2006 Syrah drinking beautifully

October 20, 2009

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.

– Barbara Steele

Soiree´du Vin

October 11, 2009

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’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’s contribution was appreciated by all. But this wasn’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’m sure future vintages will hold surprises and things I can’t even yet imagine. But like many of the “firsts” 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 “first” with you.

– Barbara Steele

2009 Grape Harvest

October 10, 2009

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’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! “Black pearls” 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!

– Barbara Steele

Burying the Horns

October 9, 2009

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’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’t! He let us know in about a nano-second that he wasn’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’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.

– Barbara Steele

2009 Fall Garden Harvest

October 6, 2009

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’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!

– Barbara Steele

Explore Hidden Oregon

October 1, 2009

Cowhorn Vineyard & Garden

The climate and well-draining soil of this new vineyard (the first grapes were planted in 2005) bear a likeness to France’s famed Châteauneuf-du-Pape region. Translation: expect to sample some really excellent vino here, especially Rhone varietals like the 2007 syrah, which swirls with hints of black cherry and cassis. The Spiral 36, a white table wine with rich oak and apple flavors, could be Southern Oregon’s answer to the Willamette Valley’s pinot noir, but for less than $20.

– Brian Barker, Bart Blasengame, Kasey Cordell, and Rachel Ritchie

Report from Fortune Women’s Conference

September 22, 2009

I recently returned from pouring at Fortune magazine’s 50 Most Powerful Women Conference. It was, of course, an honor to be asked to pour our wine for these very accomplished women.  As you can imagine, my day started with lots of excitement to see and meet such a prestigious crowd. That part was great!  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’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!  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, crème caramel and Cowhorn Syrah.

– Barbara Steele

Fortune pairs Cowhorn 2006 Syrah

September 14, 2009

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—technological, geopolitical, and social—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. 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, Frisée, 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–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  Warm Bittersweet Chocolate Gooey Cakes
Ceago Vinegarden, 2005 Soul of Syrah Dessert Wine, Lake County

Report from James Beard House

September 7, 2009

Yup – 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. The James Beard House is, or actually was, James Beard’s house. 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. Charming!

Members come to the house to experience the cuisine of fabulous restaurants from around the country. No doubt – Oregon shined brightly! Chef John Newman and his crew from Newman’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. It was an honor to pour Cowhorn’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!

– Barbara Steele

James Beard pours Cowhorn

August 26, 2009

If you’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’s most discerning foodies a taste of some of Southern Oregon’s only certified Biodynamic™ 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’s North Coast, CIA grad and Stephanie Inn alum John Newman established himself as one of the Pacific Northwest’s culinary stars. He’ll be plating up tastes of his state’s seasonal bounty at this innovative late-summer dinner.

Here’s what’s on the menu…

Hors d’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

Nehalem Bay Dungeness Crabcake Salad with Preserved Lemon and Honey Dressing