Keith Nevison and Gabriele Rausse, invite you to a “sip, dip and graze” your way through a Tufton Farm dining event. We’ll dine in Tufton’s rose garden with foods from Tufton including Monticello jams, jellies with cheeses and crackers, a salad of edible flowers, vegetables from the Monticello garden, ice creams made with Monticello fruit, and Gabriele Rausse wines.
Gabriele Rausse, director of gardens and grounds at Monticello, first grafted Jefferson’s 1807 wine varietals for Monticello in 1984. Rausse, the “father of Virginia wine,” has helped start more than 40 vineyards and 10 Virginia wineries.
Keith Nevison serves as manager of farm and nursery operations at Monticello’s Thomas Jefferson Center for Historic Plants, and is working to bring farming back to Monticello.