The grand finale of Magnum Month 2024 will be a spectacular pre-IPNC dinner event on July 25.

We’re teaming up with Paul Bachand, chef and owner of Pinch in McMinnville, for an over-the-top celebration filled with luxurious foods—all paired with our 2017 magnums.

The menu will include oysters, crudo, duck fat tater tots, smoked black cod rillettes, foie gras, cured ahi tuna, sweetbreads, and more. It’s going to be an incredible night.

Just 30 seats are available! Get your tickets here.