March Newsletter
New Releases for March!
Shipping in the March wine club allocation: Leading the way is our beloved and bold "S & M" - a Hard Row to Hoe classic that never fails to impress while raising eyebrows at the same time. Joining in are two legends, "Rumours" and "Seduction," making their much-anticipated return after years away from the winery production lineup. Each bottle is bursting with stories and flavors. For further tales and information check the Hard Row online wine shop.
2021 “Seduction” . Reignite your passion with the return of a Hard Row to Hoe favorite. Crafted only in years when the Primitivo grapes are as abundant as they are exceptional, this vintage boasts a blend that's bound to captivate. With 20% Primitivo lending its robust charm, complemented by 40% Malbec and 40% Cabernet Franc, a blend that's impossible to resist. Primitivo, akin to a lusciously fruity California Zinfandel but with softer tannins, infuses this wine with voluptuous character. The Malbec contributes a deep garnet hue and complexity, while the Cabernet Franc introduces refined structure and a dash of acidity, harmonizing into an exquisite red wine blend. A wine designed to be enjoyed now through 2030 and promises to be a flirtatious precursor to any evening.
2020 “S & M” We take our sultry Lake Chelan Malbec and blend it with a fiery estate Syrah to create a wine with toasty aromas and dark whispers of black fruit, brambles, licorice and espresso. Aged discreetly in neutral oak barrels to let the wine express itself. 100% estate fruit, organically grown and a testament to the hard work we put into our vineyards. S & M is an experience that’s bound to leave you craving more (ahem!).
2022 “Rumours”. An irresistible duo, this Roussanne and Marsanne work in unison for a full-bodied white wine that stands alone as Lake Chelan AVA’s exclusive plantings of these varietals. The grapes are co-fermented then aged in neural oak barrels and left to age on its lees for 11 months to bring a luscious creamy character to the wine. This wine tips a hat to our winery’s playful heritage. Local gossip had it that the Madame of the Point Lovely brothel kept records of who was visiting, but the burning down of said brothel, all we are left with are just the rumours of what really happened.
January’s Cold and Gripping Tale
In mid-January, the region weathered a severe freeze, with temperatures plummeting to a staggering -11 degrees. This wintry ordeal comes on the heels of a reduced 2023 harvest due to the previous year's cold, raising concerns about the 2024 season. The impact of the freeze varies across grape varieties, with some facing potential total loss, while others may see milder effects. Owner Don Phelps has been assessing the damage, holding onto a hopeful outlook as we await the true extent of the impact, which will only be known around late April, a few weeks after the expected bud break. Many of the buds he has sampled appear not viable.
The recent freeze presented a unique challenge, lacking the usual protective factors such as a temperature inversion, for the higher sites were actually colder than the lower sites. And timing after a period of warm weather added to the vineyards' vulnerability. Despite the initial grim findings, there is optimism for a positive turn come spring. While the damage is significant, it is confined to this year's crop, leaving hope for future seasons as the vines themselves are fine. As we continue the watch over the recovering vines, we will provide an update in the June newsletter.
For wine enthusiasts and those who love Lake Chelan, this serves as a reminder of the delicate dance between nature and winemaking. Each bottle of Lake Chelan AVA wine is not just a product but a testament to the unwavering dedication of those who tend to the vines. As we await the unfolding of the 2024 season, let's raise a glass to the resilience of Lake Chelan's vineyards and the unyielding spirit of its wine community.
Glacial Gravels Vineyard in the arms of cold January.
Winery Happenings
As the winter chill begins to wane, our winemakers Julian and Clint are bustling with excitement, crafting the next vintage of our beloved 'Good in Bed' Methode Champenoise. This sparkling treasure, born from the vibrant Cabernet Franc grapes, is set to tantalize palates and we're eager to share its journey with you. For a peek behind the curtain, tune into our new YouTube channel where Julian Shaver, our head winemaker, alongside Clint Hepper, reveals the intricate process that brings this effervescent delight to life. Discover the artistry behind the neutral base, the early harvest that ensures a zesty acidity, and the yeast lees that impart those irresistible bready, yeasty, and nutty notes that sparkling wine aficionados cherish.
Meanwhile, every Saturday, our Naughty Librarian 'checks out' a special library wine for your tasting pleasure. These are not just any wines; they are the gems we've carefully cellared, reaching their peak maturity and now re-released for your enjoyment. The term 'library wine' signifies these rare, aged treasures, often reserved for the most special of occasions. When you visit us on a Saturday, you're in for an extraordinary treat. Remember to reserve your spot online and prepare to indulge in a sip of history.
Looking ahead, our Spring Barrel Tasting event promises an unforgettable experience. Step into the winemaker's shoes as you sample unfinished wines straight from the barrel, getting a glimpse of their potential. Embrace the adventure as you taste wines at various stages of development, from the barrel to current vintages, and even a selection from our Naughty Librarian. As you savor each sample amidst our serene vineyard, you'll be transported by stories of intrigue and anticipation. Plus, seize the chance to purchase 'futures' of these wines at a significant savings. Join us for a day of discovery, storytelling, and the promise of future delights that are just as thrilling as the storied voyages to Point Lovely.
Preparing for 10 months tirage :Methode Champenoise “Good in Bed” bottling
Risqué Recipes
Try these recipes with two of our new releases for March S & M and Rumours.
Spaghetti Carbonara
High on the delicious/easy scale. Serve with our 2020 “S & M” which provides enough tannins to cut through the richness of this dish.
Ingredients
Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about ⅓ packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3½ ounces pancetta or bacon
12 ounces spaghetti (about ¾ box)
Directions
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
In a bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pancetta or bacon, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat bacon in skillet, if needed. Reserve 1 cup of pasta water.
Put a stainless steel mixing bowl under a colander, drain the pasta and let the water heat the bowl. Empty bowl of hot water and use the bowl to combine all ingredients. Adding some reserved pasta water if needed for creaminess (don’t be afraid to do this). Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
(This recipe is for 4 servings, although I always use the whole box of spaghetti and throw in an extra egg and a couple of extra slices of bacon. -Judy)
Spaghetti Carbonara needs a glass of S&M to tame the richness in this dish.
Green Salad with Warm Goat Cheese
A simple salad originating in France. It is easy to whip up and perfect with a glass of Rumours. You can add fresh herbs like parsley or dill if you have them. . The greens must be dried thoroughly for the dressing to stick. Eat this immediately when the greens are cool and the cheese is still warm.
Ingredients
1 cup fine plain bread crumbs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 large egg
1 (8-ounce) log fresh goat cheese, chilled
Extra-virgin olive oil, for pan-frying
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
Salt and black pepper
1/3 cup extra-virgin olive oil
10 to 12 ounces crisp salad greens
Directions
Prepare the goat cheese: In a shallow dish, mix the bread crumbs, salt and pepper. Crack the egg into a separate bowl and beat with a fork. Using unflavored dental floss or a sharp knife, cut the goat cheese into 1/2-inch-thick rounds.
Dip each round in the beaten egg, then dredge in the crumbs until completely covered, and transfer to a plate. Refrigerate until very firm, at least 5 minutes.
Meanwhile, make the salad: In a large bowl, whisk the vinegar, mustard and shallot with a pinch each of salt and pepper. While whisking, add the oil in a slow, thin stream and mix until emulsified. Add the greens and gently toss to coat. Season with more salt and pepper as needed. Divide among serving plates.
Fry the goat cheese: Heat a thin layer of oil in a large nonstick or well-seasoned cast-iron skillet over medium. Add the breaded goat cheese rounds and cook, turning once, until dark gold, 1 to 2 minutes per side. Transfer to paper towels to drain, then set over the salad. Serve immediately.
Warm Goat Cheese Salad perfect with a chilled glass of Rumours