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May 2010
Issue No. 6
In the Vineyard
Tennessee Roots
New Releases
Calendar of Events
Mother's Day Brunch



SHIP TO packages are on the truck today!                 
WILL CALL will start this Friday, May 7th!
Saturday, May 8th
Saturday, June 5th 
-Tickets on sale May 5th...
FOR EVENT INFO  just click! 
    BBW birds



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Greetings! is amazing the difference a few weeks can make!  The vineyards are full of green and we are hoping we've seen the last of those spring showers!  Things are certainly buzzing around the winery as well:  wines are coming out of the barrel for bottling, folks are picnicking at the tasting room...what a fun time to be in Clarksburg!
            Week 8-Rows 
Have a great May... 
The Bogle Family & Staff
Week 8-ClustersIt sure doesn't take long for the little buds to become full fledged grapevines!  Midway through this month, tiny grape clusters appeared nestled in the foliage.  These bunches are still a long way from making it into the bottle and some never do.  Shoot thinning, the strategic removal of young vines and clusters, is taking place right now.  Winemakers work with Warren Bogle in the vineyards to assess what canopy management needs to take place to ensure the highest quality grapes come harvest time.  The better the grapes, the better the wine in the bottle...
            Port Weekend image
AJ BogleFor years, we have been telling our story:  Captain AJ Bogle (at right) came to the West in the late 1870's from Tennessee with his nephew Samuel.  These were the first generations of Bogle's to farm in the River Delta region.  So, it was without much forethought that a wine sales trip to Knoxville in April unearthed a new story for the family tree.
"Oh yeah, down Route 11, past Dixie Lee Junction, you'll find the old Bogle homestead.  There's a sausage factory there now."  Setting out after a morning of sales meetings, and this story from a friendly package store owner, there was no expectation, other than a beautiful drive through the sunny East Tennessee countryside.  As mile after mile swept us past grass-covered pastures and porches with rocking chairs (and no sausage factory) we were content to enjoy the day.  Entering the tiny town of Lenoir City, it was decided to search out a post office.  Perhaps an aging postmaster might know if there had been Bogles in the area? 
We came upon an aging cemetery first and decided to get out and see what we might discover.  Remarkably, it took only ten minutes of searching to find the needle in the haystack:  a Bogle family plot of five grey, worn and beautiful  headstones.  Having Port Weekend imagenot expected to find anything, we were incredulous!  Proof of some possible forebearors:  John G.M. Bogle and his wife, Elizabeth Saffell, born and lived in the mid-late 1800's, their son John Saffell Bogle, at the turn of the century, and three others of unclear relation through the 1900's: Hugh Andrew Bogle, Cornelia Monger Bogle and Robert Lee Bogle.  
Though more geneaology and research needs to be done to learn about the connection, the finding of the Bogle plot in East Tennessee suggests that at least a branch of our tree has wound its way through that amazing part of the country. 
 Port Weekend image
So many Bogle's from around the world have found us over the years, through the bottles that bear our name.  We have learned so much about Bogle history from them, but to be the finders of such a treasure was truly remarkable.      
Old River Vineyard, Clarksburg 
Bogle's Old River Vineyard in Clarksburg once again produced outstanding fruit of remarkable character for this year's Estate Cabernet Sauvignon.  Nearly the last vineyard harvested in the 2006 season, the fruit showed full extraction and complexity when picked.  Barrel aged in one and two year-old American oak barrels for thirty-six months, this wine showcases the art and elegance of oak aging.  Red, ripe cherry fruit and spices of nutmeg and cinnamon are at the forefront of this refined reserve.  The extended aging can be noted throughout, from the exquisite entry to the polished finish.  Enjoy this wine now or for the next few years, through 2018.

Cases produced:  500
Release date:  May 3   Bandwagon members              
                        June 1   In the tasting room 
FOR YOUR CALENDAR...see ya around!
Wednesday, May 12th    6:30-10:00pm
WINE DINNER @ Rubaiyat-food for thought
Decorah, Iowa  $65 per person
Thursday, May 13     5:30-9:30pm
Taste of the Little City  benefiting Safetyville USA
Safetyville USA, Sacramento, CA
Thursday, May 13     6pm-8:30pm
8th Annual Wine Tasting & Auction 
--benefiting ABAS scholarships
Pavilions Plaza Courtyard, Sacramento, CA
Thursday, May 20     6pm-9pm
Epicurean Esprit  benefiting Meals on Wheels
El Macero Country Club, El Macero, CA 
Saturday, May 22      6pm-9pm
Haggin a la Carte  benefiting Haggin Museum
Haggin Museum, Stockton, CA
Saturday, May 29      6:30-9:30pm
A Toast to Music  benefiting Camellia Symphony Orchestra
Old Sugar Mill, Clarksburg, CA
We're not saying that this will make up for all you've done this year to tick mom off, but this casserole, lovingly prepared by her family (while she gets to sleep in!) will definitely help!
Though there are many variations on this traditional breakfast dish, we have always thought simple is better.  Feel free to add any goodies your mom might enjoy, (ideas below) but most importantly, get the prep done the night before.  Soaking in the fridge overnight is the key.  A platter of fresh fruits like pineapple, strawberries and grapes completes the meal.  (Serves 6-8 hungry relatives!)
1 loaf crusty bread, cut into 1" cubes w/ crust
(the tang of sourdough is great!)
1 lb sharp cheddar cheese, shredded 
1 lb ham, in 1/4" dice
8 eggs, beaten
4 cups milk
1 tbsp minced onion
1 tbsp garlic powder (or less, depending on your taste!)
1 tsp ground dry mustard
1 tsp salt/pepper
1 tbsp butter
Cooking instructions:
  • Grease a 9 X 12 baking dish with butter.
  • In a large mixing bowl, combine the bread, ham and cheese.  Toss well and distribute evenly in the baking dish. 
  • Mix the eggs, milk, minced onion, garlic powder, mustard and salt/pepper.
  • Pour milk mixture over the bread mixture.  Gently mix the bread with a fork until all bread is juicy.  Cover tightly with plastic wrap and put in the refrigerator overnight. 
  • In the AM, remove the casserole from the fridge at least 30 minutes before you bake it.  Gently mix up the bread again.   
  • Bake in a 350 degree oven for 50 minutes.  Edges should be dark brown and crusty, while the middle will be just set.
Other good ideas:  Substitute ground sausage or crumbled bacon for the ham, or make a vegetarian version with asparagus, spinach or sweet peppers.   
The 2007 Blanc de Blancs alone or mixed with OJ for the perfect Mimosa.  Sounds like a good start to any day!

Bogle Vineyards and Winery

Phone: 916.744.1139

Tasting room is open daily!