Join us for an unforgettable autumn evening meal at The Alpinist Deer Valley this November in the mountains of Park City, Utah with Chef James Dumas, and Piper Underbrink the founder and winemaker for Sealionne Wines and Privé Vineyard. Enjoy delicious food that compliments Piper's winemaking style.
Piper Underbrink is the founder and winemaker for Sealionne Wines and Privé Vineyard, both boutique
wineries in Oregon’s famed Willamette Valley. After graduating from Middlebury College in Vermont, she
moved west to work her first harvest at Flowers Vineyard & Winery on the Sonoma Coast. She went on to
expand her training through enology and viticulture studies at UC Davis, complemented by cellar
experience at Joseph Phelps Vineyard in Napa Valley.
In 2020, Piper purchased Privé Vineyard from founders Mark and Tina Hammond, carrying forward the
estate’s legacy of Burgundian-inspired Pinot Noir. Her thoughtful, hands-on approach guided Privé’s
expansion in 2021 with the acquisition of West Wind Vineyard in the Ribbon Ridge AVA, a site renowned
for its marine-sedimentary soils and varied elevations that lend depth and nuance to the wines.
Alongside her husband, Ben Stalker, Piper also co-founded Sealionne Wines in 2020, a label rooted in
Oregon’s Ribbon Ridge and inspired by their shared love of travel, design, and discovery. She champions
sustainability, minimal-intervention farming practices, and underappreciated varietals like Viognier and
Cabernet Franc, while fostering collaboration within Oregon’s winemaking community.
Beyond the cellar, Piper is an avid outdoorswoman who enjoys biking, camping, and skiing with her two
dogs, Tia and Lupe. Recognized as one of Oregon’s emerging winemakers to watch, she brings
elegance, authenticity, and a strong sense of place to every bottle she produces.
Thursday November 6th 6PM Arrival 6:30 PM Dinner
Click here to book tickets
Course 1:
seared foie gras | honey roasted figs | buttered brioche
SEALIONNE PHOQUE ROSE | CHEHALEM MOUNTAIN AVA
Course 2:
hawaiian walu | meyer lemon beurre blanc | toasted barley, farro preserved lime pilaf
SEALIONNE HALCYON CHARDONNAY | DUNDEE HILLS AVA
vs.
PRIVE CHARDONNAY | DUNDEE HILLS AVA
Course 3:
wapiti elk | chantarelles | chestnut spice spätzli
SEALIONNE KILIG ESTATE PINOT NOIR / RIBBON RIDGE AVA
vs.
PRIVE PINOT NOIR / CHEHALEM MTN AVA
Course 4:
montana bison filet | huckleberry reduction | smokey tomato risotto
PRIVE PINOT NOIR LE NORD ESTATE VINEYARD | CHELALEM MOUNTAIN AVA
Course 5:
swiss chocolate flourless terrine | orange coulis | hazelnut gelato
