Wine Club Release Notes . . . September is almost here and another wine club order is heading your way! We will be processing all orders on Tuesday, September 3rd. Will be shipping out Sept 3rd weather permitting and all pick up orders will be available on Tuesday the 3rd. Remember, you have 75 days to pick up each order (Please pick up before November 15th).
Here are your Fall select ions . . .
Rio Club: 2011 Pinot Gris 2010 Claret
Reds Only: 2009 Pinot Noir 2010 Claret
2011 Pinot Gris
2010 Claret
$16.00/bottle $12.80 Wine Club
$35.00/bottle $28.00 Wine Club
Tasting Notes: The light gold color of the Pinot Gris brings in the true varietal flavors of apple, pear with a touch of almond and vanilla. The creamy and buttery mouth follows and lengthens because of the acidity which will allow this wine to age well.
Tasting Notes: This wine is comprised of five traditional Bordeaux varietals; Merlot, Cabernet Sauvignon, Malbec, Cabernet Franc and Petit Verdot. Lush, fruit-forward Merlot is combined with Cabernet Sauvignon, giving the wine structure and depth. Malbec balances the wine and contributes dark spices and floral notes. The Cabernet Franc adds to the herbal characteristics, and the Petit Verdot seasons the blend with spices. The marriage of these noble grapes has resulted in a complex and layered wine.
89 Points Wine Spectator
2009 Pinot Noir $28.00/bottle $22.40 Wine Club
Sold Out!
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Tasting Notes: Our 2009 Pinot Noir has a bright ruby color and displays aromas of cherry, rosemary, and vanilla. The nose leads to delicate violet flavors, accompanied by a structured mouth feel that will ensure long aging. 88 Points Wine Spectator Enjoy your very own Del Rio Vineyards Pinot Gris Soap! These beautiful soaps were created by My Simple Pleasures Soaps & Skincare and made with the 2011 Pinot Gris.
Grape Stomp - Wine Club Pick Up Party Saturday, September 21st 2013 11AM to 5PM Join Del Rio for one our best parties of the year. Grape stomping is one of those things that helps us roll into harvest. The grape stomping will run at 12:30, 2:30 & 4:30pm. Bring your partner and compete for the title of stomping champion. Winner will receive a 2013 Harvest T-Shirt. This year we have invited Valentino’s Food Cart from Grants Pass for you to purchase a meal. Valentino’s specializes in creating delicious Italian sandwiches. Phil King will be performing live from 1 to 4PM. Singer and songwriter, Phil King, when asked, half -jokingly describes his musical style as “Alternative, MOR, Easy-listening”. In addition to original compositions, Phil’s repertoire includes an eclectic mix of “cover” songs, both familiar and his own personal, if lesser known, favorites from years past. Among his stylistic influences are, folk, pop, ballad, R&B, oldies rock and last, but not least, country, the genre that is the most impossible to define, especially given the hybrid that is currently served on contemporary “Country” radio. Come on Saturday, September 21st and receive complimentary tastings for you and your guests and pick up your wine club order.
Vineyard Hikes
Wine Club Case Sale! September 21st & 22nd only To order: Drop in, phone, email or purchase online.
2011 Malbec $200/Case
2011 Viognier $100/Case
URWT Harvest Celebration! October 12th 11—5PM Join the members of the Upper Rogue Wine Trail as we celebrate the fruits of our labor. Upper Rogue Wineries: Agate Ridge Vineyard Cliff Creek Cellars Del Rio Vineyards Folin Cellars Kriselle Cellars LaBrasseur Vineyard
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It is that time of year again when we get to stroll through the vineyard and enjoy the changing of the seasons. This three mile guided hike takes about 1.25 hrs. Arrive a bit early, wear comfortable shoes and water if you like. Sundays @ 9:30 9/8/2013 9/15/2013 9/22/2013 9/29/2013
@delriovineyards
Wednesdays @ 9:30 9/4/2013 9/11/2013 9/18/2013 9/25/2013
News & Updates Wine Club Upgrade! We have added a new opportunity for wine club members. Now you can opt in to receive 12 bottles of wine per shipment and in doing so your wine club membership discount increases to 30% off!
Your Opinion Matters! We would love to hear what you think about our events and wine club. Please let us know if you have any suggestions or events you would like to see at Del Rio. Feel free to email, call, or stop by with your ideas.
Del Rio’s Harvest Intern
Fall Recipes ta Galette ot ic R & , h s a u q S i, in h Zucc Ingredients Crust: 1 1/2 cups whole wheat flour 1/4 tsp. sea salt 8 Tbsp light butter, cold 2 oz. light cream cheese 1/4 cup of ice water, adding an additional tablespoon if necessary Filling: 1 medium zucchini 1 medium yellow summer squash 1 clove garlic 1 cup ricotta cheese 1 Tbsp honey 1 egg white 1 Tbsp fresh thyme 1/2 cup Parmesan cheese, grated 1/4 cup mozzarella cheese, shredded Egg wash: 1 egg yolk 1 tsp. water Topping: 1 Tbsp olive oil Fresh basil
We are excited to welcome our 2013 Harvest Intern, Joaquim Auque’ Coca. Joaquim is joining us all the way from Reus, Spain. He is a recent graduate with a degree in Oenology from the Universidad de la Rioja.
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Directions 1. In a medium bowl, combine flour and salt. Cut in cold butter until mixture looks course chunks and then cut in cream cheese. Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water. Feel free to add an additional tablespoon of water, if needed. Shape dough into a disc, cover with plastic wrap in place in the fridge. 2. While dough is sitting in the fridge you can make your filling. Slice zucchini and squash, laying out your slices on sheets of paper towels. Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water. Blot dry after the allotted time has passed and set aside. 3. For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses. Set aside. 4.Preheat oven to 400 degrees F. Lightly flour your surface and roll out you dough until it is a 12 -14 inch circle. Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge. Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust. You want your pie to look like an even circle. 5. Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust. Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes. Remove from oven and sprinkle fresh basil, if desired. Enjoy!
Winery Report It is not clear what definitive impact the fire and smoke will have on the wine, but what is certain is that all the wineries of southern Oregon will be affected due to the length, the timing, and the size of the fire. Smoke taint is described as producing the following flavors in a wine: burnt, smoke fish, salami, and ash. These odors come from the exposure of the grapes to smoke. The fire particles are breathed in by the plant and accumulate onto the skin of the berries. The timing at which the fire occurs has an influence on the risks of taint by the smoke, veraison being the most sensitive period. Veraison describes the period of the growing season when the grapes are starting to get soft and changing color which is currently happening. Thankfully, because the molecules that are responsible for the taint are located only in the skin and not the pulp of the berries, with extra care the spoil can be limited or avoid. At Del Rio we will be pressing our whites cautiously by being more rigorous, separating the first juice off the press. For the reds the issue is more delicate because the color and the tannin are located in the skin. Shortening the skin contact time can be helpful when the risks are high. Some of the molecules that are responsible for the taint are identical to the ones present in a wine aged in oak barrel which are also found naturally in some grapes varieties. Therefore those aromas are common in wines that have not been affected by a fire. The difference is their concentration. That is why the influence of smoke, in the best case, can also participate in adding to a wines complexity. We will not know the final impact of the fire until harvest starts and into the next few years that follow, as the wines develop over time. Just as I approach each harvest, I will be patient and make the best of what nature has to offer.
SantĂŠ!
Jean-Michel Murder Among the Mateys Saturday, October 26th || 5 -8pm Shiver me timbers and sharpen me sword . . . get ready to walk the plank at our 2nd annual murder mystery dinner. This year we will be hosting a sit down dinner. Enjoy this delicious fare with two complimentary glasses of wine. A night of secrets and scallywags await you at the Salty Sea Dog. Grab up your tickets early or walk the plank. Tickets: $50.00 General Public $40.00 Wine Club Members Purchase online or give us a call at 541.855.2062
Rock Point Case Club! Next month marks the biannual release of the Rock Point Case Club. Enjoy a mixed case of all four wines: Pinot Noir, Pinot Gris, Red, White at a fantastic price— $100*! Not a member and want to be? Just give us a call at 541.855.2062! *Must be a member of both the Del Rio and Rock Point Club to get this price.
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Del Rio Vineyards 52 N River Road Gold Hill, OR 97525
Tasting Room Hours Monday– Sunday 11am to 5pm 541-855-2062 Fall Hours Begin September 23rd
www.delriovineyards.com Hostess Gift Idea This quick folding trick helps you get a handle on picnic wines, then yields a place to lay your outdoor feast. Start with a square tablecloth that's at least 36 inches. Lay it right side down. 1. Place one bottle on each side of the bottom corner, as pictured. Pull the bottom corner up over the bottles, then roll the bottles forward to opposite corner. 2. Holding the cloth in place, stand up the bottles. 3. Twist ends in opposite directions; knot them to secure.