The Sine Qua Non Dinner | Culina, Four Seasons Beverly Hills: Thursday, May 9th at 6:45PM

The Sine Qua Non Dinner | Culina, Four Seasons Beverly Hills: Thursday, May 9th at 6:45PM

Regular price$100.00


$100 Deposit | $789 All Inclusive

Dinner is $595 plus tax, tip, and fees. We collect $100 deposits (non-refundable) until we have hit the event minimum and then we bill for the balance. Deposits are non-refundable unless event is not successful. We open one bottle per guest and also allow guests to bring a special bottle to share with the table - which resulted in an obscene amount of wine being shown at the last gathering (in a good way). Culina is not just a great restaurant at the Four Seasons - The Chef is intimately involved in our menu and the beef is some of the best in the City.

About SQN: There really is no wine producer like Sine Qua Non. Named after a Latin phrase meaning “without which, nothing,” or “absolutely indispensable,” SQN wine gives each new bottle in each new vintage a new name, a new label and a new bottle shape – all of which reflects their unique approach to winemaking. SQN wine doesn’t have a set method, recipe or style for the wines they make. Rather, they see each year as a new experience and an opportunity to make a wine that reflects what nature has given.

SQN’s fearless creators, Manfred Krankl and his wife, Elaine, have a lofty but simple ambition: to create a wine that every wine lover will want. SQN achieved its cult status quickly. By 2008, just fourteen years after their founding in 1994, seven wines they produced had earned 100 points from Robert Parker. Sine Qua Non wine focuses primarily on Rhône varietals (alongside non-Rhône-origin grapes such as Petit Manseng and Petite Sirah) and grows their wines in some of the best vineyards in California’s Central Coast. Sunshine, top vineyard sites, mentorship from some of the best winemakers in the world and creative vision have become their hallmarks.

Credit: Sotheby's



Sine Qua Non, Distenta White, Central Coast, California, 2021 | WI98
Sine Qua Non, Tectumque White, Central Coast, California, 2017 | WA97
Sine Qua Non, Distenta White, Central Coast, California, 2021 | WI98


Sine Qua Non, Dark Blossom Grenache, Central Coast, California, USA, 2011 | WA97
Sine Qua Non, The Line Grenache, Ventura, California, USA, 2008 | WA98
Sine Qua Non, Eleven Confessions Vineyard, Grenache, Central Coast, California, 2019 | WA99


Sine Qua Non, 'Trouver l'Arene' Syrah, Ventura, California, USA, 2015 | WA100
Sine Qua Non, Male, Syrah, Ventura, California, USA, 2013 | WA98
Sine Qua Non, 'Esto No Es una Salida' 'This Is Not An Exit' Syrah, Ventura, California, USA, 2009 | WA98


Sine Qua Non, Cumulus Vineyard 'Next of Kyn', Central Coast, California, USA, 2014 | WA98
Sine Qua Non, In Flagrante Syrah, Central Coast, California, USA, 2000 | WA96
Sine Qua Non, Five Shooter Syrah, Ventura, California, USA, 2015 | WA99


Sine Qua Non, Mr K Noble Man, Alban Vineyard, San Luis Obispo, California, 2006 | WA95 [2 bottles]

*We can accommodate any dietary restrictions with a 72 hour notice.

1 bottle per paying guest, bottle selection subject to change without notice*


Manfred and Elaine will be consulted about our wine selections and will be fully informed but, they will be in the middle of harvest during this dinner.

One of the world’s iconic wineries, Sin Qua Non started with an incredible vision with their first release in 1994 as Manfred Krankl’s brainchild remains one of the most famed producers not only in the United States, but across the globe. Born in Austria, Manfred Krankl studied at the Hotel School in Gmunden, Austria and eventually moved to Los Angeles, California where he met his wife, Elaine. In 1989 Manfred became the wine director at Campanile and slowly began learning about winemaking. He first made wine from the 1990 vintage. He would later partner with wine legend John Alban until releasing his first wine, ‘The Queen of Spades’ in 1994 which was met with incredible critical acclaim.

Manfred and his wife now own 30 acres of estate vineyards and produce a massive range of wines, from Roussanne to Syrah to stunning dessert wines.


Culina at Four Seasons Los Angeles of Beverly Hills
300 South Doheny Drive

Dinner Policy

All tickets are non-refundable.  We can adjust your menu for dietary needs up to 72 hours prior without any additional cost.  Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund.  We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum.  Fewer bottles  / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event.  Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee.  The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.


1.  Make the $100 deposit.
2. We will issue you an agreement for the balance.
3.  Deposit is non refundable should the event go forward and you have not returned the agreement.  Deposit is 100% refundable if the event does not go forward.
4.  Due to credit card companies keeping the 3.5% credit card fees - we have moved our premium events in to a deposit and final payment phase so that we do not suffer large losses if the event cancels for any reason.



I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team. 

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