WINE CLUB RELEASE NOTES GRAB YOUR CORKSCREWS! Can you feel the heat? Are you craving a glass of wine by the river? That must mean June wine club orders are here! Please call to update your credit card if you have had any account changes. We will be processing all orders on Monday, June 6th A reminder for pick up customers - you have 75 days to pick up your order (before August 15th). 2015 VIOGNIER/ CHARDONNAY BLEND RIO CLUB RELEASE TASTING NOTES: The alliance of the fruit-forward Viognier with the firm structure of Chardonnay creates a rich and layered wine. The palate is round and full, balanced with ample acidity delivering a mouthwatering finish. $22.00/BOTTLE $17.60/WINE CLUB NEW RELEASE WINE CLUB TASTING ROOM ONLY 2013 PINOT NOIR RIO CLUB & REDS ONLY RELEASE TASTING NOTES: The bright ruby color of our 2013 Pinot Noir is complimented by fruity aromas such as pomegranate and strawberry jam. This brightness is balanced by notes of cinnamon, pepper, and oak. The vibrant and fresh mouth broadens into smooth and elegant tannins. As the wine ages, pleasant notes of oak, vanilla, and cedar will come to the forefront. $28.00/BOTTLE $22.40/WINE CLUB 2012 ESTATE RESERVE CABERNET FRANC REDS ONLY RELEASE TASTING NOTES: The 2012 Cabernet Franc is showing earthy notes of leather, dry herbs and spices. The lighter but well built mouthfeel shows balance acidity and create a juicy and delicious aftertaste. This is an outstanding Loiregon style Cabernet Franc that earns the Reserve Label. $32.00/BOTTLE $25.60/WINE CLUB
RECIPES Perfect Potato Salad Pair with: 2015 Viognier/ Chardonnay RIB-EYE AND ROASTED-TOMATO SANDWICHES Pair with: 2013 Pinot Noir Makes 4 INGREDIENTS 3 pounds small white or red potatoes Kosher salt 1 cup Mayonnaise ½ C. buttermilk 2 Tablespoons Dijon Mustard 2 Tablespoons whole-grain mustard ½ cup chopped fresh dill Fresh ground black pepper ½ cup chopped celery ½ cup chopped red onion INGREDIENTS 3 shallots, thinly sliced into rings 3 garlic cloves, smashed 1/2 cup extra-virgin olive oil 3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 pound total) 8 slices sourdough bread 2 tablespoons rice vinegar (not seasoned) 2 teaspoons sugar 1/2 cup finely chopped cilantro 1/2 cup finely chopped mint 1 bunch watercress, tough stems discarded INSTRUCTIONS Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. INSTRUCTIONS Preheat oven to 500 F with rack in middle. Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt in a shallow 3-quart baking dish, then arrange tomatoes cut sides up. Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Cool to room temperature. While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas). Sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak). Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare. Transfer to a cutting board. Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total. Stir together vinegar and sugar until sugar is dissolved, then stir in herbs. Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice). Slice steaks, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress.
THE ART OF TEARING STUFF UP Recently, I along with my merry band of Del Rio Hooligans have been working on a bit of an undertaking. We ve started turning one of the oldest cattle ranches in Oregon into a vineyard. This historic homestead, Birdseye Ranch, has been quietly sitting between Gold Hill and Rogue River for over a hundred and fifty years. Opportunity came, was grabbed, and put square to work as soon as possible. In any case the DR Hooligans are hard at work putting together a beautiful vineyard on the Birdseye Ranch and I thought I d take this time to explain how such an operation is done and what goes in to it. First, like Morgan from The Walking Dead we clear. After getting a rough idea of where we wanted to plant, we began clearing brush, wood, rock, fencing and everything else that s not of use anymore or in the way. For this ranch that meant a CRAZY amount of blackberry bushes. On that note, I would like to take this moment and apologize to all the good people along Foots Creek and Birdseye Creek. There might have been a day where we blocked out the sun with all those brush piles. My bad! I get a little carried away when it comes to fire. However after many weeks of loading rocks and wood the fields of Birdseye are finally starting to look clear and my oh my how nice the old bird cleans up. Now, a big thing that needs to be thought about when putting in any permanent installation like grape vines is water flow. When it rains all that water has to go somewhere and if there s a low spot in the middle of a hundred acres, that spot is going to turn to a swamp. So we work the ground. Little fill here, little fill there and bata bing bata boom everything is flowing nicely downhill. While we do that, we re also ripping and disking the ground to fluff it up and get oxygen down into the ground to help the grapes roots go nice and deep. Now that sounds easy (and it is) but it takes sooo looooonng. First you disk everything (160 acres) and that takes a week. Then we disk it again to really fluff it up. After that we get the D8 and stick two 3 foot shanks into the ground and rip the whole place 3 times. Then we go back and disk it two more times to smooth out were the ripper piled up dirt. Then finally we pull a float to really flatten out the ground and smooth everything out. So yep that s about 3 months of my life I ll never get back. Well, no, not really. Lots of guys swap around and the disk and ripper are running independently. But still, it s a lot of ground to cover and takes a long time. Hopefully all this will result in some really happy grapes that get to grow in nice loose soil. The rest of the project in front of us includes the irrigation, the trellis, and of course the little baby grape plants. All of that stuff is moving slowly down the pipe, along with all the little random things that I haven t mentioned. Putting in these grapes is going to be a lot of work but the DR Hooligans are on the job and most days I actually think we know what we re doing. So wish us luck in the months to come! If you are fortunate enough to see that dust bowl that is Birdseye right now just picture it with grape vines flowing green over the hills and you ll see what we re trying to accomplish. Love, your Captain of Awesome (Clayton Wallace)
JUNE WINE CLUB - SQUARE DANCE BBQ Sunday June 12th, 1-4PM We were feeling a little stuck in a rut, and wanted to mix it up for our June Pick Up Party...or should I say...swing it round and round! This year, we are throwing a good old fashioned SQUARE DANCE & BBQ complete with a square dance caller! So bring your dancin shoes, and be ready to (in your best square dance voice) All join hands and circle south, and toss some wine right in your mouth! All jump up and never come down, swing yer partner round and round! Of course, costumes are encouraged. Don t let us down you guys and gals! **Complimentary Admission to Del Rio Wine Club Members (member exclusive event) Please bring your wine club membership card to the event, this helps with wine club pick up. WINE CLUB CASE SALE! June 11th & 12th 2014 Pinot Gris $100/case 2013 Merlot $200/case To order: Drop in, phone, email or purchase online. NEWS-BIRDSEYE RANCH The rumors are true, Del Rio has some new dirt! The historic Birdseye Ranch, just a few miles down the road, is now a part of our Del Rio family. We are so excited to be a part of the Southern Oregon wine world, and to continue to help it grow. Here are some answers to our most commonly asked questions! Are you tearing down the historic house? No way! We will plan on restoring it in the future, once we get the vines planted. Are you going to have a new tasting room there? Nope! Just some beautiful vines. What are you planting and how much? About 165 acres, all Pinot Noir! When will you start planting? February, when the vines are dormant. What does this mean for my Del Rio Wine? Not much! Del Rio wines will still be 100% estate grown on our original property. This new vineyard will be sold to other wineries! DEL RIO FAMILY... Welcome to the world Hazel Kayla Zagar! We are so happy to have a new addition to our extended Del Rio family. Big congratulations to proud parents Lindsey and Scott, and of course to big sister Norah! Hazel arrived on March 29th, 2016. Isn t she adorable?
Return Service Requested DEL RIO VINEYARDS 52 N River Road PO Box 906 Gold Hill, OR 97525 TASTING ROOM HOURS Monday Sunday 11am to 5pm (We close at 6pm 6/10-9/10) 541-855-2062 www.delriovineyards.com SUMMER CALENDAR JUNE June 4- Gold Dust Days 5K & 10K run June 4-3-5pm Shybo Torres music in the backyard June 5-3-5pm Blades of Grass music in the backyard June 12- Wine Club BBQ June 17- Summer concert featuring The Roadsters JULY July 1- Summer concert featuring Jeff K and Overtones July 8- Summer concert featuring Danielle Kelly Soul Project July 9 - Sunset Rose Party July 22- Summer concert featuring Eight Dollar Mountain July 29- Summer concert featuring Fret Drifters July 30- Rock Point Wines Affair AUGUST August 12- Summer concert featuring The Brothers Reed August 13- Dinner Under the Stars winemakers dinner August 26- Summer concert featuring TC & The Reactions August 27- Barrel to Glass Dinner