October 31, 2013


Punchdowns again this week for Syrah and Grenache. Punch the caps down hard, stir the grapes well. A few of the tanks are dry already.

– Karla

Club Event Menu

October 30, 2013

menuFinalized Club event menu for Nov 16 Fall Wine Release Party. This year we hired Fulcrum Dining Catering for the appetizers and Barbara will bake us some cookies. Contact us if you are over 21 and interested in joining the wine club.

– Karla

Cowhorn in Sonoma

October 28, 2013

sonoma Our wines showed really well Saturday night. Menu included various empanadas, McFarland’s Spring Trout, grilled lamb chops with chimichurri, and pears poached in port. Here are a few of Mark Steele’s photos.

– Karla

Sonoma Dinner Invitation

October 25, 2013

Cowhorn was the exclusive wine at a private Leerink Swann client dinner hosted at the Sonoma family home of Chef Marianne Despres Esposto, a Cordon Bleu-Paris trained chef and owner of El Sur SF with her famous handmade, Argentinian empanad…as and other South American specialties. Leerink Swann is a leading Wall Street investment firm focusing on the health care industry. Cowhorn Partner Mark Steele poured Syrah, Viognier, Spiral (Viognier/Marsanne/Roussane white wine), and Marsanne Roussanne. All of us here at Cowhorn surely know El Sur’s empanadas! (photo courtesy of El Sur SF)

– Karla

Herbal Relief

October 24, 2013

Today, I am happy to stay inside as the cool fall winds are blowing! If you have any summer herbs left in the garden, now is a great time to dry them for winter use. I made jars of dried parsley, lavender, oregano, and cayenn…e pepper. The drying table makes it all so easy! Thanks again to Ryan at Apothecary Farm for making it. Here’s how I did it. First, save your old honey or jam jars. Around now when your summer herbs are still fresh and not yet damaged by the cold, pick the herbs you want to dry in the morning. Set them on a drying rack out of direct sun and with good air flow. If they are oil based herbs, like oregano, be sure not to have the flower heads touch each other. I found that if they do, they can become sort of spongy rather than dry. If they are water based herbs, such as parsley or basil, heap them on the tray and wait. Once they are good and dry (a week or two), they will crumble easily. Put out a piece of wax paper and crumble the herbs over it. Pick out any stems or pieces that didn’t dry completely. Use the wax paper as a funnel to drain the herbs into the jar. It’s that easy!

– Barbara Steele

2013 Harvest Summary

October 22, 2013

The 2013vintage was one of our largest harvests ever. 42 tons total, or about 50/50 reds/whites. We are very happy with the quality! But onward and upward, Starting grape punchdowns today.

– Karla

Barreling Viognier

October 19, 2013

Barb and Vince barreling some Viognier into new French or neutral oak barrels.

– Karla

2013 Harvest Day 5

October 18, 2013

Today we have Syrah grapes coming at us all day on the sorting table like this photo! After sorting some are destemmed, some will sit whole cluster for a bit.

– Karla

Harvest 2013 Day 4

October 17, 2013

Some Syrah, some Grenache and some Viognier. Here’s Bill Steele sorting half a ton of Grenache grapes before they are de-stemmed. These will sit with their skins afterwards for a little while.

– Karla

Sunset Magazine Best of the West 2013

October 15, 2013

Share the news! See our Sunset Magazine review on page 12 of the October issue. Best of the West #9 Undiscovered Wine Country. It’s not a secret anymore.

– Josh Kimball