en-us Woodworth Vineyards. Temecula Valley Wine Country's newest vineyard and winery Located in De Luz California. http://blog.woodworthwine.com/ Winter Barrel Tasting & Pickup Party http://blog.woodworthwine.com/blogpost-109915/Winter-Barrel-Tasting-2016.html Join Us ....

Kickoff the Holiday Season at our annual Winter Barrel Tasting

& Pickup Party!

Join us for an evening of good food, wine, live music and friends.


When: Saturday, November 19

Time: 5 - 7pm

Location: Temecula Valley Winery Management (27495 Diaz Rd, Temecula)


As usual, guests are more than welcome. 


RSVP for the Event Here


Woodworth Vineyards Mon, 17 Oct 2016 12:00:00 PST
Woodworth Vineyards Newsletter ~ Fall 2016 http://blog.woodworthwine.com/blogpost-109597/Septoct-2016.html Happening in the vineyards ...

The 2016 vintage was harvested in late August and early September.  Another growing year is over.  The really great news is that the nets worked!  We had basically no bird or bee damage this year.  The fruit looked great.












Picking up the nets was a learning experience this year.  Our new Australian attachment worked really good once we figured it out.  Here is a little video.


Retiring again...


 After 16 years of farming Gary and I have decided to retire...again.  We are only retiring from farming, not from making and selling wine.  Woodworth wine will still be available online and locally at Crush & Brew and other restaurants.  We have several vintages bottled and in barrel, so the wine club continues and we are busy planning some interesting events, including the barrel tasting in November.

As you know we do much of the day to day farming ourselves (mostly Gary & Isaura that is)  and it has just become too much for us.  So we have sold the vineyards to a wonderful woman who will be developing her own brand over the next several years.

It's a bitter/sweet change for us.  We've thoroughly enjoyed our adventure over the last 16 years, but believe it's the right thing to do at this point of our lives.  Gary will get a chance to relax a bit and fish (I hope)  and we'll be able to travel more.

Here are some pictures and a video from the start of Woodworth Vineyards that you might enjoy.  Brings back memories.















New Fall Recipe for Wild Bandit ...

Many of you know Bandit, the feisty little stray we found on the road by our house.  He turned out to be a great little sidekick for Gary.  We're not sure what he is, but think maybe a Chi-Wienie.  In our house if you don't work, you don't eat, so naturally he needed his own wine.

Our Reserve Wild Bandit is a great blend of 65% Syrah and 35% Pinot Noir.  It has big fruit, tobacco and licorice notes.  Bandit's wine has won several very special awards including:

Double Gold, Best in Class, 2015 Women's International Wine Competition; Silver Medal, 2015 LA International Wine Competition; Silver Medal, 2015 Grand Harvest Awards; Silver Medal, 2016 Inland Empire Magazine

The recipe developed to pair with Wild Bandit is a Mushroom Leek Tart.  The butteriness of the tart shell and the cream and cheese in the filling work well with the wine's tannins and allow the blackberry and black cherry notes to come forward.

For the complete recipe with step by step instructions, use this link: 

Mushroom Leek Tart


Save This Date ...

It's time for the Annual Barrel Tasting & Club Pick Up Party! 

See all these happy people?  They are having fun at last year's Barrel Tasting.  Don't miss out, join us for an evening of wine, food, music and friends. 













 When:  Saturday, November 19

Time: 5 - 7pm

Location: Temecula Valley Winery Management (Diaz Rd, Temecula)

We're looking forward to seeing you so put it on your calendar and I'll be sending out info on how to RSVP in a few weeks.


Woof Notes ...


We hope you enjoyed this month's Newsletter.  You can buy wine and read more about us at www.WoodworthWine.com.  Or follow us at www.Facebook.com/woodworthvineyards

Gary & Mar

Woodworth Vineyards Thu, 22 Sep 2016 12:00:00 PST
Happening at Woodworth ~ July 2016 http://blog.woodworthwine.com/blogpost-108468/Junejuly-2016-Newsletter.html Happening in the Vineyards ...

Of Noodles and Netting

June's big project was getting the new bee netting on the vineyard.  We way underestimated the amount of work involved in this project. 

The cool attachment for putting the nets on came from Australia.  We picked it up after it arrived and it looked like a piece of modern art.  A couple of days of assembly and voila!

We had an incredible heat wave last week.  It hit 112 for two days.  The avocados in De Luz and San Diego county really suffered some losses.  It's amazing the damage that an extra 10 degrees can do.  Most of the vineyard only sustained 5 - 10% damage.  The Syrah, however, looks like about 30 - 40%. 

The Merlot, Pinot and Chardonnay are looking great, not much damage and now in veraison.


How to read a French wine label ...

Unlike wine labeling in the United States, labeling laws in France are incredibly strict.  French wines are labeled by region not by grape variety.  A Bordeaux, for example could be a Merlot, Cabernet, one of several other varieties or some combination.  Unless you know the specific vineyard, you may not know exactly what you are drinking. 

Using the picture below, here are some of the French label basics. 

1 - Vintage,  2 - Producer, 3 - Appelation or sub-region, 4 - Region & style, 5 - Translates as "bottled at the estate", 6 - Alcohol content, 7 - Winery address, 8 - Volume.  You will notice that while we know from the label that it is a Rose from the Rhone region, we don't really know what the grape variety is.

There are six major regions for French wine (and several lesser known regions).  So, if you get a bottle of French wine you to understand the primary grapes grown in the region to get an idea of the wine.


Bordeaux is know for bold red blends, generally based on Cabernet and Merlot.  The primary red grapes grown are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec & Carmenere.  Generally you will find that Bordeaux wines are full bodied, dry and earthy.


This is the center of the world's sparkling wine production.  The primary grapes are Pinot Noir, Chardonnay and Pinot Munier.  Champagne region is known for sparkling wines with high acidity.  As you probably know you can't call your sparkling wine a Champagne unless it comes from the Champagne region.


Burgandy is equally famous for both red and white wines.  The vineyards in Burgundy were sectioned off by monks hundreds of years ago, so it is a very intricate growing area.  The primary grapes are Pinot Noir, Chardonnay and Gamay.  Burgundy wines are light bodied, dry reds and Chardonnays that can be crisp and steely or richly oaked.


 Alsace has a long history of Germanic influence with the easiest labels to understand since they are mostly labeled by grape varietal.  Love that German organization!  The primary grapes are Riesling, Pnot Gris, Gerwurztraminer, Pinot Blanc and Muscat.  Alsace is know for it's crisp, dry whites and a few delicious dessert wines.


The Rhone region is very diverse.  It has searing hot areas in the south and frigid mountains in the north..  The primary grapes are Syrah, Grenache, Mouvedre and Viognier.  The Rhone is known for is wild, gamey reds; rich aromatic whites; and bone-dry roses.


The Loire region follows the Loire river.  Virtually every style of wine is made there.  The primary grapes are Cabernet Franc, Sauvignon Blanc and Chenin Blanc.  The reds and the whites are general herbaceous and mineral-driven.  There is also a lot of sparkling, sweet and rose wines made.

So, stop by your local wine store and try out your label reading skills. 


Junk Food Pairings...


Summer is here and it's time for the beach, camping, BBQ's, porch sitting and trashy novel reading.  A common theme to all these activities is junk food and adult beverages.  My favorite adult beverage is wine, so naturally I want to make sure that my cheese doodles are paired with the right wine.

About 6 years ago Patrick Bartlett (my favorite chef) and I got together and worked out some junk food pairings.  We've updated the pairings for our current wines and obviously evolving tastes.  Here are the recommendations.  Bon Appetit!


Cheddar Chex Mix, Terra Chips, green apple jelly beans, mac & cheese, spinach/artichoke dip, quacamole & chips

Golden Maggie

Kettle corn, almond cookies, hot wings, smoked almonds, pretzels

Herc's Field Blend

Green apple jelly beans, white cheddar popcorn, pizza (especially with tomato and olives), potato chips

Sweet Sophie

Beef jerky, kettle corn, almond cookies, mac & cheese

Pinot Noir

Terra chips, beef jerky, Jolly Rancher Cherry candy, smoked almonds, white cheddar popcorn

Black Dog, Sidekick & Wild Bandit

Cheddar Chex Mix, cheese puffs, beef jerky, coffee jelly beans, cocktail franks with BBQ sauce

Sparkling Wine (Champagne)

Potato chips, potato chips & potato chips


July Pick Up Party ...

Have you heard about 'Slow Food'?  Well, July is 'Slow Pickup'.  Our July Pickup party will start on Friday, July 8 and end on Sunday, July 17

Come in to Crush & Brew any time during those dates and pick up your wine.  Have a complimentary cheese plate & wine before you pick up your shipment.  Just tell them you are a Woodworth Wine Club member and they will take care of you.  While you are there, stay for lunch or dinner.  The menu is great!

If you can't make it anytime between July 8 - 17, it's ok.  You can pick up your wine after the 17th, there just won't be a great cheese plate waiting for you.'

Read all about it ...

Here are some interesting recent articles about the California wine country.  Thought you might enjoy checking them out.

In Contra Costa County, a vineyard that defies all odds


Forty five miles east of San Francisco sits Frank Evangelho's vineyard.  It's a sandy beach of a vineyard.  Its 130 year old, head trained grapevines might look like coastal dune grass to the casual glance.  PG&E owns the property.  Transmission towers crown it, electrical lines canopy it, railroad tracks form its northern border.  It faces a motel with rooms for rent by the hour.  Yet Evangelho Vineyard is one of California's most precious viticultural treasures.

Read More

Justin Vineyards bulldozes forest of old oaks, sparking uproar ...



The Wonderful Company, the corporate arm of Beverly Hills billionaires Stewart and Lynda Resnick, promotes itself incessantly as an exemplar of social responsibility and a guardian of sustainable agriculture.  Don't tell that to the company's neighbors in Paso Robles, the heart of California's Central Coast wine country.

Read More

Lodi outlook bright, but rising costs an issue...



The Lodi area grape and wine industry is coming up roses, or perhaps that should be Rose.  Lodi has come out on the right side on a yawning divide in the wine industry - lower riced wines, those generally less than $8 a bottle are falling in volume and dollar sales while higher priced premium wines are rapidly growing.

Read More


Woof Notes ...


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can read more about Woodworth and check out our wines at www.WoodworthWine.com.  Also join us on Facebook at www.Facebook.com/woodworthvineyards

Gary & Marlene Woodworth

Woodworth Vineyards Sun, 26 Jun 2016 12:00:00 PST
Happening @ Woodworth in April http://blog.woodworthwine.com/blogpost-107244/April-2016.html In the vineyards and groves ...

Spring is definitely here.  We have fog in the morning and blue skies in the afternoon.  No (or not much) rain.  It looks like El Nino was a bust for Southern California.   






   While we haven't had much rain, the rain we did have came with winds, so we had about 25 or 30 trees blow over.  We decided to take the downed trees out and replace them. 

We've done one pick of Avocados so far, getting the largest ones off the trees.  We will pick again in another month when the smaller fruit sizes up.  We had a good crop this year, probably around 120k lbs.  Unfortunately, however, the prices aren't great because of a huge amount of Mexican fruit in the market now.  We're hoping it will be better in a month. 







 We also picked the last of the Leucadendron this month. Glad that's over, cutting flowers is hard work. 

The vines are growing really fast.  We had bud break at the end of February and now the shoots are 2+ feet tall.  Gary and Isaura have been shoot thinning and putting up the wires up for the last several weeks.  It's a lot of work, but they finished it off this morning, and the vineyard is looking good.









Blessing of the Vines ...

It's time for the annual Blessing of the Vines.  Join us on May 22nd.

We book up every year, so make your reservation soon using this link:



Pairing wine with spring vegetables...

The grocery stores and farmers markets are full of great spring vegetables.  My garden, of course, has nothing planted yet, so I'm going to have to concentrate on summer veggies.  Anyway, it's sometimes a challenge to come up the right wine when building a meal or appetizers around vegetables.  Here's a handy chart for you to use. 


A great new recipe for Wild Bandit ...

Our favorite chef, Patrick Bartlett has come up with a great recipe for our award-winning Wild Bandit.  This interesting wine has won a Double Gold/Best of Class at the Women's International Competition and Silver Medals at the LA International, the Grand Harvest and from the Inland Empire Magazine.





The Mushroom Leek Tart is a wonderful combination of wild mushrooms, leeks & shallots, sour cream and Gruyere cheese in a puff pastry.  Sounds pretty good, doesn't it?

Wild Bandit is a delicious blend of 65% Syrah and 35% Pinot Noir.  The big, fruit, licorice and tobacco notes harmonize with the rich earthiness of the mushrooms and leeks.  The butteriness of the tart shell, along with the cream and cheese, tames the wine's firm tannins and allows the layered notes of blackberries and black  cherries to rise up and bloom.

To see and print the recipe, with step by step instructions, use this link:




There's an app for that ...

Here are a couple of new apps that you might enjoy.  If you have a large wine cellar, or have been studying wine for years, these may be a little basic for you.  If you are looking for a way to learn more, or find the right wine for what you are cooking while you are standing in the wine store, these might be for you.  They are free, so no risk. 



Demystify wines and grape varietals with Plonk (Android, iOS), a quick and elegantly designed guide that allows users to quickly learn about grape varieties and wines. Simple, color-coded tiles allow you to explore grape and wine varieties, reading up on their various traits, preferred food pairings, as well as recommendations of similar wine varieties. Users can rate and star particular wines and grape varietals, as well as mark particular favorites for easy reference down the line.

Hello Vino

Hello Vino (Android, iOS) is designed to be your personal wine assistant. Rather than aim for the gung-ho wine enthusiast, Hello Vino is designed to assist the everyday wine buyer, suggesting the best wines for your food. Users can snap pictures of their purchases and add notes to their favorites. The app's extensive wine guide allows users to read up on wine and grape varieties as well. As a premium feature, users can scan wine labels to bring up tasting notes, ratings and recommended food pairings. Users can even call a California-based wine concierge for advice in choosing just the right wine for an occasion.



Woof Notes ...



 We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can read more about Woodworth, buy wine and sign up for the Newsletter at www.WoodworthWine.com

Please join us at www.Facebook.com/woodworthvineyards



Woodworth Vineyards Mon, 4 Apr 2016 12:00:00 PST
Join us for the Blessing of the vines http://blog.woodworthwine.com/blogpost-107085/2016-Blessing-Of-The-Vines.html Blessing of the Vines...


We're sorry, but this year's Blessing of the Vines is


Please keep us in mind for next year.




Join us for the annual Blessing of the Vines celebrating the new 2016 vintage. 

Enjoy an afternoon of wine, food, music and friends. 


Date: Sunday, May 22nd

Time: 2 - 5pm

Location: Woodworth Vineyards, De Luz

Cost: $25 for Members, $35 for Non-Members

Tickets Below





Woodworth Vineyards Mon, 28 Mar 2016 12:00:00 PST
March Pick Up Party http://blog.woodworthwine.com/blogpost-106424/March-2016-Pick-Up-Party.html March 2016 Pick Up Party ...


I'm sorry but we have a full house for our March Pickup Party at Hotel Temecula, so we can't take any more reservations.

There is limited space at the site and the response has been fast and overwhelming. You will be able to pick up your March shipment at Crush & Brew beginning on March 11.



It's time for our March Pick Up Party.

Join us for a fun evening at a very cool venue. 

 Richard Beck and Chris Greer (Wine Club Members of course) purchased and lovingly restored The Hotel Temecula, using much of the original furnishings and fixtures.  Built in the 1880s,The Hotel Temecula has a rich and interesting history.  Learn about this great Old Town landmark and tour the grounds and rooms while enjoying Woodworth wine and some appetizers. 

You will also be able to pick up your March shipment, and you are welcome to bring guests.

Date: Saturday, March 12

Time: 5 - 7 pm

Location: The Hotel Temecula, 42100 Main Street, Old Town Temecula

You can check out The Hotel Temecula and see some pictures and a great video at  www.facebook.com/thehoteltemecula

Please RSVP below



Woodworth Vineyards Mon, 8 Feb 2016 12:00:00 PST
Happening in January @ Woodworth http://blog.woodworthwine.com/blogpost-105969/January-2016-Newsletter.html Welcome to 2016 ...

It's January in the vineyards and for the first time in a few years, it really feels like winter.  The temperatures have been in the 50's and 60's, we've had wind, rain and overcast skies.  I'd almost forgotten what winter was like in SoCal. 

The vines have been pruned and with the colder weather, we're hoping for a nice long rest.






 Did I mention the winds?  Well, we definately had some and collected about 4 tons of avocados that were blown off the trees.  










Get a bottle of wine for Christmas?

 I, of course, think wine is a great gift.  I like giving it and getting it.  However, occasionally you get a bottle that's just not good.  You don't need to toss it.  That bottle can still help create a great meal or drink.  Here are some ideas from Epicurious. 


Rieslings can be honey sweet or bone dry. Bad Rieslings, however, nail you with one flavor: sugar. They're way too sweet for the dinner table but don't make the cut for dessert, either. Luckily, with a little added sharpness from mustard, you can use Riesling to braise a chicken. After browning and removing chicken, add the wine for reducing and scraping up the brown bits. In the pan, add a high-quality Dijon mustard, shallots, garlic, and, of you've got it, dried porcini powder, which gives the braise a deeper flavor. Use this link for the recipe:  Chicken in Riesling  


Chardonnay can pick up lovely buttery, vanilla notes when it ages in an oak barrel. But holding the wine too long in oak can cause a sawdust flavor. If you can't drink that chardonnay try making a white Sangria. There are lots of Sangria recipes, but this one looks great.  White Sangria   



Big zinfandels can be fruit bombs, You have two glasses and you're done for, and then all you taste for the next two days are those two glasses of wine you had.  If you can't drink it, cook it-that is, cook down the red wine in a short rib braise or even for a dessert course (think poached pears).   Short Ribs  




Know that pucker feeling you get when you drink red wine? Those are the tannins, which help give wine structure and the ability to age. When a wine is too tannic, it can taste like a mouthful of cotton balls. If you don't want to use the wine in a braise like you would with a zinfandel, you can transform a cabernet sauvignon into a vermouth by infusing it with some seasonal spices. Simmer the wine with fall spices like cloves and cinnamon, then add a neutral grain spirit like Everclear. Strain, transfer to a bottle and keep refrigerated. Negroni


In the news...

Pierce's Disease hitting Napa/Sonoma

Pierce's Disease is a deadly disease of grapevines. It is caused by a bacteria, which is spread by xylem feeding leafhoppers known as sharpshooters (Blue/Green or Glassy Winged). Symptoms include scorching of leaves, and entire vines will die after 1-5 years. Pierce's Disease has been around for 100 years or more, but hit California in a big way through infected nursery stock in the 1980s.

In the 1990's Pierce's Disease hit the Temecula Valley Wine Country hard, spread by the Glassy Winged Sharpshooter. The Wine Institute estimates that about 25% - 40% of the vines were either killed off or were destroyed during that time frame. Many winery owners weren't sure if the Temecula Wine Country would survive. However, aggressive containment measures resulting from $millions in research by universities, USDA, etc., as well as a rethinking of some farming practices, have allowed Temecula Wine Country to contain the threat.

Wine & Vines Magazine is now reporting that there is a 'huge' outbreak of Pierce's Disease in Napa, Sonoma and the Russian River grape growing regions. While Pierce's is always around, it appears that the number of cases reported really exploded in 2015. It appears to be especially devastating to Chardonnay and Pinot Noir.

One theory is that this outbreak is being spread by the native Blue/Green Sharpshooter which has not been included in the rigid quarantines of the Glassy Winged Sharpshooter, which was responsible for the Temecula outbreak. Other researchers believe that the major cause is the mild weather of 2015.

A lot of research money is going into combating this disease and there are some promising results. We'll have to keep watching.


After Christmas White Sale ...

Buy 4 bottles (any combinations) of our 2013 Chardonnay, 2013 Sweet Sophie, 2013 Golden Maggie and 2013 Herc's Field Blend and get 25% off.

It's like getting a bottle Free!

Go to White Sale

Save These Dates ...

Taste of De Luz

Join Cheri Dixon (Dixon Estate Olive Oil) and meI at Temecula Valley Cheese for cooking demonstration with Olive Oil (and wine of course).  Just $15.  Thursday, February 4 at 6pm.  Buy your tickets at Temecula Valley Cheese Co in Old Town Temecula.



March Pick Up Party

Club Members, join us for a special pick up party on Saturday, March 12, 5-7pm.  Wine Club Members Richard Beck & Chris Greer recently purchased and restored the historic Hotel Temecula in Old Town.  Tour this remarkably restored building and learn its history while enjoying wine an appetizers.  Save this date, RSVP info will follow shortly. 


2015 in Review ...







Winter:  We had a freak snow storm in De Luz on New Year's Day but that cleared up and made way for a very warm January and February.  So much so that we had shoots spouting up by the end of February.








Spring:  Gary finished his barrel table project (yea!).  The grapes were looking great, and we had a fun time at the Blessing of the Vines with almost 100 people.






Summer:  Powdery Mildew and the Bees  hit us hard.  In 2016 we will be netting for Bees.  We had a good time at the July Pick Up Party at Temecula Valley Cheese Co.  Sadly, we lost our little buddy Hercules. 







 Fall:  Harvest finished up in September.  Unfortunately the yields were low because of the Bee damage.  We kicked off the holiday season with the Barrel Tasting in November.


We hope you enjoyed this month's Newsletter.  If you did, please forward to a friend.  You can read more about Woodworth at www.WoodworthWine.com or check us out on Facebook at www.facebook.com/woodworthvineyards















Woodworth Vineyards Fri, 8 Jan 2016 12:00:00 PST
Happening @ Woodworth in October http://blog.woodworthwine.com/blogpost-104878/October-2015-Newsletter.html October in the Vineyards and Groves ...

October has been beautiful so far.  A little warm, but that's to be expected.  Unfortunately the avocados are suffering from leaf burn.  It's a result of a build up of salt in the soil.  We think that this time of year we get more Colorado river water and it has a much higher salinity.  Avocados hate salt.  The only help is to leach the soil with (you guessed it) more water.  The salt builds up before you know it and then you are scrambling to get rid of it.  The pictures below show what leaf burn looks like.







We need some cooler weather to help the grapes to start to go dormant.  Will probably have to wait a couple of months for that to happen.  They are starting to brown out a bit.






There are a few small signs of fall.  Our liquid amber trees are just starting to turn.  So pretty.








Roll out the barrel ...


A major component of making good wine is the barrel. We generally use French Oak barrels with a medium or medium plus toast. So, what does that mean and what are the other alternatives?

What types of wood are used?

Basically most wine barrels are made from French, American, Slavonian or Hungarian Oak. American Oak is relatively fast growing with wider grains and lower wood tannins. French White Oak has a fine grain and richer contribution of aromatic components like 'vanillin' and tannins. Often a winemaker will choose a French oak barrel from a cooperage that specializes in wood from a specific forest. French Oak vs American Oak allows for a more gradual integration of flavors because of the tighter grain.

Italian winemakers seem to prefer Slavonian Oak with its very tight grain, low aromatics and medium tannins. Slavonian oak tends to be used in larger barrel sizes that are reused for many more years before replacement.  Hungarian oak is very slow growing with very tight grain that lends itself to very delicate extraction of flavors and aromas.  Russian winemakers have begun using Russian oak and Canadian winemakers are experimenting with Canadian oak which has similar characteristics of American oak.

The porous nature of an oak barrel allows for evaporation and oxygenation but not at levels that would cause spoiling. A typical 60 gallon barrel can lose 5 - 6 gallons in a year through evaporation. This allows the wine to concentrate flavor and aroma and the small amount of oxygen coming through acts as a softening agent.

Barrel Construction

Barrels are constructed in cooperages. The traditional method of European coopers has been to hand-split the oak into staves (or strips) along the grain. After the oak is split, it is allowed to "season" or dry outdoors while exposed to the elements. This process can take anywhere from 10 to 36 months during which time the harshest tannins from the wood are leached out. These tannins are visible as dark gray and black residue left on the ground once the staves are removed. The longer the wood is allowed to season the softer the potential wine stored in the barrels may be but this can add substantially to the cost of the barrel.

The staves are then heated, traditionally over an open fire, and, when pliable, are bent into the desired shape of the barrel and held together with iron rings. Instead of fire, a cooper may use steam to heat up the staves but this tends to impart less "toastiness" and complexity to the resulting wine.



Winemakers can order barrels with the wood on the inside of the barrel having been lightly charred or toasted with fire, medium toasted, or heavily toasted.  Typically the "lighter" the toasting the more oak flavor and tannins that are imparted. Heavy toast or "charred" which is typical treatment of barrels in Burgundy wine have an added dimension from the char that medium or light toasted barrels do not impart. This produces the "roasted" aroma in the wine. The toasting also enhances the presence of vanillin and the phenol eugenolwhich creates smokey and spicy notes that in some wines are similar to the aromatics of oil of cloves.

Probably more than you ever wanted to know, but it's interesting stuff.  Maybe I'll be a Cooper when I grow up.



Speaking of barrels ...


It's time for our annual Winter Barrel Tasting & Pick Up Party

Join us for wine, food, music and friends.  We'll be tasting the 2013/14 reds in barrel along with some of our newly released wines.  If you are a member you can pick up your November shipment and everyone has a chance to stock up on wine for holiday gifts and entertainment at special prices. 

This is a great way to kick off the holiday season! 

Date: Saturday, November 14

Location: Temecula Valley Winery Mgt, 27495 Diaz Rd, Temecula

Time: 5pm - 7pm


Bring some friends and use this link to RSVP:  Barrel Tasting


A Rose' by any other name ...

 People often ask me which Woodworth wine is my favorite.  In all honesty, it's usually whatever I'm drinking at the time.  I am, however, especially fond of our dry rose of Pinot Noir, Golden Maggie.  It's a dry rose with wonderfully fresh fruit flavors and aromas.

There's a difference between old-world rose and new-world rose wines. Old-world rose wines tend to be dryer than new-world rose wines. Our Golden Maggie is considered an Old World rose.

How Are Rose Wines Made?

There are four main ways to make rose wines, bleeding, pressing, limited maceration and run off.

Saignée or bleeding is used to make the best quality roses. Juice is obtained by stacking up the wine grapes in a tank and letting the grapes' weight do the crushing. Since the juice is in contact with the grape skins only for a very short time, the rose wine obtained through this technique has a very palecolor -Rose wines made through bleeding are rich, fruity and have great freshness.

Pressé or pressing is the technique of pressing the red grapes until the juice has the desired color. Once the desired color has been attained, the winemaker stops pressing. Only the pressed juice is used to make the rose wine.

Limited maceration is the most commonly used technique for making rose wines. The grapes or, to be more precise, the skins are left in contact with the juice until the winemaker decides that he is happy with its color. The "wine" (or the juice) minus the skins is then transferred to another tank to finish the fermentation process.

Run off is the process involved when the winemaker removes juice from the tank of fermenting red wine; this juice is used to make the rose wine. The run off process results in a darker/more intense red wine (the wine left in the fermentation vat) and, in my opinion, a so-so rose wine.

We use a combination of the bleeding and pressing.  Whole bunches of Pinot are put into the press and the weight of the grapes forces much of the juice out.  We then press for the rest.  The skins are in contact with the juice for a very limited amount of time. 

Pan Seared Halibut with Nectarine Tarragon Salsa

 Here's another great recipe from our favorite chef, Patrick Bartlett. 

Here are Patrick's tasting notes for this recipe paired with Golden Maggie: "This delicate fish and fruit salsa allows the expressive, ever-so-slightly off dry brightness and subtle fruit notes of the Golden Maggie rose of Pinot Noir to shine without a hint of competition.  The salsa's tarragon bridges beautifully with the fennel-scented risotto." Sounds pretty darn good, right?

To get a copy of this recipe with step by step instructions and pictures, use this link:  Golden Maggie  While you are there, pick up a couple of bottles of Golden Maggie.


Hot off the presses ...

Here are some recent California vineyard and winery news articles that you may find interesting.

California's Vineyards Pressed To Turn Less Water Into Wine

Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the University of California, Davis, a research winery will be upgrading its existing rainwater capture system this winter.   READ MORE

Lake County will rise again

Three local organizations - the Lake County Winegrape Commission, Lake County Winery Association, and Lake County Wine Alliance - have come together to form Lake County Rising to help rebuild after the devastating fire.  READ MORE

Napa Valley Vintners Answers Top Five Questions Regarding the 2015 Vintage

Winemakers are giving high praise for the quality of this year's Napa Valley wine grape harvest, according to the Napa Valley Vintners (NVV) nonprofit trade association. Most vintners in the region have brought in their grapes and as attention turns more fully to the winemaking process, the NVV has answers to some of the most common questions about this year's vintage in the making:  READ MORE

Sonoma County vineyard owners lauded for water conservation

Two top state regulators came to Wine Country Friday to applaud 41 rural landowners, including the owners of seven vineyards, for signing voluntary agreements to conserve water or add water to coho salmon-rearing creeks in the Russian River watershed.  READ MORE


Woof Notes ...


We hope you enjoyed this month's newsletter.  If so, please forward to a friend.  You can read all about Woodworth Vineyards, or book a private tasting here in the vineyards by going to www.WoodworthWine.com

Join us on Facebook at www.Facebook.com/WoodworthVineyards


Woodworth Vineyards Thu, 8 Oct 2015 12:00:00 PST
Winter Barrel Tasting & Pick Up Party http://blog.woodworthwine.com/blogpost-104856/2016-Winter-Barrel-Tasting.html Roll Out the Barrels ...

It's that time of year again.  Time for the Winter Barrel Tasting and Pick Up Party.  We will be tasting the 2014 Reds in barrel along with some not-yet-released wines, including our 2014 Pinot Noir.

There will be food and music, so bring your friends and enjoy this annual event.  It's a great way to kick off the holiday season. 

Members will be able to pick up their November shipments and everyone will have a chance to stock up on great wine at special prices for holiday entertaining and gifts.

Please RSVP below.

RSVP for the Event Here

Woodworth Vineyards Tue, 6 Oct 2015 12:00:00 PST
Happening In August @ Woodworth http://blog.woodworthwine.com/blogpost-104140/August-2015-Newsletter.html In the Vineyards...

July and August were pretty hot here in De Luz.  Also the bees were out in full force and did some real damage to our Pinot Noir and Chardonnay.  The pictures below tell the story. 








We were several weeks ahead and the Pinot and Chardonnay were picked by the first week of August.  The Merlot was picked one week later and we will be picking the Syrah in a few days.








We have a great crop of Avocados for the 2016 harvest.  So much that Gary and Isaura have been spending the last month propping up branches with 2 X 4s to keep them from breaking.  So now we can all worry about a strong El Nino that washes the trees down the hill.  Oh well, always something. 









To Age or Not to Age, That is the Question...

We were at dinner at a friend's house a couple of weeks ago. He is a very accomplished chef. In fact, I'd need an entire Newsletter to take you through the incredible menu that night. Anyway, he brought out a bottle of 1966 Charles Krug Cabernet for us. That inspired an entire conversation on aging wines. Which wines age well, why, how, etc. So, I came home and did some research. Here's what I found.

About 90% of the wines made today are made to be consumed within 2 years, and the vast majority of wines purchased today are consumed within 48 hours. Given that, here are some tips for how to tell if a wine will age well and how to do it..

1) Sugar content and alcohol: A high percentage of sugar and alcohol slows the aging process, keeping the wine chemicals from reacting too fast and becoming unbalanced, or worse, turning to vinegar.

2) Tannins: Highly tannic wines are generally great candidates for aging. You know the wine you're drinking is tannic when it gives your mouth a dry, puckering sensation that can be very unpleasant. But as tannins age, they bind to each other, losing their astringent quality and making the wine supple and smooth.

3) Structure: Tannins don't mean good aging by themselves. They need the proper acidity and fruitiness to back them up.

Varietals that age well:

Riesling: A wonderful candidate for aging. A good Riesling can go on improving, growing rounder in flavor, virtually forever.

Cabernet Sauvignon: Cabs from Bordeaux, California, and many other places have the bold richness needed to age well.

Chardonnay: It depends. A rich, buttery Chardonnay doesn't have the structure to age well and will fall apart within a few years. But acidic Chardonnays with rich mineral tastes can very well improve with aging.

Fortified wines: Port, Madeira and the like age wonderfully because their high quantities of sugar and alcohol act to slow down the aging process, meaning that they can open well after even hundreds of years.

Pinot Noir: Professional opinions vary. This grape, so unpredictable on the vine, is unpredictable in the cellar too.

Syrah: Most Syrahs age well, but only up to a limit-about 10 years.

Merlot: Merlot is a very forgiving wine. Many bottles taste great young, but will still benefit from some time in the cellar. So Merlot is a great varietal to experiment with-try a variety of ages and see what suits your tastes.

Zinfandel: Like Cabernet Sauvignon, many Zinfandels have the potential to age to greatness.

Varietals that don't age well:

Sauvignon Blanc, Pinot Grigio, and most Rosés: They don't have the structure necessary for good aging.

Wines under $15: They're made to drink now.

Champagne: Though some champagnes can age well, becoming rounder, softer, and less bubbly over time, most are not meant to. If you're holding on to a 20-year old bottle from your wedding, you probably won't like it.

So, if you have a wine to age, how do you do it?

All wines mature fairly quickly in a typical household (68-72F, frequent changes in sunlight and humidity), and shouldn't be kept more than five or six months in these conditions. Beyond six months (sometimes sooner, if there were very hot days inside), most wines will begin to deteriorate.

Finer wines that require aging need to be kept in a place that is constantly cool (50-60F), dark, damp, and without excessive vibration. Do not store wines in your refrigerator for an extended length of time; though it's a constantly cool temperature, there is little humidity, so your corks will shrink and the wine will spoil.

Since not everyone has a wine cellar, you will need to find a place that is as close to these ideal conditions as possible. The most important thing is constant cool temperature-wines do not react well to extreme variations. Dampness is also important, but you should be OK if your storage area is not overly dry, and you are sure to keep all bottles on their side, so that the wine stays in contact with the cork, thereby keeping the cork moist and expanded to hold a tight seal. If the cork dries, air gets in and destroys the wine.  (VintageCellars.com, WineWeekly.com)



New Recipe for Black Dog ...

Our favorite chef, Patrick Bartlett, has come up with another winner to pair with our 2012 Black Dog.  Bacon Wrapped Pork Tenderloin with Blackberry Bourbon Glaze.

Sounds pretty amazing, right?

Here is what Patrick says about the pairing:  "The Woodworth 2012 Black Dog is a beautiful blend of Syrah, Cabernet and Merlot.  The Syrah harmonizes with the smokiness of the bacon, and the rich blackberry bourbon glaze draws out the big berries and cherries swirling in thei wine.  Amazingly, this dish causes the wine to dig deeper into it's flavor profile, creating a rich, more bold tasting experience."

 To get a copy of the recipe to read and print out, use this link to the Black Dog Page.  When you are on the page, click on Bacon Wrapped Pork Tenderloin : 

2012 Black Dog


Save the Date ...


The year is flying by and, before you know it, it will be time for the annual Barrel Tasting.  We have a tentative (almost final) date of  Saturday November 14.  So, put it on your calendar and we'll get the confirmation out to you next month. 

The Barrel Tasting is a great way to kick off the holiday season with wine, food, music and friends.

We'll see you there!


Woof Notes ...

Several weeks ago we lost Hercules, our cool-little-dude dog.  Herc showed up on our patio about 9 years ago.  At the time the Vet told us that he was at least 7 years old, so he had a long and adventurous life.  He definitely had a 'tude' and quickly became my little buddy.  We have no idea where he came from, but from the very first day he decided this was home and he made sure that we understood that he not only slept in the house, but also in the bed.   We miss him, but are glad we had him for so long.

Herc finally got his own wine last year and here are a few of his Woof Notes.





We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.   You can check us out online at www.WoodworthWine.com or join us on Facebook at www.Facebook.com/WoodworthVineyards.

Woodworth Vineyards Thu, 20 Aug 2015 12:00:00 PST