Summer 2018 Newsletter


Dear Friends,

   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.

noodles 2


Cooking spray
4 salmon fillets
1 large zucchini, peeled                               
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 each side.

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 fillet.

Serves 4