AT THE TASTING ROOM

Join us at the vineyard this Saturday as Adam Gabriel brings his soul-infused Americana folk to Cowhorn, from 1–3 PM.

There is a warmth to his music that settles in easily. A voice with both grit and grace, carrying stories that feel lived rather than written. It meets the day where it is, unhurried, open, and grounded in place.

Britta will be on hand pouring flights, alongside a locally sourced charcuterie board curated by Cowhorn Kitchen’s Chef de Cuisine, Evan Bolling.

NOW POURING

2023 Viognier
Whole-cluster pressed and aged mostly in neutral oak. Sea mist, citrus peel, pear, and jasmine, with a quiet thread of lemon thyme. Textured and full, lifted by bright acidity.

2023 Marsanne Roussanne
Fermented separately and aged on lees for depth and clarity. Tangerine, honeysuckle, apricot, and pear, with a subtle tropical edge. Supple, layered, and gently tense.

2022 Grenache
Head-trained and shaped by warm days and cool Applegate mornings. Brambly raspberry, blackberry, and blood orange, with spice and leather beneath. Dense, vivid, and lifted.

2021 Estate Syrah
A wine built for time. Wild berries, rosehip, black walnut, and earth, opening into black raspberry, purple plum, and a hint of smoke-cured meat. Structured, poised, and long.

IN THE VINEYARD & WINERY

Budbreak is near, though not rushing. Spring lingers just at the edge of the vines. In the cellar, early blending trials for the 2024 reds are beginning to take shape. Vince offers a clear look at what is unfolding, from field to barrel.