The Chateau Hathorn Wine List

French Wines

American and Italian Wines
The Chateau Hathorn Wine List has over 12,000 bottles of wine and won some of the best awards that a wine cellar can achieve.  The Wines vary from French Bordeaux’s and Burgundy’s to California’s vineyards of Napa Valley, Sonoma and more.  The list continues to wines from Italy, Switzerland, Portugal and Germany. We also carry exclusive Dessert Wines.

Here are examples of some Vineyards that we carry :

  • Chateau La Mission Haut Brion
  • Chateau Lafite Rothschild
  • Chateau Mouton Rothschild
  • Chateau Margaux
  • Chateau Latour
  • Chateau Cheval
  • Chateau Talbot
  • Opus One
  • Simi
  • Brunello Di Montalcino
  • Dievole Chianti Classico
  • Chateau Talbot St. Julien
  • Chateau Giscours Margaux
  • Chateau Payie St. Emilion
  • Chateau Leoville Poyferre
  • Chateau lynch Bages
  • Chateau Beychevelle
  • Chateau Gloria
  • Barolo Villadoria
  • Meursalt
  • Pouilly fuisse J. Drohn
  • Gallo Estate single Vineyard
  • Chateau Figeac
  • Chateau Meyney
  • Beringer Sonoma Diamond Creek “Volcanic Hill” Jordan Estate
  • Robert Mondavi
  • Stags Leap
  • Heitz Cellars
  • Quintessa
  • Silverado
  • Sequoia Grove


Wine Spectator
  • Restaurant Award 2000 (The best restaurants in the world for wine Lovers) Honor roll of 1987 Grand Award Worldwide
  • Chateau Hathorn winner (Best Restaurant for Ambiance in Orange County) Honor roll of 1987 Grand Award Worldwide
  • Award of Excellence in 1996

Sample Gourmet Dinner in the Wine Cellar


Course 1 : Portabella Mushroom dressed with Organic Polenta and garnished with Maine Lobster Claw served with Cherry Port Wine Sauce

Course 2 : Beef Carpaccio and Shavings of Gruyere Cheese enhanced with Balsamic Vinaigrette and Fresh Basil

Course 3 : Hudson Valley Duck Breast glazed a l’Orange served with Fresh Tossed Greens and styled with “Cabbage Salad”

Course 4 : Tuna Sashimi “Soya Wasabi” and surprise Oyster Rockefeller

Course 5 : Sorbet Intermezzo. Our Homemade Sorbet will refresh your palate

Course 6 : Duo combination of Filet Mignon and Swordfish. Served with Locally Grown Vegetables and Mashed Potato. Served with a demi-glaze and a white wine lemon-herb sauce

Comments are closed.