JUNE WINE CLUB LUAU PARTY June Luau Sunday, June 8th 1PM to 5PM
A NOTE FROM THE WINERY
Stop by the winery and celebrate your June wine club order with the staff at Del Rio! Come ready to hula at our new luau of a party. We are welcoming the warm summer season out in the winery with a fun Hawaiian themed party, where you can kick back and relax. Enjoy wine samples, Hawaiian cuisine, Hula dancing, & the photo booth for capturing the moment.
The new releases of the 2013 vintages of Pinot Gris, Chardonnay and Viognier are now available for tasting. This warmer vintage shaped rich and flavorful whites that I hope you will love.
Dear wine club members,
Be sure to take advantage of our super case sales on the Rose Jolee & Library reds. See you at the winery!
WINE CLUB CASE SALE! June 8th, 2014
Library Reds: 2010 Syrah & 2010 Claret *Limited Availability
$200/Case
Rose Jolee $100/Case To order: Drop in, phone, email or purchase online.
I would like to highlight some distinctive changes that were made to our 2013 Chardonnay. It is now a blend between two of our clones, 76 and 95. Clone 76 contributes higher acid and fresh notes where Clone 95 adds a broader mouthfeel and riper fruit. The partial oak and lees aging, a signature of Del Rio, contributes to a complex mouthfeel. In this regard, I will be adding a new barrel brand, MERCUREY, to our program with the objective of bringing more clarity and minerality to our wines. I would also like to draw your attention to the 2011 Syrah which is showing exceptionally well and, in my opinion, is a great example of Del Rio Terroir. Hope to see you around the winery for a glass of wine. A votre SantĂŠ! Jean-Michel Jussiaume
Wine Club Release Notes . . . POLISH YOUR FANCY GLASSWARE! June is almost here, and another wine club order is heading your way! We will be processing all orders on Monday, June 2nd. Reminder for pick up customers - you have 75 days to pick up your order (Please pick up before August 15th).
2013 PINOT GRIS |||||||||||||||||||||||||||| TASTING NOTES: The delicate and complex nose of the 2013 Pinot Gris displays aromas of pear, peach and grapefruit with a savory smell of pastry and warm bread. The round and tasty mouthfeel is a compilation of minerality and creaminess due to the partial malolactic fermentation and its long lees aging. This wonderful wine can be enjoyed today or after a few years of cellar aging. $16.00/BOTTLE || $12.80/WINE CLUB
DRINK ONE & AGE ONE! Experience the power of aging and upgrade your wine club membership to receive 4 bottles with each shipment.
2011 SYRAH |||||||||||||||||||| TASTING NOTES: The intense and complex nose displays ripe and juicy fruits such as blackberry and cherry along with a spicy hint of freshly ground white pepper and nutmeg. The nose is elevated by the fresh scent of rosemary and eucalyptus. The intensity is carried to the mouth with meaty notes, smooth tannins and toasty oak flavors. The bright cherry fruit and balanced acidity add to the complexity of the mouth feel. This 2011 Syrah is a great example of a multifaceted wine that can be aged for years. $35.00/BOTTLE || $28.00/WINE CLUB
2010 PINOT NOIR |||||||||||||||||||| ONLY AVAILABLE IN THE REDS ONLY WINE CLUB TASTING NOTES: Our 2010 Pinot Noir has a bright ruby color and displays intense aromas of violet, cherry, and dry herbs such as rosemary and vanilla. The round and fruity mouthfeel is enriched with white pepper hints and finishes with oak aging notes like cedar and coffee. $28.00/BOTTLE || $22.40/WINE CLUB
2014 Event ForWinter theWineChef SYRAH-BRAISED SHORT RIBS INGREDIANTS 8 flanken-style beef short ribs, cut 1 inch thick (5 pounds) Salt and freshly ground pepper 1/2 tablespoon each of chopped parsley, oregano and rosemary 1 tablespoon vegetable oil 1/2 pound sliced bacon, chopped 1 large onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 1 1/2 cups Syrah or other dry red wine 1 cup beef broth
DIRECTIONS 1. Preheat the oven to 325째. Season the ribs with salt and pepper and sprinkle with the herbs. 2. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat until crisp, about six minutes. Using a slotted spoon, transfer the bacon to a medium nonreactive roasting pan. Working in two batches, add the ribs to the skillet and cook over moderately high heat, turning a few times, until richly browned, about six minutes per batch. Transfer the ribs to the roasting pan. 3. Add the onion, carrot and celery to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned, about five minutes. Add the wine and beef broth and boil, scraping up the browned bits from the bottom of the skillet. Pour the liquid and vegetables over the ribs. Cover and braise in the oven for about four hours, turning the ribs once, until the meat is very tender. 4. Transfer the ribs to a deep platter. Strain the braising liquid into a medium saucepan. Skim off the fat and boil the sauce over high heat until reduced to two cups, about three minutes. Season with salt and pepper, pour the sauce over the ribs and serve. SERVE WITH soft polenta and roasted carrots.
Hot off the Press FOOD & WINE MAGAZINE All subscribers of Food & Wine Magazine were graced with a special cover on the June issue that included the Del Rio Viognier, which is part of their summer wine club selections!
BEST OF SOUTHERN OREGON Check out the Spring issue of the Southern Oregon Magazine! Del Rio was selected Best Place for live music second to the amazing Britt Festival!
Our Del Rio Family . . . Tami Smurzynski Since our creation in 1997, Del Rio Vineyards has been structured on the foundation of family heritage, farming excellence and fine wine, and of the three, family has been the utmost important. This last week, we were tragically reminded of how valuable and important each of our Del Rio family members are. On May 20th, 2014, we lost a dear part of our Del Rio family, Tami Smurzynski. Tami has been an integral part of our family since 2003, when she came on board to help us in the tasting room. Tami was a light hearted soul filled with joy and she will be deeply missed. Tami is survived by her husband Rick and two daughters Simone and Lily. Tami has left this world too soon, but she is leaving behind a legacy of joy. In her loss, we must take with us the value of life and how short it might be. Thank you so much for all your love and support. In lieu of flowers, contributions can be made to a scholarship fund in her daughters’ names, Lily Smurzynski and Simone Smurzynski, at Chase Bank (541)664-5511. Please feel free to contact us if you have any questions.
THE LEGACY OF TAMI Most people have some quality or trait that one hopes to find in a person, many are blessed to have several, but how rare is a soul such as hers, gifted with nearly every quality that one might hope to find in another human being. While many share their gifts with only a few, or only at certain times, she was generous in sharing her many gifts freely. Tami was loved by all for her friendliness and warmth, her sweetness and understanding, her compassionate, giving nature, her insight and wisdom. She had a way of nurturing with care, and counseling with a gentle honesty. Tami always had time to listen to the joys, the pains, the hopes and dreams of those she loved. She made others feel important and worthwhile, because for Tami, they were. Tami was not afraid to speak up when others were wrong. She could tell it like it is when she thought it was needed, but she did it with a graceful ease that did not offend. She was filled with love, humor and laughter, adventurous in spirit, yet steadfast in patience, loyalty and devotion. No man could ask for a finer wife, companion, best friend, and partner, nor any child a finer mother, teacher and counselor, any parent a lovelier daughter. Tami leaves us filled with memories of the many wonderful times she shared with us. If we could know and bring them all to light here, they would fill many pages and the hour would grow late.
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DEL RIO VINEYARDS 52 N River Road Gold Hill, OR 97525
TASTING ROOM HOURS Monday– Sunday 11am to 6pm 541-855-2062
www.delriovineyards.com 2014 SUMMER CONCERTS Mark your calendars for the following Friday night concerts coming this summer to Del Rio. Concerts start at 6pm. Admission is $7.50 for the public & $5.00 for wine club members. Enjoy dinner from a local food cart & relax on our tasting room grounds as you groove to the sounds of these great bands:
6/21 (Saturday Summer Wine'd Up) - LEFT 6/27 - 221 Fly 7/11 - Billy Lund and the Whiskey Weekend 7/25 - Rogue Suspects 8/08 - Lincoln Project 8/22 - East Main Band 9/05 - LOVEBITE 9/19 - The Roadsters 9/20 (Saturday Summer Wine'd Down) - Frankie Hernandez Band