AT THE TASTING ROOM

The tasting room is open this weekend and pouring a curated flight of four current Cowhorn releases, thoughtfully paired with house-curated charcuterie boards featuring selections from Chef Evan at Cowhorn Kitchen.

 Looking ahead, we’ll also be welcoming live music in the weeks to come, with Adam Gabriel bringing his soulful folk-rock sound to the tasting room on March 28, followed by the Danielle Kelly Jazz Duo on April 11 for an intimate afternoon of classic, swing-forward jazz among the vines.

IN THE WINERY

In the cellar, Vince has been deep in the 2024 red blends and just put the finishing touches on the Syrah Reserve and The River—our reserve GSM. It’s always a satisfying moment when the pieces come together, and these wines are showing beautifully right now—balanced, expressive, and already giving a glimpse of what the vintage has to offer.

FROM THE VINEYARD

Pruning wrapped up last week, and now we’re finishing the last vineyard work before the season turns—pulling brush and tying the newly cut canes down to the wires. The buds are starting to swell but remain safely tucked in for now. With a stretch of warmer weather ahead, things will likely move along a bit faster, though Cowhorn tends to wake up on the later side. If the season tracks as expected, we should see budbreak arrive sometime in early to mid-April.