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March  2015Issue No. 57
IN THIS ISSUE
Is it Date Night?
Say Cheese!
Jobs Available
New Releases
Out & About
Where is Bogle?
Asparagus Time of Year


BANDWAGON BULLETIN BOARD


FEBRUARY SHIPMENT

Will Call selections can be picked up at the winery until April 26th!


 RED WAGON

We're now offering a "red-only" option for our wine club.  Email us to jump to the other wagon!!


 

A NOTE TO MEMBERS:

Reservations are required for groups of 8 or more when visiting the tasting room in Clarksburg. However, as club members, the group fee will be waived (with a minimum purchase.)  
Click here to schedule your visit today!
    BBW birds

TASTING ROOM HOURS
 Mon-Fri  10am-5pm
Weekends  11am-5pm
  
 THIS WEEKEND ONLY:  Tuscan Sun Pizza at the TR
12-4pm
Pizza for Purchase

CLOSED EASTER SUNDAY
April 5th, 2015

GROUP TASTING POLICY  
Reservations are required for
groups of 8 guests or more.
Please call ahead or email to schedule your visit. 
 
Group tasting rates apply:
8-20 guests -- $5pp 
 (refundable with wine purchase)
21 guests or more--$5pp  (non-refundable)
 
We look forward to seeing you! 
 
 
 
 A quick reminder:  we know many of you bring your families out to enjoy the winery, but please remember, children should be directly supervised at all times, with the vineyards and levees not advisable play areas.
Thank you! 

Pets are not allowed in the tasting room or on our grounds.  Thanks for understanding.

  

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 Greetings!

With budbreak comes an excitement felt by every single person at Bogle!  From the grape growing team who sees that first bud pop out, to the winemakers who wait another 6 months for their turn...from the cellar workers who will see it pass through their barrels, to the bottling line staff who put a cork in it...from the sales people who look forward to yet another vintage to share...we all await the 2015 vintage and what it will become.
   
Cheers,   
The Bogle Family & Staff

Budbreak!!
Budbreak 2015.  About 12 days ahead of normal.
 

BARREL ROOM DINNER

March 28th   6pm-10pm

Held in our candlelit barrel room, this intimate and elegant event will feature a perfectly paired menu of food and wine.  This year, Bogle is proud to partner with the husband and wife team of Suzanne and Aimal Formoli of Formoli's Bistro in Sacramento. Known for its eclectic cuisine with European influences of Spanish, Italian and French, Formoli sources his produce from local ranches in Northern California, showcasing the best our area has to offer.

 
$75 per guest/ $65 BBW member
Reservations required, limited seats remain. 
Email tina@boglewinery.com.
 

CHEESE & WINE SEMINAR

April 25th   10am-1pm

What is more perfect that the pairing of artisan cheese and hand crafted wine?  Come join Jody Bogle and local cheesemonger Trevor Thomas as they host a seminar extolling the virtues of perfectly paired fromage and vino.  Learn how to select cheeses and wines that bring out the best in each other, then enjoy a luncheon on the vineyard lawn.  
 
Cheese Board  
$45 per guest/ $35 BBW member
Reservations required, tickets go on sale Wed. March 25th.
Email tina@boglewinery.com.
 

Currently Bogle Winery has several open positions in multiple fields, including HR/payroll, groundskeeping, bottling line/equipment maintenance and laboratory.  If you are interested to learn more, please click here...

NEW RELEASES




2013 Sauvignon Blanc, California
Check out Bogle's newly released SB in a screw cap closure!  This makes opening our favorite spring white a snap! (Or twist, rather...!)  Enjoy the fresh citrus and lemon grass flavors as you watch your spring flowers peek through and soak up that sunshine.







Our two most popular reserve wines of the year have just been released to our wine club!  
Public release: 
Friday, March 20th!





2013 Reserve Chardonnay, Clarksburg
This rich white wine, 100% barrel aged in new American oak is velvety, creamy and spicy all at the same time, while remaining well balanced with juicy apples and pear flavors.  

2012 Reserve Cabernet Sauvignon, Dry Creek Valley
For the first time sourced from the Dry Creek Valley in Sonoma County, this wine is a full bodied Cabernet for the ages.  Black cherry, licorice and chocolate notes are surrounded by complexity from 24 months in American oak.  This one will cellar for years to come.

Availability:  The SB is widely available across the country in retailers and wine shops near you.  The reserve selections are only available at our tasting room in Clarksburg. 

POURING OUT & ABOUT

Just one event this month...

Sat, March 28th                              6:30-10pm
Festa Di Vino -- benefiting Sierra Forever Families
California Auto Museum, Sacramento, CA  


WHERE IS BOGLE?

A Great Bottle of Wine and a Great National Park...

We were at Jackson Lake Lodge in the Grand Tetons. It was a glorious sunset and a great bottle of wine.  Enjoyed a visit to your winery after we returned from our trip.  Thanks!

                                                       Jim and Annette Brass
        Lodi, CA


 

If you encounter Bogle wines somewhere in the world, please snap a pic (of the scenery and/or with you in it) and let us know.  We'd love to see where the wines are being enjoyed...near and far!


  
Mini Asparagus & Asiago Frittatas
Just 50 miles south of us here in the Delta is one of the most well known regions for growing asparagus in the world...Victoria Island. When you start to see those gorgeous green spears for sale, you know spring is nearly around the corner.  
   
Mini Asparagus & Asiago Frittatas
(Serves 8-10)

Ingredients:

1 bundle asparagus, chopped into 1" pieces

1 small onion, finely diced

1 garlic clove, minced or grated

4 oz. Asiago cheese, shredded

10 large eggs

1/2 cup milk

2 T. fresh parsley, chopped

24 slices prosciutto

Salt & pepper

 

Preparation:  

  • Preheat oven to 375 degrees.
  • In a large skillet, heat a tablespoon of olive oil or coat with cooking spray.  Saute the onion until translucent.  
  • Add the garlic and asparagus, season with S&P, and saute another few minutes, until asparagus is al dente. Set aside.
  • Meanwhile, beat the eggs, add milk, parsley and cheese. Combine the egg mixture with the asparagus mixture and blend well. 
  • In two 12-hole muffin pans, line each hole with a slice of the prosciutto.  Pour the egg mixture into each hole, not going over the prosciutto "cup".  
  • Bake for 18-20 minutes or until set.  
  • Allow to cool, then remove from the muffin pans.  Can be served warm, room temp or cold at a picnic.  Serve with a green salad or fruit, and a glass of Bogle Sauvignon Blanc.

 

Click Here to go to our Bogle Family Kitchen for 

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Bogle Vineyards and Winery