Excellence, Integrity, Heritage and Passion: these four words have been our guide over the past 20 years as we navigated the establishment of a vineyard, winery, and tasting room. In 1998, we planted the vineyard estate, cultivating the farming legacy of Del Rio Orchard and our own agricultural roots to create a landmark in the Rogue Valley wine landscape. Hard work and determination have driven us to new heights. Our amazing team, wonderful customers, and the support of family and friends sustains us and constantly rewards us. We celebrate with this limited release 20th Anniversary Cabernet Sauvignon. We hope you will join us as we continue to build our dream of crafting world class wines. ~ Rob & Jolee Wallace
Our vintage Ruby style Port is 100% Syrah fortified with brandy and aged for 30 months in neutral French oak barrels. This elegant wine displays a dark and rich crimson color, and when opened unveils aromas of cherry, pastries and sappy wood.
River White is a refreshing aromatic white wine with intense fruit aromas and flavors of peach and apple. The taste is crisp but not too acidic due to the light sweetness.
An appealing blend of Riesling and Muscat, the two juices are co-fermented at low temperature and in stainless steel to retain their crisp acidity and floral aromatics. After 5 months of aging the wine is fined, filtered and bottled.
2 1/2 lbs fresh ripe apricots, pitted and sliced into 1/2″ thick slices
1 tbsp lemon juice
1/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp cinnamon
1/8 tsp salt
1 egg whisked together with 1 tbsp cold water
Make or purchase 2 pie crusts
Preheat Oven to 425˚F.
Transfer the 1st dough to a 9inch pie plate
Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine
Transfer prepared apricot filling into the bottom of your pie pan that is lined with pastry dough.
Use the 2nd pie dough to cover and crimp the edges.
Beat together 1 egg with 1 tbsp cold water. Brush top and edges of pie generously with egg wash. Can sprinkle with cinnamon and sugar.
Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips.
Reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely cover the top of the pie with foil if it is starting to brown too quickly.
Hardest part – let rest for about 2 hrs before cutting. – serve with vanilla bean ice cream.