Some collaborations make immediate sense. Toscana has always been a restaurant built on conviction — that ingredients matter, that provenance is worth knowing, that a great meal is inseparable from the people and places behind it. Pence Ranch Vineyards operates the same way.

Perched on a windswept plateau in the Santa Rita Hills, Pence is a 200-acre organic estate shaped by cold Pacific currents, morning fog, and forty distinct soil profiles. What began as Blair Pence's lifelong passion for Burgundy has evolved into one of California's most quietly serious wine estates — meticulously farmed, obsessively site-driven, and dedicated entirely to Chardonnay and Pinot Noir.

On April 14th, the Toscana kitchen sits down with Pence Ranch for an evening where every course and every pour has been considered together. Four wines. Five courses. One table.

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