An extraordinary Chardonnay September 22 at Tony’s: “I want my wines to give pleasure and keep your palate interested until the last drop from the bottle.”

Rare Wines from Tony’s Cellar
featuring wines from Tony’s
and a menu created especially
by Tony Vallone for the occasion
Thursday, September 22
7:00 p.m.
$295 per person
not including tax and gratuity


A note on one the wines we will be pouring on September 22 (click here for the complete list):

Sierra Madre Vineyard, Chardonnay, 2013

White flower, wet stone, and hints of tropical fruit arise on the nose of this classic Chardonnay, which comes from 20 year old Wente clone vines. The lithe acidity is seamless as it cuts through the entire palate, right through a finish of fresh vanilla bean and candied apple. Precise and graceful.

Jeb Dunnuck, WA: “Medium to full-bodied, lively, full-flavored and with vibrant acidity, it offers up ample, mineral-laced notes of apple blossom, citrus, honeysuckle and classy oak.” 96 points

A note from the Paul Lato website:

From my experience of tasting the finest wines from around the world, all the greatest wines possess authenticity, harmony, and elegance. These are the qualities I constantly try to capture in my wines. The ultimate goal is to create wines that are seamless and textural with enough structure and balance to complement fine cuisine.

In order to make wines of the highest caliber, I select unique vineyards that are cared for by talented vineyard managers committed to excellence. I strive to locate and source from not only the best vineyards but the best blocks within each of these vineyards. During the growing season, yields are restricted to achieve maximum concentration of flavor. Harvest is based on physiological ripeness, which changes depending on the vintage characteristics.

Cellar work is based on minimal intervention, cleanliness and purity of intention. Because every vintage is different, I do not believe in recipes. With due respect to science, I do believe that true artisanal winemaking is based on intuition, sensitivity and passion. Keeping the lots small allows for gentle handling throughout the winemaking process.

I want my wines to give pleasure and keep your palate interested until the last drop from the bottle – I hope you like them at first sip and love them at the last.

Paul Lato

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