Ironstone’s Water Conservation Effort

Murphys, California – April 17, 2015 – The Kautz Family has been farming since 1923. With that experience comes an extensive awareness of the environment and challenges faced in agriculture and by our community. With that knowledge, the Kautz Family and Ironstone Vineyards have been a leader in sustainable agriculture and water management for many years.

From the beginning, the Kautz Family recognized the importance of the surrounding environment when we built and designed the landscape around our beautiful winery. During the development of the winery, many drought-tolerant plants were put into the landscaping design. The age and maturity of this landscaping allows less water demand by these plants. 

Additionally, Ironstone has developed four separate lakes that support our landscaping and irrigation. These lakes collect water from natural underground springs and rainwater that is later used for irrigation. The water used to irrigate all of the landscaping surrounding the facility also funnels down to one of these lakes located at our beautiful Lakeside Park. The water in these lakes is then recycled for use throughout the winery and grounds.

Ironstone’s surrounding vineyards are watered through drip irrigation. Both the vineyards and pastures are all irrigated with reclaimed water provided to us in a mutual agreement with Murphys Sanitary District.

We have made every effort to not utilize ground water or excess agriculture water. The Kautz Family and Ironstone Vineyards will continue to make every effort to reduce our overall water usage and continue to work to increase our utilization of reclaimed and recycled water.

lakefilterandpump irrigationholdingtanks ironstonelake Upperlake


Oregon Wineries Exporting to New World Markets

Oregon is truly a land of enchantment. Its allure stems not only from its wonderful climate, but even more so from the marvelous wines that are produced here. If you are seeking wines of moderate alcohol, nice acidity and balance, and subtle yet full flavors, then you are in the right place. These are food friendly wines made in the best European (specifically Burgundian) tradition, yet unique in their Oregon characteristics.

Of course, Oregon is famous for its Pinot Noir, but it has a great deal more to offer: from Cabernet Sauvignon and Merlot in the South to the splendidly structured Pinot Gris and Chardonnay in Willamette Valley towards the North, you will fall in love with these delicately structured, food-friendly, world-class wines from Oregon.

St Amand New World Wines focus is on bringing South America those independently owned and operated Oregon family wines, who are masters of the art of oenology and viticulture. Eola Hills and King Estate are some the of finest wines Oregon has to offer.

Craft Wine: What the Wine Industry Can Learn from Craft Beer

The wine market is crowded. There are thousands of wineries jumping up and down screaming, ‘ME, ME, ME!!!’, all trying to tell a story about what makes them different. It’s a story that wine buyers and potential customers are getting bored of.

It is not the top tier of producers we are talking about – those making truly fine wine. While fine wine has problems of its own, there will always be demand for the best of the best, whatever the price. Neither is it the industrial wine producers, for whom style trumps substance, who use cold hard cash to open the right doors and who, largely, cater to the lowest-common-denominator drinker.

The producers I am talking about cover the middle ground – independent, small- to medium-sized producers making good everyday wine.

Who are they competing with for shelf space, for by the glass listings, for column inches? Not fine wine, and not corporate industrial wineries – they’ve already bought that shelf space, those listings and that media attention. In truth they are competing with their neighbors – other independent producers.

Now, take a look at the beer market according to The Brewers Association. Overall beer sales by volume are decreasing every year, yet the market for craft beer is stronger than ever. It has grown by figures between 7 and 12 percent for the past couple of years.  To put it simply, craft beer is making huge gains in a sector that is contracting.

How are craft beer producers doing this? The answer is simple – they have mobilized their consumers around a set of shared principles to advocate on their behalf – not only to drink craft beer, but to demand it at restaurants, bars and liquor stores and to force it into the hands of family and friends.

To get an idea of this, watch this video. If only wine lovers were that passionate and driven! Those are real consumers and, even more powerfully, front line sales people. And how have craft brewers achieved this?

Innovation, collaboration and risk taking.

To Greg Koch, CEO and co-founder of Stone Brewing in San Diego, wineries have to be genuinely innovative, if they are to succeed in the same manner that craft breweries have. He states that for wineries who want to embrace a craft beer ethos of innovation, style and collaboration, the trick “is to actually do those sort of things!” He believes that the success of the craft brewing industry is due to the fact the “the true differentiation was in the beer itself.” He poses the question: “What does true innovation look like in the wine world?”

Koch encourages small wineries to look at their larger competitors for cues about “what not to do”, particularly when it comes to sales and marketing. He also points out that, from the get go, craft brewers wanted to be authentic – which to him means being authentic in every part of your business practice, not just your product.

Come together

More than any industry today, the craft brewing industry is one that celebrates collaboration – that recognizes that a win for one craft brewer is a win for entire industry. This collaboration is taken to its logical conclusion – it is now the norm for craft beer brewers to get together and brew one-off collaborative brews – exchanging ideas, techniques and skills for the betterment of all involved.

While this does happen in the wine industry, it is the exception and not the rule, and it tends to be concentrated at the very top tier – you all know the names. This is despite the fact that collaboration happens every day in the wine industry – winery one sells grapes to winery two, for example – and no one seems very keen to be public with it.

The consumer is smart enough to understand that the reason winery one sells grapes to winery two is not that the fruit isn’t very good, but rather that it just isn’t suited to making the type of wine winery one wants to make or that the vineyard produces more wine than winery two can sell.

Why can’t those two (or more) wineries use their collective marketing power to sell wine for both or all of the producers involved? One great example of this from my neck of the woods is the 2010 Riesling Challenge. The idea is simple – give 12 fantastic winemakers the same fruit and then see what they come up with. The wines are released in packs of 12, one from each winemaker. This forces a winery’s customers to try other like-minded producers’ wines – but it also means that those 11 other sets of consumers may be trying wine from an unknown or off-the-radar producer. Beyond that, the media spin-off from a collaboration also raises the profile of the producers, as well as exposing others to the message they are trying to communicate in a exciting, fun way.

Collaboration also happens on an international scale. It is pretty normal for winemakers from different regions to visit others and work in other wineries over harvest time. Why not make collaborative wines – small scale, one off wines that push the boundaries as craft beer collaborations do – with all parties taking a share to sell in their respective cellar doors and on their mailing lists? For Mikkel Borg Bjergsø, the Danish ‘Gyspsy Brewer’ who brews beers for his brand Mikkeller at different craft breweries in Europe as well as in the UK and USA, international collaboration brews were important in gaining name recognition in new markets, thanks to the prestige of working with a well-known and respected local brewer.

The craft beer industry is also one that takes risks. Luke Nicholas, owner of Epic, a New Zealand craft brewer who specializes in hoppy pale ales and lagers puts it quite simply: “Try new things. It’s great, following tradition and making wine that everyone else is making, but why do that when someone or many others are already doing it? Do something unique, own that space.”

He also acknowledges that there are other challenges for wineries – that beers can be brewed several times a year, ingredients for making a unique product sourced from anywhere in the world, while turnaround is generally a lot quicker. However, wineries also have advantages, he points out: “the special thing wineries have going for them is the geographic location and the wine maker as a personality.”

That connection to a place, as well as to the people who make the product is becoming increasingly important, not just for wine lovers, but for average eaters and drinkers as well. For the craft beer industry, it means social and corporate responsibility with a special emphasis on having a craft brewery being a positive force in the community. As Greg Koch states: “I think that if you want to be important in the community, you have to be important to the community” and more than that, it has to be “a natural part of who you are as an entity.”

The biggest risks the craft beer industry took have paid off, big time. Craft brewers chose to collectively define themselves against the status quo of mainstream industrial brewers’ “fizzy yellow beer” that still represents the majority of the beer market. In doing so, they created the market for craft beer. To seize this opportunity, wineries have to be prepared to do the same – collectively differentiating themselves against mass-produced industrial wine, but also teaching the consumer what they do stand for – in many ways, the same principles as the craft breweries.

How those principles are to be interpreted is up to the collective of producers who embrace them. Obviously this may entail some commercial risk. But isn’t doing nothing even riskier?



Ironstone at ProWein 2015


About Ironstone

Nestled against the Sierra Foothills, in the heart of California’s scenic Gold Rush Country, Ironstone Vineyards will surprise and delight you with a winery that places as much emphasis on the natural beauty and history of our surroundings, as we do on the quality of our wines.
Tantalize your senses and explore our award-winning wines in our Tasting Room and Gourmet Delicatessen. Both rustic and elegant, its main features include a monumental 42-foot stone fireplace and historic oak bar. Take time to wind your way through The Heritage Museum and Jewelry Shoppe where fine jewelry and objects d’art are intertwined with a collection of gold rush treasures. Make sure not to miss our magnificent forty-four pound Crystalline Gold Leaf Specimen – the largest in the world!
This state-of-the-art wine production facility, built in the style of a 19th century gold stamp mill, has antiques and gold mining artifacts on display both inside and throughout the grounds. Just below the Tasting Room, you can find the artfully restored Alhambra Theatre Pipe Organ. Ironstone Vineyards also houses a Culinary Exhibition Center, an Outdoor Amphitheatre , Wine Aging Caverns, Meeting and Banquet Facilities, and fourteen acres of Spectacular Lakeside Gardens.
Ironstone is so much more than a winery. Family-owned and family-oriented, there is always something interesting happening including complimentary tours, cooking demonstrations, silent movies, holiday brunches, concerts, and gold panning for children of all ages.

Mesa ao Vivo Paraná põe Curitiba na primeira linha da gastronomia nacional

JORNAL GAZETA DO POVO | Curitiba se prepara para receber aquele que é o mais importante evento da gastronomia brasileira: o Mesa ao Vivo Paraná, pela primeira vez acontecendo aqui entre nós. Será na próxima semana, dias 14 e 15

Trata-se de um acontecimento nacional, que cresceu muito nos últimos tempos, graças à afirmação da revista Prazeres da Mesaentre todos os segmentos gastronômicos, principalmente na valorização do cozinheiro aqui da terra. E o que era um movimento concentrado inicialmente em São Paulo, foi aos poucos se espalhando pelo Brasil, primeiro pelo Nordeste (Recife e Fortaleza), mas depois também se estabelecendo em Brasília e Rio de Janeiro. Para chegar agora, finalmente, a Curitiba.


O Mesa ao Vivo é uma espécie de “reality show” do jornalismo gastronômico (conforme a denominação que os próprios organizadores se são), que propõe a experiência de produção de uma edição da revista Prazeres da Mesa aos olhos do leitor, com aulas, degustações e desempenho dos chefs. Tudo isso devidamente documentado, passo a passo, em todas as atividades, para depois se transformar em parte importante e saborosa de uma das próximas edições da revista.

Apresentado por aqui pelo projeto Gastronomia Paraná, do Governo do Estado, e realizado por Prazeres da Mesa, em parceria com a Abrasel (Associação Brasileira de Bares e Restaurantes) e com o Centro Europeu, a edição paranaense terá como objetivo destacar produtos e ingredientes descobertos na região. O evento conta com os patrocínios da Compagás (Companhia Paranaense de Gás), Fomento Paraná e Paraná Turismo e terá a participação especial das marcas Porto a Porto, Vinhos do Brasil e KitchenAid.

A programação

Marcos Livi

Janaína Rueda

Serão cerca de 20 atividades diárias, com prova de pratos, vinhos e ingredientes sob o tema “Tesouros locais: a descoberta de produtos gourmet para uma nova cozinha paranaense”. Diversos chefs de cozinha do primeiro escalão, vindos de todo país, estarão em Curitiba especialmente para o evento, com a missão de vasculhar, escolher e ensinar a usar matérias-primas emblemáticas do Paraná. Ao lado deles, alguns dos nossos principais representantes, dando o tom da gastronomia local, que, felizmente, vem sendo muito valorizada de uns tempos para cá.

Eis os nomes de todos os chefs que estarão presentes ao Mesa ao Vivo Paraná: Alex Atala (D.O.M. e Dalva e Dito, São Paulo – SP), Alexandre Bressanelli (Centro Europeu – PR), Aline Tomaz (Dona Doida Restobar – PR), André Mifano (Restaurante Vito, São Paulo – SP), André Porto (Centro Europeu – PR), Bárbara Lacerda (Centro Europeu – PR), David Hertz (Gastromotiva), Dudu Sperandio (Ernesto Ristorante – PR), Iracema Bertoco (Centro Europeu – PR), Janaína Rueda (Bar da Dona Onça – SP), Jeferson Trevisan (Centro Europeu – PR), Joy Perini (Zea Maïs – PR), Junior Durski (Madero e Durski – PR), Kika Marder (Sel Et Sucre Bistrô – PR), Laysa Durski (Madero e Durski – PR), Manu Buffara (Manu e 4Sí Brasserie – PR), Marcos Fábio Carvalho (La Mia Cucina – PR), Marcos Livi (Veríssimo Bar – SP), Mônica Rangel (Gosto com Gosto – RJ), Rodrigo Cavichiolo (DUO Cuisine – PR), Rodrigo Martins (Restaurante Vino! – SP), Rudy Keller (Centro Europeu – PR), Sandro Duarte (Centro Europeu – PR), Sergio Zitelli (Montenegro Café Bistrô – PR), Thomas Troisgros  (Olympe, Rio de Janeiro – RJ) e Washington Silveira (Centro Europeu – PR).

Por um valor único (R$ 100 para um dia ou R$ 160 para os dois dias), o participante terá acesso aberto a todas as aulas (sujeitas à lotação), degustações de vinhos e produtos gastronômicos, que ocorrerão entre 14h e 21h (confira a programação completa). Durante as tardes, a partir das 18h até as 21h, restaurantes, bares e serviços de bufê da capital e região terão destaque no Melhor das Cidades, espaço que oferece ao público uma degustação com o que estes estabelecimentos fazem de melhor.

Jantares magnos

E o complemento em alto estilo virá nas duas noites. Alguns dos chefs estarão reunidos para cozinhar junto com os anfitriões locais Manu Buffara (4Sí Brasserie) e Ivan Lopes (Mukeka), elaborando os Jantares Magnos, também abertos ao público, com cardápio especial e harmonizado com vinhos.

A noite do Mukeka será a primeira, com vinhos da Importadora Viníssimo, e reunirá os talentos de Ivan Lopes, Celso Freire, Janaína Rueda (Bar da Dona Onça – SP) e Alex Atala (D.O.M., Dalva e Dito e Riviera Bar – SP), com o seguinte cardápio harmonizado (a R$ 220 por pessoa):

Entrada: Carne de siri catado, guisado de banana e emulsão de cachaça, gengibre e coentro (Celso Freire). Vinho: Mirador Selection Sauvignon Blanc 2013 – William Cole – Chile

Prato principal: Filhote com tucupi e tapioca (Alex Atala). Vinho: Columbine Special Reserve Chardonnay 2013 – William Cole – Chile

Prato principal 2: Paleta de leitão com purê rústico de aipim e molho de mana-cubiu (Ivan Lopes). Vinho: Columbine Special Reserve Pinot Noir 2013 – William Cole – Chile

Sobremesa: Favo de mel, queijo e compota de fruta (Janaína Rueda). Vinho: Porto Fine White – Eirados – Portugal

Na noite seguinte, no 4Sí Brasserie, o menu estará por conta de Manu Buffara, André Mifano (Vito – SP), Thomas Troisgros (Olympe – RJ) e Marcos Livi (Veríssimo Bar – SP), com o seguinte cardápio (a R$ 200), harmonizado com vinhos da importadora Porto a Porto:

Entrada: Cracóvia, picles, carne de onça desconstruída, mini-ervas, coxinha lapiana, bigos e espuma de radicchi, por Marcos Livi.

Segunda entrada: Vieira e pupunha, por Thomas Troisgros. Vinho: Espumante Cava Don Roman Rosé – Espanha

Prato principal: Costela de porco, pinhão, tutano e abacaxi fermentado, por André Mifano. Vinho: Ironstone Obsession Symphony tinto – EUA

Sobremesa: Queijo de coco, maçã e mel de jataí, por Manu Buffara. Vinho: Santa Carolina Late Harvest – Chile

Razões mais do que suficientes para se garantir desde já, tanto nas aulas quanto nas provas, degustações e, também, claro, nos jantares magnos. Afinal de contas, com essa primeira edição do Mesa ao Vivo Paraná Curitiba entra definitivamente no rol da primeira linha da gastronomia nacional.

E já não era sem tempo.



Restaurante Mukeka

Rua Machado de Assis, 417 – Juvevê

Fone: (41) 3156-3028


Restaurante 4Sí Brasserie – Batel

Rua Dom Pedro II, 333 – Batel

Fones: (41) 3022-7333 e 3027-6243


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Provaram e aprovaram!

Provamos e aprovamos: Espumante Ferrari Perlé 2006 e Ironstone Reserve Meritage 2007

No dia 26/07/2014 decidimos que já era hora de abrir o nosso espumante Italiano Ferrari Perlé 2006 bem como o vinho tinto californiano Ironstone Reserve Meritage 2007.

Em se tratando de espumantes finos, o Ferrari nunca decepciona e reafirma sua posição de destaque. Tivemos a oportunidade de provar o top da linha (Giulio Ferrari) durante aWine Spectator’s New York Wine Experience, em 2013 (veja aqui o post sobre o evento) e o Maximum Rosé fez parte de uma degustação da nossa Confraria (veja aqui).

Quanto ao Ironstone, produtor renomado da Califórnia, tivemos a oportunidade de conhecer alguns de seus rótulos em um evento da Casa Flora (veja aqui). Ficamos bem impressionados e colocamos seu Cabernet Sauvignon na mais recente degustação aberta que promovemos.

Vamos a eles?

Ironstone Reserve Meritage 2007

80% Cabernet Sauvignon, 8% Merlot, 7% Cabernet Franc e 5% Petit Verdot. Amadurecimento durante 20 meses em carvalho americano e francês. 14,5% de álcool.

Cor vermelho granda. No nariz mostrou grande variedade de aromas tais como madeira, tabaco, menta, café, chocolate, pimentão além das frutas negras maduras e alguma nota floral. Em boca é encorpado, com bom equilíbrio entre maciez, acidez e álcool, mas ainda bastante tânico. As frutas negras, a madeira e o chocolate estão presentes. Com final de boa persistência e retrogosto frutado e levemente doce.

Nota IV: 88

Importadora: Casa Flora

Para ver a postagem completa, acesse Idas e Vinhas!

Entrevista con Vinos Nobles

Un articulo sobre los vinos de California en el mercado Colombiano con una mención especial de Ironstone. El articulo fue publicado en la revista Don Juan de Bogotá basado en una entrevista hecha con Joseph Toenjes por José Augustin Jaramillo. ¡Compártelo con sus amigos!
Check out this article published in Bogotá, Colombia about California wines, with a special mention of Ironstone. The article is based on an interview done with Joseph Toenjes by José Augustin Jaramillo. Enjoy!

Veja abaixo o artigo publicado em Bogotá, Colômbia, sobre os vinhos da Califórnia, com uma especial menção da Ironstone. Este artigo foi baseado na entrevista feita com Joseph Toenjes, por José Augustín Jaramillo. Curta e compartilhe!

Para leer la entrevista en la íntegra: DONJUAN 88 – Julio 2014 – Vinos


Expovinos crece y democratiza la cultura del vino en Colombia

  • Desde la primera versión de Expovinos en 2006, el consumo per cápita de vino en Colombia se ha triplicado.
  • Más de 175 mil personas han asistido a las 8 versiones de Expovinos.
  • Las ventas pasaron de $200 millones en 2006 a $1.300 millones en 2013.
  • La feria ha crecido 365% en espacio físico, 189% en visitantes y 70% en número de stands.
  • Para este año se esperan 32.000 visitantes y $1.500 millones en ventas.

Continue reading

Expertos de nueve países participarán en la Feria Expovinos de Bogotá Leer más: Expertos de nueve países participarán en la Feria Expovinos de Bogotá

Bogotá, 17 jun (EFE).- Expertos de Colombia y otros ocho países participarán desde mañana en la novena versión de la Feria Expovinos que durante cuatro días se celebrará en Bogotá, informaron hoy los organizadores.

En total, cien expertos de Argentina, Chile, Uruguay, Estados Unidos, España, Francia, Italia, Portugal y Colombia estarán en la feria que tendrá como invitados especiales a la española María Isabel Mijares, juez internacional y asesora de proyectos vitivinícolas de la ONU y Francisco Baettig, enólogo y director técnico de la bodega chilena Errázuri, entre otros. Continue reading