Del Rio Vineyards' Blog

Jolee’s Napa Nachos

2012-01-23T14:49:00.000-08:00

Pair with Del Rio Cabernet Sauvignon

Ingredients:
Really good potato chips such as Kettle chips
5 oz (more or less) of well aged Blue Cheese, such as
the Rogue Creamery’s Rogue River Blue

Preparation:
Place chips in an oven safe dish, as many as you wish to make. Sprinkle with blue cheese and place in over at 450 degrees until cheese is melted and chips are golden brown.

It sounds crazy, but it is yummy! Wonderful appetizer to serve with our Del Rio Cabernet Sauvignon.

The Adventures of the White Merlot Continue

2011-12-30T16:53:00.000-08:00

As the holidays have flown by, our White Merlot has had time to settle in. In early December we ended the fermentation process by placing the wine in the cold, inhibiting the yeasts from reproducing. Now the wine has been racked off the lees (the sediment created during fermentation) and sulfured. The wine created has a nice refreshing lightness and the sweet flavors enhance rather than overwhelm. Next week we will rack one more time to increase the wine’s clarity in preparation for the next process, bottling.

But, before we can bottle we have one last order of business . . . we need a name for our wine! Please submit via a comment below, facebook or via email to lindsey@delriovineyards.com your name selection. All entries will be due by next Wednesday January 4^th.

We have secured a date for bottling . . . those who helped process the wine in November are welcomed back to the winery to help us bottle. Please join us on Saturday January 7^th from 3-5pm in the winery to bottle and take home your very own bottle of White Merlot.

8th Annual Winter Wine Event

2011-12-23T10:55:00.000-08:00

Join us on Saturday January 14th from 1pm to 4pm for our 8th Annual Winter Wine Event. This event is a delightful festival, which fills our winery with wonderful products from a number of local artisan producers of coffee and candies to savory BBQ. For only $10, enjoy wine tasting, a commemorative wine glass, samples of local products, and the great sounds of the Oregon Little Big Band.

Details:
Saturday January 14th, 2012
12-1pm Early Entry for Wine Club Members
1-4pm General Public
$10.00/person - includes logoed wine glass.

Participating Local Vendors:

Abuela's Delights

Cary's of Oregon
Gary West Meats

Good Bean Coffee Company

Homemade Confections

Krebsbach Find Foods

Mrs. Britt's

Oregon Artisan Foods

Pennington Farms
Pete's Gourmet Confections

Pickled Planet

Rogue BBQ

Sherry's Pasta

Smith's Pepper Sensations

Taylor's Sausage

The Cupcake Daily

Zorba's Chocolates

*In addition to samples vendors will be offering products for sale.

Live Entertainment by:

The Oregon Little Big Band

Michelle Le Comte and Tim Wallace play a repertoire of swing, rumbas, and soft jazz surely to delight.

2011 Holiday Cheese Ball & Dip Recipes

2011-12-15T10:41:00.000-08:00

All eight lovely dips were created by Del Rio tasting room staff members for the 2011 Wine Club Pick Up Party held on Saturday December 10th. It was at the party that our wine club members were able to enjoy each dip and select their favorite. Now that the voting is complete we would like to reveal our all our recipes and their creators.

1st Place: Blue Cheese Ball
Made by Jolee Wallace, Del Rio Vineyards owner

1 8oz cream cheese
1 stick of butter
1 small can of olives
Green onions chopped (use on the green part)
Small container of blue cheese

Soften the cream cheese & butter. Combine all ingredients.
Roll the shape of a ball on roll in your favorite nuts. Serve with crackers, bread or veggies.

2nd Place: Grandma Marianne’s Seafood Dip
Made by Lindsey Zagar(actually Lindsey's Mom)
2 – 4 oz shrimp
1 6 oz crab well drained
1 can mushroom soup
1 cup celery – chopped
½ cup onion – chopped
14 oz cream cheese
1 envelope unflavored gelatin
½ cup cold water
1 cup mayonnaise

In sauce pan over low heat beat cream cheese and soup until blended. Add shrimp, crab, celery and onion stir until smooth. Remove from heat and blend in mayonnaise. Into ½ cup cold water, mix gelatin until dissolved, pour into crab mixture and chill.

Nancy’s Pepperoncini Dip
Made by Gloria Eilefson

1 lb. Swiss cheese, coarsely shredded (don't use pre-bagged kind it won't work)
1/2 bunch green onions with tops, chopped
1/2 cup chopped pepperoncini
1 TBS. finely chopped jalapeno peppers (or to taste)
Mayonnaise

Combine the cheese, green onions, peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in refrigerator for up to one week. Add additional mayo and pepper juice if needed. Serve with corn chip scoops, carrot sticks , etc.

Caramelized Onion & Bacon Cheese Ball
Made by Susie Moore

1 Tablespoon olive oil
1 large yellow onion
8 oz. cream cheese softened to room temperature
6 strips bacon, fried crisp and crumbled
2 Tablespoons red wine vinegar
½ teaspoon thyme
Salt and pepper to taste

Peel and cut onion in half. Slice very thinly. In a large non-stick skillet, heat oil over medium heat. Add onion and cook stirring frequently until golden (about 15min.) Cover and reduce heat to low. Cook stirring occasionally about 30min. Watch that the onions don’t burn. Allow onions to cool slightly then coarsely chop. Blend cream cheese, bacon, onion, vinegar, thyme, salt & pepper. Remove mixture and form a ball. Cover with plastic wrap and chill for at least 1 hour. When ready to serve, roll ball lightly in mild parmesan cheese and display with olive penguins

Cranberry Cream Cheese Spread
Made by Juanita Wright

16oz. soft cream cheese
3 Tablespoons packed brown sugar
½ cup toasted walnuts
½ cup whole cranberry sauce
1 teaspoon fine shredded orange peel

Cover and Chill for 4-24 hours. Serve with bread, crackers, or fruit.

Chocolate Peanut Butter Cheese Ball
Made by Jenelle Miracle

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy or chunky peanut butter (not all-natural)
• 3 tablespoons packed dark brown sugar
• 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels
• Graham cracker sticks and/or apple slices
BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape). FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball). PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Holiday Cheese Ball
Made by Jennifer Kerrigan

• 1 (4-ounce) package cream cheese
• 1/4 cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons crumbled blue cheese
• 5 slices bacon, cooked and crumbled
• 6 tablespoons chopped pecans
• 2 tablespoons chopped green onions (white part only)
• 1/2 (2-ounce) jar diced pimientos, drained
• 2 tablespoons chopped fresh parsley
• 2 teaspoons poppy seeds
Beat the cream cheese and milk in a medium bowl with an electric mixer on low until well blended. Add the Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined. Add half of the bacon, 3 tablespoons of the pecans, the green onions and pimientos to the cheese mixture. Blend on medium speed until well mixed. Transfer the mixture to a large piece of plastic wrap and form into a ball. Wrap tightly. Refrigerate until well chilled, about 2 hours. Combine the remaining bacon and remaining pecans with the parsley and poppy seeds in a pie plate or large dinner plate. Remove the plastic wrap from the ball. Roll in the bacon mixture until well coated. Wrap tightly again in plastic and refrigerate until ready to use, up to 24 hours.

Dolores's Recipe is coming soon.

White Merlot

2011-11-23T16:45:00.000-08:00

A what?” “Yes, you heard me, a White Merlot.” Now, we all know what a Merlot is, but a white merlot? Let’s delve a little bit further to discover what this wine truly is about.

Merlot grapes were harvested on November 11, 2011, at 24° Brix. (Brix is a form of measuring the amount of natural sugar in the berry.) This number will help us determine the final alcohol of our finished wine.

After picking, the clusters were left in buckets for attendees of the URWT 2nd Saturday, Grape to Glass. Participants now had a great opportunity to get their hands a little dirty. This process consisted of de-stemming (pluck the fruit from the stem), sorting (bug, leaf & stem removal) and pressing. After we were sure that we had clean berries, the grapes were then heaped into a wood grape press. Luckily, we had some savvy participants here to help operate the manual press. Once the berries were inside the press, pressure was forced down upon the grapes by a ratcheting motion. This light pressing of the berries was just enough for the juice to flow without extracting the bitterness of the skins. The juice was then racked off into a 5 gallon carboy for fermentation.

The White Merlot was then inoculated with active yeast drawn from a winery tank. It was clear that fermentation had taken hold as the gasses released through the fermentation bubbler were filling the kitchen. It is now time to let the yeast work their magic. I realized today that we did not have to leave the back door open to ventilate the kitchen so I thought I would take the juice into Jean-Michel’s lab for testing. Upon analyzing the juice, it was clear that we were indeed almost finished! The Brix came in at 3.3 and the Ph was sitting nicely at 3.55. We will need to stop fermentation within the next couple of days as the desired outcome will be to have a slightly sweet wine. The flavor of this wine is delicate and has just the right amount of sweetness, without being too cloying, which is excessive sweetness. I’m still not sure what I can smell on the nose as there is still a lot of CO2 remaining in my glass which is a byproduct of the fermentation. After we rack this wine several times, the CO2 will dissipate. Stay tuned to find out what happens next!

Cranberry, Fig, and Pinot Noir Chutney

2011-11-17T10:49:00.001-08:00

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.

2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.

3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator. Bobby Flay's Bar Americain Cookbook 2011

Thanksgiving Weekend!

2011-11-15T16:38:00.000-08:00

Del Rio Vineyards & Winery invites you to our annual Thanksgiving Open House celebration. Escape to wine country, where friendly services and delicious wines await. This post holiday weekend is filled with something fun each day:

Friday: Black “Mystery” Case Special
Our doors open at 11am, but be sure to line up early for this amazing deal. All thirteen case boxes of our current releases from Rose Jolee to our 2008 Estate Reserve Petite Syrah will be wrapped in black paper and available for only $100.00. Limited to one case per customer and all sales are final. We hope to see you bright and early on Friday – we will have hot cocoa!

Saturday:
Escape to the warm tasting room where we will offer three new wine releases: 2010 Pinot Gris, 2009 Syrah, & the 2009 Merlot. Enjoy samples of light food pairings and delicious warm spiced wine. Be rewarded for participating in the nationwide event of shopping local! Bring in a receipt, proof of a local purchase (chain stores do not apply) and enjoy a discount of 15% off any Del Rio product from wine to t-shirts. As a wine club member enjoy the discount on top of your wine club discount.

Sunday:
Bring your family and friends to learn a little bit more about wine. Stop in for one of our quick and fun “Wine Tasting 101” courses taught by Jen. Classes will take between 30-45 minutes and are located in our upstairs ballroom. Three time slots will be offered: 12:30pm, 2:30pm and 4:30pm. To participate in a course there is a $5.00 tasting fee, however, it will be waived with purchase of wine.

Eat Local

2011-11-10T17:02:00.000-08:00

Join us in supporting our local restaurants and wine bars. Check out some of our favorites and those that carry Del Rio wine:

MEDFORD	ASHLAND
Bambu 970 N. Phoenix Ste E106, Medford, OR, 97504 (541)608-7545	Callahan's Lodge 7100 Old Hwy 99 S., Ashland, OR, 97520 (541)482-1299
Cicily's Pastaria & Grill 1451 E McAndrews, Medford, OR, 97504 (541)776-3500	Black Sheep Pub & Restaurant 51 N Main St E, Ashland, OR, 97520 (541)482-6414
Four Daughters Irish Pub 126 W Main Street, Medford, OR, 97501 (541)779-4455	Chateaulin 50 & 52 E Main, Ashland, OR, 97520 (541)488-9463
Elements Tapas Bar & Lounge 101 E Main St, Medford, OR, 97501 (541)779-0135	Dragonfly Restaurant 241 Hargardine St, Ashland, OR, 97520 (541)488-4855
Kaleidoscope Pizzeria & Pub 3084 Crater Lake Hwy, Medford, OR, 97504 (541)779-7787	Pasta Piatti 358 E. Main St., Ashland, OR, 97520 (541)488-5493
Porters Dining At The Depot 147 North Front Street, Medford, OR, 97504 (541)857-1910	Sesame Asian Kitchen 21 Winburn Way, Ashland, OR, 97520 (541)482-0119
Rogue Valley Country Club 2660 Hillcrest, Medford, OR, 97504 (541)772-5965	Standing Stone Brewery 101 Oak Street, Ashland, OR, 97520 (541)482-2448
Vinny's Italian Kitchen 970 N Phoenix Rd Ste# 10, Medford, OR, 97504 (541)618-8669	Taroko 62 East Main St, Ashland, OR, 97520 (541)488-7108
Red Lion Hotel 200 North Riverside, Medford, OR, 97501 (541)779-5811	Winchester Inn 35 South 2nd St., Ashland, OR, 97520 (541)488-1113
Thai Bistro 535 Stevens Suite F, Medford, OR, 97504 (541)772-6200	Hyatt Lake Resort 7900 Hyatt Prairie Road, Ashland, OR, 97520 (541)482-1201
38 Central 38 N. Central, Ste H, Medford, OR, 97501 (541)776-0038	JACKSONVILLE
Café Dejeuner 1108 E. Main St, Medford, OR, 97504 (541)857-1290	Jacksonville Inn 175 E California St, Jacksonville, OR, 97530 (541)899-1900
Pomodori Ristorante 1789 Stewart Ave, Medford, OR, 97501 (541)776-6332	Bella Union 170 W. Cal St, Jacksonville, OR, 97530 (541)899-1770
Rosario's Italian Restaurant 2221 W. Main, Medford, OR, 97501(541)773-2230	Willows Bed And Breakfast 3347 Old Stage Rd, Central Point, OR, 97502 (541)665-3020
Rosso's Trattoria 31 S. Grape St, Medford, OR, 97501 (541)441-6122	UPPER ROGUE AREAS
The Wharf Fresh Seafood Market & Eatery 827 W. Jackson, Medford, OR, 97501(541)951-6000	Prospect Hotel & Dinner House 391 Mill Creek Drive, Prospect, OR, 97536 (541)560-3664
Adam's Ribs And Deli 2901 Doctor Park Drive, Medford, OR, 97504 (541)773-9696	Rogue River Lodge 24904 Hwy. 62, Trail, OR, 97541 (541)878-2555
	Diamond Lake Lodge N. Umpqua Hwy, Diamond Lake, OR, 97731 (541)793-3333
	The Picnic Basket Deli 21873 Hwy 62, Shady Cove, OR, 97539 (541)878-4003
GRANTS PASS
Rosso's Trattoria 225 Se 6th Street, Grants Pass, OR, 97526 (541)476-8708	Galice Resort 11744 Merlin Galice Road, Merlin, OR, 97532 (541)476-3818
Summer Jo's 2315 Upr River Rd Loop, Grants Pass, OR 97526 (541)476-6882	Blondies' Bistro 226 Sw G Street, Grants Pass, OR, 97526 (541)479-0420
Taprock Northwest Grill 971 Se 6th Street, Grants Pass, OR, 97526 (541)955-5998	Hannah's Restaurant at Historic Steam Laundry 234 Sw 5th St, Grants Pass, OR, 97526 (541)450-4864
The Vine Restaurant 1610 Allen Creek Road, Grants Pass, OR, 97527 (541)479-8463	Mediterranean Bar & Grill 218 Sw G Street, Grants Pass, OR, 97526 (541)955-0549
Applegate Valley Ranch 13100 N Applegate Rd, Grants Pass, OR, 97527 (541)659-9336	Morrison Lodge 8500 Galice Road, Merlin, OR, 97532 (541)476-3825
Pongsri's Thai Cuisine 323 Ne E Street, Grants Pass, OR, 97526 (541)955-1662	Casa Amiga 200 Macdonald Ln, Grants Pass, OR, 97527 (541)956-8602
One-Fifteen Broiler 115 N.W. D St, Grants Pass, OR, 97526 (541)474-7115	The Soup Station 595 E Main St, Rogue River, OR, 97537 (541)582-9725
The Twisted Cork 210 Sw 6th St, Grants Pass, OR, 97526 (541)295-3094

Free Shipping - Online Orders!

2011-11-03T12:26:00.000-07:00

Enjoy free ground shipping for November

Just in time for the holidays and the gift giving season, Del Rio is offering free ground shipping for all online orders the month of November.

Have your favorite bottle delivered for free this month or ship a gift bottle for free. Don't forget Wine Club members enjoy 20% off your wine purchase.

Start your holiday shopping today! Click here to enter our online store.

** Excludes HI & AK**

Wild Mushroom Soup

2011-10-30T13:45:00.000-07:00

Here is the soup Jolee created for our Roam the Rogue event!

Paired with Del Rio Pinot Noir
Prep Time: 15 min
Cook Time: 25 min
Servings: 4

Ingredients:

3 tablespoons olive oil
1 whole small carrot, finely minced
1 whole celery stalk, finely minced
1 Tablespoon garlic, crushed and minced
1 pound white mushrooms, sliced thin
4 ounces, Chardonnay
4 ounces, tomato juice
4 ounces, chicken broth
1 pint heavy whipping cream
1 cup Parmesan cheese, freshly grated
1 teaspoon cornstarch
1/4 cups water
1 pinch salt and pepper to taste

Preparation Instructions:
Heat oil, over medium heat, in a large deep pot. Mince the carrot and celery nice and fine, too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down. Add the mushrooms to the pot and allow them to reduce and soften. Pour in chardonnay, and let it cook with the mushrooms for a few minutes. Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil. Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended in with the soup. Add the cornstarch to the 1/4 cup of water, then pour into the soup. Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes. Serve with crostini.

2011 Pre-Harvest Report

2011-10-05T09:30:00.000-07:00

Drink Pink!

2011-10-01T10:22:00.000-07:00

In honor of Breast Cancer Awareness Month, Drink Pink at Del Rio Vineyards. Support breast cancer awareness by purchasing Del Rio's Rose Jolee.

We are offering a 6 pack bundle of Rose Jolee for $65.00. For every bundle purchased, Del Rio Vineyards will donate $5.00 to the Susan G. Komen for the Cure project. The promotion will continue throughout the month of October. *No other discounts apply.

Pink (Rose Jolee) Details:
Delightfully pink, with a fragrance of honeysuckle and roses, this delicately sweet wine is the perfect partner for fun! Aromas leap out of the glass in an explosion of peach and tangerine. The flavors of citrus balance well with the aromas and, a slight spritz completes this fun wine.

A Early Muscat Riesling blend, with a splash of Cabernet Franc and Syrah for color.
Retail price: $15.00/bottle

The Breast Cancer Awareness Bundle is available for purchase in the Tasting Room and our online store.

A Winemakers Style

2011-09-27T17:02:00.000-07:00

Today, I came across a great letter from our winemaker, Jean-Michel, describing his style of winemaking. Enjoy!

I believe that most of my wines represent my origins, my life experiences, my personality and my belief in winemaking. My family produces Muscadet in the Loire Valley, France. This vibrant wine is always on my mind when making whites. As a result, I like to feel some acidity on most of my blends. It’s helped the wine keep its freshness and lifts up the fruit as well as extends the mouth feel. My style of red wine comes from my experience in Bordeaux and Australia. I strive for fruity reds with a deep color as well as round and rich tannins. I barrel age red and white wines according to the vintage and its potential. In any case, I do not try to overpower the fruit of wines. To achieve the ageing that suit the wine, I select oak from France, Hungary and America. I also used lees ageing, Malolactic fermentation, and different techniques of maceration and yeast strains to create several nuances into the wines.

Ultimately, I want the taster to go back to my wines and find at each new sip another layer of complexity and aromas. A good wine in my opinion arouses curiosity by its originality, respectfulness of the fruit, balance, texture, and must express to its best the vineyard site and the work of the grower.

Hope it helps.

Sincerely
J-Michel

Remembering Jerry

2011-09-16T11:09:00.000-07:00

Nearly 10 years ago, we opened our tasting room to the public. Soon after that day, a spry 70-year old man soon became our first regular. In those early days, we only had one person full-time during the week. Each time he came by, he would remind us that if we ever needed someone, to keep him in mind. Well, soon after that we took him up on his offer. That special person was Jerry Dynge. He started off by working every Saturday and Sunday. Not long after, we talked him into going from two days a week to five: Monday through Friday. During those early years here at Del Rio, Jerry did everything from grape samples to inventory and sales of wine to art festivals. He was our man. As we grew, we hired more and more ladies to help out. He loved them all very much. Jerry was always willing to do anything that needed to be done and helped us move forward. Working alongside Jerry was easy, he tended to the customer with great diligence and we were his back-up. The tasting room ladies enjoyed reminding Jerry frequently of their favorite pet peeve…daily customers would come in the tasting room, look around, and then ask for Jerry. When it was shared with the customer that Jerry had a day off, the look of disappointment in the customer’s eyes could not be overlooked. This was a true testament of his strong character as the most thoughtful and caring person. Jerry always went out of his way to make each person he met feel special. His love of art and nature was expressed through his work and his compassion for others was felt in the warm touch. He was a very special person to us all and will be greatly missed.

--- Jolee & Rob Wallace

A Prayer for the World

Let the rain come and wash away

the ancient grudges, the bitter hatreds

held and nurtured over generations.

Let the rain wash away the memory

of the hurt, the neglect.

Then let the sun come out and

fill the sky with rainbows.

Let the warmth of the sun heal us

wherever we are broken.

Let it burn away the fog so that

we can see each other clearly.

So that we can see beyond labels,

beyond accents, gender or skin color.

Let the warmth and brightness

of the sun melt our selfishness.

So that we can share the joys and

feel the sorrows of our neighbors.

And let the light of the sun

be so strong that we will see all

people as our neighbors.

Let the earth, nourished by rain,

bring forth flowers

to surround us with beauty.

And let the mountains teach our hearts

to reach upward to heaven.
Amen.

Vineyard Hikes

2011-09-08T16:05:00.000-07:00

September offers a chance to enjoy the beauty the summer season has created and we have the perfect way to get up close and personal with the vineyard. This month we are offering guided hikes throughout the vineyard. The hike takes you through our 205 acres of vines providing a spectacular view. It also offers the chance to sample the fifteen different grape varietals and they ripen for harvest.

Hope to see you on one or all of the following dates:

Sundays @ 9:30 am
9/11/2011
9/25/2011

Wednesdays @ 9:30 am
9/7/2011
9/14/2011
9/21/2011
9/28/2011

Things to Note:
• Bring comfortable shoes and a water bottle as we will be traversing over rolling hills.
• We will be meeting at the tasting room parking lot and departing promptly at 9:30am.
• Please contact Lindsey Zagar (541)855-2062 x7 with any questions.

Here are a few pictures from our first hike this Wednesday:

September 2011 Newsletter!

2011-08-31T14:56:00.000-07:00

Open publication - Free publishing - More oregon

Wine & Dine in the Vines

2011-08-17T16:33:00.000-07:00

WINE & DINE IN THE VINES

Sunday, September 11, 4PM

As in old world tradition, the Upper Rogue Wineries invite you to sit at our harvest table and enjoy a special six course meal prepared by Chef Bill Heubel of the Jacksonville Inn. Enjoy a meal full of local foods including produce from our very own vineyard gardens.

Tickets: $75.00
Purchase Online or Call us at 541.855.2062 ext 7
Dinner Location: Agate Ridge Vineyard

Dinner Menu:

Fresh Fruits In Season, Assorted Cheeses

with Pickled Onions and Buttermilk Crackers

Cliff Creek Cellars Cabernet Franc & LaBrasseur Riesling

Seared Day Boat Scallops

over a Sweet Corn and English Pea Risotto Scented with

White Truffle Oil and Lemon Beurre Blanc

Del Rio Viognier & Cliff Creek Cellars Marsanne/Roussanne

Platon's Organic Heirloom Tomato Gazpacho

with a Mini Heirloom Tomato Salad

Folin Cellars Rose &Temperanillo

Mixed Sweet Greens and Cucumber Ribbon Salad

With Greek Feta Cheese and Summer Berry Dressing

LaBrasseur Merlot & Crater Lake Cellars Grenache

Duxelle Crusted Fillet of Beef over Spicy Seared Green Beans

With Rogue Creamery Blue Cheese and Candied Walnuts

Del Rio Petite Syrah & Agate Ridge Primitivo

Chocolate & Berry Cobbler

with Lavender Scented Cream

Agate Ridge Black Sticky & Crater Lake Cellars Recioto

The Trail Ends Here

2011-08-16T16:17:00.000-07:00

Upper Rogue Wine Trail Event:

The Wine Trail Ends Here

A World of Wine Event

August 25th, 2011

Location - Del Rio Vineyards

5pm - 8pm

$10 Admission

Wine Tasting – Enjoy all the Upper Rogue Wineries in one location!

Rogue Creamery Cheese & Great Harvest Bread Samples
Food provided by Fresco Foods

The Upper Rogue Wine Trail features six of Southern Oregon's premiere Winery & Vineyards:

*Agate Ridge

*Cliff Creek Cellars

*Crater Lake Cellars

*Del Rio Vineyards

*Folin Cellars

*LaBrasseur Vineyard

Fresco Foods’ Event Menu:

*Squash Blossom & Ricotta Fritters - garden variety squash, ricotta, green onions, flour & garlic pan fried in extra virgin olive oil. Served with Shiitake mushroom Basmati Rice & Snap Pea Salad 7-

*Tomato & Cheddar Pie - vine ripened Farmers Market tomatoes, extra-sharp Tillamok Cheddar Cheese, dill & cream sauce, baked in a buttermilk crust with snap-pea salad, fruit & bread 7

*Fingerling & garden medley - stir fried fingerling potatoes and garden variety vegetables served with polenta & corn relish 7-

*Fresco Ricotta Gnocchi with garden green beans & garlic 7-

*Lemon Quinoa Salad on a bed of mixed baby greens, fruit, bread & Fresco Green Goddess Dressing 6-

Desserts:

*Fruit Hill Farm Cherry Pie

*Fresh Blackberry Creamsicles 2-

Peanut Butter Chip Chocolate cookies 1.50

Rock Point Wines Affair!

2011-07-19T10:56:00.000-07:00

We are excited to announce the first annual celebration of our second wine label, Rock Point Wines. On July 30th 2011 we will host a complimentary public event; the first annual Rock Point Wines Affair. The celebration will include live music from TJ & The Country Spurs, Vineyard Hayrides, Pulled pork sandwiches available for purchase from Jeff’s Street Bistro, and complimentary wine tasting of all four Rock Point Wines for those 21 years of age and older. The festivities will be located our five acre park in the heart of the 200 acre vineyard. Stop in anytime between 1PM and 4PM.

The Rock Point Wines Affair will be the only day throughout the year to taste and purchase Rock Point Wines. We are offering tastes of all four wines: 2009 Rock Point Pinot Noir, 2009 Rock Point Pinot Grigio, River Rock Red, & River Rock White. In addition to the complimentary festivities Rock Point Wines will be available for purchase by the glass, bottle, and case. Event special pricing will be offered.

A bit of history on the label

Rock Point Wines is named after Del Rio Vineyards’ historic location just north of Gold Hill. The distinguishing Rock Point formation in the Rogue River became the name of a small community founded by J.B. White in the early 1850s. Rock Point has a colorful history consisting of the Rogue Indian Wars, gold mining, floods, the railroad, and orchards. Today, the only remaining reminder of the community’s history is the still standing Stage Coach Stop, the location of the Rock Point Hotel, a major stop on the California-Oregon Stage line.

Rock Point Wines was established in 2008 and has been steadily growing in distribution around the country. It is currently available to Oregon customers through our online store, select Costco locations and on tap at a few local restaurants. For more information on our second label please visit the website at www.rockpointwines.com.

Dinner Under the Stars

2011-06-21T15:43:00.000-07:00

Join the Del Rio team this summer as we bring together wonderful gourmet food and our exquisite wines in the romantic setting of the Del Rio Vineyard. You will be surrounded by the beautiful vines as you dine on food prepared by the Jacksonville Inn and sip wine from the very vines that you dine with. The dinner will be accompanied by event special prices on wine. Live music by Tim Mitchell.

Tickets: $75.00
Call to reserve your spot today - Limited availability
Contact: Lindsey at 541.855.2062 ext 7 or Click to Purchase Online

Dinner Menu:

Zumba in the Vineyard!

2011-05-31T16:07:00.000-07:00

Move to the music with this fun workout in the middle of the beautiful vineyard. Be sure to stop by the tasting room early to grab a taste of wine. Mention this blog post for a free wine tasting on our first Zumba night!

When: 6pm Thursday Nights
Instructor: Maralee Sheadel, Certified Zumba Instructor

Cost: $5/class (No reservations needed)
Location: Del Rio Vineyards Park Click here for directions

Questions: Contact Lindsey at 541.855.2062 ext.7

June Newsletter - Hot off the press

2011-05-25T10:15:00.000-07:00

Open publication - Free publishing - More awards

Roam the Rogue Sneak Peak

2011-05-24T07:59:00.000-07:00

Join Del Rio for the Roam the Rogue Spring Passport Tour this Saturday from 11 to 5pm.

This event is full of fun as you travel to the eight participating Rogue Valley wineries. Del Rio will be pouring three fantastic wines: Pinot Gris, Claret & Rose Jolee. This Saturday will mark the release of our 2009 Claret - Be the first to taste it on the Roam the Rogue tour. For our food pairing Jolee is wiping up a delicious dessert to pair with the fabulous Rose Jolee and the warm weather of Summer. To tempt your taste buds here is a look at the recipe:

Yogurt, Berries and Vincotto
Place 1 large tub of plain low fat yogurt in a colander lined with cheese cloth. Place in a bowl and set inrefrigerator letting liquid drain out.

Vincotto –
1 C. Red Wine
½ C. sugar
1 pinch cardamom
½ stick of cinnamon

Boil all together until it starts to coat a spoon and the water has evaporated. If it gets too thick just add a touch of water.

When the yogurt becomes firm like cheese, spoon into individual portion cups. Top with raspberries, sliced strawberries & blackberries. Top with a chocolate wafer. Drizzle the Vincotto over the whole thing. Perfect for summer, enjoy with Del Rio Rose Jolee.

Roam the Rogue - Spring Passport Tour
Saturday, May 28th - 11:00am to 5:00pm
Come join us as each of the Upper Rogue Valley winemakers introduce their newest wines and share their creative inspiration and delicious food pairings with some of the best wines from each of these wineries:

Agate Ridge Vineyard
Cliff Creek Cellars
Crater Lake Cellars
Daisy Creek Vineyard

Del Rio Vineyard
Folin Cellars
Madrone Mountain Vineyard
RoxyAnn Winery

Tickets are only $25 per person and include a commemorative Reidel glass; plus delicious appetizers and wine tasting at all 8 participating wineries. Tour is self guided. Purchase tickets online.

Del Rio's 2011 Summer Concert Series

2011-03-31T14:33:00.000-07:00

Del Rio Vineyards & Winery is excited to announce our annual Summer Concert Series schedule. For 2011 we are offering a fun lineup featuring great Southern Oregon talent. From the folksy sounds of Kites and Crows to the energetic rock-n-roll of the Roadsters we have a fantastic variety of music for a beautiful venue. Join us on Friday nights; bring a blanket and a picnic dinner to enjoy on our tasting room grounds. Wine will be available for purchase by the glass or bottle. Admission is $7.50 for the general public & $5.00 for Del Rio wine club members. Please no outside alcohol.

JUNE

June 24th - Broadway Phil & The Shouters – 6:00-8:30pm
Broadway Phil and the Shouters have been rocking concerts and clubs since 1994. Building on a long tradition of West Coast blues, R&B and roots rock, the Shouters remain a hard–driving mainstay of the independent music scene in Oregon, California and beyond.

JULY

July 8th - Sweet Town Little – 6:00-9:00pm
Sweet Town Little is a new emerging, energetic, country band based in Brookings Oregon. A four man crew, the band is known for their country & progressive rock sound.

July 22nd – Mercy – 6:00-9:00pm
"Mercy" covers classic soul, R&B, rock and blues pumping fresh new life into them with the extraordinary vocal prowess of Lynda Morrison.

AUGUST

August 5th - Kites & Crows – 6:00-9:00pm
Kites & Crows, an indie folk trio, fresh off of Fall West Coast tour, are local favorites on Jefferson Public Radio's Folk Show with their new self-produced Golden Room ep released in November 2010.

August 19th - The Roadsters – 6:00-8:30pm
The Roadsters are an energetic, interactive, dynamic country/rock band whose strong male and female vocals offer variety & versatility. With a tight, hard-hitting rhythm section, they capture the best in classic & contemporary country, as well as vintage rock.

Rock Point Case Club

2011-03-08T11:46:00.000-08:00

Curious about the new case club? Check out our Rock Point Wines website for details and how to join.

http://rockpointwines.com/case_club.php

A New Del Rio Adventure . . .

2011-03-02T15:25:00.000-08:00

Dear Del Rio Wine Club Members;

2011 is here and we are ready for a great and exciting new year at Del Rio. Since establishing the winery in 2004, our grape production and sales have been diversified with the growth of our own Del Rio brand. This year marks our seventh year of producing premium Del Rio wines and the expansion of the brand has taken Del Rio across the nation in distribution. Del Rio wine can now be found in restaurants and wine shops in fifteen different states from Washington to New York.

In addition to our estate label, we have established a second label: Rock Point Wines. The name comes from Del Rio’s historical location, once known as Rock Point, a thriving community in the late 1800’s with a hotel, post office, and general store. People would come from all over the valley to attend balls and functions at the Rock Point Hotel. All that remains is the newly renovated Rock Point Bridge and the hotel, now home to the Del Rio Tasting Room.

The Rock Point Wines’ label was created in order to diversify our production levels in the vineyard and winery. These wines are of excellent quality, designed as drink now wines at a more affordable price. Their purpose is to complement our signature label highlighting the level of quality we produce in our Del Rio brand and generating a stable, less complex, yet very consumable wine. First bottled in 2008, Rock Point was intended to be sold through distribution outside of Oregon, and just as Del Rio has experienced growth, so has Rock Point Wines. We now produce four wines under the label: River Rock Red, River Rock White, Pinot Grigio, and Pinot Noir. Rock Point Wines can now be found in three Oregon Costco locations, and it is also available through our new online store.

The upcoming March Del Rio Wine Club order is marking a new adventure for both Del Rio and Rock Point; we are launching the Rock Point Case Club! The Case Club will be a new avenue for consumers to acquire Rock Point Wines. As Del Rio Wine Club members, we would like to give you a first look at the new Rock Point Case Club and provide you with a great offer. The Rock Point Case Club will include twelve bottles of wine shipped biannually in April and October. Each shipment will include three of each of the Rock Point Wines. As dual members of both clubs you will receive each order for only $75. Shipping costs are $25 for West of the Rockies and $35 for East of the Rockies. For AK and HI shipping please contact us. All orders will be shipped. We are striving to keep our tasting room solely for Del Rio wines.

We look forward to another great year and the initiation of the Rock Point Case Club. We hope that you will enjoy your extra special gift of River Rock Red.

~ Cheers!
Jolee & Rob Wallace

A new video endeavor

2011-02-14T15:08:00.000-08:00

Tasting with Jean-Michel: Estate Reserve Pinot Gris
Stay tuned for more videos with each new wine release.

2011 San Francisco Chronicle Wine Competition

2011-01-08T14:20:00.000-08:00

The results are in and we are excited to announce the following Del Rio wines and their accolades:

2009 Viognier - Best of Class!!!!
The nose displays aromas of peach, grapefruit and fresh mint flavors. On the palate the smooth texture is held up by the acidity with a slight lemon characteristic. The barrel ageing gives a light nuance of oak flavors and complexity to the wine. - - $20

2009 Pinot Gris - Silver

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. - - $16

2008 Syrah - Silver

The intense and deep violet color of the 2008 Syrah is followed by a fusion of bay leaf, thyme and berry flavors. The mouth shows spicy black pepper aromas, vanilla and oak taste from the barrel ageing. - - $35

2008 Petite Syrah - Silver

Del Rio Vineyards' Petite Syrah displays a deep red color followed by rich flavors of black currant, spices and finishes with intense tannins. The partial oak aging in French and American oak barrels adds further nuances to the wine. -- $48

2009 Pinot Noir - Bronze
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. - - $28

2008 Claret - Bronze
The 2008 Claret shows the qualities that have made this blend a favorite. The nose shows intense fruity notes of black currant and cherry. It is then followed by woody flavors of cedar and coffee. The 18 month barrel aging, contributes to a well balanced mouth feel with silky young tannins. - - $35

The San Francisco Chronicle Wine Competition is the an American wine competition and this year it drew in a record number of entries, 5,050 wine from 23 states. Southern Oregon wines did quite well at this years event. Here is a link to the full list of results: http://www.winejudging.com/medal_winners.htm

Adventures in Winemaking Installment #6

2010-12-30T12:30:00.000-08:00

We are still making wine, but the excitement of the wine club party and holidays placed winemaking on the back burner. It is about time we share our progress.

We left off in mid November when we were “punching down” the cap on our four buckets of Cabernet Sauvignon. Since then quite a bit has happened to our wine and I would like to mention a few particular milestones. The first big and possibly my favorite step was pressing our wine. In order to extract color we left our wine on the grapes skins for just over two weeks. The skins and seeds also contribute to the amount of tannin our finished wine will have. As we personally don’t have a press we purchased a cheese cloth, strained our wine through the cloth, and pressed with our hands the remaining berries. Although, our fingers were frozen we had a great time squeezing as much juice as possible. As luck would have it, we ended up pressing the very same day that Jean-Michel pressed his Cabernet Sauvignon, it made us feel like we were doing something right.

Check out this quick video of the day we pressed.

The second milestone, that is important to mention, is the completion of the fermentation process. In order to stop fermentation you must kill the yeast. There are a variety of ways to stop the fermenting wine such as Campden tablets, but we decided to get ours cold by placing it in large refrigerator. After a night in the cold we then experienced our third milestone, racking. Racking consists of removing the wine from the lees at the bottom of the bucket or the residue from the grapes. This will take place a number of times before our wine is finished. We also were transferring the wine from the four buckets to two five gallon carboys.

Now with our carboys full and our wine having gone through fermentation we had a few things left to do. The first is adding oak. Both Jen and I like slightly bigger and spicier wines so we decided to add a bit of French oak. As we don’t have a barrel the size we need, nor does Jean-Michel have barrels to spare our option was to use oak supplements. We quickly learned that there are a variety of oak enhancements to choose from. Jean-Michel was kind enough to offer us his sample kit. We had the choice of type of enhancement from staves, beans, chips, and rice, in addition to the choice of oak from Hungarian, American, and French and even the choice of toast light, medium and heavy toast. We chose to go with medium toasted French oak staves. Oak enhancements can be powerful so we have slowly added ours and continuously tasted the wine to make sure the oak flavor does not take over.

The next step in the process of making red wine would be to allow the wine to go through a secondary fermentation called Malolactic fermentation. This process is a bacterial fermentation that transforms the tart tasting Malic acid to the softer Lactic acid. The purpose is to stabilize the wine. We, however, have not started the Malolactic fermentation. The fermentation will only take place if the wine is kept at a warmer temperature. At the moment we are keeping our wine cold and have chosen to wait until later this winter or early spring to kick off the secondary fermentation. Our wine will remain in the cool warehouse and will be checked on periodically with tastings.

Stay tuned for more of our winemaking adventures in 2011!

Del Rio's Kitchen: Volume 2

2010-12-21T14:31:00.000-08:00

Susie Moore had the winning recipe from our staff bake off for our December wine club party. Enjoy her wonderful recipe!

Not a Creature Was Stirring . . . .

Ingredients:

Maraschino cherries with stems
Chocolate chips (white, dark, or milk) depending on the color of mice you want or flavor you want.
Sliced almonds (for ears)
Frosting for eyes & nose (you can use store bought tubes)

Instructions:
Rinse cherries and dry very well – the chocolate won’t stick if the cherries are wet (roll them around on a towel) Melt chips in a double boiler over hot NOT boiling water. (It is important not to let any moisture invade the chocolate while melting or it will burn into a big glob.) Dip each cherry including part of the stem into melted chocolate and place on waxed or parchment paper. Using some of the melted choco., place 1 morsel on cherry for nose and nestle almonds behind nose for ears. Decorate with eyes and nose with a color of your choice. Chill until set and you are ready to eat.

Happy Birthday Rob!

2010-12-02T09:48:00.001-08:00

A Del Rio Thanksgiving Meal

2010-11-23T11:18:00.000-08:00

Wine and food have always been meant for each other. This week offers a significant opportunity and challenge to making the combination shine. Thanksgiving is a meal filled with a delicious variety of flavors often making the pairing of wine a slight challenge. Here are our recommendations for pairings for traditional Thanksgiving dishes.

White Wine
2009 Del Rio Pinot Gris
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 Pinot Gris would be a great wine to serve and start off your dinner. It pairs wonderfully with fresh veggies and green salad.

2008 Del Rio Chardonnay
This wine has a very nice weight to accompany its exciting crispiness.
Our Chardonnay would balance nicely with a crab cake appetizer or a base for your turkey. The wine would also compliment the creamy traditional green bean casserole.

2009 Del Rio Viognier
The nose displays aromas of peach, grapefruit and fresh mint flavors. On the palate the smooth texture is held up by the acidity with a slight lemon characteristic.
As many will tell you pair a white wine with a light meat and our Viognier is a perfect match for your turkey. It too will marry well with a green salad.

Red Wine
2009 Del Rio Pinot Noir
Our 2009 Pinot Noir has a bright ruby color and displays aromas of cherry, rosemary, and vanilla.
This delicate red is a traditional favorite to pair with a turkey dinner. Our 2009 Pinot is a great staple to have on every Thanksgiving table.

Dessert
2009 Del Rio Rose Jolee
Fragrance of honeysuckle and roses, this delicately sweet wine is the perfect partner for summertime fun! Aromas leap out of the glass in an explosion of peach and tangerine. The flavors of citrus balance well with the aromas and, a slight spritz completes this fun wine.
This wine is the perfect refreshment to the end of your meal. It can stand alone as dessert or be paired with your jello salad or sweet potatoes.

Cheers to a delicious meal surrounded by those you love. We hope you all will have warm and full bellies this Thanksgiving!

Visit our online store to purchase your holiday wine today. Enter coupon code: NovShip for free ground shipping. Excludes HI & AK.

Roam the Rogue: Fall Passport Tour

2010-11-20T11:33:00.000-08:00

We are excited to announce our participation in the "Fall Passport Tour," Roam the Rogue. On Saturday, November 27th from 11:00am to 5:00pm take a tour of the Upper Rogue Valley Vintners. Join us as each of the Upper Rogue Valley winemakers introduce their newest wines and share their inspiration while paring delicious appetizers with some of the best wines from each of the participating wineries.

The following wineries are participating:
Agate Ridge Vineyard
Cliff Creek Cellars
Crater Lake Cellars
Daisy Creek Vineyard
Del Rio Vineyards*
Folin Cellars
Madrone Mountain Vineyard
RoxyAnn Winery

Tickets are only $25 per person and include a commemorative Riedel glass; plus delicious appetizers and wine tasting at all 8 participating wineries. Tickets are only available for purchase online. Click here to purchase tickets. Visit the Roam the Rogue website for more information including a tour map. Please feel free to contact us if you have any questions, taste@delriovineyards.com

*Del Rio will be pairing a delicious cheese soup with our 2008 Chardonnay. Watch the video below for the recipe. We also will be offering some wonderful Roam the Rogue six pack deals.

Del Rio's Kitchen: Cheese Soup

Home Winemaking installment #5

2010-11-11T18:39:00.000-08:00

We are happy to say our Cabernet Sauvignon is in the fermentation process right now! It must have started over the weekend while we were away. I came to work on Monday and to my delight there was a “cap” in each of the buckets. The cap occurs when fermentation starts and the berries float to the top. Since we are making a red wine, we need to extract the color from the skins to develop the deep dark red character of a Cabernet.

To help extract the color, we need to “punch down” the cap. This process is quite simple, as you basically push the berries down to the bottom, keeping them moist at all times. This process should be repeated a few times per day; however we find that we can’t always make it out to our cellar for the second/third punch down. Lindsey was in Georgia on business so I didn’t have her with me on Monday to bounce questions off of but I did retain some information from our 4 hour crash course on winemaking. I remembered that we must never use wood in winemaking as it is too porous and could harbor bacteria, so I went searching for something made of stainless steel to punch down the cap. The best Jolee and I came up with was a stainless steel pipe I borrowed from the winery tool room. Today, Lindsey and I are now using a stainless steel spoon and we both feel that a potato masher would do a better job. We are still in the process of finding the perfect tool.

Meanwhile, we are analyzing our wine daily, taking brix measurements, ph and TA. We decided that it was time to add sugar as the juice had started fermentation and was dropping approximately 1° brix per day. The reason why we added sugar is that our brix at harvest were 21° and if we are to calculate 21 x .60=12.6% alcohol. We would like our wine to finish off with an alcohol of 13.8% so we will need to add approximately 3.25 pounds of sugar. The yeast will convert the sugars to alcohol, so the higher degrees of brix, the higher alcohol content your finished wine will have. To do this, we measured the granulated sugar into a stainless steel bowl and stirred in some of our fermenting juice to create a syrup.

Once the sugar was dissolved, we poured equal amounts of the syrup back into our buckets of fermenting juice and gave it a gentle stir. I’ve been wondering about the sugar since we added it. My mind is visualizing the yeast going bezerk over the amount of sugar and bubbling over the buckets and blowing off so much carbon dioxide that it splatters all of our cased wine.

Stay tuned to find out what happens next at L&J Cellars….

Home Winemaking installment #4 - Jen & Lindsey’s Cellar – No men allowed *

2010-11-04T10:10:00.000-07:00

Wow, harvest has come and gone so quickly. I have to admit that Jen and I have been slacking in our commitment to our winemaking experiment. We luckily were informed that Wednesday was the last day of harvesting and just in time. Now, if we truly wanted to experience winemaking, we needed to head out to the winery and snag some of the year’s final grapes. Yes, we must be honest in that the idea of taking a short cut did entice us. We could grab some fermenting or fermented wine from the tanks in the winery. Our consciences got the better of us. Regretfully, though, neither the Viognier nor the Syrah were available as both were already fermenting.

We were able to get four buckets of Cabernet Sauvignon. It had gone through the de-stemmer, so we received buckets with both juice and grapes but, naturally, no stems. We began with the most important aspect of the process: analysis.

Brix – 21 degrees
pH – 3.45
TA – 7

Both the pH and TA are great. The only thing we would like to adjust is the level of brix. The reason is that brix measures the sugar content in the grapes, which during fermentation is turned into alcohol. Once fully fermented, a level of 21 degree brix will generate around 11% alcohol, a relatively low level for a red wine. Our goal will be to reach between 12 and 14% alcohol. To be able to reach this level, we will need to add sugar. It may seem strange to add table sugar. Despite the common assumption that this will turn the wine sweet, the added sugar will instead turn to alcohol during fermentation.

Our first step is to kick off this fermentation process. The grapes contain natural yeast and if left to their own accord, will ferment, but not quickly enough. So, we are adding yeast to speed up the progression. We pulled already acclimated yeast from tank #1 which had just been added to the Viognier. The juice was blended into our four buckets. Now it is time to wait for the process to begin. We cannot wait to share pictures of our fermenting Cabernet Sauvignon. We also hope to share with you our end result. Be warned, we are amateurs and have no idea how it will turn out, but we promise to keep you posted on all “J & L Cellar” tastings.

*The question on everyone’s mind is, of course, why “no men allowed?” According to French tradition, women are bad luck in the cellar. We are neither French nor bad luck, so we decided to set up our own shop in a small corner of the warehouse.

Happy Halloween!

2010-10-30T18:46:00.000-07:00

Here is a fun video we quickly made on Hattie, the ghost of Del Rio Vineyards.

Have a sweet and safe Halloween! Click here for some sweet saving on Del Rio wine.

Rock Point Bridge Opening!

2010-10-29T10:22:00.000-07:00

KTVL had a nice brief feature on the opening of the Rock Point Bridge.

Rock Point Bridge - Celebration

2010-10-22T12:23:00.000-07:00

As the Rock Point Bridge celebration draws closer I find it fitting we learn a little bit more about the history of the bridge.

Bridge History

The Rock Point Bridge was unveiled in 1920, a time when Oregon's paved roads totaled only 620 miles and its designer, Conde B. McCullough, had barely settled in as Oregon's state bridge engineer. McCullough would later go on to leave a legacy of beautiful bridges along Oregon's coast. Both his trademark aesthetics and efficient, custom-designed spans are present in the Rock Point Bridge.

McCullough illustrated how form could complement function and the nearby landscape. Using a reinforced concrete deck arch, he designed a 505-foot span bridge over one of the rockiest sections of the Rogue River, hence the name Rock Point.
According to Historic Highway Bridges of Oregon, construction was a challenge: "Because of the great depth of water at the bridge location, it was impossible to build falsework under the main arch span. Thecontractor (Parker and Banfield, Portland) solved the problem by building a temporary wood truss span over the bridge to give support to the forms."

The bridge's south approach was replaced in 1953. In 2000, the Rock Point Bridge underwent expedited repair work to strengthen the crossbeams, which lifted a 10,000-pound weight restriction on the span.
For more information ab

out the rehabilitation work, visit the project
web site: http://www.oregon.gov/ODOT/HWY/REGION3/234_rock_point_bridge.shtml

Conde B. McCullough

McCullough arrived in Oregon in 1916 to teach engineering at Oregon Agricultural College (now Oregon State University). A pioneer of the movement to create a well-planned American highway system, McCullough argued that bridges should be built efficiently, economically, and aesthetically. He became Oregon's state bridge engineer in 1919. His legacy of beautiful bridges lives today and most of his bridges are considered significant landmarks. Historical photographs of Oregon bridges are available online at the ODOT History Center:
http://www.oregon.gov/ODOT/CS/BSS/historycenter.shtml

SOURCE: Oregon Department of Transportation.

Home Winemaking Installment #3

2010-10-14T13:19:00.000-07:00

Wow, what a difference a week makes. Today, Jen and I went out again to test the Viognier and our results are reflecting ripening grapes.

Check out our new data:
⁰Brix = 22
pH = 3.33
TA = 12
Taste = I can say “yummy” this time around. Not nearly as tart.

The numbers are looking better, however, still not quite time to pick.

Enjoy a few pictures of the "testing" process:

Measuring Brix with the refractometer.

Checking out our pH.

Jen attempting to pull a sample.

Lindsey is titrating to determine the TA.

Measuring the TA - Struck out twice before realizing we forgot the coloring agent (Phenolphthalein).

Yes, we got it to turn pink!

Restaurant Tips

2010-10-12T09:56:00.000-07:00

Ordering a bottle of wine can be a process in a fine dining experience. The first step is to select the wine you would like with dinner and the second is to know what to do when your bottle of wine arrives. Snooth, a website devoted to improving the wine online shopping experience. Snooth is a great source for wine education. Recently they included a great article on wine service in restraints and the six steps to know and follow.

Check it out.

Home Winemaking Installment #2

2010-10-06T14:02:00.000-07:00

⁰Brix – Ready or Not? - Determining Ripeness
How does a winemaker, viticulturalist, harvest intern, or wine enthusiast know when to pick the grapes? It boils down to four main categories: sweetness, acidity, pH, & flavor.

Here is our (Jen & Lindsey) first test of the Viognier: Jen picking and Lindsey squishing our Viognier sample.

Sweetness:The sweetness or sugar content of the grapes is measured in degrees ⁰Brix. Through the process of fermentation the sugar is converted to alcohol. The ideal level for Brix is different for each wine, whether red, white or dessert. The higher the sugar content, the higher the final alcohol content can be. For white wines, the ideal is between 21 and 23 ⁰Brix, for Red 23-25⁰Brix and as high as possible for dessert wines.Here, Jen is looking through a refractometer to measure the Brix. Our Viognier is at 20.5, which is not quite high enough.

pH:pH is both a microbial and chemical importance. It drives reaction toward or against the designated goal. The level of pH is incredibly important in producing a quality wine, and it is important to always monitor. The appropriate range for white is 3.2-3.5 and for reds 3.3 to 3.6.

Lucky for us, Nicolas, our new harvest intern, was in the lab and willing to help with our TA and pH testing. Our pH was at 3.31.

Acidity:The acidity in grapes is mostly Tartaric and Malic acids and some Citric, Acetic, and Suscinic acids. The acidity determines how tart the finished wine is and contributes to overall quality. Acidity is measure in g/L and at Harvest, should be between 7-9 g/L for whites and 6-8 g/L for reds.

Our TA was at 15, signaling our Viognier is not ripe enough.

Flavor: Flavors progress through the ripening process. The white wine grapes go from bean, veggie, and grassy flavors to citrus and then to honey and raisin. The red grapes start with a green pepper or olive flavor and transition to berries, fruit, and spice then ending with flavors of jam and raisin. All that said, each varietal has its own unique flavor profile.

The overall appearance and condition of the grape is also important to consider. There can be damage from birds, mold, or sunburn. If the grapes are not ripening or are falling apart, it is time to process. The weather also highly influences the schedule of picking. Cool, dry weather is ideal as cold fruit is the best.

The Viognier was quite tart. All measurements indicated that we need to wait to pick our viognier. We are looking forward to harvesting some fruit but will just have to keep watching and waiting.

SOURCE: Donovan, Linda, 2010 Home Winemaking Class, September 8 & 9, 2010

Drink Pink - Breast Cancer Awareness Month!

2010-10-02T09:10:00.000-07:00

In honor of Breast Cancer Awareness Month, Drink Pink at Del Rio. Support breast cancer awareness by purchasing Del Rio's Rose Jolee.

We are offering a 6 pack bundle of 2009 Rose Jolee for $60.00. For every bundle purchased, Del Rio will donate $5.00 to the Susan G. Komen for the Cure project. The promotion will continue throughout the month of October.

Pink (Rose Jolee) Details:
Delightfully pink, with a fragrance of honeysuckle and roses, this delicately sweet wine is the perfect partner for fun! Aromas leap out of the glass in an explosion of peach and tangerine. The flavors of citrus balance well with the aromas and, a slight spritz completes this fun wine.

Composed of 80% Early Muscat, 10% Merlot, & 10% Malbec
Retail price: $15.00/bottle

The Breast Cancer Awareness Bundle is available for purchase in the Tasting Room and our online store.

Adventures in Winemaking

2010-09-27T10:24:00.000-07:00

Jennifer and Lindsey go toe to toe with Jean-Michel and put their home wine making skills to the test.

We will attempt to document the experiment, the comedy, and hopefully the fine wine that comes with it.

Installment #1

Home Winemaking 101 Class

The OSU extension office in Central Point hosted a two night home winemaking class taught by local winemaker and owner of Pallet Wine Co., Linda Donovan. The class was a quick overview of both red and white wine making, with the end result being that students would be capable of making a total of 5 gallons of wine. Our first evening of lecture took us from harvesting, berry and juice composition, adjustments, to white wine making. Our second lesson delved into analysis techniques, red wine making, finishing, bottling and we ended the evening tasting some problem wines from previous attempts of novice wine makers.

Although, it was an incredibly quick tour of wine making, both Jennifer and I feel up to the challenge. The stumbling block may just be how much Jean-Michel is willing to tolerate in our invasion of the winery. We will begin small only selecting 6 gallons, which with spillage will most likely result in 5 gallons. 5 gallons translates to roughly 2 cases of wine or 24 bottles. So, what will we be harvesting? Something Red or White? We are not quite sure . . . whatever is ripe enough. I am voting for Syrah and Jennifer is pulling for Viognier. Maybe we will do both. Any suggestions?

We are hoping to have regular weekly updates. We also would love to hear any of your home wine making stories. Stay tuned for our first visit to the vines.

Back to School by Susie Moore

2010-09-15T14:26:00.000-07:00

90 Points - Del Rio Claret

2010-09-15T07:50:00.000-07:00

Monday evening we were given the good news, the 2007 Del Rio Claret was given 90 points by the Wine Spectator.

Wine Spectator is a lifestyle magazine that focuses on wine and wine culture. It publishes 15 issues per year with content that includes news, articles, profiles, and general entertainment pieces. Each issue also includes from 400 to more than 1,000 wine reviews, which consist of wine ratings and tasting notes. All wines are reviewed in blind tastings, unless specifically noted, to reduce any potential bias.

Harvey Steiman, tastes and reports on a wide variety of wine types, but his primary areas of responsibility as a critic are Australia and the Pacific Northwest. Harvey Steinman describes Del Rio Vineyards 2007 Claret as “Smooth and velvety, nicely ripe with cherry and herb flavors carrying through against refined tannins. Lingers nicely on the deftly balanced finish. Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Drink now through 2014.” –HS

Quick Factsheet:
Blend:
50% Cabernet Sauvignon
30% Merlot
10% Malbec
10% Cabernet Franc

Wine Making:
Aged 18 months in 60% French, 30% American, 10% Hungarian oak barrels, of which, 30% was from new oak.

Price:
$35.00/bottle *Wine Club members save 20%

Available online – purchase today!

Women Who Wine

2010-09-08T22:23:00.000-07:00

Join the members of the Upper Rogue Wine Tour for this fun and exciting 2nd Saturday event - Women Who Wine. Sample wine and enjoy the fun themes located at each vineyard.

Themes:
Agate Ridge Vineyard - Sip & Shop
Cliff Creek Cellars – Spa Day
Crater Lake Cellars - A little bit Cheezy!
Del Rio Vineyards – Creative Cupcakes
Folin Cellars – The Joy of Olive Oil
LaBrasseur Vineyard - Chocolate Cravings

When: Saturday September 11th
Time: 11-5pm

Free Wine Tasting @ all locations
Click here for Upper Rogue Map!

End of Summer . . . stepping closer to harvest

2010-08-24T13:56:00.001-07:00

August is almost over and summer is drawing to a close. Although, it is tough to say goodbye to summer we are excited about what fall and the harvest season has to offer. Harvest is looking like it will be a late start, we will be lucky if we can start picking in the third week of September. Here are a few pictures of pre-harvest preparation. Jason & Clayton Wallace are cleaning the bins used for grape holding and transportation.

An evening of fine wine, gourmet food, and fabulous people!

2010-08-16T14:41:00.000-07:00

Saturday marked the 3rd annual Dinner Under the Stars for Del Rio. I was thrilled to be an attendee for the event. The evening started out a bit breezy with the mighty wind making its way through the park, a sure sign that a storm was in the evening air. We, however, were lucky and the lightning didn’t make it all the way to Gold Hill. Instead, we were treated with five star service and a fun event. Our menu was melt in your mouth good. Platon and the Jacksonville Inn dinner crew were all wonderful servers. In addition to great food, Platon offered a window into each meal and entertaining stories of Greek life in East Africa.

Jean- Michel provided the inside scoop to each of the wines paired with our courses. He glowed as he spoke describing the process and characteristics of the 2008 Estate Reserve Petite Syrah, our 2010 World of Wine Gold medal winner. The evening was topped off by the sounds of talented local guitarist, Michael Cruz.

In the end, debates ensued over the favorite course. Mine was the Salmon Cannelloni, Jolee loved the Rogue Creamery Blue Cheese gelato and Rob said hands down the ribs were the best. Overall it was a yummy and joyous occasion. I learned from fellow dinner guest Ron Semoni about raising and showing miniature donkeys, enjoyed my first compressed watermelon, and once again experienced Del Rio at its finest.

Please enjoy the following pictures and we hope to see everyone back next year!

Summer Concert - Clint Ingbretson

2010-08-11T09:55:00.000-07:00

Summer Concerts – Friday August 13th – 6-9pm
Clint Ingbretson

Clint Ingbretson is an entertainer to the core. Mr. Ingbretson is well-renown in Oregon and has entertained thousands while performing and impersonating legendary artists such as Elvis Presley, Frank Sinatra, Willie Nelson, Dean Martin, Neil Diamond, Tony Bennett, Johnny Cash, Louis Armstrong and many others. People frequently comment that his voice and performances are often better than the original artists themselves… especially during his performances as Elvis Presley and Frank Sinatra. Outstanding!

We are excited to have Clint back this Friday. Bring a blanket and a picnic dinner to enjoy on our tasting room grounds. *Outside alcohol is not permitted

Cover Charge: $7.50 Public and $5.00 for Wine Club members

Harvest T-Shirts

2010-08-04T08:53:00.000-07:00

Harvest is just around the corner and that means our 2010 Harvest T-Shirts are in! Check out this year’s design and order yours today:

The t-shirts are only $12.50 each. They are available for purchase at the tasting room or online.

Happy Birthday - Jean-Michel!

2010-07-29T13:02:00.000-07:00

Today, we celebrate Del Rio winemaker, Jean-Michel’s birthday. This last birthday year has been filled with great new adventures for Jean-Michel and his wife Liza. Last fall they welcomed a new addition to their family with sweet baby Eloise. This year marks Jean-Michel’s third crush at Del Rio. He, like Eloise, has been a great addition to the Del Rio family. Jean-Michel came to Del Rio with a long history of wine making. Jean-Michel has been making wine since early childhood at his family's 50-acre vineyard and winery in France. He is well traveled and has produced wines from many grapes varietals and from various climates throughout the world. Before finding a home in Oregon, Jean-Michel traveled the world, working in Hungary, Australia, and South Africa. His French wine making style has blended well with Del Rio grapes, making each vintage unique and delicious.

Ice cream cones in one hand and a glass of wine in the other, we toast to another year of success and joy. Happy Birthday!

Blind Pinot Tasting – Picks Del Rio!

2010-07-26T11:19:00.000-07:00

The Pinot American Brasserie, a soon to be opened (August 2nd) restaurant in Portland, has focused their wine list to highlight the best Pinot Noirs Oregon has to offer. In order to build their premier wine list the Brasserie teamed up with the Oregon Wine Brotherhood for a two-day blind tasting of 246 Oregon Pinot Noirs.

“We sent out a ‘Call for Pinot’ to all Oregon wineries in May, and were thrilled with the enthusiastic response,” says Bill King, Executive Chef/Partner of Pinot American Brasserie and longtime Brotherhood member. “The restaurant is honored to tap into the Brotherhood’s expertise, and bring some added excitement to our extensive Pinot Noir selection.”

Source: http://www.pdxfoodpress.com/

The partnership turned out a 36 Pinot wine list and we are so very excited to announce our 2008 Del Rio Pinot Noir made the cut! We also are thrilled that the 2008 Chardonnay will be poured by the glass.

For more information on the new Pinot American Brasserie visit their website at http://www.pinotpdx.com/index.php

Here is a bit more on our 2008 Pinot Noir:
The vines that produced this high quality product are
grown in Block 7 of the vineyard. This is a wonderful site for Pinot Noir, consisting of predominately cobblestone soil allowing for excellent drainage. The 2008 harvest yielded 2.5 tons. This 100% Pinot Noir was aged for 12 months in 17% new French oak, 11% stainless steel, and 72% neutral oak. Fermented for 15 days on skins with 5 days of cold soak and malolactic fermentation occurred naturally in the barrel.

Tasting Notes:
This wine shows classic attributes of Pinot Noir from Burgundy with deep color, cherry, prune, blackberry, and vanilla aromas. The nose gives way to supple texture with violet flavors, impressive ripe tannins and a long finish.

To enjoy your own bottle of 2008 Del Rio Pinot Noir visit our online store today!

Dinner Under the Stars

2010-07-21T13:57:00.000-07:00

This year marks our third annual dinner under the stars wine dinner. We are excited to share the menu prepared for us by the Jacksonville Inn. The five course meal is sure to be a hit, as each wine has been selected with care to offer the best possible dining experience. Tickets are on sale now and are available online or you can purchase though the tasting room.

Dinner Under the Stars - Menu

Presented by Del Rio Vineyards
Jacksonville Inn - Platon Mantheakis

House Cured Salmon “Caneloni”
with Lemon-Chive Cream Fraiche and
Crispy Potato
2008 Chardonnay

Compressed Watermelon Salad
with Aged Balsamic, Pickled Red Onions, Greek Feta and Chef’s Garden Micro Basil
2009 Rose Jolee

Chipotle Barbeque Baby Back Ribs
with Grilled Seven Oaks Farm Corn and Baby Arugula
2007 Claret

Cracked Black Pepper Crusted Filet of Beef
with a Wild Mushroom Brandy Sauce, Sautéed Potato Pearls and Baby Carrots
2008 Petite Syrah

Dessert
Rogue Creamery Bleu Cheese Gelato with a Cherry-Apricot Salad and Chef’s Garden Micro Lemon Mint
2006 Syrah Port

Details:
When: Saturday August 14th, 2010
Where: Del Rio Vineyards Park
Time: 7pm
Tickets: $75 - Click here to purchase

Contact us at the tasting room if you have questions - (541)855.2062 or email us at taste@delriovineyards.com

Wine Blending

2010-07-20T13:34:00.000-07:00

Sunday, Del Rio hosted a Wine 102 blending course for our wine club members and had a great group of eager blenders. We blended three wines right from the tank: 2009 Cabernet Sauvignon, 2009 Malbec, and 2009 Syrah. To kick off the event, Jolee provided a great amount of information for our blending preparation. The majority of wines are actually blends. All wines in the state of Oregon are able to be given a name of a single varietal if it contains 80% of that varietal. There may very well be a small portion of another grape blended with the wine. For example, our 2007 Merlot is a blend of 95% Merlot and 5% Malbec. The only exception to this rule is Oregon Pinot Noir. All Pinot Noirs must be at minimum 90% of the blend.

Each grape provides a different component in the blending process. The Cabernet Sauvignon offers structure and lasting tannins. The Malbec supplies a rich fruit taste and bouquet. Syrah provides a deep color and bold tannins for added longevity. The enjoyable part of blending your own wine is you can find the flavors you enjoy and experiment with each element from color and smell to taste. At the end of the day, every one of our blenders created their own unique blend. The class was fun and educational. Thanks to all who participated, we hope to see you again soon.

Here are a few pictures of Diana finding the right percentages and corking her creation.

Back to blogging

2010-07-19T13:56:00.000-07:00

My hiatus from blogging about the joyous happenings at Del Rio has finally ended, as I am happy to report I am back in the Rogue Valley and working full time at Del Rio. Expect lots of incredibly interesting posts as we navigate the grape growing, wine making, and wine selling process. I am very excited about all the adventures on the horizon. Being back in Oregon feels amazing and Del Rio has been bustling as the summer weather draws in many energetic tasters.

Here is the latest:

San Francisco International Wine Competition Results:
2007 Del Rio Cabernet Sauvignon - Double Gold Medal
2007 Del Rio Claret - Silver Medal
2007 Del Rio Syrah – Silver Medal
2008 Del Rio Pinot Gris – Silver Medal

Summer Concert Series – Up Next - Broadway Phil & The Shouters

Del Rio’s summer concerts have been a hit. They are a wonderful way to spend a Friday evening. The next concert on the calendar is Friday July 30^th at 6pm with the sounds of the local band Broadway Phil & The Shouters. The band has been rocking the Rogue Valley since 1994 and offers a range of music from West Coast blues, R & B, to roots rock. There is a cover charge of $7.50 for the general public and $5 for wine club members. Bring a blanket, a picnic dinner, and get comfortable on the tasting room grounds for the evening.

Check out their website for more information - http://theshouters.org/

In case you were curious about your DRV blogger . . . here is a little bit about me.

Born and raised in the Rogue Valley I was introduced to the Wallace family at a Patrick Elementary PTA meeting. From babysitter to tasting room employee and now blogger the time I have spent working for the Wallace family has been great and not to mention all the delicious wine! Two years and a Masters Degree in International studies later, I have returned home from Denver and am eager to be back working at Del Rio. Please feel free to email me with any suggestions or comments on our wine blog. lindsey@delriovineyards.com

Summer Concert - Kites & Crows

2010-06-19T11:35:00.001-07:00

Join us for the first concert of the summer this Friday at 6pm. To kick off the 2010 concert series at Del Rio are local musicians Kites & Crows. Admission is $7.50 for the public and $5 for wine club members. Bring a blanket, chairs, food, and friends for a evening of great music and wonderful wine.

Here is more on Kites & Crows:

KITES & CROWS, is an indie folk trio by singer/songwriter Mysha Caruso. With the addition of multi-instrumentalist Jesse Baldwin and cellist Nancy Martin, they offer a lively delivery to the stories that the songs portray with lyrical imagery and emotion. Mysha Caruso attended the Walnut Hill School for the performing arts in Boston as a theatre major but his main focus was in vocal training with teachers from the New England Conservatory. He began to shift his focus to songwriting when he left Boston to travel. His solo troubadour style performance eventually led him to Ashland. The three musicians of Kites & Crows met at the Oregon Shakespeare Festival where Mysha works as a stagehand , Jesse is a lighting technician and Nancy works on house staff. The name kites & crows actually is inspired from the production of Coriolanus, where the recently banished battle hero is hiding out "...under the canopy...in the city of kites and crows..."

Website: http://www.kitesandcrows.net/home.cfm

Golden Nose Fun!

2010-06-16T17:07:00.001-07:00

Last Saturday marked Del Rio's fourth annual Golden Nose Awards. This year, Rio Club members and guests explored three each of the Cabernet Sauvignon and Pinot Gris varietals. As they explored the wines, they examined the color, taste, texture, aroma, and finish. Each wine was rated and graded by our guest judges. The ballots were collected and compared to Jean-Michel's rankings. The winner of the 2010 Golden Nose and bragging rights until next year's event is Kim Benson! Along with quality wine tasting/judging, we enjoyed the fantastic sounds of guitarist Andy Casad and the always amazing food prepared by Jolee Wallace.

Congrats Kim, and a big thank you for all those who put their nose to the test.

Kim Benson - 2010 GNA Winner!

World Cup - World of Wine

2010-06-14T12:48:00.000-07:00

As the world cup gets underway, I find it fitting to learn a little about the global impact of wine. Wine, like soccer, is a worldwide phenomenon. Once centered in Europe grapes and vintners have traveled the continents, and now we on the west coast are growing some of the most sought after wines. Go Team USA!

Here are some random wine facts I found interesting:

Every state in the US has a winery
Wine in a box was developed in the 1970s in Australia
There are approximately 20 billion bottles of wine produced worldwide each year
The famous Chateau Petrus in Pomerol makes the world’s most expensive Merlot, which sells up to $2,500 or more
10,000 grape varietals populate the globe today

The World Cup of Southern Oregon wine or The World of Wine Festival is scheduled once again to be held at Del Rio. This lavish event hosts over 40 local wineries. This years event will take place on Saturday August 28th from 5 to 8pm. Tickets are on sale now. They are available online or at the Del Rio Tasting Room. For more information visit the World of Wine Festival Website.

Summer Art Show

2010-06-14T09:52:00.000-07:00

Mark your calendar for something fun and free! This Saturday we will host our first art show of the summer. Explore the works of over 25 local artists offering all art mediums. Live entertainment will feature local musician Tim Mitchel. Admission is free. The event is a nice relaxing way to spend your Saturday. If you can't make this one be sure to mark for your calendar for August 21st for our second and final art show of the summer.

Print out this ticket for a free wine tasting - good for Saturday only!

Ready for Summer!

2010-05-27T08:17:00.000-07:00

We are excited to announce the Del Rio Summer Concert Series line up. We are looking forward to bringing great local bands to play at the tasting room and we hope you will join us. Here is a sneak peak of who is coming to Del Rio.

For more details on the band please visit our events calendar!

2007 Cabernet Sauvignon

2010-05-27T07:15:00.000-07:00

The Del Rio Cab was given a little attention from the Oregonian recently and we wanted to share more. Dana Tim suggested readers to visit Del Rio to taste the delicious Cab Sauvignon. The review states, "a standout here(Del Rio) is the 2007 cabernet sauvignon, and the charm of Del Rio's tasting room -- in the historic Rock Point State Hotel, built in 1864 -- means you'll savor every sip." Read the full article here.

Tasting Notes:
Our 100% estate grown Cabernet Sauvignon has a deep black currant color. Aromas of prune, raisin and smoked oak, with a touch of licorice notes. On the palate, this full bodied wine is well balanced, with good acidity and young tannins, showing its aging potential. The 2007 vintage benefitted from a late harvest exposing the grapes to cooler temperatures causing lower alcohol levels and structured acidity allowing for ideal flavor development.

Food Pairing Suggestions:

Pair with steak or dishes with heavy butter cream sauce. We also recommend a variety of cheeses such as cheddar, mozzarella and brie. Even bitter dark chocolate will marry well with it. Enjoy now or cellar for the next 4-6 years.

Purchase:
$28/bottle
* Wine Club Members save 20%
Buy Online!

Celebrating Women

2010-05-18T18:30:00.000-07:00

This last Saturday Del Rio's Rose Jolee was poured at the Women Making a Difference event in Denver, CO. The event was organized by two non profits, ECTA-International and The 1010 Project. The afternoon featured interactive exhibits sharing the stories of women who have made an effort to alleviate global problems. It was an exciting event with wonderful stories of hope. We are thrilled to have attended and would like to share one of the stories.

Amanda's Story
Amanda is a founding member of ECTA-International. Here is the event that led her to her work in training village health workers in rural India.

I was 14 weeks pregnant with my second child and having a miscarriage. I had tried bed rest to no avail and had to be carried on a stretcher to the nearest PHC, which was 3 hours away. I had lost a lot of blood, about 2 liters, and my husband couldn't get an IV in my already collapsed veins. I was able to tell him to give me a saline enema instead and I held the bag as I was carried out. The men of the village had to carry me in the dark on a rainy night. The trail was so slippery they abandoned their shoes and walked barefoot. Then they loaded me in a small van and took me to the PHC. Despite the fact that we had called ahead the doctor and nurse were asleep, the instruments were not sterilized and no one took my vitals. If it weren't for my medic husband, I would have died hours earlier and the doctor squandered the borrowed time I was running on. I was lying on the bed knowing what they were about to do, I had seen D & C's done many times working in the government hospital. I told my husband as I stared out the dark window, "I know exactly what is about to happen to me and it is my worst nightmare come true. I have seen how rough they are, how bad the women scream. You know I was reading today before this all happened that compassion means 'to truly suffer with.' I suppose I'll be compassionate after this." I feel fondness for that moment and that place because of what I learned. I know the feeling of being carried out, the feel of the steel bed. I can more closely identify with the fears of an Indian woman, and because of that I will always be connected with India and its mothers.

What is ECTA-International doing?

Amanda Phillips and her husband started the Dayako Sagar (Ocean of Mercy) Maternal Health Initiative. This initiative gives women who decide to deliver at home a healthier birth and provides access to specialized care for those who desire help at the time of delivery. with the help of ECTA all pregnant women are visited in their homes monthly to receive proper screening and care, information about nutrition, the development of their fetus, hygiene and warning signs to look out for while pregnant.

Amanda training the village health workers

Maternal Health Exhibit

Follow these links to learn more about ECTA International and The 1010 Project.

Summer Newsletter

2010-05-17T15:57:00.000-07:00

The Summer Newsletter is here. Click on the image below to check it out!

"Drink Green" T-shirts

2010-05-13T13:01:00.001-07:00

Our new t-shirts have arrived in celebration of "green" environmentally friendly vineyards. The shirts are on sale now in the tasting room or online for $14.99.

Men's

Women's T

Mother's Day @ Del Rio

2010-05-04T13:50:00.001-07:00

Celebrate the important women in your life with a day of wine tasting. The Upper Rogue Wine Tour will be celebrating all weekend. Join us . . .

May 8th & 9th
11am to 5pm
Complimentry Wine Tasting

Upper Rogue Wineries:
Agate Ridge Vineyards, Crater Lake Cellars, Del Rio Vineyards, and Folin Cellars.

Mother's Day Poem by Susie Moore:

Mother's Day Gift Idea - Rose Jolee

2010-04-26T15:22:00.000-07:00

A perfect gift for Mom . . . This semi-sparkling Muscat is delightfully pink, with a fragrance of honeysuckle and roses. A delicately sweet wine and the perfect partner for summertime fun! Aromas leap out of the glass in an explosion of peach and tangerine. The flavors of citrus balance well with the aromas and, a slight spritz completes this fun wine. (90% Early Muscat & 10% Merlot) $15/bottle * Wine Club members receive 20% off. Purchase Online.

Listed as #5 of the "Top 10 Best Mother's Day Wine" on the Roadtrips for Wine website!

And how about some Berry Trifle to pair with the sparkle and sweet of the Rose Jolee!

Summer Berry Trifle

INGREDIENTS:

1 package (3.4-ounce) instant vanilla pudding

4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled,

plus extra for garnish

1/4 cup plus 2 tablespoons sugar

2 teaspoons fresh lemon juice

1 cup whipping cream

1 teaspoon vanilla extract

24 to 36 ladyfingers

DIRECTIONS:

1. To make the fillings, prepare the pudding according to the package directions and chill it.

2. Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

4. To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.

6. Refrigerate until you're ready to serve. Serves 8 to 10.

Roam the Rogue

2010-04-23T09:31:00.001-07:00

We are excited to announce our participation in the "1st Annual Spring Passport Tour," Roam the Rogue. On Saturday, May 29th from 11:00am to 5:00pm take a tour of the Upper Rogue Valley Vintners. Join us as each of the Upper Rogue Valley winemakers introduce their newest wines and share their inspiration while paring delicious appetizers with some of the best wines from each of the participating wineries.

The following wineries are participating:
Agate Ridge Vineyard
Cliff Creek Cellars
Crater Lake Cellars
Daisy Creek Vineyard
Del Rio Vineyards
Folin Cellars
Madrone Mountain Vineyard
RoxyAnn Winery

Tickets are only $20 per person and include a commemorative Reidel glass; plus delicious appetizers and wine tasting at all 8 participating wineries. Tickets are only available for purchase online. Click here to purchase tickets. Visit the Roam the Rogue website for more information including a tour map. Please feel free to contact us if you have any questions, taste@delriovineyards.com

Hope to see you this spring!

Happy Earth Day!

2010-04-22T13:28:00.001-07:00

Agriculture is a great producer of oxygen for the world and is only second to the rain forest. From the grapevines to the office, the team at Del Rio is working with an environmental conscience. In the vineyard we recycle the residue (seeds, skins, stems, leaves, etc) from the press. The loads discarded from the press are taken to Hilton Fuel to be use in their compost piles. We have a no black smoke policy. We also recycle all elements of our wine bottles. The corks are used for key chains, while the bottles are turned into candles, melted down to cheese trivets, or recycled by novice winemakers. The tasting room sells a variety of these recycled products. We also provide reusable bags for our customers. The office uses electronic bill pay and we recycle all paper and cardboard.

As a reminder to think “green” we will be providing all wine sales today with our reusable bottle bags. We are also working on a “drink green” t-shirt. Check out the image below and stay tuned for updates on when it will be available in the tasting room.

We all can take small steps toward making a greener planet.

Consider what you can do today:

Pledge to use less water and take shorter showers
Plant a tree
Recycle all plastics and papers
Pay bills online

91 Point Syrah

2010-04-21T10:18:00.000-07:00

2007 Del Rio Syrah

Wine Spectator Rates - 91 Points!

Tasting Notes

100% Syrah
The nose of the Syrah is a mixture of black current, bay leaf and thyme. Aged

50% in new oak, the smokey mouth gives way to an intense spicy black pepper finish.

Vintage Notes - 2007
Benefitting from a late harvest the grapes experienced much cooler temperatures, lower alcohol levels, structured acidity and ideal flavor development. 2007 was indeed an excellent vintage.

Food Pairing
Pair with beef, lamb, and game or blackened meaty fish such as salmon and tuna. We also recommend a variety of cheeses, such as cheddar, goat, aged gouda, gruyere, and camembert. Enjoy it now or cellar for up to five years.

$35.00/bottle
$336.00/case

* Rio Club Members Save 20% off the bottle

Buy Now!

Another busy day at Del Rio…

2010-04-15T16:05:00.000-07:00

The task at hand today is to move the pallets of 2009 Rose Jolee (By the way, did I mention that it is delicious?) we have just finished bottling, out of the winery so the gals can hold their singles mixer class on Sunday. Martin is running pallets back and forth to the warehouse while Rob is re-organizing, making room. Meanwhile, I get to do the menial task of record keeping while still keeping a smile on my face. Cheers!

~ Jean-Michel

Del Rio Pinot Noir making headlines

2010-04-15T10:13:00.001-07:00

Check out Matt Kramer's article on Oregon Pinot Noirs, highlighting Del Rio's 2008 Pinot!

Vintage makes a difference in these two Oregon pinot noirs
By Matt Kramer, March 27th, 2010

Few subjects are more aggravated than the matter of vintage. The word itself is simply a synonym for a single growing season: A vintage is the year the grapes were harvested.

The phrase "a vintage year" has the connotation of something exceptional and fine. This is because vintage-dating a wine is actually a recent practice. Well into the 20th century, most wines from most places were either sold in bulk from barrel or bottled with no more information than a brand name invented by a bulk bottler. For a wine to display a vintage date was exceptional, in every sense. Today, of course, the great majority of fine wines sport a vintage date.

But not all do. For example, most French Champagnes are sold as nonvintage bottlings. Wines such as Spanish sherry never have a vintage date, as the complex blending process of that wine precludes a single-vintage version. So why are vintages so vexing?

Partly because generations of wine lovers were told that some vintages are better than others -- which is to say the growing season was better. Here in Oregon, just ask any grower or wine buff about the growing season difference between the 2007 (rainy during picking) and 2008 (cool spring but glorious fall) vintages. Does the difference reveal itself in the wines? It sure does.

Del Rio Vineyards "Rogue Valley" Pinot Noir 2008: One of the complaints -- justified -- of southern Oregon winegrowers is that vintage information about Oregon wines is skewed to the Willamette Valley. As anyone who's traveled the length of Oregon knows, the climate (and terrain) of southern Oregon is considerably different from that of the 100-mile stretch of the cool, moist Willamette Valley.

The 2008 vintage, however, was an equal-opportunity growing season for north and south. Both zones suffered a cool spring that affected flowering. That, in turn, reduced the crop size by as much as one-third and also set back the likely harvest date. (Grapes need 100 days to ripen once the tiny berry is formed.) Both zones saw a triumphant harvest thanks to glorious late fall weather with warm days, cool nights and little rain.

In short, 2008 is a handy, one-size-fits-all vintage: It turned out great everywhere -- not least, in the bottle. Evidence of the exceptional quality of the 2008 vintage is found in the 2008 Del Rio Vineyards pinot noir from the Rogue Valley. Southern Oregon has a spotty track record with pinot noir, in part perhaps because it's warmer than the Willamette Valley.

Pinot noir likes what growers call a long "hang time" where the grape acquires more flavor components in the fall while barely increasing in sugar content, thanks to cool weather. Southern Oregon's sunny, warm weather reduces the opportunity for such long hang time for the ultra-sensitive pinot noir grape. However, in 2008, the fall weather obliged and pinot noir performed, at least as evidenced by this lovely example from Del Rio Vineyards in Gold Hill. Del Rio Vineyards is one of Southern Oregon's largest vineyards, with 180 acres planted with 15 varieties. Many of these grapes are sold to other Oregon wineries.

Del Rio Vineyards "Rogue Valley" Pinot Noir 2008 is a superb pinot noir brimming with the signature berry and wild cherry flavors of the variety along with a distinctive, attractive earthy note. This is a wine, by the way, that really comes alive when served in a large wine glass, as there's a lot on offer, as it were. The winemaking is deft, with the barest touch of oak and a delicacy rare in southern Oregon pinot noirs, as well as an alcohol level of just 12.8 percent. This is worth seeking out. $26.95. (Distributor is Young's Columbia.)

Barbera d'Alba Superiore 2007, Monchiero: It's no secret that vintages matter in Europe's many wine-growing districts, especially in the cool reaches of Germany, France and northern Italy. In these locales, it's the classic vintage story: When they're good, they're really, really good.

That, in a delectable nutshell, is all you need to know about this exceptional, traditionally made (read: no oak) 2007 Barbera d'Alba from the small family producer Monchiero. Lush, dense, utterly ripe -- 2007 was a warm vintage -- yet buoyed by barbera's intrinsically high acidity, this is a benchmark barbera. Oh, and there's one other tasty thing: the price. Barbera d'Alba Superiore 2007 from Monchiero sells for $12.95 a bottle. I cannot recall recommending a barbera this good, at that low a price, in at least a decade. Get it while you can. (Distributor is Casa Bruno.)

Del Rio Welcomes Craig Havlinek!

2010-04-14T06:23:00.000-07:00

We are excited to announce a new addition to the Del Rio family, Craig Havlinek, our Northwest Regional Sales Manager. Del Rio is thrilled to be expanding and we are very excited to have Craig represent the brand. To share a bit about himself, here is a quick bio written by Craig.

Craig's Bio

I was born and raised in Salem, Oregon. While growing up, a few of my interests in school were, playing football, and traveling to France as an exchange student. A highlight in my previous distributing career was taking fifth place in two National Wine Display contests.

Currently, I live in Sherwood, Oregon with my wife of three years. I enjoy spending time with family, traveling, camping, skiing, billiards, barbecuing, thrill seeking and wine education.

I recently joined the Del Rio team in 2010 as a Northwest Regional Manager. I first became interested in Del Rio Vineyards because of my enthusiasm for the structure and consistency of the wines. I enjoy well made wines red, white or Rose Jolee! If there is one thing everyone should know about Del Rio Vineyards it’s that, it is a great family owned winery created from the roots up. I am excited to represent great wines with a notable history.

Del Rio in New York

2010-04-09T15:14:00.001-07:00

Today we received a wonderful email from customer Traci Buck. She shared her finding of Del Rio wine in New York City.

Here is what she sent:
I am a Rogue Valley resident and a local photographer. Recently, my husband and I were in New York and dined at Bobby Flay's Mesa Grill in Manhatten. We were excited to see Del Rio on the wine menu. Not only did we order and enjoy it, I had fun taking a few photos of our bottle with a Mesa menu and some of their fabulous food.

Thought I'd send a few ....

Thank you ...
Traci Buck

Thank you so much for sharing Traci!

Spring Cleaning

2010-04-08T07:42:00.000-07:00

Every 2nd Saturday the members of the Upper Rogue Wine Tour pull their resources and create fun wine events. This upcoming weekend, April 10th and 11th from 11am to 5pm, the four URWT wineries will open up their tasting rooms for an amazing case sale. In addition to the sale, wine tasting will be free.

Agate Ridge Vineyard

25 - 40% Case Discount

Mix & Match

Crater Lake Cellars

30% Case (12 bottles) Discount
20% 6 pack Discount
Mix & Match

Del Rio Vineyards

25% Case Discount

30% Case Discount - Wine Club

Folin Cellars

15% Case Discount
20% Case Discount - Wine Club

Easter Hunt Extravaganza!

2010-04-02T08:42:00.000-07:00

To celebrate the upcoming holiday we decided to have a little fun. We welcome you to join us in our Easter Egg hunt. An egg is hidden both in the Del Rio Tasting room and also on our website. The experience of the hunt is fun, but what is inside the egg is even better. Only one egg per person and you must be 21 years or older to use the winnings. You have only 48 hours to complete the mission of finding the egg. All eggs will disappear Sunday morning.

Click here to search our website!

Good Luck!

~ The Del Rio Team

Bottling 2009 Rose Jolee

2010-03-16T16:41:00.000-07:00

Springtime is the time of year when we here at Del Rio are very busy bottling wine. Yesterday we started off the season with Pinot Gris. Today the bottling project is the 2009 Rose Jolee. The Rose Jolee is one of the toughest wines to bottle as it has to be bottled at or below 32 degrees Fahrenheit. This is to ensure that all the co2 is not lost. If we bottle warmer the bubbles in the Rose Jolee will dissipate. Now you are probably thinking – WOW! How does the machinery keep working without freezing? That is the problem. As the equipment is constantly trying to freeze, high percentage alcohol is sprayed on to the bottle line to stop this from happening. And now you know the rest of the story…. Watch the video and see the bottle go from filling to being put on a pallet and everything in-between.

Reading and Wine!

2010-03-12T06:45:00.000-08:00

Barrel Room Tasting - Fundraiser for SMART!

Tomorrow, March 13th, Del Rio is partnering with the SMART organization to raise money for the program. SMART (Start Making A Reader Today) recruits thousands of volunteers to read one-on-one with K-3 grade children in need of literacy support. Every week for seven months, volunteers read aloud with kids to help them gain confidence in their reading ability. Since 1992 SMART has served 130,000 children, given away 1.8 million books, and enlisted the help of 90,000 volunteers contributing over 2.8 million hours.

Del Rio will be opening up the barrel room for an exclusive tasting. Join us for a sneak peek of our new vintages and spread a little joy by donating your money or time to helping Oregon students read.

Details:
When: March 13th 2010
Time: 2-5 PM
Where: Del Rio Winery
Tickets: $25 - purchase at Del Rio, at the door or at the Rogue Valley SMART office (541)734-5628.

Please feel free to contact the Tasting Room with questions at (541)855-2062) or email us at taste@delriovineyards.com

Interested in volunteering or learning more about the SMART program visit their website at http://www.getsmartoregon.org/index.html

Women & Wine

2010-03-09T10:39:00.000-08:00

(CBS) New research suggests women who drink a moderate amount of alcohol on a regular basis, particularly when red wine is the drink of choice, are less likely to experience long-term weight gain than non-drinkers. For more information, please click on the link below. Cheers!

http://www.cbsnews.com/stories/2010/03/08/health/main6277208.shtml?tag=cbsnewsTwoColUpperPromoArea

Open House

2010-03-08T15:31:00.000-08:00

What a fantabulous weekend! We opened up the ballroom for our wine club members and guests to kick back and unwind. A perfect setting ~ overlooking the Rogue River along with the most beautiful weather you could imagine; all out on Del Rio's own veranda.

Jolee outdid herself once again! Hors' de ouvres that would tantalize everyone's palate were served. The most requested was Jolee's Cheddar, Roast Garlic, and Malbec Fondue. Mmmmm good!

The long anticipation is finally over... our 2007 Malbec was released over the weekend. After being sold out since June of 2009 I was a bit excited, so Jerry, Gloria and I had the opportunity to taste it before the release. Very fruit forward and lush ~ what a delight!

Stop in to get your taste of the Malbec, it is sure to please. By the way ~ we have 2 cases of the 2005 Claret left for only $200 to our wonderful wine club members.

2010 Grand Harvest Awards - 6 medals!

2010-03-04T08:43:00.000-08:00

The Grand Harvest Awards were established in 1990, is the only wine-judging event that is based on terroir - "a group of vineyards (or even vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute to give its specific personality to the wine."

Del Rio was the only winery to win medals for the Rogue Valley (AVA).The vineyard took home the following accolades:

Gold
2007 Claret

Silver
2008 Pinot Noir
2007 Syrah
2008 Chardonnay

Bronze
2007 Merlot
2008 Pinot Gris

Click here to view other winners.

March Open House

2010-02-23T14:40:00.000-08:00

Del Rio Open House
March 6th & 7th
11am to 5pm

Stop by the Del Rio tasting room to pick up your March wine club order. Enjoy a special treatment in our upstairs ballroom, where you can kick back and relax. Wine tasting and delightful appetizers will be served. Enjoy a taste of the newly released Malbec.

------------------------------------------------------------

Hot off the Press
The March 2010 Vines & Wines newsletter is now available online for your viewing pleasure.This month features information on upcoming events, wine club releases, recipes, and more! Click here to read!

2008 Pinot Noir

2010-02-19T14:47:00.000-08:00

2008 Del Rio Pinot Noir
*Will be included in the March 2010 Wine Club Release!

Price: $28.00/bottle & $22.40/bottle - Wine Club

Tasting Notes:
This 100 % Pinot Noir shows classic attributes of Pinot Noir from Burgundy with a deep color, cherry, prune, blackberry, and vanilla aromas. The nose gives way to a supple texture with violet flavors, impressive ripe tannins and a long finish. Enjoy it now or cellar for up to three years.

Food Pairing:
The wine will harmoniously accompany your meat and game dishes such as salmon, lamb chops, roast duck and wild mushrooms. Check out the Morel Mushroom recipe on the Recipe Exchange page.

March Wine Club Releases

2010-02-18T09:06:00.000-08:00

Attention Rio Club Members . . . check what is coming to you in March.
March 1st, 2010 marks the special day for the shipping of wine club orders. If you pick up your wine it will also be ready on the 1st. So, what I am I getting in this order you ask?

Rio Club Members
You can expect a red and a white. This time around you will receive the highly anticipated 2008 Pinot Noir and the San Francisco Chronicle Gold Medal winning 2008 Viognier.

Red's Only Members
You will also receive the new 2008 Pinot Noir and accompanying it will be the sold out 2006 Cabernet Sauvignon.

In addition to wine, we have included a packet of seeds to make your spring bloom brighter!

In celebrating the wine club release we would like to invite you all to our March Open House, March 6th and 7th. For more information on upcoming events and happenings at Del Rio check out the calendar of events page on our website. For more information or questions about the wine club please contact Jennifer at the tasting room, taste@delriovineyards.com.

Stay tuned for wine release notes!

Valentine Wine label

2010-02-11T13:54:00.001-08:00

My mom used to say, “The best gifts are homemade.” This year for Valentine’s Day you can create a special gift by designing your own wine label. Our 2008 Rose Jolee looks beautiful with a personalize pink Valentine wine label. You can do this, by downloading the template for free at avery.com. Here you can add a special touch with a personal message to the one you love. Happy Day!Here is the link:http://www.avery.com/avery/en_us/Templates-&-Software/Templates/Labels/Shipping-Labels/Valentine-Wine-Bottle-Label-2-per-sheet_Microsoft-Word.htm?N=4294967207&refchannel=c042fd03ab30a110VgnVCM1000002118140aRCRD

Where to find Del Rio wine

2010-02-05T09:20:00.000-08:00

We know you love to stop by the tasting room, but there are plenty of places around the Rogue Valley where you can pick up a bottle of Del Rio wine. Check out the list below. If your favorite restaurant or shop is not on the list, let them know how much you love Del Rio. Let us know where you would like to find our wine and we will work to make it happen.

Planning to eat out. The following restaurants have Del Rio on the menu:

Ashland

Alex’s Plaza Resaurant

Allyson’s Kitchen

Bambu

Beau Club/Geppetto’s

Callahan’s Lodge

Chateaulin Francais

Dragonfly Restaurant

Elegance

Lelas Café

Motif Restaurant and lounge

Oregon Cabaret Theatre

Pasta Piatti

Winchester Inn

Central Point

Matteo’s Italian Restaurant

Gold Hill/Rogue River
River’s Edge Restaurant

Rogue Riviera Supper Club

Ray's Food Place

Foot's Creek Market/Deli

Grants Pass

Blondies’ Bistro

The Brewery

Gooseberries

Miranda Mae Café

Morrison Lodge

One-Fifteen Broiler

Sophia’s Italian Kitchen

Summer Jo’s

Taprock Northwest Grill

The Vine Restaurant

Medford:

38 Central

Four Daughters Irish Pub

Kaleidoscope

Rogue Regency Inn & Suites

Rogue Valley Country Club

Sky House Bar & Grill

Wharf Fresh Seafood

Jacksonville

Jacksonville Inn

STORES:
Albertsons

Bi-Mart in Jacksonville and in Medford on Biddle

Ray’s Food Place in Jacksonville

Sherm’s Food For Less

Fred Meyer South & North

Harry & David Country Store

Tark’s Sentry Market

Shon N Kart – Ashland

Shady Cove Select Market

Market of Choice Ashland

Quality Market

Sherm’s Thunderbird Market

Wine Shops

All about Oregon

Ashland Wine Cellar

Corks

Cartwright’s Meat Co.

Gary West Meats

Pacific Wine Club

The Rogue Creamery

History of Rock Point

2010-02-05T07:00:00.000-08:00

As the Rock Point bridge renovation project is underway, I thought it would be fitting to share a little bit of history on Del Rio's historic location.

Del Rio History 101

Del Rio began its existence as the small community of Rock Point, founded by J.B. White in the early 1850's. John fought in the Rogue Indian Wars from 1855-1856, serving under Captain William A. Wilkinson. In exchange for his services, he received land. He was appointed as a judge in the Dardanelles precinct in 1857 and two years later established the post office in Rock Point.

J.B. White developed a homestead on the north side of the stage road after the flood of 1861-1862 destroyed the bridge over the Rogue River and his home on the south side of the river. In

1863, John decided to open a store and sold his homestead to L.J. White. The cost of the property and improvements was $2,000. Soon after, L.J. decided to establish his own hotel at the edge of his property. He immediately began work on a new bridge, and in 1864 construction began on the Rock Point Hotel. On February 8, 1865, the hotel opened to the public with a grand ball. L.J. simultaneously established one of the first telegraph stations in the area when the hotel opened.

During the rest of the decade the small community of Rock Point began to flourish. Joining the hotel, and the post office, were homes, Abram Schuly's blacksmith shop, Hoymond and White's store, a saloon and a school. The record books from the Stage Company verify the regular use of the Rock Point Hotel as a stage stop. But with the passage of time, things changed. The Railroad prepared a right of way through the property. Lytte White died on October 28, 1878, and his sons and wife continued to run the stage stop at Rock Point. His son Henry bought out his mother and brothers and renovated the old hotel in 1887. But, by the turn of the century, the hotel had closed and Henry had returned to farming.

The future seemed bleak for the Rock Point Hotel. But, in 1907, it began a new period in its life. F.K. Deuel and others purchased the hotel and surrounding land. The property grew from a one-acre family orchard to an eight hundred acre valley orchard yielding leading varieties of pears, apples, cherries, peaches, apricots, walnuts and filberts. Del Rio Orchards were planted during a rapid period of growth in the Rogue Valley known as the "pear boom". During the 1920's the Rogue Valley Orchards flourished but struggled to stay afloat during the Great Depression. The Orchards revived at the end of World War II.

The Orchard and hotel remained in the Deuel family until 1997 when Lee and Margaret Traynham of California purchased the land. With the change of ownership, thus began a period of resurrection for the property. The Traynhams, realizing the historical significance of the structures, began restoration. This included the Rock Point Hotel, which is one of the oldest structures in Southern Oregon. They also began the transformation of a third generation pear orchard into one of Southern Oregon's premium wine grape vineyards.

Here are a few more fun pictures to look at:

The barn was originally the home of the fruit packing plant. Today is is home to the winery.

Here you can see both the old wooden covered bridge being replaced by the new bridge being built in 1919.

For more information on the bridge renovations please visit the ODOT website. www.oregon.gov/ODOT

Sweet February Savings

2010-02-01T07:00:00.000-08:00

Sweet Savings are happening at Del Rio for the month of February - Free shipping for all online orders. Enjoy shopping from the comfort of your own computer. Click Here to visit our online store.

In the spirit of the upcoming holiday our tasting room employee Susie Moore has written a few prose she would like to share. Check out Susie's poem on gift ideas for the special someone in your life. We wish you all a Happy Valentines Day!

Upper Rogue Wine Tour & Wine in the Woods

2010-01-28T09:00:00.000-08:00

This Saturday was the second annual Wine in the Woods dinner at the Historic Prospect Hotel. The event was attended by 60 people from as close as Medford to as far away as Orange County, California. The meal consisted of five courses. My favorites were the Mushroom tart and the light pastry stuffed with berries drizzled with chocolate that was served for dessert. The entire dinner was delightful. Each dish was paired with two fine wines from the four winery members of the Upper Rogue Wine Tour. With winemakers or owners representing each of the wineries, the guests were able to get a personal impression of the effort and work devoted to each wine. This year was the first with no snow but we did have a birthday celebration. Jim Boyd, a Rio Club member, celebrated his 65th birthday. Jim was happy to celebrate at the very hotel where he and his bride were married. Fred and Karen, from the prospect hotel – along with their great staff– pulled off another great meal. We are already planning for next year.

The Wine in the Woods dinner is just one of many Upper Rogue Wine Tour events that happen each year. The Upper Rogue Wine Tour is a Non-profit group. From April to December, the group organizes “Upper Rogue Second Saturdays”. These events showcase the wineries, vineyards and farms in the Upper Rogue Region. Past events have included Women who Wine, What’s my Wine, Harvest Celebration, and the Wine Olympics.

The next Second Saturday is April 10th, Spring Cleaning - Case Sale.

Hope to see you then.

~ Jolee

The following wineries are members of the
Upper Rogue Wine Tour:

Agate Ridge Vineyard : 1098 Nick Young Rd, Eagle Point (541)830-3050
Crater Lake Cellars: 21882 Hwy 62, Shady Cove (541)878-4200
Folin Cellars: 9200 Ramsey Road, Sam’s Valley (541)855-2018
Del Rio Vineyards: 52 N River Road, Gold Hill, (541)855-2062

For more information on upcoming events visit our website at http://www.delriovineyards.com/eventcalendar.html.

Del Rio Vineyards' Blog

Jolee’s Napa Nachos

The Adventures of the White Merlot Continue

8th Annual Winter Wine Event

2011 Holiday Cheese Ball & Dip Recipes

White Merlot

Cranberry, Fig, and Pinot Noir Chutney

Thanksgiving Weekend!

Eat Local

Free Shipping - Online Orders!

Wild Mushroom Soup

2011 Pre-Harvest Report

Drink Pink!

A Winemakers Style

Remembering Jerry

Vineyard Hikes

September 2011 Newsletter!

Wine & Dine in the Vines

The Trail Ends Here

Rock Point Wines Affair!

Dinner Under the Stars

Zumba in the Vineyard!

June Newsletter - Hot off the press

Roam the Rogue Sneak Peak

Del Rio's 2011 Summer Concert Series

Rock Point Case Club

A New Del Rio Adventure . . .

A new video endeavor

2011 San Francisco Chronicle Wine Competition

Adventures in Winemaking Installment #6

Del Rio's Kitchen: Volume 2

Happy Birthday Rob!

A Del Rio Thanksgiving Meal

Roam the Rogue: Fall Passport Tour

Home Winemaking installment #5

Home Winemaking installment #4 - Jen & Lindsey’s Cellar – No men allowed *

Happy Halloween!

Rock Point Bridge Opening!

Rock Point Bridge - Celebration

Home Winemaking Installment #3

Restaurant Tips

Home Winemaking Installment #2

Drink Pink - Breast Cancer Awareness Month!

Adventures in Winemaking

Back to School by Susie Moore

90 Points - Del Rio Claret

Women Who Wine

End of Summer . . . stepping closer to harvest

An evening of fine wine, gourmet food, and fabulous people!

Summer Concert - Clint Ingbretson

Harvest T-Shirts

Happy Birthday - Jean-Michel!

Blind Pinot Tasting – Picks Del Rio!

Dinner Under the Stars

Wine Blending

Back to blogging

Summer Concert - Kites & Crows

Golden Nose Fun!

World Cup - World of Wine

Summer Art Show

Ready for Summer!

2007 Cabernet Sauvignon

Celebrating Women

Summer Newsletter

"Drink Green" T-shirts

Mother's Day @ Del Rio

Mother's Day Gift Idea - Rose Jolee

Roam the Rogue

Happy Earth Day!

91 Point Syrah

Another busy day at Del Rio…

Del Rio Pinot Noir making headlines

Vintage makes a difference in these two Oregon pinot noirsBy Matt Kramer, March 27th, 2010

Del Rio Welcomes Craig Havlinek!

Del Rio in New York

Spring Cleaning

Easter Hunt Extravaganza!

Bottling 2009 Rose Jolee

Reading and Wine!

Women & Wine

Vintage makes a difference in these two Oregon pinot noirs
By Matt Kramer, March 27th, 2010