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Joy Sterling
 
April 11, 2018 | Joy Sterling

Talk About Stormy

There is nothing quite like spring at Iron Horse. Even five inches of rain in a 30-hour continuous downpour couldn't put a damper on it.

It was a crazy storm - a "pineapple express", thankfully not that intense, but unrelenting, turning us into Island Iron Horse.

Cazadero got seven inches. San Francisco recorded the biggest one day of rain since the Gold Rush. Yosemite flooded and closed.

Undaunted, our Winemaker David Munksgard and I sat down to taste our about to be released 2014 Rainbow Cuvee, which is a Blanc de Blancs this year, and our 2010 Brut LD, our first LD in four years. We had a great conversation about the future and what better thing to do, even if the creek is rising. Both bubblies are being disgorged and labeled and will make their debut in our May Wine Club shipment.

 

We were flooded at the main entrance all weekend, but it was a great relief to see that the iris and most importantly the vines had stood up to the storm.

Fortunately, nothing deters our wonderful fans and club members. I am very proud of the intrepid tasters who made the trek around the back way onto the property, especially for our first Oyster Sunday of the season.

 

This year, The Oyster Girls are offering freshly shucked, raw and barbecued oysters, cooked shrimp and a caviar tasting. The dates are every Sunday through October from 12 noon to 4 pm (or until they run out). Please, please, please make advance reservations for tasting.

 

Sometimes it can be an adventure coming to Iron Horse, but always worth it. I firmly believe the beauty of the place is part of our special terroir. The grapes know they are growing in a gorgeous spot and are not to make anything less than the most delicious, memorable and pleasurable wines.

 

All of us in the Iron Horse family hope you will come visit and drink in the view.

Photo: Rob Akins

 

With all my very best, 

Time Posted: Apr 11, 2018 at 9:54 AM
Joy Sterling
 
March 11, 2018 | Joy Sterling

Spring Forward

Dear Friends and Family, Happy daylight saving!  By some accounts,  the brainchild of Benjamin Franklin, while living in Paris, the idea was to turn forward the clocks to take advantage of the extra hour of sunlight to save energy, which in those days meant candle wax. Since then, it has gone through many enactments, adjustments, and repeals.  Today is the 100th anniversary of the current practice, observed in about 70 countries, including the US except for Hawaii, parts of Arizona and now possibly Florida. It marks the unofficial start of spring and the equally unofficial release of the new vintage of Iron Horse Spring Rose.

 

The official debut of Spring Rose is March 21, but patience is not our strong suit. It is in our wine club shipment going out this week.

I am happy to report we are very close to bud break and finishing up pruning. We’ve tested the frost protection system and have a good amount of water (knock on wood).     We’ve been lucky to have a cold spell, which has thank fully slowed things down a bit.  If you look closely, you can see a dusting of snow on Mt. St. Helena.

 

 

Here you can see a drop of sap at a fresh cut point, where the new growth will be.

 

 

Everything crossed for a great vintage.

 

ICYMI, I want to share with you a very nice story about an environmental restoration effort to re-oak wine country in the wake of the fires.  It’s a volunteer operation, spearheaded by the California Native Plant Society, with more than 1,000 neighbors who collected acorns. So many people signed up to gather, box, and mail in acorns from the North Bay that it briefly crashed the Plant Society’s server. (Source: Sonoma County Gazette http://sonomacountynurseries.com/articles/restoring-oak-trees-after-the-sonoma-county-wildfires). Now those acorns are sprouting.  Once they grow into oak seedlings, they can be planted in the ground and will be given out to residents and landowners to replace an estimated at 50 square miles of oaks.

We pride ourselves on our oaks here at Iron Horse. They are as much a part of the Sonoma landscape as the vineyards.

Finally, we have a new Joy! It has become our pattern to release a different Joy! every six months. This bottling is a blend -  68% Pinot Noir 32% Chardonnay, whereas last fall’s Joy! was a Blanc de Blancs.  Both are vintage 2004. This new, spring Joy! is aged six months longer and disgorged last week, after 13 years en tirage. A total of 360 bottles produced, exclusively magnums. Delicious! If I do say so myself.

 

I hope we will have the pleasure of welcoming you here at Iron Horse this spring. Remember, the Oyster Girls are back for our weekly Oyster Sundays beginning April 8 through October. Please make reservations to partake.

One benefit to daylight saving time is that wine o’clock comes an hour early today.  So, I say, cheers to that!

With all my very best, 

 

 

Time Posted: Mar 11, 2018 at 8:30 AM
Joy Sterling
 
February 4, 2018 | Joy Sterling

Milestone Release of Ocean Reserve

I am very excited to announce the milestone release of our 10th vintage of Ocean Reserve Blanc de Blancs, created in partnership with National Geographic.

We chose the ocean as our focus because the ocean is the engine of our micro-climate, creating the fog that allows us to make Sparkling Wines of our quality and deliciousness. Production averages 1,000 cases each year, with $4 bottle sold going to National Geographic’s Ocean Initiative, helping establish marine protected areas and supporting sustainable fishing around the globe.

Our connection to National Geographic is thanks to a fortuitous meeting when my mother met Gil Grosvenor, then Chairman of the Board and the last family member to run the Society (a direct descendent of Alexander Graham Bell). They were tablemates at a Leakey Foundation lunch for the Louis Leakey centennial at the Field Museum in Chicago, discovered they share the same birthday … day and year, and a friendship was born.

In 2006, we celebrated “their” 75th birthday at a gala in Washington D.C. Naturally, Gil was the honoree, but he was so charming he made my mother feel it was her celebration as well, wishing her happy birthday from the stage and sending flowers down to her at our table.

The Society helped us launch our annual Earth Day event in 2007 and in 2008 Gil did us the honor of being the keynote speaker (written up here).

He was such a good sport. We didn’t have a lectern for him and his notes went flying off into the vineyards in the wind. That fall, Gil spoke at the 40th anniversary of the Leakey Foundation in San Francisco and again had to brave the elements. It was pouring and somehow Gil missed the ride from his hotel. Thank goodness, he is intrepid and, though thoroughly drenched, found his way to the auditorium in time to introduce Jane Goodall. It’s amazing he ever took my phone call again.  

The following year, we released our first vintage of Ocean Reserve. Barton Seaver, Explorer in Residence at the time, came to Iron Horse to design the cuvee with our Winemaker. Here is a great video of the process from the archives.

That first vintage had three different labels, all released at the same time, so you never knew which one you’d pull out of a case. 

 

We were honored to add the National Geographic logo on a new label with the beautiful orcas in celebration of the Society’s 125th anniversary.

And to have our wines featured at the 125th Anniversary Gala.

Ocean Reserve was served at two International Oceans Conferences hosted by the State Department

and was the toasting wine when Tommy Caldwell and Kevin Jorgensen free-climbed the Dawn Wall of El Capitan in January 2015.

Now we are going back to that sweet turtle on the label. I hope you will join us in helping protect the ocean, one delicious sip at a time.

Cheers!

Time Posted: Feb 4, 2018 at 8:00 AM
Joy Sterling
 
January 1, 2018 | Joy Sterling

A Toast to the First Full Moon of 2018

January has two full moons and the first one is tonight.

How perfect that we are starting the New Year with the encouragement of the full moon. It’s the Wolf Moon … so, if there ever was a night to howl at the moon, this is it. Moonrise will be 6:32p PST Monday January 1, 2018. Perfect time to pop a cork. 

You might also want to plan ahead for the Blue Moon, which you know is rare, occurring January 31. 

Peering into our crystal ball, we at Iron Horse predict another very fast year, which is why it is so important that we stop and acknowledge every chance we can.

In reflection, my biggest take away from 2017 was : Don’t take anything or anyone for granted.

As you can imagine, the highlight of my year was seeing the mountain gorillas in Uganda in June. It was amazing to be allowed to enter their camp even for an hour.

The most heartening experience of the year was how the wine community came together in the fires. Who knew we have so many heroes!

So, with that in mind, my family and I raise our glass to say thank you and cheers. I wish that everything you wish for comes true.

Time Posted: Jan 1, 2018 at 4:55 PM
Joy Sterling
 
December 11, 2017 | Joy Sterling

First Taste of Vintage 2017 & Dinner with the Governor

Dear Friends and Family,

I got my first taste of the 2017 vintage and am thrilled to report that it is absolutely delicious.  There is no doubt that we have taken our wines up another notch … or two, especially our Blanc de Blancs and Chardonnays.

I was very excited to get to do a little barrel tasting.  ‘Tis the season and one of the most fun things we do in the winery.

For example, showing our latest innovation, taking precision farming to the next level, we tasted two “sister” Chardonnay barrels, both from the same vineyard block - one that will go into Sparkling and the other into still wine. The decision was made based on a drone image. The block in question is the one that looks like a heart (if you ask me and David) … or a dog’s head (if you ask our Assistant Winemaker Megan Hill). The grapes for the still wine all came from that upper third of the “heart” that has more foliage … and the grapes for the Sparkling from the lower part with fewer leaves. Fascinating and delectable

We also tasted what will be our first single vineyard block bubbly – one of our favorites for Blanc de Blancs, dubbed Reflection because it lies down by the pond/reservoir, casting a beautiful reflection in the water. I am excited about it because it is already impossible to put down - you just want to keep sipping it, and because it highlights who we are as grower/producers.

On a personal note, I am very proud to have been re-appointed by Governor Jerry Brown to a second term to the state Food and Agriculture Board. Serving on that board is one of the greatest things I do and as a result. I had the privilege of being included in a Salon Dinner on Climate Change honoring the Governor and First lady, hosted by Craig and Julie McNamara. Craig is stepping down as the President of the Board, so this was especially meaningful as his farewell dinner and it turned out to be sadly prescient of the fires in Southern California.

A salon dinner, I learned, is one where there is one conversation for the whole table with the host as moderator. The key takeaway from the discussion was recognizing that climate change is not something off in the future, but happening now, which really hit home when the Governor announced a state of emergency the very next day because of the firestorms in Ventura.

The menu was a completely “no waste” dinner. 

The wines were 2004 Joy! Blanc de Blancs, 2015 Heritage Chardonnay and 2015 Thomas Road Pinot Noir.

Our hearts go out to our friends in Southern California. We here in Wine Country empathize completely. We are learning that the fire season is no longer a few months in the summer. We could find ourselves firefighting at Christmas. I love the Governor’s seriousness and determination to minimize the dangers and am completely on board to do everything I can to be part of the solution.

Finally, a reminder that December 21 is the Winter Solstice, the longest night of the year and certainly a toast worthy event. I’m thinking 2013 Winter’s Cuvee … because sometimes the obvious is simply the right thing to do.

Winter’s is the richest of our bubblies. Part of what makes it so special is the dosage, or finishing element, which includes a splash of the Audrey brandy. Named for my mother, made from Iron Horse estate 1987 Pinot Noir, and distilled by Germain Robin, only one barrel was produced.  It is perfect for a long chilly night when you feel like cozying up with some bubbles.

Around here, every season is the season of love.

Sending you all best wishes,

Time Posted: Dec 11, 2017 at 4:59 PM
Joy Sterling
 
October 19, 2017 | Joy Sterling

Gratitude

Dear Friends and Family,

We feel we dodged a bullet from the fires this past week, which puts us front and center to contribute. One of our ways of helping is with the release of a special cuvee called Gratitude – a limited production 2012 vintage rosé with $5 a bottle sold going to The Redwood Empire Food Bank.

Photo: Shana Ray Bull 

As you know, making a special cuvee is one of the things Iron Horse does best. Gratitude is a rosé based on freshly disgorged 2012 blend of 76% Pinot Noir and 24% Chardonnay, laid down spring of 2013, four plus years en tirage … and given a unique dosage.  Winery retail is $65/bottle. Total production 500 cases.

To be honest, we planned this cuvee months ago … before Harvey, Irma, Maria, Las Vegas and the fires.

We certainly had no idea it would be so timely.

Back in May, the Tasting Room team said they wanted a rosé for Thanksgiving. Our Winemaker David Munksgard is the master of the special cuvee. So, we came up with Gratitude.

Mark Berry designed the label, which is of course gorgeous.

We are funneling all of our contributions to The Redwood Empire Food Bank, currently providing critical food to evacuation centers and shelters for our neighbors displaced by fires … while working to ensure that those who needed food assistance before the fires are still able to access their help.

Photo: Jon Strachan

Our Tasting Room is open. There will be no tasting fee through at least the end of the month. And a portion of the proceeds from the Tasting Room and on-line sales will go to the Food Bank.

With all our very best,

Time Posted: Oct 19, 2017 at 11:42 AM
Joy Sterling
 
September 4, 2017 | Joy Sterling

Harvest Update

With so much happening around us, there is something very centering about focusing on harvest. 

 

Photo: David Munksgard

All the fruit for Sparkling and Pinot Noir has now been picked. We will probably be done by the end of this week, which seems very early, but remember, our harvest started on August 4 for bubbly, so, that’s a month … and this weekend’s heatwave accelerated everything. 

Photo: David Munksgard

So far, Vintage 2017 is all about extremes – even just speaking climatically, we went from extreme drought to record rain fall to record breaking heat.  This weekend is certainly one for the record books. It was 106 degrees in San Francisco Friday.  70 degrees here on Saturday at 5am. That never happens.

Extremes always lead to more work.  And I could not be more proud of our vineyard and winery crews. This is the first vintage for our new Assistant Winemaker Megan Hill. It has certainly been challenging, but her smile speaks volumes. 

Photo: David Munksgard

It’s hard to pry a quality assessment of the vintage out of my brother Laurence and our winemaker David, but I spied a hint on a sample of Chardonnay free run juice. The labels says “F-Low” (for the lower part of   block F on the Estate) – “the beginning of a great BdeB (Blanc de Blancs).”

 

Photo: LG Sterling

Free run juice straight out of the press also makes a delicious Sparkling cocktail, which you can only have here at Iron Horse and only this time of year. We call it the “Sterlini”.

One of my favorite though little-known quotes is from (I believe) JFK, talking about something he learned playing touch football, “When you see blue sky, go for it.”

In that spirit, Happy Labor Day! I hope you are celebrating with the fruits of our labor and join us in sending all of our positive energy to our many friends and my cousins Rand and Pamela in Houston.

Time Posted: Sep 4, 2017 at 9:18 AM
David Munksgard
 
July 28, 2017 | David Munksgard

The Run Up to Harvest

As harvest draws near, the excitement grows and grows; not just with me as the winemaker, but with everyone here at the winery.

Photo: Elieen Vasko

You know harvest is nigh when we have veraison, i.e. when the grapes start taking on the color you see at harvest. Pinot Noir starts off green, then turns purple. Chardonnay starts off green, then turns a pretty, translucent, straw gold.

Photo:  David Munksgard

Other early indicators include the Naked Ladies ...

Photo:  LG Sterling

... and the onsalught of squash.

Photo:  LG Sterling

Here in wine country, vineyards are everywhere. Even if you are not involved in the wine world, it is hard not to feel the anticipation. My neighbor,  a senior airline pilot,  noticed the changing color of the grapes on his daily commute, prompting him to knock on my door to ask when I thought harvest might begin this year.

On Wednesday (July 26) we did our very first vineyard grape samples. This is when we randomly pick a cluster here and a cluster there, then mash them up in a bucket. The juice is then tested for Brix, or percent sugar. Based on this sample and general observations, I’m holding by my prediction that we’ll start the second (or possibly third) week in August.

All the winter rain along with late spring rain gave our vines a huge gulp of water. The vines reacted by growing more leaves than I’ve ever seen in my career. Too many leaves cause shading of the grapes as well as raising the humidity in the fruit zone - conditions perfect for mildew and bunch rot. I want beautiful, fully mature grapes that are free of those ugly things. The best option is to remove that excess foliage, open up the fruit zone and allow fresh air in. This is done by vine hedging mechanically as well as removing lateral growth and individual leaves by hand. It’s a "bunch" of work, but so worth it. The vineyards are looking really good. The crew has been working very hard; they are my heroes.

Wish us luck!

David Munksgard, Winemaker

Time Posted: Jul 28, 2017 at 8:51 AM
Joy Sterling
 
July 20, 2017 | Joy Sterling

Summer Pro Tips

I hope your summer is going swimmingly. Ours got off to a scorching start with triple digit temperatures, shattering heat records going back a century. This, coming off the wettest winter on record, after five years of extreme drought.

Taking it all in stride, our best advice for beating the heat is of course multiple bottles of bright, crisp bubbly. Summer Pro Tip #1: The fastest way to chill bubbles is in an ice bath – half water, half ice. You need to fully submerge the bottles. You can put the bottles in plastic bags to preserve the labels.

Photo Shana Bull

100 plus degree days are extreme for us in cool, foggy Green Valley. And, as you can see in the photo above, when the temperatures soar, we put our Pinot on ice as well. Summer Pro Tip #2: Pinot Noir volatizes and tends to shows more alcohol if the bottle gets hot.

Fortunately, in the vineyard, the grapes held up remarkably well, thanks in large part to having sufficient water from the abundance of rain we received this winter. Amazingly, people were snow skiing in Tahoe July 4th weekend. We still have water trickling in Green Valley Creek. And I have never seen the hydrangea so exuberant. 

On the flipside, all that moisture gave us massive leaf growth, trapping humidity as high as 85% in the area around the grapes, which could cause mildew and rot.

Our job has been hedging the vines, removing lateral shoots that grow off the main shoots, cutting back the canopy, and hand pulling off individual leaves to allow air to circulate through the vines.  

Additionally, a bit of sunlight filtering through to the clusters heightens fruit aroma and flavor development.

This photo shows the great job the vineyard team is doing, removing leaves from the morning side of the vines. Morning sun is softer… less likely to cause sunburn.

Photo David Munksgard

Mercifully the cooling fog has rolled back in … restoring our signature summer weather pattern of the sun breaking through at about 10 am, usually in time for the Tasting Room to open. Then the fog slowly lifts to reveal Mt St Helena on the horizon. It’s a show we love to put on every day during the growing season.  

Photo David Munksgard

Summer Pro Tip #3: Best to wear layers when you come to taste with us.

I hope you have had a chance to try our 2013 Summer's Cuvee. It just went out in our July Wine Club shipment and is as as much a taste of the season as tree ripened peaches.

I hope you are planning on coming to our Summer of Love Garden Party exclusively for club members on Sunday August 6 at my parents’ home, where you will get to see the hydrangea I was bragging about above.

Sunday September 10 is our annual Make Your Own BLT Party in the vegetable garden behind my house. We are growing 290 varieties of tomatoes this year.

And, we are planning a Wine Club Appreciation Soiree on Saturday evening September 23. Complimentary tickets for up to 150 guests will be available by a Willy Wonka style lottery. To enter, please go to our events page on this website. Your Golden Ticket awaits.

Summer Pro Tip #4: For tastings, please make advance reservations here.

The entire Iron Horse family joins me in sending our very best wishes, 

Time Posted: Jul 20, 2017 at 2:23 PM
Joy Sterling
 
June 5, 2017 | Joy Sterling

We've Got Grapes!!!


Hey June 🎵,

l am very proud to be flying to London for the prestigious Decanter Magazine "Exploration of International Sparkling Wines" - initially a PR and marketing dream, now tragically a point of pride in defiance of terror.
 
My heart goes out to the families and loved ones of the victims from Saturday's attacks. As the Brits say: Keep calm and carry on.


 
You can click here to see the catalog. Iron Horse and Schramsberg are the two American producers. 

By my way of thinking, once in London, I am half way to Africa. So, I am going to see our cousins, the mountain gorillas in Uganda. It is thrilling to get a notification from the airline that says: "Your flight to Entebbe is approaching ..."
 
I am told it will be a very emotional experience - primate to primate. Gorillas are, after all, family. We will be tracking them on foot from a base camp in Bwindi Impenetrable Forest. There are just 600 left in the wild. 
 
Also very exciting, our Estate Chardonnay, Pinot Noir and 2013 Ocean Reserve Blanc de Blancs are being featured at National Geographic's Explorers Symposium in Washington DC.



Here at home, we've had bloom ... and now grapes, which over the course of summer will size up and become filled with delicious flavors.


photo: LG Sterling 
 
We are bottling the 2016 Sparklings to be laid down for the next three, four and in the case of Joy! at least 12 years en tirage. In the meantime, we are releasing our first wine from vintage 2016 - our very delicious 2016 UnOaked Chardonnay


photo: Shana Bull 

The timing couldn't be better as we have been sold out of the prior vintage for months.

We have some fun events coming up:

World Oceans Day 


 
They say the ocean deserves its own day; we at Iron Horse like to add that the ocean deserves its own bubbly! Please join us in a toast with our 2013 Ocean Reserve Blanc de Blancs. We are offering a complimentary tasting for everyone who comes to the Tasting Room wearing blue on June 8. Remember, we are "by appointment" for tours and tastings.

Ocean Reserve is a special limited production Sparkling Wine created in partnership with National Geographic. $4/bottle goes to help restore the ocean's health and abundance.
 
Summer of Love Garden Party, exclusively for Wine Club Members


Please join us Sunday August 6 for our annual Wine Club garden party at the home of Iron Horse co-founders Audrey & Barry Sterling. This year we are celebrating the 50th anniversary of the Summer of Love, so be sure to wear flowers in your hair. 11a to 1p.  Limited to 60 guests. Club Members price $50/person. 

Share the love (and a glass or two of 2013 Wedding Cuvee) with Audrey & Barry as they celebrate their 65th wedding anniversary. Click here for more details.

A very special toast! And all best wishes,

Time Posted: Jun 5, 2017 at 2:36 PM