Fess Parker Winery

Barrett Crandall
July 22, 2014 | Barrett Crandall

Epiphany Gypsy Pig Roast

Saturday July 19th, marked the first ever Gypsy Pig Roast at Epiphany Cellars.  Gypsy is a Grenache based Rhone blend that inspired the cookout.  Gyspy has abundant fruit with a beautiful savory component that goes together beautifully with a wide array of foods, especially roast pork.  Guests of the first annual Epiphany pig roast enjoyed a lineup of Epiphany wines, spit-roasted pig, a hearty buffet, and musical entertainment.    

For this special occasion we reached out to local pig rancher, Jake Francis of the Valley Piggery, to raise a pig specifically for this event and to roast it on the spit for us.  The Valley Piggery is as local as our wine grapes being that it is located just outside of Los Olivos.

Along with the roasted pig the buffet included:  Cornbread muffins with whipped honey butter, buttermilk coleslaw, roasted garlic and Gruyere cheese mashed potatoes, grilled summer vegetables, a black-eyed pea, heirloom tomato and grilled corn salad, and to accompany the pork a red wine onion jam and spicy apricot barbecue sauce.  For dessert, berry pie and chocolate fudge brownies.


We were very happy and excited to have Danielle Taylor share her musical talents and soulful sounds with us and our guests.  She provided the perfect soundtrack for the evening.

Epiphany Cellars head winemaker Blair Fox stopped by to have a glass of wine and say hello.  

It was a great turnout for our first ever pig roast and we can't wait to do it again next year.  Thank you so much to everyone who came and celebrated with us.  


Until next time, Cheers!


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