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VINES &WINES


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 4th. All orders that are scheduled to ship will also go out and all pick up orders will be available on Tuesday the 4th. Remember, you have 75 days to pick up each order (Please pick up before November15th.).

Fall wines are here !!

Rio Club: 2011 Chardonnay 2009 Syrah

2011 Chardonnay

2009 Syrah

(Rio Club Only)

(Rio Club & Reds Only)

$20.00 bottle/$16.00 Wine Club Case—$192.00 Tasting Notes: The nose is first greeted with aromas of herb seeds, such as dill and anise, followed by stone fruit notes of peach and the final lingering aromas are of nutty nuances. The creamy and well textured mouth is well balanced and has a complexity that provides a long lasting finish. This is a great wine for today and years to come.

$35.00/bottle/$28.00 Wine Club - $336.00/Case

Wine Club Case Sale! September 15 & 16 only To order: Drop in, phone, email or purchase online. 89 Points

2008 Estate Reserve Petite Syrah $250/Case lub Wine C

Gift

Reds Only: 2009 Syrah 2009 Cabernet Sauvignon

2010 Pinot Gris $100/Case

Enjoy this North West organic sesame bar. A delectable match of two favorite flavors. Lively bursts of cherry are perfect companions for a sensuous chocolate and gently roasted almonds.

Tasting Notes: The dark red color Syrah introduces your nose to fig and dry raisin aromas. The spicy black pepper, bay leaves and thyme herbs add to the complexity of the flavors. The fruity and long mouth has delicate and savory tannins. The after taste exhibits fresh crushed olive flavors, so typical from a great Syrah wine. This 2009 Syrah will age greatly.

89 Points

2009 Cabernet Sauvignon (Reds Only)

$28.00 bottle/$22.40 Wine Club $268.80/case

ts 90 Poin

Tasting Notes: The 2009 Cabernet Sauvignon is an elegant wine: with your first impression embracing the light hint of oak, providing aromas of vanilla and sweet wood. The palate offers bright flavors of cherry and black currant. A rounded-mouth feel awards the wine a delicious conclusion. With the young tannic structure, the 2009 Cabernet Sauvignon shines with great potential for aging.


Grape Stomp - Wine Club Pick Up Party

Grape Stomp Champs

Saturday, September 15, 2012 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. This year we have invited Fulcrum dining for you to purchase a meal. Jef & The Detractors will be performing live from 1 to 4. Their music “Hanging in limbo” is between country, bluegrass, and honky tonk. Complimentary tasting for you and your guests, and pick up your wine club order.

Jef Fretwell & The Detractors

Two of last year’s winners. Competition times:

In the Winery -

You can never have too much help!

September is coming and is announcing a new harvest. As usual, I have a new apprentice from France, Aurélien Labrosse. Aurélien obtained his degree of oenology in Bordeaux and has multiple cellar experiences in France and abroad. In addition to Aurélien’s arrival, I have an unforeseen assistant that will be buzzing by my side this harvest. A new science study from the University of Florence in Italy reveals that wasps play a role in winemaking. By biting the grapes, wasps help start the fermentation process while grapes are still on the vines. These unwittingly insects do so by spreading the yeast responsible for wine fermentation which they carry in their guts from the year before. Although the winemaker will choose to add more yeast later, these wasps definitely play a role in how the wine will taste. Life cannot get more magical than this! So, the next time you see a Hornet or a Wasp, give them a cheer for sharing a mutual passion. With all this extra help and the joy of a great summer, I look forward to an exceptional harvest. Santé! Jean-Michel

12:30 2:30 4:30

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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 opinion.


News & Updates Wine Club Upgrade! We have added a new opportunity for wine club members. Now you can opt to receive 12 bottles of wine per shipment and in doing so your wine club membership discount raises to 30% off!

Dinner Under the Stars

Thanks to all who attended and another wonderful meal by the Jacksonville Inn.

September Recipes Appetizer Ingredients 2 Tablespoons Olive Oil 5 cloves Garlic, Finely Minced 1 pint Red Grape Tomatoes, Halved Lengthwise 1 pint Yellow Grape Tomatoes, Halved Lengthwise 1 Tablespoon Balsamic Vinegar 16 whole Basil Leaves (chiffonade) Salt And Pepper To Taste Enjoy with 1 whole Baguette 8 Tablespoons Butter

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Del Rio Chardon

n ay

Directions Heat olive oil in a heavy pot

over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear 12 whole Short ribs both sides of the short ribs, using tongs to Salt And Pepper, to taste flip them halfway through. (Just sear about 3 Tablespoons Olive Oil 1 1/2 minutes per side.) Remove the short 1 cup Red Wine ribs to a plate. Pour wine and beef broth 32 ounces, fluid Beef Broth Or Beef Stock into the pot. Add rosemary. Stir to com2 Tablespoons Minced Fresh Rosemary bine, scraping the bottom of the pot to de2 Tablespoons Grainy Mustard glaze. Return the short ribs to the pot, re1 cup Heavy Cream 2 Tablespoons Capers (more If You Want!) duce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can 16 ounces, weight Assorted Mushrooms also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.) After they have cooked, carefully remove the short ribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the short ribs to the sauce, put on the lid, and turn off the heat. To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes. Serve the short ribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy. Recipe Pioneer

Ingredients

Enjoy with Del Rio Syrah

etta

Preparation Instructions In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute. Remove before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly. Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time. Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread. To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer. Recipe from Pioneer Woman

Short Ribs

Short Ribs

Brusch

Woman


The Del Rio Family e Labross n e i l é r u A

2012 Golden Nose Winner

Andrew Soltis

I grew up in Burgundy and after studies in trade and marketing and one year dedicated to the wine business, I decided to stop marketing and to focus on the production. I discovered exactly what I wanted to do: grow grapes, look after the vineyard, make wine, and be totally involved in the process. Soon after, I began to work during the winter in Burgundy pruning and in 2009, I moved to Chile for harvest. After that, I came back to France to obtain my degree in Viticulture and Oenology in Bordeaux. I worked for Two Grands Crus Classes in Saint Emilion and in the Medoc until 2011 harvest. In 2010, I moved to Israel for the harvest between these two experiences which was great. At the end of 2011, I was hired in Burgundy in a small, high quality estate where I stayed until July 2012. And now, I'm going to begin a new exciting experience here in Oregon with the Del Rio Vineyards Team!

Barry The Barre lM

an

He is more than a barrel, but less than a man. Barry—The Barrel Man, is made of 100% French oak barrel. He likes Merlot , but does not like to be climbed on. Creative geniuses: Jason & Clayton Wallace. Rogue Valley Soroptimist International Clubs invites you to join them at the 6th annual:

Norah Zagar

Born July 24, 2012 Proud parents Lindsey & Scott

Sunday, September 16, 2012 1 to 4pm Del Rio Vineyards 3.5—mile stroll through the vineyard Taste wine from 7 premier wineries from the Valley. Proceeds fund prevention, detection, treatment, and support services for uninsured and under-insured women in our community. Tickets and more info please go to: www.siwinewalk.org


Return Service Requested

Del Rio Vineyards 52 N River Road Gold Hill, OR 97525 Tasting Room Fall Hours Monday– Sunday 11am to 5pm Fall hours begin September 17th

541-855-2062

www.delriovineyards.com 2012 Fall Events

Vineyard Hikes

Mark your calendars for the following events happening this fall at Del Rio. September 8th – 2nd Saturday “Women who Wine” September 15th– Wine Club Pick up & Grape Stomp September 16th—Soroptimist Wine Walk for Women’s Health. October 13th—2nd Saturday “Harvest” October 20th— Murder Mystery November 3rd – Roam the Rogue November 10 – 2nd Saturday “Grape to Glass” November 22nd—Closed -Thanksgiving November 23nd—Black Friday Case Sale Visit our website for more information.

www.delriovineyards.com

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 Wednesdays @ 9:30 9/9/2012 9/5/2012 9/23/2012 9/12/2012 9/30/2012 9/19/2012 9/26/2012

Fall 2012 Newsletter  

Fall 2012 Newsletter

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