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<title>COWHORN Grapevine RSS</title><link>http://cowhornwine.com/index.html</link><description>COWHORN Grapevine</description><dc:language>en</dc:language><dc:creator>info@cowhornwine.com</dc:creator><dc:rights>&#xa9; 2010 Cowhorn Vineyard &#x26; Garden</dc:rights><dc:date>2010-07-29T15:18:56-07:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Thu, 29 Jul 2010 15:27:24 -0700</lastBuildDate><item><title>WSJ tastes the Biodynamic difference</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-07-29T15:18:56-07:00</dc:date><link>http://cowhornwine.com/blog/files/7fa94a1518eb696384b44bfbee9e12df-73.php#unique-entry-id-73</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/7fa94a1518eb696384b44bfbee9e12df-73.php#unique-entry-id-73</guid><content:encoded><![CDATA[Every once in a while news coverage comes along about Biodynamic wine that&rsquo;s so good we just have to share it even though it doesn&rsquo;t mention us by name.   The Wall Street Journal just published a report by Will Lyons, who admittedly made &ldquo;no claim to understand how biodynamics works&rdquo; but found that Biodynamic wines &ldquo;are marked with a purity, silkiness and concentration rarely found in other wines.&rdquo;   We couldn&rsquo;t have said it better ourselves (at least the second part) and heartily recommend reading Will&rsquo;s WSJ report titled &ldquo;A Taste of Biodyanmics.&rdquo;


&raquo; Read Wall Street Journal article]]></content:encoded></item><item><title>The new vines are in&#x21;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-06-30T13:14:32-07:00</dc:date><link>http://cowhornwine.com/blog/files/889e935bb211f466699e2170730e76ef-72.php#unique-entry-id-72</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/889e935bb211f466699e2170730e76ef-72.php#unique-entry-id-72</guid><content:encoded><![CDATA[After four long days of planting, we got the last of our new vines in the ground.   We planted a little over 13,700 plants in two areas, about 8,000 new Viognier plants in Block 2 and 5,500 Marsanne and Roussanne plants in Block C.   It was a tremendous group effort with family and friends assisting Cowhorn over the four day period.   We look forward to added white wine production in two to three years.   Keep your fingers crossed.


&ndash; Bill Steele]]></content:encoded></item><item><title>Free corkage for COWHORN at Gogi&#x27;s</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-06-28T18:24:51-07:00</dc:date><link>http://cowhornwine.com/blog/files/03b7f32d9322a520929302f957bdd985-71.php#unique-entry-id-71</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/03b7f32d9322a520929302f957bdd985-71.php#unique-entry-id-71</guid><content:encoded><![CDATA[Our good friend Joe at Gogi&rsquo;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&rsquo;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&rsquo;s.   That and a bottle of COWHORN are all you need. 


&raquo; Visit Gogis.net for menu and map
]]></content:encoded></item><item><title>FARM to FORK features Cowhorn</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-06-14T13:47:14-07:00</dc:date><link>http://cowhornwine.com/blog/files/74fca3b9f2275e8c527246f60f81da06-70.php#unique-entry-id-70</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/74fca3b9f2275e8c527246f60f81da06-70.php#unique-entry-id-70</guid><content:encoded><![CDATA[Join us for FARM to FORK at the HappyDirt Veggie Patch in Ashland on Saturday, August 28 when Cowhorn wines will be featured.   FARM to FORK is a traveling farm-to-table restaurant, local food fundraiser, and community celebration rolled into one!


Dinners are designed to reconnect people to the source of their food, and to honor the talented farmers, food artisans, winemakers, and chefs that contribute to the growing culinary reputation and local food community of Southern Oregon.


Chef Kristen Lyon and Matthew Domingo will feature Port Orford Sustainable Seafood along with ingredients including Albacore Tuna, Cucumbers, Greens, Heirloom Tomatoes, Summer Squash, Shell Beans, Corn, Peaches, and more.   That evening&rsquo;s dinner will benefit Friends of Family Farmers and Ashland-Talent Growers CSA.


&raquo; Order tickets]]></content:encoded></item><item><title>Reinvention</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-06-14T11:53:04-07:00</dc:date><link>http://cowhornwine.com/blog/files/45827df86a590a0a7539b48b0fc93d0e-69.php#unique-entry-id-69</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/45827df86a590a0a7539b48b0fc93d0e-69.php#unique-entry-id-69</guid><content:encoded><![CDATA[I like the concept of reinvention.   For me, it implies conscious, deliberate actions to progress toward something new or improved.   In the vineyard, we prune our vines by hand always keeping in mind that this year&rsquo;s actions define our buds and subsequent fruit for the next year.    Reinvention in the vineyard is much like it is for people: it takes time.   Only after a full season of change can you capture the reinvented qualities you desire.


From a Biodynamic standpoint, nothing in life is static.    Our crops, land, soil and ourselves are alive and always capable of more depth, character, vitality and complexity.   All of the beings at Cowhorn continue to evolve both physically and etherically.    Now that is woo-woo!


&ndash; Barbara Steele]]></content:encoded></item><item><title>Artichokes &#x2013; Season 2</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-05-10T11:44:32-07:00</dc:date><link>http://cowhornwine.com/blog/files/c88917815acef692bea2346fd19226ee-68.php#unique-entry-id-68</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/c88917815acef692bea2346fd19226ee-68.php#unique-entry-id-68</guid><content:encoded><![CDATA[Season number two of artichoke production is underway.   Some of you may remember we seeded about 70 plants last year, mostly the very common Globe artichokes.   Working with Charlene at New Sammy&rsquo;s, we learned the desirable characteristics of baby chokes, and as importantly, we learned a lot about the space in which we planted this first crop.   Specifically, we saw exactly where the cooler morning temperatures are evident in the row.   Over a season, the cumulative effect of just a few degrees is important.   Second, we learned how much water they like and what the harvest window is for picking.   Perhaps what was best though is we confirmed our theory that inter-planting with asparagus is optimal &ndash; the late season asparagus ferns protect the chokes from the harsh dry winds of the summer afternoons.


Using our new knowledge, we selected two different varieties to test this year.   Viotletta is a small, Italian, purple variety that is well-suited to our warm summer climate.    Second we chose Imperial Star, a smaller, green variety.   As of now, they are just seedlings that have been moved from the greenhouse (laundry room) to the nursery beds.   We expect to plant in June!


&ndash; Barbara Steele]]></content:encoded></item><item><title>Asparagus Harvest Begins</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-19T10:35:36-07:00</dc:date><link>http://cowhornwine.com/blog/files/3c41792a3f7978d713fa0c27d74058ae-67.php#unique-entry-id-67</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/3c41792a3f7978d713fa0c27d74058ae-67.php#unique-entry-id-67</guid><content:encoded><![CDATA[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! ]]></content:encoded></item><item><title>Budbreak 2010</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-20T10:28:24-07:00</dc:date><link>http://cowhornwine.com/blog/files/31603e7365050a90625b8872de01db5f-66.php#unique-entry-id-66</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/31603e7365050a90625b8872de01db5f-66.php#unique-entry-id-66</guid><content:encoded><![CDATA[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&rsquo;t it magical?   Today&rsquo;s buds, the result of last year&rsquo;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!


&ndash; Barbara Steele]]></content:encoded></item><item><title>High School Reunion for Bill</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-19T16:46:49-07:00</dc:date><link>http://cowhornwine.com/blog/files/375e0cab529a393c7ca62156e3c17911-65.php#unique-entry-id-65</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/375e0cab529a393c7ca62156e3c17911-65.php#unique-entry-id-65</guid><content:encoded><![CDATA[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.


&ndash; Bill Steele]]></content:encoded></item><item><title>A Toast for Tails raises &#x24;85&#x2c;000</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-05-15T15:38:53-07:00</dc:date><link>http://cowhornwine.com/blog/files/c92e51b1f15ce53c32fa39ee5855ba83-64.php#unique-entry-id-64</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/c92e51b1f15ce53c32fa39ee5855ba83-64.php#unique-entry-id-64</guid><content:encoded><![CDATA[COWHORN was happy to sponsor a sell-out evening of cat-frienzied fun and a wagging good time at the Southern Oregon Human Society&rsquo;s annual Toast for Tails  auction.   We toasted the thousands of pets that have been given places to call home and the endless support of the community in saving homeless animals, and raised $85,000!


Thanks to generous support, the Human Society will be able to continue to enrich the lives of people and pets.   Awesome auction items included fabulous, fun designs for felines and canines created by master carpenter Ron Willing, professional fly fishing lessons with Andras Outfitters, a delicious dinner for eight at the elegant ranch home of Lynn & Bob Mayers on the outskirts of Ashland, 3 Doc Night: A unique evening of food and wine for eight prepared and served by three of the Rogue Valley&rsquo;s finest physician gourmands&ndash;Ed Helman, Gary Wheeler and Peter Adesman, and tandem paragliding package for 2 in the Applegate.   For those wanting to bide further afield, there were also epic escapes to Sayulita, Cancun, Bandon, and Sun River.


&raquo; SouthernOregonHuman.org


&raquo; AToastForTails.org]]></content:encoded></item><item><title>Beltane</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-05-02T11:05:40-07:00</dc:date><link>http://cowhornwine.com/blog/files/2ff6d7ef32090d03333c46179a1e15ce-63.php#unique-entry-id-63</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/2ff6d7ef32090d03333c46179a1e15ce-63.php#unique-entry-id-63</guid><content:encoded><![CDATA[It is one of my favorite times of the year!   Beltane, often marked by a maypole celebration, is a time of celebration of the Earth.   During the month of May, Beltane marked the time between the Spring equinox and the Summer solstice, and the start of the pastoral summer at which time farming and herding activities began.   It is one of only a few pagan rituals that remain in the human consciousness.   As Steiner (the founder of the Biodynamic farming method) believed, the gift of humans is our intellect.   We must use our intellect to keep the celebration of the Earth alive.   In all regards, that is our human responsibility.   I hope these brief notes on the maypole stimulate your imagination and remind you to celebrate and thank our Earth.


&nbsp;


The maypole is an ancient ritual, one still practiced in England and Europe in different forms and variations.   It was believed that the May King and May Queen ruled over Beltane: the celebration of Spring, the onset of Summer and the fertility of the land and all the Earth&rsquo;s creatures.&nbsp;   The maypole can be seen as either the Tree of Life springing up from the Earth or as a phallus fertilizing her.   (I think it is both.)   Rituals included acting out the fall of the Winter Army to the Summer Army and the restoration of rule to the May King and Queen.   The gist of the festivities, stated in a modern way, was to honor love: the intimate love two people have for each other, the larger love between ourselves and everyone in our community, the love the gods have for us and we for them, the love between a human and an animal companion, the love between family, the love of doing something you truly enjoy.   Beltane is for all the kinds of loves in the world.   The maypole ribbons and the alternate walking of the people together are the ritual to keep love alive.   What&rsquo;s not to love about that?


&ndash; Barbara Steele]]></content:encoded></item><item><title>2009 Spiral 36 Update</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-05-06T11:01:54-07:00</dc:date><link>http://cowhornwine.com/blog/files/b24e3b0ec7cd7199a4696df71cce3079-62.php#unique-entry-id-62</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/b24e3b0ec7cd7199a4696df71cce3079-62.php#unique-entry-id-62</guid><content:encoded><![CDATA[Just in case you are wondering, the 2009 Spiral vintage is being bottled this week and should be available in July.   Seems like our new expansion acres, which will mostly be for Spiral production, can&rsquo;t get here fast enough!


&ndash; Barbara Steele]]></content:encoded></item><item><title>Jim catches 2-run homerun</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-12T09:01:55-07:00</dc:date><link>http://cowhornwine.com/blog/files/8c5e6729d12b1b90911bea14e6b64d37-61.php#unique-entry-id-61</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/8c5e6729d12b1b90911bea14e6b64d37-61.php#unique-entry-id-61</guid><content:encoded><![CDATA[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!]]></content:encoded></item><item><title>Ros&#xe9; in May</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-15T15:57:54-07:00</dc:date><link>http://cowhornwine.com/blog/files/27c6dafc6effc7402a6ab91461e65704-60.php#unique-entry-id-60</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/27c6dafc6effc7402a6ab91461e65704-60.php#unique-entry-id-60</guid><content:encoded><![CDATA[Get ready Ros&eacute; lovers!   In May, we will be releasing just 170 cases of a wine that&rsquo;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 Ros&eacute; that is becoming a perennial favorite around the region.   As always, there&rsquo;s nothing but nature in the bottle.


Club COWHORN members and Grapevine subscribers get first dibs.   We&rsquo;ll alert you via email when we&rsquo;ve stocked our online store.]]></content:encoded></item><item><title>Redd&#x2c; Napa Valley</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-14T15:35:28-07:00</dc:date><link>http://cowhornwine.com/blog/files/9e3d5f5f5c2118ba8b0069a982ffd7cb-59.php#unique-entry-id-59</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/9e3d5f5f5c2118ba8b0069a982ffd7cb-59.php#unique-entry-id-59</guid><content:encoded><![CDATA[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&rsquo;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, &lsquo;With Redd, I&rsquo;ve created the type of restaurant that I like to spend time at &mdash; an inviting place that serves creative food and thoughtfully chosen wines in an elegant, contemporary space.&rsquo;


Redd&rsquo;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&rsquo;s cooking complements the selection of regional and international wines chosen by Wine Director Jason Heller and sommelier Patrick Judkins.


&raquo; Visit RedNapaValley.com]]></content:encoded></item><item><title>Passionfish&#x2c; Pacific Grove</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-03T15:07:26-07:00</dc:date><link>http://cowhornwine.com/blog/files/531bc20449e2e7803187df60d5ddb103-58.php#unique-entry-id-58</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/531bc20449e2e7803187df60d5ddb103-58.php#unique-entry-id-58</guid><content:encoded><![CDATA[Passionfish chooses sustainable seafood, exclusively.   Although it&rsquo;s been said that we know more about outerspace than our oceans, we do know that this great body of water, covering 70% of the earth, holds deep secrets to our very existence.   Passionfish believes that protecting this life-sustaining resource is critical to both the economic and environmental bottom line.


Passionfish offers serious food in a fun and causal atmosphere.   The combination of Chef Ted Walter&rsquo;s uniquely flavorful culinary creations and an award winning wine list have earned Passionfish a place among California&rsquo;s finest restaurants.   Yet, prices remain quite reasonable, enabling locals to frequent this family friendly establishment.


Once inside, you will immediately come to realize why the owners, Ted and Cindy Walter, coined the name Passionfish.   There is a certain jubilance that permeates the restaurant, confirming you&rsquo;re welcome and setting the mood for a fun and relaxing dining experience.   The fresh and simple decor underscores Chef Ted Walter&rsquo;s talents.   The four interconnected dining rooms offer intimacy, while the staff&rsquo;s pampering reminds you that you&rsquo;re not at home.   While the atmosphere is casual, Passionfish is hardly frivolous.   The Walters are committed to the philosophy of serving healthy, flavorful, and ecologically sound meal choices.   They shop the farmer&rsquo;s markets to select organic produce and serve exclusively, sustainable seafood.   Chef Walter specializes in simple, inspired meals emphasizing the natural flavors of these quality ingredients at their peak of freshness.


Passionfish&rsquo;s ever-changing menu makes each visit a new adventure.   Although the name Passionfish naturally conjures up visions of fresh seafood, the menu always offers many tantalizing alternatives, including steaks, fowl, and vegetarian dishes.   And the wine flows freely at Passionfish, from a list as diverse as any in the world.   Their Wine Spectator award winning wine list offers selections sure to please both the connoisseur and novice alike.   Over 400 selections, ranging from local California varietals to rare and desirable wines from around the world, believe it or not, are all are priced at retail!   Chef Walter tastes every wine on the list to ensure it meets the pairing standards of his menu.   Passionfish was recently selected by the National Restaurant Association to receive the prestigious title of &ldquo;Best Wine List in America.&rdquo;


Dining at Passionfish is sure to bring out the passion in you.   The place was made for Spiral 36!


&raquo; Visit Passionfish.net
]]></content:encoded></item><item><title>Newsmans at 988&#x2c; Cannon Beach</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-07T14:50:28-07:00</dc:date><link>http://cowhornwine.com/blog/files/1ce5dc54a782604805cd9892aa7e340e-57.php#unique-entry-id-57</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/1ce5dc54a782604805cd9892aa7e340e-57.php#unique-entry-id-57</guid><content:encoded><![CDATA[The next time you take a trip to the epic Oregon Coast and your journey takes you through Cannon Beach, try Newmans at 988.   We love Chef John Newman&rsquo;s cuisine, and recently had the honor of being paired with his creations at the James Beard Foundation in New York.   You&rsquo;ll most likely find COWHORN on their wine list (unless we&rsquo;re sold out!).


&raquo; Visit Newmansat988.com]]></content:encoded></item><item><title>Davis Street Tavern&#x2c; Portland</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-15T14:20:17-07:00</dc:date><link>http://cowhornwine.com/blog/files/f175f272f660d454ddea018138eed832-56.php#unique-entry-id-56</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/f175f272f660d454ddea018138eed832-56.php#unique-entry-id-56</guid><content:encoded><![CDATA[Good news for COWHORN lovers in Portland, if you hit them on the right night, you&rsquo;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&rsquo;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&rsquo;s &ldquo;Tavern&rdquo; 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&rsquo;s plate."


&mdash;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&mdash;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."


&mdash;Portland Mercury


"A chef with true fine dining skills, Kapustka downplays his drool-inducing creation&mdash;&ldquo;It&rsquo;s pretty much just a hopped up bacon cheeseburger,&rdquo; he says&mdash;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&ndash;Sat, 4&ndash;6:30pm)."


&mdash;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."


&mdash;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&ndash;$27."


&mdash;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."


&mdash;Portland Monthly


&raquo; Visit DavisStreetTavern.com]]></content:encoded></item><item><title>Science of Wine Speaker Series</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-15T13:36:13-07:00</dc:date><link>http://cowhornwine.com/blog/files/3f43757203c087e21407f45959c63a51-55.php#unique-entry-id-55</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/3f43757203c087e21407f45959c63a51-55.php#unique-entry-id-55</guid><content:encoded><![CDATA[This year, Science Works Hand-On Children&rsquo;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&rsquo;s top grape assistants Bill and Barbara Steele will take you on a trip from bud to bottle, the Biodynamic&reg; way!


Where?


ScienceWorks Hands-on Museum


1500 E Main St.


Ashland


When?


Friday,&nbsp; 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.


&raquo; Purchase tickets]]></content:encoded></item><item><title>Finally a blog on the Preps&#x21;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-10T11:24:55-07:00</dc:date><link>http://cowhornwine.com/blog/files/6a45df0f5cc7e7ff7d38122f75ef2009-54.php#unique-entry-id-54</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/6a45df0f5cc7e7ff7d38122f75ef2009-54.php#unique-entry-id-54</guid><content:encoded><![CDATA[For those unfamiliar with the term, the &ldquo;preps&rdquo; or &ldquo;preparations&rdquo; are the substances that Biodynamic farmers use to tend to specific plant needs.   The preps get a lot of attention in the press as the defining feature of Biodynamic farming.   While not denying or minimizing their importance, one need only read our website to understand the small role the preps play at COWHORN.   So, when the need for a prep application presented itself, we jumped on it and I started writing!


The need arose recently when we were pruning the young cherry trees in the orchard.   The cherry trees are three years old now and needed some major cuts to shape them for future years.   On the major cuts, we applied a pasted of the prep called &ldquo;barrel compost.&rdquo;   This paste, made from aged compost and herbs, protects the wound from disease and insects that could enter the trunk at the cut.   It also acts as a salve for the wound.


In much the same way a warm compress draws out toxins from a wound, applying barrel compost draws out sap that helps the plant heal.   As with most alternative remedies, barrel compost doesn&rsquo;t act aggressively like a commercial or synthetic paste would.   We think this gentle approach assists the plant with healing while at the same time helping to build its natural immune system.


&ndash; Barbara Steele
]]></content:encoded></item><item><title>The Dogs of COWHORN - Deuce</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-04-05T11:14:30-07:00</dc:date><link>http://cowhornwine.com/blog/files/7500f84d569c54aa0b77dffb158ebdbf-53.php#unique-entry-id-53</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/7500f84d569c54aa0b77dffb158ebdbf-53.php#unique-entry-id-53</guid><content:encoded><![CDATA[Get ready to cry &lsquo;cuz this is the saddest story you can hear about a puppy.   Deuce came to us from a foster home in Austin, Texas.   At 4 or 5 weeks of age, Deuce, his mother and brothers had been tossed from a car into a ditch to die.   Sometime later, the puppies were found alive and taken to a kill shelter to be put down.   They were nearly starved to death as their mother had died, infected with parasites, and Deuce&rsquo;s back was broken.   By whom or why I don&rsquo;t know, but someone grabbed the puppies and rescued them.


Deuce went to foster care where due to his weakened condition and disease, he was kept in quarantine for 3 months!   By the time he was 4 months old, Deuce weighed 20 pounds (as opposed to a more normal 40), had only been handled by people in rubber gloves, was refusing food or water, and no longer wanted anything but to die.   That was November 2004.   On a Saturday afternoon, Bill drove to Portland International Airport to receive Deuce who had been flown to us to save his life.   This is Deuce in his crate the first night he stayed with us.


The story is so long that brevity is difficult.   In its simplest description, I can say that for two years we gently worked to coax him into our arms to love and cuddle him in a manner that his mother never could.   We sang to him, gently hand fed him, carried him from room to room or through scary doors, took naps with him on our chest, tended his constant terror and resulting nausea until he began to trust, love and eat without vomiting. 


The story ends well, thankfully.   For those who have been to Cowhorn, you already know that no one touches Deuce.   He still is too fearful of people whom he doesn&rsquo;t know so he stands 10 or 20 feet away and watches with caution.   But for the crew at Cowhorn, he is the endless puppy!   He scampers around us, sniffs shoes when he thinks no one is watching, chases squirrels, roles in dead stuff, sleeps in the sun (with one eye open) and sometimes just runs and runs with ecstasy and abandon!   Best of all is that his very most, most, most favorite thing is to be held by Bill or myself until he falls asleep cuddled up next to us. 


&ndash; Barbara Steele


&raquo; Meet Bo


&raquo; Meet Buddy
]]></content:encoded></item><item><title>The Dogs of COWHORN - Buddy</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-24T16:22:11-07:00</dc:date><link>http://cowhornwine.com/blog/files/015ec9db563437a6dbde3edb5e3e5374-52.php#unique-entry-id-52</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/015ec9db563437a6dbde3edb5e3e5374-52.php#unique-entry-id-52</guid><content:encoded><![CDATA[Buddy, aka No Buddy No!   In the Summer of 2007, we found Buddy alone on Eastside Road with a cracked skull and a broken toe.    He was SO forlorn.   I said to Bill, &ldquo;If you let him in, he will be ours forever.&rdquo;   I wanted another pup like a hole in the head!   But what were we to do?   Darkness was approaching and it was really clear that Buddy was not a fighter, but instead a lover.   You already know the rest of the story so I&rsquo;ll skip to the end.   As you can see, Buddy isn&rsquo;t a working dog -he is a happy dog!   His other names include Nutter Butter Peanut Butter and Chocolate Moose.


&ndash; Barbara Steele


&raquo; Meet Bo]]></content:encoded></item><item><title>Perches 104</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-24T16:16:26-07:00</dc:date><link>http://cowhornwine.com/blog/files/6c116fcc0a10e9938615fae02b21cd9c-51.php#unique-entry-id-51</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/6c116fcc0a10e9938615fae02b21cd9c-51.php#unique-entry-id-51</guid><content:encoded><![CDATA[The last in my series on the perches, this is about the owls at COWHORN.    In Perches 103, the picture depicted bones that hawks had dropped around the bases of perches.   Last month we began hearing and seeing owls on the perches.   This picture shows that owls leave a different &ldquo;calling card&rdquo; than do hawks.


 Amazingly, on one occasion we were around the asparagus perches at just the right moment to see this come from an owl!   The critter in question was about 6 to 8 inches tall and was probably a Screech Owl.   As I later learned, owls eat rodents whole, digesting everything from the prey and then eliminating what they don&rsquo;t need.    This picture shows a pancake of hair, bones and cartilage.   In the moment however, we learned something truly more amazing - owls regurgitate what they don&rsquo;t digest.   Yup, a 6 inch owl regurgitates up a golf ball of guts which then sounds like a tennis ball when it hits the ground!    And that wraps up Perches at COWHORN.


Read Perches 101...


Read Perches 102...


Read Perches 103...


&ndash; Barbara Steele]]></content:encoded></item><item><title>Cowhorn and the Giants&#xd;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-03T13:49:54-08:00</dc:date><link>http://cowhornwine.com/blog/files/5d7a60212c02969fb71e0a398aa3636d-50.php#unique-entry-id-50</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/5d7a60212c02969fb71e0a398aa3636d-50.php#unique-entry-id-50</guid><content:encoded><![CDATA[That&rsquo;s me with Tom Hunter, owner of Revel Wine &ndash; the coolest wine broker in San Francisco!   Revel and COWHORN have teamed up to bring our wines to the SF Bay Area!


Last week, we poured COWHORN wines at &ldquo;A Taste of Place,&rdquo; which was a trade show featuring Biodynamic&reg; foods, wines and compost.   Yeah, it doesn&rsquo;t get any more glam than a trade show with a booth full of compost!   It was a great day and COWHORN was very well received.


The next day we did all the paperwork, etc to make it real with Revel and then two days later &hellip; Bill drove a truck of Cowhorn wine to SF!   More to come as we begin meeting customers.   With any luck initial meetings will coincide with the start of baseball season!
]]></content:encoded></item><item><title>Yeehaw - Cowhorn&#x2019;s a-growin&#x2019;&#x21;&#xd;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-07T13:43:56-08:00</dc:date><link>http://cowhornwine.com/blog/files/f041d2b3e7ce138ca0a83d14051efc75-49.php#unique-entry-id-49</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/f041d2b3e7ce138ca0a83d14051efc75-49.php#unique-entry-id-49</guid><content:encoded><![CDATA[For those who are local, you may have noticed some big equipment along Eastside Road lately.   Bill and I are happy, crazy, delirious (take your pick!)   to announce that we have begun an expansion project.


As always at Cowhorn, rocks are the first priority when developing a block!   In this picture, Patrick Fox, our contractor, is moving rock on Day 1 of the project &ndash; is this OSHA approved?


We decided to expand into Blocks 2 and C.   Check out the Masterplan to see where those blocks are.    Although Block 2 was always designated as a vineyard block, C was intended for produce.   We are so pleased with the Marsanne and Roussanne in Block 6 however, we decided to put vines in C.    Block C will provide these vines with cooler mornings, later afternoons and more fertility relative to the other blocks planted so far.


It is an interesting calculation on paper to determine what and where to plant a vineyard, and this one is a bit of a tweener.    In the end, we decided to go for it.   If the paper analysis is correct, we will achieve grapes with higher sugar content while still retaining their natural acids and strong aromatics.    What is not to love?    But with all things Cowhorn, it will be three years until we will know.    To sleep, perchance to dream&hellip;


&ndash; Barbara Steele]]></content:encoded></item><item><title>The Dogs of COWHORN - Bo</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-04T11:39:20-08:00</dc:date><link>http://cowhornwine.com/blog/files/17db867cb14d01d1abef9210a231c99a-47.php#unique-entry-id-47</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/17db867cb14d01d1abef9210a231c99a-47.php#unique-entry-id-47</guid><content:encoded><![CDATA[Meet Bo!   Bo came to us from a shelter in Calaveras, California.   He is a Catahoula Leopard Dog, a hunting or tracking breed, and is technically an albino meaning his fur is light in color and extremely thin and short.   Bo had been turned in by a rancher who found him difficult.   Here&rsquo;s Bo in his winter coat.   Seriously, how difficult can a dog be who wears a jacket?


Bo is almost 7 and considers his main jobs to be examining the perimeter fence and sleeping.   Every day he examines the previous night&rsquo;s activity and shows us where critters have dug under the fence.   We have come to depend on him for this because he finds the holes before they become big enough for the deer to enter the farm.   Yes, deer dig and that is how they get in to eat crops.   So Bo is a working farm dog who wears a coat!


&ndash; Barbara Steele


&raquo; Meet Buddy


&raquo; Meet Deuce]]></content:encoded></item><item><title>Earth as Art</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-03-03T11:31:43-08:00</dc:date><link>http://cowhornwine.com/blog/files/6bacade67a7b5866319af106d4bbc3e2-46.php#unique-entry-id-46</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/6bacade67a7b5866319af106d4bbc3e2-46.php#unique-entry-id-46</guid><content:encoded><![CDATA[Do designers find inspiration from these mushrooms?   Look at the colors and textures!   Every season brings new colors, critters and fauna.   I love that COWHORN is alive with biodiversity and is providing a safe haven for Mother Nature&rsquo;s many creatures.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Intro to Worms</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-02-18T09:36:55-08:00</dc:date><link>http://cowhornwine.com/blog/files/ea7da7e0b619240e83b6dda8fa0d5ca4-45.php#unique-entry-id-45</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/ea7da7e0b619240e83b6dda8fa0d5ca4-45.php#unique-entry-id-45</guid><content:encoded><![CDATA[Worms at COWHORN are a big, slimy deal.   Worm composting is called vermiculture.   A little history lesson reveals that worm composting is both ancient and local.


Since the beginning of dirt, worms have been breaking up, oxygenating and feeding soil.   They leave a rich trail (pun intended) of nutrients and microbes that make soil great for crop growing.   Many folks practice at-home vermiculture programs by dropping their kitchen waste in a worm bin and then a week or so later spreading the resulting compost in their garden.


In recent years, vermiculture has captured the interest of innovative farmers around the world.   These days, experiments are being conducted to determine ways to introduce vermiculture into commercial farming.   Though the topic is huge, a couple simple factors make vermiculture superior to traditional composting methods.


First, worms do not degrade topsoil and waterways by the action of their grazing.   Second, worms improve soil simply by living in it.   As well, worms are easy to care for.   Stop using the rototiller or other soil degrading implements, and the next thing you know worms are there working for you!


For me, anytime doing less yields more, I am happy.   And that is the point I will end on today because it is often the most useful rule of harmonious land stewardship:  do less not more because chances are Mother Nature knows more that you!    Next up: the COWHORN worm bin.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Ros&#xe9; is ready to bottle&#x21;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-02-19T09:27:46-08:00</dc:date><link>http://cowhornwine.com/blog/files/7711056b5d46aee3662bd70b0adb33b0-44.php#unique-entry-id-44</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/7711056b5d46aee3662bd70b0adb33b0-44.php#unique-entry-id-44</guid><content:encoded><![CDATA[This week we are preparing the Ros&eacute; for bottling!   Coincidentally, today we are working under sunny skies and in t-shirts (well almost).   Just the right kind of weather for such a delightful wine!   When next we speak of this, it will be to let you know of its release.   For those who remember, last year we took early sign-ups because quantities were so limited.   We&rsquo;ll have more this year, but we&rsquo;ll still keep you posted as to its progress.


&ndash; Barbara Steele
]]></content:encoded></item><item><title>First Club COWHORN Pickup Party</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-02-14T17:17:16-08:00</dc:date><link>http://cowhornwine.com/blog/files/c52841a89f72252387f999adc804a5ae-43.php#unique-entry-id-43</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/c52841a89f72252387f999adc804a5ae-43.php#unique-entry-id-43</guid><content:encoded><![CDATA[It all went by so fast!   On Saturday, Cowhorn hosted 60 people for our first Club Cowhorn party.   Folks tasted our 2008 Spiral 36, our 2007 Syrah and barrel sampled a 2009 Syrah.   In addition, we debuted for our guests the 2008 Grenache 74 (named after the varietal and the number of frost hours that year).


With strong notes of cherry, hints of spice and a nice finish, the wine &ldquo;jumped out of the glass&rdquo; to several tasters.   Paired with the wines were several cheeses from Rogue Creamery (thanks Tom, both cheeses were gone by events end) as well as homemade cookies and breads by our wonderful in-house chef, Barbara.


Thanks to all that attended for making the event a rousing success.   If only it had gone by a little slower.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Perches 103</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-02-09T11:59:26-08:00</dc:date><link>http://cowhornwine.com/blog/files/b40a05c0539613f0fc0bb6db9ac6875c-42.php#unique-entry-id-42</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/b40a05c0539613f0fc0bb6db9ac6875c-42.php#unique-entry-id-42</guid><content:encoded><![CDATA[More proof &ndash; new rodent skulls under the perches!   Today I found three.   In this picture, you can see the teeth still intact. 


Read Perches 101...


Read Perches 102...


Read Perches 104...


&ndash; Barbara Steele]]></content:encoded></item><item><title>Vineyard Floor Management&#xd;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-02-01T13:34:32-08:00</dc:date><link>http://cowhornwine.com/blog/files/94e750af4142581d43bd0f735f3bb3cf-41.php#unique-entry-id-41</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/94e750af4142581d43bd0f735f3bb3cf-41.php#unique-entry-id-41</guid><content:encoded><![CDATA[The Earth is so balanced.   At Cowhorn, we take this concept seriously.   Let me explain by describing one of our winter practices.   For us, the dormant season is equal in importance to the growing season.   In the vineyard in winter, we practice a weed-based cover cropping program.


To achieve this, it took a couple years of planning.   So, during our first years in the vineyard we did several passes of selective hand weeding down the drive lines.   (Yikes &ndash; too much nomenclature!   The &ldquo;drive line&rdquo; is the space between two rows of plants, and &ldquo;under-vine&rdquo; or &ldquo;vine row&rdquo; is the space under the vine.)   We pulled out weeds that were tall, or say taller than 6 to 12 inches.   Now, as you can see in the pictures, the weed &ldquo;crop&rdquo; that comes with the fall rains is short and dense.


These weeds perform three important functions.   First, they provide a thick cover against erosion during winter rains.   Second, they grow a dense set of roots that break up and aerate the soil.   Last, when it is tilled back into the soil in spring, it provides a source of nutrition for the vines.


When we talk in Biodynamic&reg; agriculture about creating a self-sustaining farm or a closed-loop system, this is one example within the farm.   Annually, we recycle our nutrients back into the vineyard through the weeds.   That means no trips into town to buy something that was produced synthetically, less packaging to be disposed of, and one less tractor pass.   It&rsquo;s what weeds are supposed to do, so let them!


And as a last treat, before we till them under in spring, they will bloom with very tiny, very cute periwinkle flowers.   How cool is that?


&ndash; Barbara Steele]]></content:encoded></item><item><title>Mountaintop Experience</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-01-15T13:09:03-08:00</dc:date><link>http://cowhornwine.com/blog/files/17dd534f7769f3ee39537e05841cd52b-40.php#unique-entry-id-40</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/17dd534f7769f3ee39537e05841cd52b-40.php#unique-entry-id-40</guid><content:encoded><![CDATA[Hello there,


I think your Roussanne is amazing, and I took a bottle of it with me up to an overnight on Mt.   Hood.


I ended up with a photo of it that I thought you folks may enjoy.


Thanks for making great stuff, and I hope to visit you before too much longer!


&ndash; Submitted online by COWHORN lover Dan Johnson


Thank you Dan.   Send us news about your mountaintop experience with COWHORN.   Shasta anyone?
]]></content:encoded></item><item><title>Perches 102</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-01-14T13:00:15-08:00</dc:date><link>http://cowhornwine.com/blog/files/2dff0c02b2b59b3af385311f2f5763f9-39.php#unique-entry-id-39</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/2dff0c02b2b59b3af385311f2f5763f9-39.php#unique-entry-id-39</guid><content:encoded><![CDATA[ In Perches 102, we are examining the droppings of the raptors.   Check out these bones.


Some look like entire sculls of small birds!   Upon reading, I have learned that raptors often eat their competitor birds before they go after ground rodents.   As you can imagine, the rodents are the ultimate goal for a farm.


To date, we have these bones and visual sitings of birds carrying snakes, but no direct evidence of rodent hunting.   This year, we will be watching for that.


The primary field we will be watching is the orchard because in the orchard we have implemented a no-till program.   Verses the vineyard in which we have a sophisticated tillage program that discourages ground rodents, the orchard is like a buffet of fresh young roots.   Delicacies for the rodents.


I will monitor the droppings under the perches to see what they are eating.    I&rsquo;ll let you know!


Read Perches 103...


&ndash; Barbara Steele]]></content:encoded></item><item><title>Perches 101</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2010-01-13T12:35:46-08:00</dc:date><link>http://cowhornwine.com/blog/files/fd37e7abd154ee69c279822fadc125b1-38.php#unique-entry-id-38</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/fd37e7abd154ee69c279822fadc125b1-38.php#unique-entry-id-38</guid><content:encoded><![CDATA[Our friend Paul has been bugging me to write about the perches at Cowhorn.   He really likes the story and so do we.


The problem is that &ldquo;Perches 101&rdquo; was an entire year, so the story is already long at this point!   If you check out Masterplan, you will see the many habitat breaks in the farm that run along the main road.


Our thinking with the spacing of these spots was that they would create a corridor from the southern uplands running the length of the farm to the north.   These breaks would provide essential habitat for &ldquo;beneficials,&rdquo; the guys that create natural predator loops which in turn keeps the ecosystem functioning fully.


These are the kinds of analytical decisions you make when deciding how to organize a farm.    Well, these are the kinds of decisions you make when you are organizing a Biodynamic&reg; farm that you consider to be a living, breathing organism.   It looked good on paper so it seemed like a good place to start! 


The first year or two, we left the habitats tall with grass so that they had lots of food and cover for critters, bugs and birds.   After two seasons of watching and waiting it became clear that the birds liked the bigger fields for nesting and the raptors liked the corridor of land over the ditch bank on the eastern border of the farm.   Particularly, they like the knoll by Block D and the trees over the ditch adjacent to Block B.


As I was pondering this, it hit me what to do.   Instead of providing a north-south corridor, these birds wanted an east-west corridor from the ditch to the river.   The previous year, Martin had made a perch out of a small diameter snag in the forest.    We asked him to make 5 more and then we placed them in the habitats around Blocks B, C and E.


Ostensibly, they provide a safe perch over the fields and between the forest and the river.   I promise I am not lying about this next statement: it was less than 24 hours before a Cooper Hawk was using the perches!   Now one year later, we have the Cooper&rsquo;s Hawk, a pair of Red-tailed Hawks and a Sharp-shinned Hawk (I&rsquo;m not positive on the identification of this one yet). 


Read Perches 102...


&ndash; Barbara Steele


Read Perches 102...
]]></content:encoded></item><item><title>Musings on Bears</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-12-16T12:22:17-08:00</dc:date><link>http://cowhornwine.com/blog/files/a77b305b75227e8bd3f7bba8ca4839cc-37.php#unique-entry-id-37</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/a77b305b75227e8bd3f7bba8ca4839cc-37.php#unique-entry-id-37</guid><content:encoded><![CDATA[The first clue was the scent.   A BLM ranger told me a few years ago that once one smells bear droppings, one often doesn&rsquo;t forget. 


So, when I smelled it earlier in the week, I paused and looked.   I was in the northeast corner of the farm where we have the most wildlife activity.   Nothing looked out of place though.


A day or so later, we saw the half eaten squash.   It was really obvious from the size of the bite that this was eaten by a BIG set of teeth!    Even given the clues, it was still a surprise the next morning when Vince radioed into the office that he was attempting to escort an adolescent bear out a farm gate!


From my observations, Vince is really gentle with animals and exercises a lovely touch with them, be it snakes, bugs or dogs.   So, with concern for Vince&rsquo;s safety, we felt confident that he was the best guy to handle this COWHORN job.


I guess the little guy was pretty scared - Vince said he literally ran right up the tree to a spot about 50 feet above ground.   When Bill and I checked the tree later that afternoon, he was still there.


By morning he had moved on, I hope to safe territory.   At COWHORN, we discourage interaction with the wildlife preferring instead that the critters maintain a healthy fear of humans.   We love their presence, but from a distance.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Barb&#x27;s Secret Santa</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-12-25T12:08:13-08:00</dc:date><link>http://cowhornwine.com/blog/files/e10c86e1b5f3c1074f5ad5572a9b9b10-36.php#unique-entry-id-36</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/e10c86e1b5f3c1074f5ad5572a9b9b10-36.php#unique-entry-id-36</guid><content:encoded><![CDATA[I love living in Southern Oregon!   I had a magic Christmas experience this year.   I was in Ashland the week before Christmas running some errands when I was overcome by the desire to listen to some holiday Dean Martin.


I stopped in the Music Coop to inquire about their supply of Dino.   Specifically I said: My love of Christmas carols knows no bounds and I am looking for Dino!&rdquo;    To my delight, I found both Dean Martin&rsquo;s album and the Rat Pack Christmas album.


As I was checking out, I asked what the wonderful blues carols were that were playing in the store.   They told me it was the Allen Toussaint album and to my surprise, the proprietor had checked to see if it was available for me.   He told me that he would have a copy for me, as a gift, by the following day!


He was very polite when offering it to me, saying that I was under no obligation to accept it.   Quickly, a member of his staff answered for me reminding him that I walked in saying, &ldquo;My love of Christmas carols knows no bounds!&rdquo;   Sure enough, the next day I was delighted by the sounds of carols New Orleans style.


Thank you Music Coop for spreading generosity in spirit and in action.





&ndash; Barbara Steele]]></content:encoded></item><item><title>Earthly Consciousness</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-12-07T11:59:57-08:00</dc:date><link>http://cowhornwine.com/blog/files/235449de5b7f3bcc4b3e8bc4defc874e-35.php#unique-entry-id-35</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/235449de5b7f3bcc4b3e8bc4defc874e-35.php#unique-entry-id-35</guid><content:encoded><![CDATA[Last blog, I wrote about examining the naked vines.   It was an analytical piece concerning the practicalities of fine wine growing.   I have grown to love the analytics associated with fine wine growing so it is with pleasure that I wrote that entry.


But when I came back to it, I felt a twinge of remorse.    Another day passed and I didn&rsquo;t feel better.   An apology is necessary.   I walked out into the vineyard to talk to my plants.   Lest you think I am nuts, I am clear on the point that they will not talk back to me!


I&rsquo;m not so sure however that they cannot hear.   So yes, I talk to my plants (and my dogs and the trees&hellip;). l told them I was sorry for exploiting their nakedness, sharing with the internet world how they look in repose.


They are beautiful vines, to be respected and admired for their gift to us.   It is with gratitude that I share their lives with you.    I am only their steward and I stand in respect of their generosity.   Thank you Mother Earth.





&ndash; Barbara Steele]]></content:encoded></item><item><title>Winter Vines</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-12-02T11:30:20-08:00</dc:date><link>http://cowhornwine.com/blog/files/40638765e2a065e8acc05502356c99f9-34.php#unique-entry-id-34</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/40638765e2a065e8acc05502356c99f9-34.php#unique-entry-id-34</guid><content:encoded><![CDATA[In a previous blog, I wrote about how the fall provides a window into the general strength of the vineyard.    Now in winter another picture emerges.   The vines are dormant now - their naked canes laying on the trellis.   Now we can see the success of our vineyard plan from the previous year.


In winter last year, we determined a plan for the growing season in 2009.   We set metrics for ourselves concerning irrigation, canopy growth and management, among other things.   During the growing season, we felt great about our practices!


All of our goals were attained.   That means things like canopy height were achieved before our target date or that we had uniform leaf coverage over the fruit.   But it&rsquo;s a funny thing about a row of healthy looking plants that are all leafed-out and pretty with fruit:  you tend to only see all those pretty things!    In winter, we can truly see how each vine grew.


You can see the size of the each shoot, for example.    This is critical because the shoots help feed the fruit.   If you have been to our tasting room, no doubt you have heard Bill say that we want &ldquo;uniformly ripe fruit because in the glass, under-ripe plus over-ripe does not equal ripe.&rdquo;   A small shoot next to a large shoot does not equal the wine we want to pour! 





&ndash; Barbara Steele]]></content:encoded></item><item><title>All Choked Up</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-11-30T17:44:50-08:00</dc:date><link>http://cowhornwine.com/blog/files/ce17196be6e1fd284ee3ec89d04e2c73-33.php#unique-entry-id-33</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/ce17196be6e1fd284ee3ec89d04e2c73-33.php#unique-entry-id-33</guid><content:encoded><![CDATA[2009 Produce Report


2009 was a great year for Cowhorn produce!   Formally, our Mission Statement reads as follows.


To create a profitable model of land ownership that:


- protects the environment and provides for land conservation


- provides opportunities for sustainable farmers to work and develop financial security


- increases the availability of high quality, healthful food


For us, supplying food to the local economy is not a sideline to the vineyard and winery.    It is primary to our purpose.    This year, we grew approximately 5,300 pounds of produce for distribution into the Rogue Valley.   In 2008, we did about 2,500 pounds so it was a big increase in volume for us.    We are psyched!


Here is the breakdown of where it went:


	


Wholesale sales (Coop, Shop&rsquo;n Kart, Tarks, New Sammy&rsquo;s, 38 Central) - 3,900 pounds


Trade (New Sammy&rsquo;s) &ndash; 100 pounds


Gifts (to tasting room customers) &ndash; 300 pounds


Donations (food shelters, employees and their families) &ndash; 800 pounds


We still have some winter squash left which we will probably eat here at the farm.    A great year!


&ndash; Barbara Steele]]></content:encoded></item><item><title>Uncorked&#x21;&#xa;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-11-23T14:09:18-08:00</dc:date><link>http://cowhornwine.com/blog/files/0428453d10eb68d97b21d1368cd6ba65-32.php#unique-entry-id-32</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/0428453d10eb68d97b21d1368cd6ba65-32.php#unique-entry-id-32</guid><content:encoded><![CDATA[ Many thanks to all who came out for Uncorked!   Most told me that yesterday&rsquo;s Uncorked was exceptional.   First, it was a perfect fall day in Oregon: warm and sunny in the morning, the threat of rain in the afternoon felt like fall, and then at twilight the wind felt like WINTER!


What&rsquo;s not to love about the weather in Southern Oregon?   Second, many folks told me they were visiting the many new and different wineries who participated yesterday.   Of course, most have their favorites whom they visit with each outing, but this year there was something for every taste.


We were especially pleased to meet Tim Mock and Sandra Shizury who will now be serving the Spiral 36 in their Grants Pass restaurant, Aja.   At Cowhorn, we were serving our 2008 Spiral 36, paired with a winter squash pizza.   The squash was grown by Cowhorn, and the pizza was prepared by New Sammy&rsquo;s Cowboy Bistro.


We worked out an excellent arrangement whereby we did some fall garden cleanup at New Sammy&rsquo;s and Charlene made the pizza.   How great is that?   Next, we served our 2007 Syrah with Organic Peruvian dark chocolate chips from Dagoba.   The winery was festive with touches of the fall harvest and the oncoming holiday season.    To boot, everyone who came took home some winter squash for their table!


From all of us at Cowhorn, thank you to all of you who support us by participating in Uncorked!


&ndash; Barbara Steele]]></content:encoded></item><item><title>Barb goes Espionage&#x21;&#xa;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-11-23T12:03:47-08:00</dc:date><link>http://cowhornwine.com/blog/files/8d588d8a232fc8677247555ebfe7eb28-31.php#unique-entry-id-31</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/8d588d8a232fc8677247555ebfe7eb28-31.php#unique-entry-id-31</guid><content:encoded><![CDATA[I need night vision goggles, or rather &ldquo;cold air vision goggles.&rdquo;   Frost &ndash; that is the question here at Cowhorn.   How early, how cold?   Doesn&rsquo;t matter if it is spring or fall, it&rsquo;s the same question.   In 2008, we had 110 frost-free growing days during the season.   Did you know that to ripen a watermelon requires 120 days?    Yes, Cowhorn has been relatively unsuccessful at ripening a watermelon.   By now, we know the question is not &ldquo;if&rdquo;, but &ldquo;when.&rdquo;   Hence, the cold air vision goggles.


Here&rsquo;s the reasoning: I can see the frost on the plants and the ground easily.   What is not so easy to see is how the cold air moves through the farm on its way to becoming frost on the plants.   This fall, Bill and I went undercover to follow the frost!   Here are some clues that have revealed themselves.   You may want to look at the Cowhorn Masterplan to see what areas I am talking about.


In general, cold air moves into the valley during the night.   As the sun rises over the mountains, or the earth rotates toward the sun, the cold air is pushed down onto the ground at Cowhorn by the sun&rsquo;s rays.   Given that two sides of Cowhorn are bordered by mountains, the cold air only has two escape routes:  through the farm to the west and to the north.    Hence the goggles - I need to see the pathways that the frost is taking through the farm!


The plants give clues.   In Block A, everything is tipped with tiny white flecks.   In Block B, I can see by the artichokes where the frost is heavier and where it drops off leaving some plants untouched.   It seems like such a minor slope in the field, but it doesn&rsquo;t take much for the cold air to move.


Moving to the west, Block 3 looks untouched.    But farther west, the side of Block 1 looks like a frost wall hit it!   If I go a few rows farther, everything is fine.   So, the trellis stopped the movement of the air going westward.   It can only go north from here.


Moving past the Crescent Oaks the ground dips in Block 5 &ndash; I feel a rush of cold air.   It is like a snake, slithering through the farm until at last it gets to Block 5.   Then it rushes past the vineyards in a tunnel towards the north border.   The farther I go the stronger it gets until I finally reach the end of the farm and it can finally drop into the river bed (or onto the neighbor&rsquo;s crops!). 


So what does it all mean?   Most importantly, it means that our future vineyard plantings need the same level of technology, or more, than we installed in the existing vineyard.    The more trellis we install, the more spots there will be to trap the movement of cold air.   At Cowhorn, we always strive for uniform ripening.    A frost-patchy vineyard does not yield uniform ripeness.   When next we plant, we will be adding the snake-like path of frost to the set of metrics we use to plan out the new vineyard blocks.





&ndash; Barbara Steele]]></content:encoded></item><item><title>Fall Leaves</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-11-09T12:37:17-08:00</dc:date><link>http://cowhornwine.com/blog/files/9c555ff24a305dee16b4c52d0db6a3f0-30.php#unique-entry-id-30</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/9c555ff24a305dee16b4c52d0db6a3f0-30.php#unique-entry-id-30</guid><content:encoded><![CDATA[It&rsquo;s a popular idea that a grapevine&rsquo;s general health or its ability to bear fruit can be seen during the growing months.   During those months, we are awed by the strength of budbreak, by early growth spurts, or by deep colors of green - these things usually make us glow warm with thoughts that bloom was successful or that fruit set was strong.


If you really want to know, though, whether your beloved plants are as strong as you think you should be looking at them now when the temperatures are dropping!   Here in the Applegate, it feels that fall ended on Sunday and winter began today.&nbsp;   The cold is colder and the wind is blowing.   We are pleased that the vineyard hung onto its leaves through fall.   If a vineyard was overly burdened by water, climate or crop conditions, it might drop its leaves at the first hint of frost, or sometimes even before the fruit has been picked.


When the leaves remain long after harvest, the plants are able to recover from the reproductive cycle of the previous months.   Specifically, having leaves means that the plants are still metabolizing, or in a manner of speaking, are able to refresh themselves after the labor of producing a very beautiful wine grape.   It&rsquo;s very much like a bear eating a big meal before hibernating.   I mean, really, who wants to go to bed hungry?   Anyway, back to the grapes, it is good for them to refresh their carbohydrate stores for the long winter.&nbsp;   They will burst with more vigor next spring, giving me that warm glow mentioned above!


 


&ndash; Barbara Steele]]></content:encoded></item><item><title>Chestnut or porcupine?&#xa;</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-11-02T14:13:34-08:00</dc:date><link>http://cowhornwine.com/blog/files/cbd5d9c73e8c435ca5370ebb7035ec4e-29.php#unique-entry-id-29</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/cbd5d9c73e8c435ca5370ebb7035ec4e-29.php#unique-entry-id-29</guid><content:encoded><![CDATA[As some of you know, we have two chestnut trees in our test orchard.    It was never our intention to farm all the trees we planted in our test orchard.    It was, instead, a way to gain insight into the growing conditions around our farm.    Well, this year the two young nut trees successfully pollinated and bore fruit!    As chestnut trees are primarily wind pollinated, having just two trees was not expected to yield us heavy crop loads.  


I expected some though.    I didn&rsquo;t realize back in 2004 when I was planting them that harvesting chestnuts is a painful business.   Check out these pictures: these fruits are the porcupines of the nut world!    Seriously, heavy gloves are in order to collect the fruit!    If left alone, the fruit (or nut) develops in what is aptly called a &ldquo;burr&rdquo;.   The burr opens to reveal the fruit that eventually falls to the ground to reproduce, or the entire burr falls to the ground and rolls to a new happy home.    What surely does not happen is that anybody messes with the burr &ndash; they are sharp!   I find this adaptation by the chestnut tree to be ingenious &ndash; survival is assured when great pain is required to eat the fruit. 


Once you get around the burr, the inner seed is protected by two skins, the pericarpus and the pellicle.    In the wild, these skins protect the inner seed from harsh or drying conditions until spring when it can germinate.   When grown for production, the fruits are peeled and carefully stored to maintain moisture and freshness.   Either way, the chestnut is a complicated nut.


Here at Cowhorn, I think we will enjoy these two trees for their beauty and their small bounty.    As well, they will serve as a reminder to us that Mother Nature has developed many hidden secrets to protect herself and her creatures from extinction or harm.  


 


&ndash; Barbara Steele]]></content:encoded></item><item><title>Post Crush Blues and the Vertical&#xa;Horizontal</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-10-27T14:01:22-07:00</dc:date><link>http://cowhornwine.com/blog/files/c988856a4cc79d842746455e3a8a0e4a-28.php#unique-entry-id-28</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/c988856a4cc79d842746455e3a8a0e4a-28.php#unique-entry-id-28</guid><content:encoded><![CDATA[Today we finished pressing and barreling our 2009 reds, the Block 5 syrah and the Grenache.    I am so happy that the grapes are through primary fermentation and are safely into barrels!    No more daily punch downs, daily floor washing, no more purple hands.   But once again I find myself feeling that today was bittersweet.    I am already waxing poetic about the season which is now over.    Are we already done with harvest and crush?   Wasn&rsquo;t it just yesterday that we were lamenting the spring frost?    That we were analyzing budbreak, weather, and irrigation data?    Perhaps it was the rainy fall skies that made me pause today.

Tonight we are hosting a vertical, horizontal tasting.    With Bill&rsquo;s brother Mark, we will be sampling the 2006 Syrah and the 2007 Syrah &ndash; vertical.    As well, we will be comparing our 2009 acorn squash to the 2009 delicata - horizontal.    Food or wine, it&rsquo;s all about the mouthfeel, taste, finish&hellip; Yes, fall is my favorite time of year - a rich season in many ways. 




&ndash; Barbara Steele]]></content:encoded></item><item><title>Burying the Horns</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-10-09T16:46:26-07:00</dc:date><link>http://cowhornwine.com/blog/files/0f6d80e43608848effe18efc73091a95-27.php#unique-entry-id-27</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/0f6d80e43608848effe18efc73091a95-27.php#unique-entry-id-27</guid><content:encoded><![CDATA[This year, burying the fall horns had a special twist.    It was the first time for Jim.    So, like all good friends do, we tried to play a trick on him.    You can probably guess what we did.    We told him that the first year each of us had buried the horns, we tasted the manure.    We explained that it was very fresh, from a beautiful organically raised cow in Williams, and that it was just necessary.    How would he know the goodness of the process if he didn&rsquo;t try it for himself?    Pedro and Noe were VERY convincing in their sincerity.    We all know that Jim has a sense of humor, so we were hopeful that he might think for a minute we were serious.    Well, he didn&rsquo;t!    He let us know in about a nano-second that he wasn&rsquo;t buying any of it!    Lots of laughs were had.


By now the whole crew believes in the power of the horns and the preparations.    We don&rsquo;t have to discuss it.    We honor and acknowledge the cow and her gifts in our own Cowhorn way, with lots of laughs and lots of care in the process.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Soiree&#xb4;du Vin</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-10-11T16:34:20-07:00</dc:date><link>http://cowhornwine.com/blog/files/f9bb2fb097ad326c61ef645923a914b9-26.php#unique-entry-id-26</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/f9bb2fb097ad326c61ef645923a914b9-26.php#unique-entry-id-26</guid><content:encoded><![CDATA[Okay, this was wild!    After harvesting all day on Saturday, I jumped in the car on Sunday to drive to Silicon Valley for a school fundraiser.    It&rsquo;s a pretty swanky event, lots of very nice wines being poured all for a great cause.    As usual, I suffered the intimidations of the event (read previous events to refresh yourself with my cases of nerves) this time due to the caliber of wines on the neighboring tables, being poured with dinner, and being offered for auction.    Thankfully it was fleeting, the event was great fun and Cowhorn&rsquo;s contribution was appreciated by all. 


 

But this wasn&rsquo;t just another trip out with the Cowhorn wines.    While driving home, I experienced an important realization: the next twelve months at Cowhorn will be like no other.    That evening I had been pouring the 2008 Spiral 36.    During conversation, I was explained that it is our third vintage for the whites, and that the red I was pouring, the 2006 Syrah, was from our first vintage.    I guess I have almost gotten used to the comings and goings of the white wines.    They come and they go with no overlap - one has only a memory of the changes from year to year.    Then it hit me: it will be so different with the reds!    During these next twelve months, Cowhorn will go from pouring our 2006 Syrah to pouring the 2006, 2007 and 2008 Syrahs.    In a blink of time, we will be able to experience in the bottle the birth and development of our vineyard!


Probably any experienced vintner who reads this will laugh and say that I really have been bitten with the wine-bug, but it did hit me as something new and important.    This will only happen once and it is starting now!    I&rsquo;m sure future vintages will hold surprises and things I can&rsquo;t even yet imagine.    But like many of the &ldquo;firsts&rdquo; in our lives, they are often the most special.    For those who drink Cowhorn with us during the coming months, I look forward to sharing this &ldquo;first&rdquo; with you.


&ndash; Barbara Steele]]></content:encoded></item><item><title>2009 Grape Harvest</title><dc:creator>info@cowhornwine.com</dc:creator><category>None</category><dc:date>2009-10-10T16:29:44-07:00</dc:date><link>http://cowhornwine.com/blog/files/35c7c06f23392c50cf3fc774fc40ed11-25.php#unique-entry-id-25</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/35c7c06f23392c50cf3fc774fc40ed11-25.php#unique-entry-id-25</guid><content:encoded><![CDATA[The grapes are in!    The grapes are in!    We are all happy about this, but no one as much as Martin!    Not that Bill and I don&rsquo;t worry, but I think Martin worries row by row, block by block, month after month.    He and his crew finished picking last Saturday around 6 pm.    He had a BIG smile! 


They picked tons and I am sure all slept well that night.    In the winery, we processed until 2 am.    Bill did an amazing job coordinating the moves, calibrating the process, tending to the grapes, and gently guiding them into their new surroundings.    We want a gentle start to the fermentation.    Our grapes get great attention when they are in the vineyard, so it only seems right that they get the same great accommodations once they come inside!    And Bill gave it to them - they looked gorgeous!    &ldquo;Black pearls&rdquo; is the best description of what a tank of Cowhorn grapes looks like.


Keep tuned for more on the smells and tastes of the 2009 harvest!





&ndash; Barbara Steele]]></content:encoded></item><item><title>2009 Fall Garden Harvest</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-10-06T16:10:27-07:00</dc:date><link>http://cowhornwine.com/blog/files/d215c3960ee896226c873dcb89a26d9a-24.php#unique-entry-id-24</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/d215c3960ee896226c873dcb89a26d9a-24.php#unique-entry-id-24</guid><content:encoded><![CDATA[As much as I love this time of year, it is always bittersweet when the garden harvest is over.    It seems like just weeks ago we started eating crisp peppers, soft tomatoes, string beans and peas.    (Actually, we didn&rsquo;t eat any peas but the birds were really happy about them.)   Now it is fall and this week we brought in the last of the squash and pumpkins.


I still have some basil tucked under some tomatoes, but the rest is turning dark from the frost.    All the squash and tomatoes are being canned or frozen to enjoy during the winter, but the plants are dropping down back into the Earth to rest and replenish for next year.    For me, this is the miracle time of year: as the Earth pulls its physical forces inward, plants drop leaves and sink into the ground.   The physical world becomes restful, growth stops, and the eye turns inward.   At the same time, the Earth lets out her etheric energy and space is created.    It is often peaceful.   We have times of silence and times of spiritual celebration.


In Fall, I remind myself to stop and witness the balance that the Earth models for us.   As the season progresses, we listen carefully for the faint sound and feel of the stirrings of rebirth.    That is when you will find farmers laying on the couch with seed catalogs dreaming of the next garden, the next crop, or the next new fancy we want to try!   It really is a miracle time.


For those who come out to the winery during the next weeks, be sure to pick up a squash or pumpkin to take home with you! 


&ndash; Barbara Steele]]></content:encoded></item><item><title>2008 Syrah just bottled</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-10-20T16:12:51-07:00</dc:date><link>http://cowhornwine.com/blog/files/f23a7be56b8a50a8131732b40e7a62d4-23.php#unique-entry-id-23</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/f23a7be56b8a50a8131732b40e7a62d4-23.php#unique-entry-id-23</guid><content:encoded><![CDATA[The 2008 Syrah was just bottled a month or so ago.     Ahhh&hellip;before it went into the bottle, it was full and deep and clearly a more mature vintage than any we have produced so far.    Now it is awkward and disconnected &ndash; it&rsquo;s our own personal experience of the movie Bottle Shock!    Last, the 2009 Syrah is just an expectation at this point.    The berries are in tank and they smell like grape juice, but the beginnings of fermentation are in the air!   Being around them is a dream waiting to unfold.


&ndash; Barbara Steele]]></content:encoded></item><item><title>2006 Syrah drinking beautifully</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-10-20T17:02:32-07:00</dc:date><link>http://cowhornwine.com/blog/files/de50aa5f3efbb60aa73a667c837081e3-22.php#unique-entry-id-22</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/de50aa5f3efbb60aa73a667c837081e3-22.php#unique-entry-id-22</guid><content:encoded><![CDATA[The 2006 Syrah is drinking beautifully now.    Our first vintage, it now has 18 months in the bottle.    This wine has youthful fruitiness, nuances of earthy Syrah-like tones, and the soft, lush richness that only time can produce.    The 2007 Syrah has now been in bottle for 6 months and was just recently released in our tasting room.    It has structure and firmness, bright cherry and dark earth.    It is evolving weekly as the effects of bottle age become evident; it is becoming graceful and powerful, while still structured and soft.    Each week, we anticipate experiencing a different, more beautiful wine.


&ndash; Barbara Steele]]></content:encoded></item><item><title>2009 Harvest Update</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-10-20T17:58:24-07:00</dc:date><link>http://cowhornwine.com/blog/files/94aac14020cd84b45dcf6db4a74ed0a3-17.php#unique-entry-id-17</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/94aac14020cd84b45dcf6db4a74ed0a3-17.php#unique-entry-id-17</guid><content:encoded><![CDATA[Harvest is over and the 2009 grapes are all in tank!    Of all the fun career experiences I have had, none is quite as satisfying as looking into a full tank of berries.    &ldquo;Black Pearls&rdquo; is a great description of what the grapes look like in the beginning!    We brought in about 30 tons of grapes, all in beautiful condition.    Our vines performed wonderfully!   In weary reflection after hours of harvesting, I realized that Cowhorn crossed a milestone with this harvest:  at this moment in time we have the entire life cycle of a red wine in the winery.    This is a first for Cowhorn, since it means that we have a vintage of red wine in each of the stages of development.


&ndash; Barbara Steele]]></content:encoded></item><item><title>Report from Fortune Women&#x27;s Conference</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-09-22T09:25:41-07:00</dc:date><link>http://cowhornwine.com/blog/files/1fe36f7f57a393f30cfe39eac5d926b7-14.php#unique-entry-id-14</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/1fe36f7f57a393f30cfe39eac5d926b7-14.php#unique-entry-id-14</guid><content:encoded><![CDATA[I recently returned from pouring at Fortune magazine's 50 Most Powerful Women Conference.&nbsp;  It was, of course, an honor to be asked to pour our wine for these very accomplished women.&nbsp;   As you can imagine, my day started with lots of excitement to see and meet such a prestigious crowd.&nbsp;  That part was great!&nbsp;   But then came the trepidation.   That's me on the left with Susan Ungaro, executive director of The James Beard Foundation.


I have never seen such HUGE cameras and lights and so many waves of reporters!   After about 10 minutes of that, I was severely intimidated.   Not so intimidated that I didn&rsquo;t consider asking Warren Buffet for some support, but you get my point.   Anyway, after some adjustment on my part, dinner began and the night got off to a great start.


I was pouring our 2006 Syrah, and it was being paired with a marvelous barbecued beef prepared by Jar Restaurant.   At first, most folks were interested to see the new, unheard-of label, and were curious to try.   But as the night went on, the curiosity turned to a buzz and finally to a roar of applause for Cowhorn.


Instead of returning to me asking for another glass, women were asking for an entire bottle or two for their table!   Once the wine was gone, I was invited to sit with a table of execs from IBM.   Their appreciation of the wine was sincere, but more importantly, their jokes were RIOTIOUS!&nbsp;   It has been some time since I sat with a table of business people and laughed liked that.   It was a wonderful hour of laughs, cr&egrave;me caramel and Cowhorn Syrah.&nbsp;


&ndash; Barbara Steele]]></content:encoded></item><item><title>Fortune pairs Cowhorn 2006 Syrah</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-09-14T16:02:40-07:00</dc:date><link>http://cowhornwine.com/blog/files/2e9488cd3bd147f91bfb9a73dda91c92-11.php#unique-entry-id-11</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/2e9488cd3bd147f91bfb9a73dda91c92-11.php#unique-entry-id-11</guid><content:encoded><![CDATA[The Fortune Most Powerful Women Summit features the most prominent women leaders in business, philanthropy, government, education, and the arts.   The premiere gathering of its kind, the Summit is by invitation only and features a unique format: no speeches, all lively panel discussions, on-stage interviews, and interactive breakout sessions.


Their theme for 2009 is Betting on the Future.   Speakers ranging from Arianna Huffington to Condeleeza Rice will share ideas about the key challenges&mdash;technological, geopolitical, and social&mdash;that are reshaping our organizations and our world.   The program is built around five pillars: Leadership, Innovation, Finance and the Economy, Global Connections, and The Common Good.


On September 15, the Summit is hosting a special dinner in partnership with the James Beard Foundation featuring six female chefs.&nbsp;  Each chef will be paired with a biodynamic winery with a woman owner or prinicipal.   We are thrilled that Cowhorn's 2006 Syrah will be paired with a course prepared by Jar's Chef Suzanne Tracht and share the table with so many other great wines.


Here's the menu...


Alexandra Guarnaschelli, Butter Restaurant


Grilled, Marinated Shrimp with Heirloom Tomatoes, Herb Pesto, and Crisp Basmati Rice


Cooper Mountain Vineyards, 2007  Pinot Gris Reserve, Willamette Valley 


Anne Burrell, Food Network


Grilled Corn and Roasted Cherry Tomato Farrotto


Montinore Estate, 2007 Pinot Noir, Willamette Valley 


Holly Smith, Cafe Juanita


Pork Cicoli Fritto with Fried Organic Egg, Fris&eacute;e, Green Beans, and Fried Pickled Nectarine


Maysara Winery, 2008 Roseena Oregon Rosa, Yamhill Valley 


Cindy Pawlcyn, Go Fish


Pan Roasted Alaskan Halibut, Sweet and Crispy Garlic Chips


Robert Sinsky Vineyards, 2008 Abraxas, Sonoma Scintilla Vineyard, Vin de Terroir 


Suzanne Tracht, Jar Restaurant


Grilled Rib&ndash;Eye with Creamy Horseradish and Long-Cooked Green Beans


Cowhorn Vineyard, 2006 Syrah, Applegate Valley 


Emily Luchetti, Waterbar Restaurant


Raspberry Brown Butter Crepes with Vanilla Ice Cream


Ceago Vinegarden, 2007 Late Harvest Semillion, Lake County


Petit&nbsp; Warm Bittersweet Chocolate Gooey Cakes


Ceago Vinegarden, 2005 Soul of Syrah Dessert Wine, Lake County ]]></content:encoded></item><item><title>Report from James Beard House</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-09-07T18:50:15-07:00</dc:date><link>http://cowhornwine.com/blog/files/ef16c915442ec7225dc02a7fd82e6d3b-10.php#unique-entry-id-10</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/ef16c915442ec7225dc02a7fd82e6d3b-10.php#unique-entry-id-10</guid><content:encoded><![CDATA[Yup &ndash; it was fun to go to New York City to pour wine at the Beard House on August 27th!   Nothing could have prepared me for the charm of the building.&nbsp;   The James Beard House is, or actually was, James Beard&rsquo;s house.&nbsp;   Each floor of the old brownstone in the West Village has been converted into a dining room.   The rooms comfortably accommodate several tables of four and six, and the walls are lined with memorabilia.   The windows look out onto the wisteria-lined courtyard.&nbsp;   Charming!


Members come to the house to experience the cuisine of fabulous restaurants from around the country.&nbsp;   No doubt - Oregon shined brightly!   Chef John Newman and his crew from Newman&rsquo;s at 988 in Cannon Beach, plus Jeff Trenary, the farmer from Kingfisher Farm, who grew the spectacular produce, served a feast that was at once enticing and enchanting, but also satisfying and enriching.&nbsp;   It was an honor to pour Cowhorn&rsquo;s 2006 Syrah and 2008 Spiral 36 with the food which had been so beautifully grown, prepared and presented.   When I have food like that (food that is alive and that dances in your mouth), I feel so happy!


&ndash; Barbara Steele
]]></content:encoded></item><item><title>38 Central hosts Cowhorn dinner</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-08-25T15:28:24-07:00</dc:date><link>http://cowhornwine.com/blog/files/c469ea3cfba8bddc0affbf2e621dbdde-9.php#unique-entry-id-9</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/c469ea3cfba8bddc0affbf2e621dbdde-9.php#unique-entry-id-9</guid><content:encoded><![CDATA[38 Central is hosting the second in its series of dinners featuring fine wine and fresh food from Cowhorn Vineyard & Garden.   This time, David Graham will serve a flight of three Cowhorn wines&mdash;Viognier, Spiral 36 and Syrah&mdash;along with a 4-course meal.


Here&rsquo;s the menu...


Lobster & Prawn "Corn Dogs"


Slipper lobster tails & Tiger Prawns hand dipped in a polenta batter ground from Cowhorn grown Corn


Try the Cowhorn Viognier (ohh, or even the Spiral 36!)   with this dish to enhance the sweet flavors of Prawn and Lobster&nbsp;


Crab, Corn & Potato Salad


Fresh crab, Pan Roasted Cowhorn Corn and Poached New Potatoes tossed with a lemon/dill dressing


Here the subtle and floral notes of Spiral 36 seem to show off the nutty/sweet character of the corn and crab.


Watermelon Sorbet


Marinated Skirt Steak


w/Spicy Watermelon Salad; Corn & Haricots Vert&nbsp;


This screams out for the wonderful structure of Cowhorn Syrah - a match made in Heaven!


--OR--


Butter Poached Scallops


w/Sweet Corn Succotash & Watermelon Coulis


This dish works wonders with both the whites we offer from Cowhorn, tho even the Syrah can be a partner with Scallops, the soft structure and elegant finish adds depth to this dish as well.


Raspberry Chiffon w/Lemon Tuiles


Save a touch of your Cowhorn Syrah for this, the fresh raspberry and sweet tuiles bring out the fruit character of this wine and allow you to savor the night as you chat with Bill & Barb!]]></content:encoded></item><item><title>James Beard pours Cowhorn</title><dc:creator>info@cowhornwine.com</dc:creator><dc:subject>Blog</dc:subject><dc:date>2009-08-26T14:58:29-07:00</dc:date><link>http://cowhornwine.com/blog/files/b67b0d6a1c8588bf108c2370049084c6-8.php#unique-entry-id-8</link><guid isPermaLink="true">http://cowhornwine.com/blog/files/b67b0d6a1c8588bf108c2370049084c6-8.php#unique-entry-id-8</guid><content:encoded><![CDATA[If you&rsquo;d have told us back when we were removing rocks from our blocks that The James Beard Foundation would be pouring Cowhorn wines in New York City this year, we would probably have thought that you had enjoyed one too many glasses of grappa.


But as this is written, Barbara is in New York City to give some of the Big Apple&rsquo;s most discerning foodies a taste of some of Southern Oregon&rsquo;s only certified Biodynamic&trade; wine.


On Thursday, August 27, The James Beard Foundation is hosting an Oregon Summer Dinner with Chef John Newman of Newmans at 988 in Cannon Beach, Oregon.   With the 2006 opening of Newmans at 988 on Oregon&rsquo;s North Coast, CIA grad and Stephanie Inn alum John Newman established himself as one of the Pacific Northwest&rsquo;s culinary stars.   He&rsquo;ll be plating up tastes of his state&rsquo;s seasonal bounty at this innovative late-summer dinner.


Here&rsquo;s what&rsquo;s on the menu...


Hors d&rsquo;Oeuvre


Spicy Albacore Tuna with Watermelon


Crispy Broccoli Rabe


Wild Mushroom Polenta


Tomatoes with Blue Cheese and Basil


Charred Kingfisher Farms Little Gem Romaine with Organic Vegetables


Ecosse Brut NV


Dinner


Nehalem Bay Dungeness Crabcake Salad with Preserved Lemon and Honey Dressing


Cowhorn Spiral 36 2008


Cowhorn Syrah 2006
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