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Morton’s the Steakhouse Celebrates 40 Years With a Taste of Two Legends

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Celeste Dinos, IMI Agency; Mark Leach, Landry’s; Jamie Conahan, Folio Wine Partners; and Tim Whitlock and Tylor Field III, both from Landry’s


December 19th, 2018

In honor of its 40th anniversary this past October 27th, Morton’s The Steakhouse hosted A Taste of Two Legends, a once-in-a-lifetime celebration alongside Napa Valley’s most revered winemaking family, the Mondavis. Loyal patrons and wine aficionados were invited to enjoy an unparalleled dining experience complete with a six-course, chef-curated menu paired with rare, world-class wines from four Mondavi generations, including exclusive library wines and new family projects not available to the public anywhere else.

“Morton’s is one of the most distinguished steakhouses in the country,” said Tim Whitlock, COO, Morton’s The Steakhouse. “We are thrilled to partner with a powerhouse, the Mondavi family, to celebrate 40 fantastic years with our amazing customers.”

Tylor Field, III, Divisional Vice President of Wine and Spirits for Morton’s The Steakhouse, and the Mondavi Family led a discussion about the rare wines.

A Taste of Two Legends featured a once-in-a-lifetime Melchior bottle (18 liters) of the 2016 Ancora Insieme crafted by third and fourth generation members of the Mondavi family including Tim Mondavi, Peter Mondavi, Jr., Marc Mondavi, Rob Mondavi, Jr. and Angelina Mondavi. Each facet brought to the table composites from their family properties located on Atlas Peak, Howell Mountain, Pritchard Hill and the Valley Floor, to create an intensely intricate proprietary Bordeaux red blend. The family named this wine “Ancora Insieme,” which means “Still Together.” Ancora Insieme is a monumental blend that encompasses both the original and modern winemaking philosophy of Napa Valley. The Boys & Girls Clubs of Napa Valley auctioned off this one-of-a-kind bottle with all proceeds going to their organizations. In addition to the exceptional wines, guests enjoyed a decadent meal including a reception of hors d’oeuvres, a seafood course, amuse-bouche, beef course, cheese course and dessert.

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