned and operated by Tracy Labastida, is one of the most highly regarded special event caterers between Los Angeles and San Francisco.
The name ‘Field to Table’ comes from Tracy’s personal journey from farmer to chef, but it also refers to his dedication to using only the highest quality, freshest seasonal produce in his culinary creations.
“I’m really about presentation, so I like the variety of color,” said Labastida. “It’s really fun to have the mix of color and flavors and put it on a plate because it engages the client.”
Labastida’s agricultural roots run deep in Santa Barbara County. Born and raised in Santa Maria, his first jobs involved working in local produce fields. He continues to have close ties with the best specialty produce farms on the Central Coast.
A graduate of Cal Poly, Labastida had a double major: Agriculture Business and Nutrition.
After working in the catering industry for years, Labastida founded Field to Table Catering and Events in 2013, a true labor of love. He customizes mouth-watering menus for every event. As an incredibly in-demand wedding caterer, his clients include professional football players. major restaurant owners and discriminating foodies.