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IMPORTANT ANNOUNCEMENT!
Our lawn area will be
intermittently unavailable
through the next few weeks for some much needed refurbishment! Keep an eye on our website for up-to-date closures posted here.
A limited number of tables will be available on the deck. We are sorry for any inconvenience as we beautify our space! Thank you! | |
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BANDWAGON BULLETIN BOARD
FEBRUARY RELEASE
Will call members...have you picked up your shipment yet?
Deadline: April 15th!!
bandwagon@boglewinery.com | |
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TASTING ROOM HOURS
Mon-Fri 10am-5pm
Weekends 11am-5pm
HOLIDAY CLOSURES
March 31st -- Easter
A quick reminder: we know many of you bring your families out to enjoy the winery, but please remember, children should be supervised at all times. The vineyards and levees are not advisable play areas. Thank you!
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Greetings!
Like the foggy Delta sunrise captured in our vineyards below, spring is just below the horizon! We can nearly smell it...the vines are still dormant but within just a few weeks will be bursting with green and all the potential of yet another year! Cheers, The Bogle Family & Staff
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Fog-bathed Chardonnay vines greet the sun... |
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TRIBUTE TO A DELTA LEGEND
Gregory Kondos |
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Rosebud Farm, 1983 |
by Jody Bogle VanDePol
The 90 year old with the black hat looks out over the vines with solicitous eyes. What does he see? The backyard playground of his youth? The tuna sandwich he has shared with me? Or perhaps an image of such color and texture it is sure to be another masterpiece? I am afraid to ask. To have Gregory Kondos picnicking on our Home Ranch is an honor. But as I have come to know in the last few years, this man with the brilliant hands and the twinkle in his eye is anything but daunting. Quick witted, cheeky and unerringly honest, it has truly been a gift for our family to honor Gregory with a special bottling of our River Ranch Reserve Chardonnay. This limited selection commemorates both his 90th birthday next month, as well as his years of championing our Delta with his oils and canvas.
Born in Massachusetts in 1923, Gregory moved to Sacramento when he was just four years old. "Oh, he spent years fishing down here with his father," says wife Moni VanCamp Kondos. "It's been 86 years of love of this place." Though internationally traveled and renowned for his painting of locales far and wide, the Delta has continued to draw Gregory back over the years. With a studio just a stone's throw from the winery and a long membership in our wine club, the Kondos' have stayed connected through the years.
Many tributes are occurring in our region on behalf of Gregory, but A Touch of Blue at the Crocker Art Museum is a spectacle everyone should take in. With 70 memorable pieces, the show is breathtaking, even for someone as untrained in art as I am. As my seven year-old simply replied when asked what she thought: "It's awesome."
Happy Birthday, Gregory.
Cheers! From the Bogle family
Bogle's special edition Kondos Reserve Chardonnay, featuring the image On the Sacramento River, 2000 will be available for a limited time at our tasting room in Clarksburg. A select few bottles have also been signed by the artist. Proceeds will benefit the art program at Delta Elementary Charter School in Clarksburg. For more information, click here. |
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A SEASON OF ART | |
Bogle has been inspired to hold several art events here at our tasting room in Clarksburg this spring! We hope you can join us...
Art Reception
Saturday, April 6th 1pm-4pm
Come meet the artist and view a collection of her works while sipping some of our new spring sippers! Cost: No charge
 | | Ode to Patti |
Art in the Vineyard
Saturday, April 20th 9:30am-2pm
This interactive event allows you to create your very own masterpiece while following Aimee's instruction, along with a wine and cheese tasting. Enjoy lunch on the lawn while waiting for your canvas to dry...
Cost: $50 per person/$45 member price
 | | Glass of Red |
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WHERE IS BOGLE? | |
Bogle isn't just enjoyed by land lubbers...sea faring folk take it with them on oceans far and wide! Long time wine club members Mike & Ann Ward, based in the Pacific Northwest, sent us this picture while enjoying our 2003 Alicante Bouchet!
We hope it was delicious after all these years!!
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NEW RELEASES |
2011 River Ranch Chardonnay A rich entry of ripe pears and juicy red apples entices the senses, while the succulent mouthfeel has a decidedly tropical feel. 100% barrel fermentation in new American oak created touches of toasty vanilla and spicy clove, both pleasantly countered by a buttery creaminess. The gorgeous finish is long, lingering...delicious.
2009 Reserve Cabernet, ORV
Ripe, red cherry and anise stand out immediately on the nose. Full-bodied and fruit forward, the wine reminds one of sticky summer plums plucked off the tree. Multifaceted nuances from the two oaks: toasty vanilla from the French oak and spicy depth from the American oak, merge and mingle to enhance the richness of the fruit. Intense and lingering, the finish has ample tannins, yet they remain supple enough to be enjoyed easily now.
Availability: Both wines are currently only available at our tasting room in Clarksburg.
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FOR YOUR CALENDAR... |
Saturday, March 9 6pm-11pm
American Heart Assn's 23rd Annual Heart Ball
*Bogle will be pouring until 8pm* |
Cedar-Planked Salmon with Quinoa | |
We know many of you use your outdoor grills throughout the year. If so, this salmon recipe can be enjoyed anytime! These easy dishes keep it simple with fresh flavors and healthy ingredients.
Cedar-Planked Salmon
Ingredients:
6 - 4oz salmon fillets
1/4 cup extra virgin olive oil
1 small red onion, sliced 1/4" thick
1 lemon, sliced
Salt & pepper
Cedar plank, minimum 1" thick
*To use the cedar plank, make sure to have soaked it overnight in water.*
Cooking instructions:
- Preheat grill to high heat. When warm, place plank on grill and close cover. Allow to heat up for 2-3 minutes.
- Meanwhile, brush the salmon with olive oil. Season liberally with salt and pepper.
- On the top of each fillet, place a slice of onion, topped with a slice of lemon.
- Carefully place fillets on the plank.
- Allow to cook for 10-12 minutes, until salmon is cooked through.
Quinoa with Vegetable Saute
Ingredients:
1 cup quinoa, dry
1 1/2 cups chicken or vegetable broth
1/2 cup Bogle Chardonnay
2 T. olive oil
1/3 cup onion, finely chopped
1/3 cup red pepper, finely chopped
1/3 cup scallions
Salt & pepper, to taste
Cooking instructions:
- In a large saute pan or dutch oven, heat oil over medium heat. Add onion, pepper, scallions and garlic. Saute until golden and caramelized about 8 minutes. Season with salt and pepper as you cook.
- Add the white wine and broth, then stir in the quinoa. Cover and allow to simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Fluff with a fork and serve.
Serve the salmon and quinoa with our 2011 River Ranch Reserve Chardonnay!
Click Here to go to our Bogle Family Kitchen for printer friendly versions! |
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