Early Spring 2018 Newsletter


Dear Friends,

   The wild flowers are in bloom, spring is just around the corner, and everything on the ranch is coming back to life. Birds are flying around with straw in their mouths looking for nesting sites. Even though the trees don’t yet have leaves these ‘early birds’ are anxious to get started. New growth is popping out everywhere in the oak trees, gardens, and in the vineyard too. Walking in the vineyards we see newly formed little nibs of green signaling that the grape leaves will be emerging soon. Signs that another seasonal cycle is beginning.

    So far we have had over 24" of rain this winter which bodes well for our upcoming crop.

    Dan and our vineyard manager Sebastian have been preparing to plant more Pinot Noir vines by clearing some of the apple trees from the northern part of our property. This is an ongoing project which began with removing the apple trees which we use as firewood. The tree roots will be removed later in the spring when the ground is dry enough to prevent soil erosion. After the new vines are planted they will require 3-4 years before the grapes are of high enough quality to produce world class wine.

    Our event season is beginning soon and we look forward to another busy year. Mark your calendars for our Spring Celebration pick up party on Sunday, April 29. The rains should be over by then so plan on a beautiful sunny day in the backyard. We hope you can make it! As always, this event will be free to our wine club members and one guest ($45.00/per person otherwise). We will send out invitations soon after we finalize our plans. In the next few weeks we will be barrel tasting our 2017 Pinot Noir vintage and we will give you an advance tasting at the party.  

    We have a new offer to extend to our wine club members: any member who brings in a new wine club member will receive a bottle of one of our wines as our gift. Tell your friends and family about us! Bring ‘em in!

    Finally, we have included a classic French fish recipe for you. It’s an easy go-to recipe and works well for entertaining, too. We hope you like it.

    Till we see you again,  Happy Spring!


Until then,

Dan and Jan O’Connell
and everyone at O’Connell Vineyards


This recipe is perfect for an early Spring luncheon or dinner. Serve with a crisp salad on the side
and our O’Connell Vineyards Chardonnay.


Sole Belle Meunière

• 4-6 whole cleaned petrale or rex   sole, or 2 lbs sole fillets
• salt and pepper
• all purpose flour
• olive oil
• 2 T butter, melted
• minced parsley
• lemon wedges

Sprinkle fish lightly with salt and pepper. Dust with flour, shaking off excess.

In a wide frying pan heat about 1/4  inch of oil over medium high heat. Without crowding add fish and cook, turning once, until fish is golden on each side and flakes easily when prodded in thickest portion with a fork.

Allow 1 ½ to 2 minutes per side for whole fish, 1 to 1 ½ minutes per side for fillets.

Lift from pan, drain briefly on paper towels, and keep warm until all are cooked. Arrange on a serving platter, drizzle butter over fish, sprinkle with parsley and serve with lemon.  

Makes 4 to 6 servings.