Here we are in mid July
enjoying beautiful summer weather. The vines and grapes are looking great!
The abundant rains we experienced this winter and spring renewed the ground
water supply so our crop has ample water to carry it through the summer heat
and on to harvest. We look forward to an abundant harvest.
Our crew has kept busy pruning, leafing, and discing.
Careful canopy management ensures that the crop will be perfect. The vineyard
rows once again are lush with green tendrils lifting to the sky. The grape
clusters that looked so small and fragile back in May are growing larger and
each grape is getting plumper with every passing day. One of the most
important moments in a grapevine’s annual life cycle is the onset of
ripening, when the grapes turn from green to red and naturally begin to
sweeten. This process, called veraison, has just begun in the vineyards.
The wonderful awards our wines garnered this past winter
have helped to spread the word about us. Wine sales have increased and our
wine club has been steadily expanding. We always knew our wine was good and
with the recognition which comes with winning awards more people have
discovered it for themselves.
If you attended our Spring Celebration in late April you
will remember it was a warm, spring day filled with lots of wine and
delicious food. We hope you had a good time. We know we did. Our harvest wine
club pick up party will be held on Sunday September 16th. It should be loads
of fun. We will have a preview tasting of both our 2017 Pinot Noir and
Chardonnay, which will be bottled in the next couple weeks.
This weather is so beautiful, it’s what we wait for all
year to enjoy. It’s perfect for hanging out late at night looking at the
stars and enjoying a glass of our delicious 2016 Pinot Noir. Can’t beat that!
Unless, of course, you’d rather sit back with a glass of our crisp, cold 2016
Chardonnay. Either way you’ll love the simply perfect taste. Have you ever
taken a sip of wine at the same time you’ve experienced a shooting star
falling across the sky? We haven’t either. But we look forward to trying it
sometime soon. Here’s to summer!
Dan and Jan O’Connell
and everyone at O’Connell Vineyards
Brown Sugar Grilled Salmon with Zucchini and Fennel “Noodles”
We love salmon in the summertime. This sweet-tart brown sugar
glaze gives salmon a tender crunch exterior and great flavor. Serve
with our O'Connell Vineyards Russian River Valley Chardonnay.
4 salmon fillets
1 large zucchini,
1 small fennel bulb, cored and very thinly sliced
1 T chopped fresh dill
2 tsps grated orange rind
¼ cup fresh orange juice
2 tsps fresh lemon juice
3 T dark brown sugar
Preheat grill to med high heat
Coat grill rack with cooking spray. Sprinkle fillets with salt and
pepper; rub fillets evenly with brown sugar. Let stand 5
minutes. Arrange fillets, skin side up on grill, grill 3 minutes on
Shave zucchini into ribbons using a veg peeler. Combine salt, pepper,
zucchini, fennel, dill, orange rind and juices, toss; Place about 1 cup
zucchini mixture in each of 4 bowls; top each with 1 serving of