March Newsletter
In this newsletter you will find:
The March wines described
Upcoming Spring and Summer Events
Shhhhhh!!! Pinot is in the house.
Cocciopesto, a word to remember for the Spelling Bee perhaps?
Risqué Recipes
A link to a video with head winemaker Julian Shaver with an overview of the March wines
What’s in your March Shipment?:
Lake Chelan Pinot Noir
2022 Estate Pinot Noir (Lake Chelan AVA)
Hailing from our estate Gary’s Vineyard this wine is proof that planting Pinot Noir in the right vineyard pays off. Our organically farmed estate Pinot Noir thrives in Lake Chelan’s cooler climate and glacial soils, yielding a wine that’s both delicate and complex. A mix of clones 777, 115 and 113 fermented with no destemming, using native yeasts. It has a rocking nose of wild strawberries, rose petals, and a hint of forest floor to go with a medium bodied richness on the palate. Balanced, elegant and layers with good acidity. It is just beautiful! 272 cases produced. 90 Points James Suckling.
Pair with: Duck breast with cherry sauce, wild mushroom risotto, or a cozy evening by the fireplace.
2021 Estate Malbec (Lake Chelan AVA)
From our estate Glacial Gravels vineyard this is one of the first grapes we planted back in 2005, on one of the ‘boniest’ plots of the vineyard. These vines struggle! But the struggle produces some of the best wines. Tough conditions create wines with intense and unique flavors due to their exceptionally deep roots and limited fruit set with smaller yields (quality over quantity!). Organically grown of course, this vintage bursts with black pepper, blueberry compote, and violets, balanced by a touch of smoky spice from barrel aging in 50% new French oak. The mouthfeel is plush, with velvety tannins and a lingering cocoa-dusted finish. Only 95 cases were produced so reorder quickly before gone. Awarded 91 points from James Suckling.
Pair with: Grilled lamb chops, blue cheese burgers, or mole poblano.
2022 Amphora Viognier (Lake Chelan AVA)
Vibrant, yet elegant—this Viognier is anything but ordinary. Aged in hand-crafted Italian terracotta amphorae (aka the Drunk Turtle), this wine develops a rich, creamy texture while preserving the vibrant floral and stone fruit notes that viognier is known for. Aromas of honeysuckle, apricot, and Meyer lemon zest lead into a full-bodied palate with hints of ripe peach, almond skin, and a whisper of minerality from Lake Chelan’s glacial soils. The amphora aging softens the edges, creating a beautifully round and expressive finish.
Pair with: Crab bisque, Thai coconut curry, or a creamy lemon pasta.
Upcoming Events:
Check the Happenings page on HardRow.com for more details closer to the event.
Spring Fling. Join us while the native Balsamroot are in bloom around the vineyards the last Saturday on April 26. And a new vintage of Shameless Hussy Rosé and the new Beaujolais-style Gamay Noir. Live music on the crush pad. All white/ Rosé wine tasting options.
Taste Tomorrow’s Treasures, Today! Join us for Barrel Tasting on Saturday, May 19th.
Weekly: Every Tuesday we feature the Working Girl Special which features a select bottle of wine + Cheese Plate for $25.
See you at Taste Washington! Get curious, get tasting. The Grand Tasting takes place at Lumen Field on March 17 & 18
Memorial Day Weekend. On Saturday May 24. Live music featuring Savannah Woods! Food truck too. Join us!
18th Anniversary Celebration. Featuring The Kevin Jones Band. Saturday, July 5
The Magic of Clay: How Our Amphora Viognier Was Born
Winemaking in clay vessels, known as amphorae, is a practice that dates back over 6,000 years. Inspired by these time-honored methods, and inspired by amphora wines we tasted in Europe, we've adopted amphora into our winemaking in order to create wines that we hope will delight you!
Cocciopesto
Our quest began with the selection of a handcrafted amphora from Italy, known as the Drunk Turtle. This vessel is made from cocciopesto, a material first developed by the ancient Romans. Cocciopesto is a blend of crushed terracotta, stone fragments, sand, and a natural binder, renowned for its durability and slight porosity. Historically, it was used in constructing aqueducts and cisterns, showcasing its strength and suitability for holding liquids.
The Drunk Turtle
One of the remarkable qualities of cocciopesto is its ability for controlled micro-oxygenation. This is a gentle exposure to oxygen that allows the wine to evolve, softening tannins and enhancing flavors. Additionally, the amphora's ovoid shape promotes natural circulation within the wine, keeping fine lees in suspension. This interaction adds depth and complexity to the Viognier.
The result is this vibrant and irresistible Viognier that is in your club selection. You will find within it lively notes of honeysuckle, apricot, and a subtle hint of citrus zest. The amphora aging process imparts a distinctive mouthfeel, harmonizing the wine's natural acidity with a luscious, rounded finish.
For an immersive look into our amphora winemaking process, including videos and photos, please visit the Blog section of our website. Join us in raising a glass to the timeless art of winemaking.
Why We Are Obsessed with Lake Chelan Pinot Noir
First a little background, our estate Gary’s Vineyard is named after owner Judy Phelps’ brother who was a 'eat dessert first” kind of guy, he was gregarious, saw joy in just about everything and had a love of life in general. We feel like the grapes that grow here reflect the personality of Gary. These are the wines that you want to consume first. They are warm, welcoming and they kind of smile at you, maybe you can even imagine them telling you dumb jokes or silly limericks at the dinner table, followed by a big belly laugh, that is how enjoyable they are. The 2022 Pinot Noir is like that!
Lake Chelan AVA in general though is a special place in all ways for growing Pinot Noir which is a fickle grape, doing its thing and sensitive to just about anything around it whether in the vineyard or in the winery. Each vintage is different because it reflects the conditions of the growing year, and our winemaking techniques which vary every year, new tanks, new techniques, new barrels, it is impossible to keep everything consistent from one year to the next ( nor do we want to!) and the Pinot knows it, and one of the reasons we love it so much.
The Lake Chelan Valley offers a unique combination of factors that make it ideal for growing Pinot Noir, a perfect combination of elements such as climate, soils and elevation. Additionally, at Hard Row, we are dedicated to organic and sustainable farming practices. Our estate vineyards are lovingly managed to ensure the health of our vines and the quality of our fruit. By embracing organic (e.g. no glyphosate) and natural fermentation winemaking techniques
Thai Chicken Coconut Curry
This dish is a great pairing with Viognier whose flavors align beautifully with the curry. Neither the wine or the food will overwhelm your palate, allowing both to shine.
Ingredients
Coconut Chicken Curry
2 to 3 tablespoons coconut oil, olive oil may be substituted
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk
1 to 1 ½ cups shredded carrots
1 to 3 tablespoons Thai red curry paste
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
¼ cup fresh cilantro, finely chopped for garnishing
rice, quinoa, or naan, optional for serving
Directions:
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
Evenly sprinkle with the cilantro and serve immediately
Wild Mushroom Risotto
This earthy dish is full of umami wild mushrooms, either forage for them yourself this spring or get them at a farmer’s market. This recipe and be adjusted depending upon what you can get your hands on, morel, chanterelles are perfect but others work great too like Hen of the Woods, Oyster, Shitake. white or cremini. This is a beautiful, simple recipe perfect with Pinot Noir. Note: wild mushrooms require meticulous cleaning!
Ingredients
6 to 7 cups chicken or vegetable stock
Salt and black pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion, or 2 shallots, minced
3/4 to 1 pound wild mushrooms, cleaned very well
2 garlic cloves, minced
2 teaspoons fresh thyme leaves or chopped sage
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
1 cup frozen peas, thawed (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
Directions
Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
Watch a video round up of the March wine club wines with head winemaker Julian Shaver.