June Newsletter
Welcome to your latest June releases of three delightful wines. A bold Cabernet Sauvignon, an elegant Estate Syrah, and a refreshing Rosé. We will be pouring these all month in the tasting room!
2021 Cabernet Sauvignon. Absent since 2017, our beautiful Cabernet Sauvignon is back! Meticulously crafted, it was aged for 24 months in 40% new French oak barrels followed by an additional 9 months in the bottle. This wine is an unmistakable expression of Cabernet Sauvignon, with captivating aromas of crème de cassis, violets, dusty minerality, spice, and mocha. As it opens and breathes, subtle notes of tobacco gracefully emerge. In 2021 we were able to acquire the grapes for this wine from Kiona Winery's acclaimed "Heart of the Hill" vineyard, recognized as the Vineyard of the Year by Seattle Magazine in 2019, this Cabernet Sauvignon exemplifies the strength and character of the Red Mountain AVA.
2021 Estate Syrah. Dive into the allure of our estate Syrah. This opulent wine showcases the unique terroir of the Lake Chelan Valley, delivering a one-of-a-kind Syrah experience. Grown from head-trained vines on our organically-farmed Glacial Gravels Vineyard in Manson, adjacent to the tasting room, on a very cool, north-west facing slope. Expect generous dark fruit flavors intertwined with savory notes of smoked meat and tobacco. As it evolves in the glass, you'll discover perfumed dark fruit nuances that make each sip a new adventure.
2023 ‘Soixante-Neuf’ rosé of Gamay Noir. Bone dry, savory pink that is crisp and mouthwatering. The fruit is whole-bunch pressed and fermented in stainless steel for purity of flavors. Look for subtle hints of wild strawberry and crushed raspberries dusted with black pepper in a spare, fresh version of Gamay Noir rosé. This is a very limited run of this wine, order soon before it is gone.
Meet the Tasting Room Team
Meet Jasmine, our Lake Chelan Tasting Room manager who has recently joined us this year! With a welcoming smile, she’s ready to make your visit memorable. Jasmine’s journey in the wine industry began in 2016 when she moved to Chelan after graduating from Washington State University. Growing up on Bainbridge Island, she spent her summers in Chelan and knew in 2012 that this beautiful area would be her forever home. Jasmine holds a BA in Marketing with a minor in Hospitality Business Management and a Viticulture degree from WSU. She also achieved her WSET Level 1 in 2020. Passionate about sharing her expertise, Jasmine loves guiding guests through the fascinating journey from vine to wine. Her favorite varieties? Cabernet Franc, Malbec, Pinot Noir, Gamay Noir, and Viognier. Come say hi to Jasmine and let her share the magic of Hard Row to Hoe Vineyards with you
Dan Fagan is our manager in Leavenworth. A true Washington State native with a passion for wine and a flair for hospitality! Growing up in the restaurant world, Dan eventually owned “The Pizza Place” in North Bend. His wine journey began in 2009, thanks to his mother-in-law, Debi. He honed his wine knowledge at Fine Wine & Cigars in Redmond until 2011 before moving to the beautiful Wenatchee Valley. Since 2012, Dan has brought his expertise to tasting rooms in Leavenworth and beyond. When he’s not sharing his wine wisdom, you’ll find him hiking, biking, fishing, traveling, gardening, or enjoying a glass of wine. He joined Hard Row as the Leavenworth tasting room manager in June of 2023. Dan has been with his soulmate, Harmony, since 2006. Together, they share their home with his beloved dog Ozzy, a lively 7-year-old. Come say hello to Dan and let him delight you with a guided tasting of the offerings at Hard Row to Hoe Vineyards!
Salmon-Safe and Sustainability: What it Means for Hard Row to Hoe
Our Glacial Gravels Vineyard holds the title of the first certified sustainable and Salmon-Safe vineyard in north central Washington. Salmon-Safe is an accreditation program in the Pacific Northwest, but what does that really mean?
At Hard Row to Hoe, sustainability isn't just a buzzword—it's our way of life. We're dedicated to protecting our watershed, conserving habitats, enhancing soil health, and fostering community stewardship. Our vineyard incorporates practices like erosion control, integrated pest management, chemical use reduction, and wildlife habitat protection. Each year, we host a Vineyard Field Day, where we offer tours of the vineyard. Guests can spot praying mantises and ladybugs, enjoy the scent of blooming wildflowers, and even encounter our resident deer herd napping among the vines. Join us next year for this delightful experience!
In addition to sustainable practices, we farm organically. This means no synthetic chemicals for weed or pest control or fertilization. Ever wondered if a vineyard is organic? Spring is the perfect time to find out. Drive around the valley, and look at the ground between the grapevine rows. If you see a lush carpet of green, you’re looking at an organic or herbicide-free vineyard. If the ground is bare, herbicides have been used. At Hard Row, we’ve never used glyphosate or other systemic herbicides. Our weeding is done the old-fashioned way: by hand. This approach isn’t just about avoiding chemicals; it’s about protecting Lake Chelan. Whatever is sprayed in the vineyard eventually finds its way into the lake, and we’re committed to keeping it pristine.
Organic farming goes beyond avoiding chemicals. It’s about understanding and nurturing the soil’s ecosystem. In just a gram of healthy soil, you’ll find a million bacteria, thousands of fungi species, hundreds of amoebas, and tens of millions of viruses. This microscopic community works together to integrate organic matter and maintain soil health. Stripping the soil of its plant layer, on the other hand, decimates this ecosystem, compacts the soil, and reduces its ability to absorb and retain water. At Hard Row, we let nature do its thing, resulting in fertile, resilient soil.
We’re not alone in our efforts. More vineyards in Lake Chelan are adopting sustainable and Salmon-Safe practices. SustainableWA (our local state certification program) recently announced a partnership with Salmon-Safe. This is a significant step towards healthier, more sustainable viticulture.
Your choice to buy Salmon-Safe wines supports our local watershed, Lake Chelan. Look for the Salmon-Safe logo on our bottles and other products in the Pacific Northwest. Together, we’re making a positive impact, one glass at a time. Cheers to sustainability and a healthier Lake Chelan!
Join us for these Upcoming Summer Events
18th Anniversary Party on Saturday, July 6. Celebrate with us from 6 – 8 pm, featuring live music by the Kevin Jones Band and delicious food from Burch Mountain BBQ. Don't forget to bring your dancing shoes! Wine club members get priority seating with advance notice, call us to reserve a table.
Lake Chelan Bach Fest Concert on Wednesday evening, July 10, in our natural amphitheater at the winery. Enjoy a beautiful summer evening filled with live classical music. If you are a wine club member we’ll reserve a table for you, just give us a call!
Lake Chelan Sunset Cruise. Saturday evening, July 13. 7 – 9 pm. Unwind on the Lady of the Lake and enjoy a relaxing evening cruise with wine, food and music as the sun sets over the mountains. The theme is Shameless Hussy Pink, so wear something without shame or pink or both!. Jump in the boat with us by getting on our mailing list to receive your invitation.
West Side Pop Up Tasting. Saturday, August 24. Noon – 3 pm at Footprint Wine Tap in Seattle. We are coming to you with your September allocation and wine tasting for you and your guests! Hope to see you. RSVP required.
Recipes
Mama Lil’s Goat Cheese and Apricot Dip
This simple appetizer is easy and perfect to whip up on a summer’s day. Serve it with a cold glass of Soixante-neuf Rosé to put out the fire.
Ingredients.
1 cup Mama Lil’s Sweet & Spicy Hungarian ‘Goathorn’ Peppers
8 oz soft goat cheese, log
8 oz cream cheese
1 cup Apricot preserves
Salt & freshly ground black pepper
Directions
Preheat oven to 400° F
Mix cheeses together, season with salt and pepper and transfer to 5” x 8” baking dish
In a small bowl mix Mama Lil’s with the preserves
Spread pepper jam over the cheese and bake until warm, about 5 minutes
Turn on broiler and broil until cheese starts to brown, about 2 minutes
A Proper Pot of Beans
Cabernet Sauvignon is not just for beef! Try a glass with these hearty and wholesome beans. The question is: to soak or not to soak? Soaking is optional, but if your beans are old ( or you don’t know how old they are) a soak of 6 – 8 hours would not hurt.
Ingredients
1 pound dried beans, picked over and rinsed
4 cups lower-sodium chicken broth or vegetable broth
3 to 4 ounces bacon, ham hock, or smoked turkey (optional)
1 medium-size yellow onion, halved lengthwise
1 large carrot, scrubbed and halved crosswise
1 large celery stalk, halved crosswise
4 medium garlic cloves
2 thyme sprigs
2 parsley sprigs
2 dried bay leaves
1 tablespoon kosher salt, plus more to taste
Directions
Place beans, broth, bacon (if using), onion, carrot, celery, garlic, thyme, parsley, and bay leaves in a large (at least 8-quart) heavy-bottomed pot. Add water to cover by 2 to 3 inches. (The pot should be no more than 1/2 to 3/4 full.) Bring to a boil over medium-high. Stir in salt; reduce heat to medium-low. Cover; simmer over medium-low, stirring occasionally and skimming as needed, until tender. (This can range from 30 minutes to 3 hours, depending on type of beans; refer to package instructions for suggested cooking times.) Add water as needed to ensure beans remain covered by about 2 inches of liquid during cook time. Remove from heat. Remove and discard bacon, onion, carrot, celery, garlic, thyme, parsley, and bay leaves. Season with additional salt to taste.
Transfer 1 cup beans with cooking liquid to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until nearly smooth, about 15 seconds. Return to beans in pot, and season with additional salt, if desired.
You can order any of these vivacious new wines online or visit us at Lake Chelan or Leavenworth. They are all made in very, small batches ( less than 200 cases each) so they will sell out rather quickly. Get some while you can!
I’d love to hear if you try either of these recipes too and as always reach out if you have any questions. If you post on social media, remember I read everything! I’d love to hear from you.