Dear Colorado Wine Club Member,

The cock pheasants are a-crowing, the Goshawks are a-nesting, and the Great Horned Owls are hatched and wooly.  Late March brings all this springiness along with spells of bloody stimulating weather.  There is little or no sign of budbreak in Grand Valley vineyards. Thank goodness, as there is still plenty of frost danger left at the end of winter.  Most growers have at least started pruning, and some have already finished.  It’s a fine line to walk.  Waiting until the last minute actually helps to slow down budbreak, which in turn helps avoid frost damage in late spring.  On the other hand, if you wait too long, you risk damaging the tender buds.  They become much more fragile and can be broken off very easily from bud swell through the first 12” of shoot growth.

Enclosed are your Wine Club bottles.  This month’s wines for the Dry Colorado Wine Club are:

2004 Merlot Whitewater Hill Vineyards

Here is a wine that won top honors at two recent competitions:  a silver medal at the 2006 Indy International, and a gold at the 2006 Denver International tasting.  It’s robust with a rich fruity nose.  Look for notes of black cherry and blackberry in the mouth, along with a hint of violets. In the finish, you’ll find dark, leathery fruit and soft, integrated tannins.  This is a fine example of what can be done with Colorado fruit.   

2006 Viognier Talon Winery

From the in-house winery at the Colorado Wine Room comes the 2006 Talon Viognier with a surprising combination of varietal character and distinction.  It’s got some weight, and the throaty, rounded fruit typical of this grape, yet it’s lighter, crisper and drier than the 2005 vintage.  This wine excels at warmer than usual temperature.  About 60 degrees (F) seems to be best.  This is a great warm weather wine all alone or with a variety of foods.  We had it with a nutty, savory stir-fry just recently and it was delicious.  Try it with grilled chicken marinated in pineapple juice, preserves of your choice, and a touch of soy sauce.  Grill up some red and yellow bell peppers while you’re at it and you’ll have a fine feast.

As always, enjoy the wines in good health!

Sincerely,

Glenn & Natalie Foster