Southern Oregon Humane Society Sponsorship

April 27, 2010

The Southern Oregon Humane Society (SOHS) produced this short video introducing Bill and Barbara Steele to their community of supporters. Bill is an SOHS board member and COWHORN a major sponsor of Toast for Tails.

Budbreak 2010

April 20, 2010

Finally, the 2010 vintage is underway! We have a measuring system for evaluating the start of the season which helps us project our activities for the duration of the season. Yes, at Cowhorn we are always measuring, counting or weighing something, and then evaluating, monitoring, projecting and analyzing. Biodynamic farming is so woo-woo – NOT!

Seriously though, isn’t it magical? Today’s buds, the result of last year’s hand tending of the vines, hold the promise of luscious wines with flavors of sweet blueberries, baked beets and dark chocolates. These are the buds of the wines we will drink to celebrate life. The romance of it all is in the air!

– Barbara Steele

Asparagus Harvest Begins

April 19, 2010

The season officially began last week. To us at Cowhorn, it seems sweeter than ever. I guess I am biased though. Anyway, the first week we harvested 600 pounds!

High School Reunion for Bill

A little Northgate High School (Walnut Creek, CA) reunion on April 17 at Cowhorn. Dave Duval and Lee Orr brought their spouses (Donna and Sandy) and friends to taste the wine and tour the winery. What a fun group! Thanks to all.

– Bill Steele

Davis Street Tavern, Portland

April 15, 2010

Good news for COWHORN lovers in Portland, if you hit them on the right night, you’re likely to find us on the wine list the Davis Street Tavern. This writer will definitely be dropping by for dinner on a future trip to Ptown. Here’s what their local press have penned about them.

“Diners and drinkers have flocked to this window-wrapped Old Town bistro since it opened last year, and both menu and space are split between formal fine dining and top-tier pub offerings. Particularly on Friday and Saturday nights, when the restaurant’s “Tavern” front half stays open until 1 am, a convivial atmosphere fairly spills out the door; one gets the sense everyone is laughing and leaning in to clink glasses or swipe a bite from someone else’s plate.”
—Willamette Week

“In the end, Davis Street Tavern proves you don’t need to know from which farm’s dirt your escarole has been plucked, or who fed the cows that provided the hangar steak—though surely the attentive, thoughtful, appropriately humble staff would be happy to tell you. Instead, why not turn off the conscience (and the critic), eat like you mean it, and walk to the car convinced you’ve had a good meal. After all, earnest, ethical perfection can be such tedious business.”
—Portland Mercury

“A chef with true fine dining skills, Kapustka downplays his drool-inducing creation—“It’s pretty much just a hopped up bacon cheeseburger,” he says—but when all is said and done the Strip Loin Burger can easily take its place among the tastiest meat treats in town. And for a great meal on the cheap, the happy hour version can be had for just $6 (Mon–Sat, 4–6:30pm).”
—PDX Mag

“It handsomely preserves a piece of Portland’s past, with sandblasted beams and pillars, original brick interior walls and acres of polished wood for a splendidly burnished effect.”
—Oregonian

“But the real draw for budget-driven Portlanders has to be the delicious price paradox that Chef Gabriel Kapustka has created with his menus. Sure, he offers an upscale dinner menu with entrees that range from $14–$27.”
—PDX Mag

“The good news is that the recently opened Davis Street Tavern, at NW Fifth Avenue, qualifies as a place that serves up the requisite locally grown produce in a roomy pub setting.”
—Portland Monthly

» Visit DavisStreetTavern.com

Rosé in May

Get ready Rosé lovers! In May, we will be releasing just 170 cases of a wine that’s hard to part with. Before the dog days of the Southern Oregon summer set in, we recommend that you stock up on this very limited production of a Rogue Rosé that is becoming a perennial favorite around the region. As always, there’s nothing but nature in the bottle.

Club COWHORN members and Grapevine subscribers get first dibs. We’ll alert you via email when we’ve stocked our online store.

Science of Wine Speaker Series

This year, Science Works Hand-On Children’s Museum, yet one more cosmic-class contributor to the good life in the Rogue Valley, is evolving its annual wine-lovers fundraising event to include two interactive presentations at the museum followed by a deliciously paired wine and food reception. On Friday, May 7th from 5-9 PM, COWHORN’s top grape assistants Bill and Barbara Steele will take you on a trip from bud to bottle, the Biodynamic® way!

Where?
ScienceWorks Hands-on Museum
1500 E Main St.
Ashland

When?
Friday,  May 7th from 5-9 pm

Tickets
$35 for ScienceWorks members
$40 for non-members

Prior to their talk, there will also be a special screening of the movie Crush. According to our friends at the museum, seating is very limited. Get your tix ASAP.

» Purchase tickets

Save

Redd, Napa Valley

April 14, 2010

Opened in November 2005 in Yountville, in the heart of the Napa Valley, Redd is the first venture from acclaimed Northern California chef Richard Reddington, formerly of Masa’s and Jardiniere in San Francisco, and Auberge du Soleil in Napa Valley. Reddington offers an updated interpretation of wine country cuisine with influences from Asia, Europe, and Mexico in a relaxed yet elegant environment.

Redd reflects the passions of a serious chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment. Chef Reddington says, ‘With Redd, I’ve created the type of restaurant that I like to spend time at — an inviting place that serves creative food and thoughtfully chosen wines in an elegant, contemporary space.’

Redd’s menu showcases regionally inspired seasonal cuisine with ethnic influences. Chef Reddington has cultivated close relations with many of the local farmers, purveyors, and artisans in order to serve what he calls Napa Valley contemporary cuisine. He uses his classic French and Mediterranean sensibilities to present a cuisine that combines flavors and textures that match well with the local wines.

Ever wine-friendly, Reddington’s cooking complements the selection of regional and international wines chosen by Wine Director Jason Heller and sommelier Patrick Judkins.

» Visit RedNapaValley.com

Free corkage for COWHORN at Gogi s

Our good friend Joe at Gogi’s Restaurant in historic Jacksonville, Oregon is offering free corkage for any bottle purchased on your visit to COWHORN. Better still, he is also offering a free appetizer for COWHORN lovers who have dinner with their wine! To take advantage of Joe’s generosity, just ask Bill or Barbara for a signed business card on your next trip to the tasting room and bring share it with your server before you enjoy your next (or first!) delicious dinner at Gogi’s. That and a bottle of COWHORN are all you need.

» Visit Gogis.net for menu and map

Jim catches 2-run homerun

April 12, 2010

If you happened to be watching the Atlanta Braves vs. the San Francisco Giants on Sunday, April 11, when Brain McCann hit a rare AT&T Park homer off of Tim Lincecum in the first inning, then you saw our business manager Jim Rowenhorst catch the ball!