Rock Meadow Cellars, Northwest Winemakers

Past Events List Bash at the Barn 2011It rained ... we poured! You've told us that our '09 Reds are some of the best we've ever made. Read more and see the pictures > Bash at the Barn 2010We welcomed over 450 of you to our Bash at the new secret winery in the woods as we celebrated the release of our 2008 Reds and 2009 Chardonnay. Read more >Grape Cup - November 2009As the season for the Apple Cup ramped up, 24 Washington State Wineries gathered on November 19th at Pickering Barn in Issaquah to support The Farmworkers Housing Trust. The "Husky" alumi squared off against the "Cougar" alumni in this spirited tasting event. Read more >Bash in the Grass II - October 2009We'll thank Mother Nature for another sunny fall day setting for the October Bash in the Grass release of our 2007 Reds and 2008 Chardonnay. Father Fall had done his darndest to douse us in torrential rain and wicked wind on October 17th. As dawn broke on the 18th all hands were on deck to create our meadow tasting room at the winery. Read more and see the photos >
News Bottling Day - 2011This year we invited our faithful Rockers to join us for this work party. Kathy grilled up Kobe sliders adorned with bacon jam and arugulathe tastiest winery fare youve ever been offered. All hands on deck helped us finish our bottling in a little over 5 hours. With all of the cases of 09 reds safely tucked in bed in the cellar, we retired to an evening around the fire pit and opened a few library winesohhh that 06 Rockin Red was definitely worth keeping on the shelf for a few years. Lets hope youve resisted the urge to drink it all now as the reward is great if you can wait.Rock Meadow Cellars Wine Consultant, Cheryl JonesCheryl has been part of the Rock Meadow family since 2005. Her expertise has been invaluable to our wine making process. Read more >The Barn is adorned with beautiful artwork by talentend artists, Lauren & Dana. Read more >Bottling Day - 2010Bottling was once again orchestrated by Bill Hamlin of Custom Bottling, ably assisted by the Rock Meadow crew, family, and some friends. This year we put the finished product back into the truck that held our empty bottles and when done with bottling, drove the truck to our new winery in the Issaquah valley. Once unloaded, we celebrated another great vintage with our first wine dinner in our new barn. Read more and see the photos >Bottling Day - May 9th, 2009May 9th ... May 9th ... May 9th. Bottling day had been etched on our BlackBerrys for over eight months. As the persistent rain pounded the gravel drive to the winery on Wednesday the 6th, the weary weatherman was promising sunshine on the 9th. Faith that sunshine was on the way pulled us through winter and spring and hope that the sun would appear on the 9th could not be dampened. On May 9th, Enos, the god of wine, parted the clouds and bottling began under blue skies and to the beat of Bill the Bottler's blues review. Read more and see the photos >Our New Label!Rollin off the press is our new label Rocks in the Meadow designed by Zarah DeLeon, Senior Designer at BDa, Inc. (Bensussen, Deutsch, & Associates). Read More >
Upcoming Events List

Check back soon for an updated list of events!

Grape Cup Grape Cup - November 2009As the season for the Apple Cup ramped up, 24 Washington State Wineries gathered on November 19th at Pickering Barn in Issaquah to support The Farmworkers Housing Trust. The "Husky" alumi squared off against the "Cougar" alumni in this spirited tasting event. An expert panel judged one submitted wine from each of the participating 24 wineries. Rock Meadow participated as Cougars (with a bit of Husky influence) and are pleased to share that the 2007 Rockin' Red placed 4th! This inaugural event was sponsored by Seattle Uncorked and we hope that they make it an annual affair. We visited with many fellow "Rockers" and we thank you for your support of this local event.
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Bottling Day 2010 Bottling Day 2010Bottling was once again orchestrated by Bill Hamlin of Custom Bottling, ably assisted by the Rock Meadow crew, family, and some friends. This year we put the finished product back into the truck that held our empty bottles and when done with bottling, drove the truck to our new winery in the Issaquah valley. Once unloaded, we celebrated another great vintage with our first wine dinner in our new barn.

Bash 2009

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Photo Credit: Lauren A. Brown

Bash in the Grass II - October 2009As dawn broke on the 18th all hands were on deck to create our meadow tasting room at the winery. Out of respect for the neighborhood, our attendance was limited, and much to our dismay we were not able to accommodate all of our faithful Friends of Rock Meadow Cellars.On this brisk afternoon we were pleased to offer our 2008 Chardonnay. Earlier this season we'd poured the Chardonnay at the Sammamish Nights, Bravo!, and the Plateau Club – and the response was just as positive at the Bash! Our Rockin' Red ran out the cellar door in the first 20 minutes. This signature red was produced in a limited quantity that year. In January 09, while making our blending decisions, we found that each varietal was tasting so well on its own that we were hesitant to lend it to our blend. Darn!! The Rockin' Red that resulted from what we did blend resulted in a complex, balanced, and layered bouquet and was gobbled up so quickly we'll rethink this decision when we blend the 2008's this upcoming January. If you can find a bottle of 2007 R & R – snatch it up quickly!Once again we were blessed with the help from Friends and Family who traveled from near and far to lend their assistance and enthusiasm. Take a peek at the photo gallery created by Lauren A. Brown. She drove up from college at Linfield in Oregon to donate her photography talents on that sunny afternoon. You'll see the festive tasting tent, delish nosh table, savvy check-out, quick delivery of wineand a lot of fun!For those who were not able to join us on this fall afternoon - fret not - as we have a number of cases of the 2007 Reds and 2008 Chardonnay available for you. We appreciate your support and are happy to take your orders!

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Bottling 2009

Bottling Day - May 9thFaith that sunshine was on the way pulled us through winter and spring and hope that the sun would appear on the 9th could not be dampened. On May 9th, Enos, the god of wine, parted the clouds and bottling began under blue skies and to the beat of Bill the Bottler's blues review.Bill the Bottler (Bill Hamlin, owner of Custom Bottling) and his in-demand efficient bottling truck-wonder arrived at the Winery on Friday afternoon and the white wine varietals were filtered to perfect clarity. Saturday morning coffee, scones, strawberries, sticky buns, and artichoke quiche (remember - Rock Meadow is and always will be about the food) propelled us into action before the opening bell at 8am. With all hands on deck - first to assist Stomani Cellars bottling their remaining 200+ cases of Pinot Gris - we finished our five different 2007 Red wines and our 2008 Rose and Chardonnay. The sun gleamed as the clank and clatter of the bottles on the line provided soprano to the music and baritone yell - Wines Out!By days end, we'd filled nearly 5,000 bottles. There was a bit of excitement (and sorrow) when a table, perched in the meadow, lost its footing, crashed down and took two cases of chardonnay back to mother earth. Lots of gratitude was felt for the helping hands provided by fellow friendly rockers: Lauren, Erin, Phillip, CaryLynn, Rory, Paula, and even more delicious cuisine was consumed with one hand while we rotated tasks. Later in the evening, drawn by Brad's infamous blue-cheese burgers and Kathys ever-delicious potato salad (like none youve ever tasted) we gathered 'round the patio to enjoy the fruits of our labor. We all expressed our good fortune that our partnership continues to be 12 strong friends who have brought his and her talents together to make yet another fabulous vintage. This was a day of extreme appreciation for all that goes into producing each bottle of exquisite Rock Meadow Cellars wine.

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New Label Our New Label!Rollin' off the press is our new label! Rocks in the Meadow designed by Zarah DeLeon, Senior Designer at BDa, Inc. (Bensussen, Deutsch, & Associates). Under the tutelage of Creative Director, Shawn Wright, nine designers submitted their visions of the new Rock Meadow Cellars label. Zarah's contemporary depiction of meadow rocks won our vote. Driven by the expressiveness and complexity of each Rock Meadow varietal, Zarah, Kathy and Carolyn brought their artistic panache to the color palate depicting each of the finely structured wines we produce.

Bash 2010 Bash at the Barn 2010!By exclaiming that we'd pour our wine come rain or shine, we were sorely put to the test. Little did we know that we'd have record humidity mixed in – but once again the Wine Gods must be pleased with this vintage because it stopped raining at 12:45 and didnt start up again until 4:25!As we greeted you and poured our exquisite fruit-of-the-vine you probably detected the pride in our smiles and enthusiasm. As was exclaimed by many, "this is the best vintage yet!" Each varietal was created with special care and we truly are pleased with the full lusciousness delivered in each glass. Trying to pick a favorite varietal is like trying to pick a favorite child – it changes and depends on the given moment!All of the Partners at Rock Meadow Cellars appreciate our faithful followers and especially the family and friends who came from near and far to lend their helping hands to help create yet another memorable Bash. We couldn't be doing this without you all.At the Bash we had many inquiries about the delicious cuisine created by Kate & Kathy and their incredible team. So that you don't have to wait until next year to enjoy the noshes, we've posted a few of the recipes here on our site. Serve them to your friends along side a memorable glass of Rock Meadow Wine!While we weren't able to snap photos of each of our fabulous friends of Rock Meadow, we think you'll enjoy the moments captured by Emmy Baker, photographer and friend extraordinaire.Mark your calendars for our 4th annual Bash at the Barn - Sunday, September 25th, 2011. If you run out of Rock Meadow Wine before then, shoot us an e-mail and we'll see what we can do. Be ready to Rock On – once again!

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Bash Recipes Recipes from Bash at the Barn 2010You asked - we delivered. Some of your favorite recipes from our 3rd annual Bash. Thanks again to Kate & Kathy and their incredible team. Click the links below to view the complete recipes.Fresh Tomato Bruschetta >Baked Brie Two Ways > Haricot Verts > Rosemary Parmesan Coins >

Bruschetta

Baked Brie

Haricot Verts

Recipe - Bruschetta Fresh Tomato BruschettaIngredients4 large tomatoes1 cup mozzarella, finely diced1/3 cup fresh basil, chopped3 medium garlic cloves, minced2 TBL fresh parsley, chopped2 TBL olive oil½ tsp salt½ tsp black pepperDirectionsCut tomatoes in half horizontally and squeeze out seeds.Cut tomatoes again into a very small dice. Place in a colander and drain 30 minutes. Transfer tomatoes to a bowl and add next 7 ingredients.To serveTransfer tomato mixture to a small serving bowl placed in the center of a platter. Surround with toasted baguettes.More recipes from the Bash >

Recipe - Brie Baked Brie Two WaysBaked Curried BrieIngredients1 2 lb wheel of Brie 3/4 cup mango chutney 2 t curry powder 1 cup roughly chopped cashews DirectionsCut top rind off brie. Sprinkle curry over cheese and rub into top and sides. Spread chutney evenly over top and top with cashews. Gently press cashews into chutney so they adhere. Bake 7 - 10 minutes at 325. To serveServe warm with crackers or bread. Brie Wrapped in PhylloIngredients1 package phyllo dough (in freezer section) thawed overnight in refrigerator 1 2 lb wheel of Brie Approx 1/4 cup each of chopped dried apricots, golden raisins, dried cranberries, dried cherries, candied ginger and chopped pecans. 1 T chopped fresh rosemary 2 T brown sugar, salt and freshly ground pepper DirectionsCut top rind off brie. In a small bowl combine dried fruits, nuts, rosemary and brown sugar. Put on top of brie and gently press into cheese to adhere. Peel off one sheet of phyllo dough and brush with melted butter. Place on cookie sheet. Repeat with 3-4 more sheets. Place brie on top of phyllo and wrap sheets around to enclose the brie. Brush top with melted butter to seal phyllo. Bake approx 10 minutes at 325 or until phyllo is lightly browned and cheese is warm. To serveServe warm with crackers or bread. More recipes from the Bash >

Recipe - Verts Haricot VertsIngredients2 pounds haricot verts, freshDressing:3 TBL tarragon vinegar½ cup olive oil1 TBL chopped fresh tarragon leavesTo taste; salt & freshly ground pepperDirectionsBring 8 quarts of water to a boil.Blanch the haricot verts in the boiling water for 2 to 3 minutes. Remove them with a strainer and immerse in ice water to cool. Drain well.To make the vinaigrette, mix all the ingredients in a mixing bowl until smooth and creamy.Toss the drained haricot verts with the vinaigrette and serve.More recipes from the Bash >

Parm Coins Rosemary-Parmesan CoinsYields about 4 dozen 1-1/2 inch coinsIngredients6 ounces (1-1/2 cups) all purpose flour1 ounce (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano1 generous TBL finely grated lemon zest2 ½ teaspoons coarsely chopped fresh rosemary1 tsp table salt¼ tsp coarsely ground black pepper4 ounces (1/2 cup) unsalted butter, cut into ½ inch pieces, chilled1 large egg yolk2 TBL fresh lemon juiceKosher salt for sprinklingDirectionsCombine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.Pile the moist crumbs on an unfloured surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so dont expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14 inch log thats 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. (The dough may also be frozen for up to a month and then thawed on the counter for about an hour in the refrigerator overnight).Heat the oven to 375 degrees F. Line two large baking sheets with parchment. Using a thin sharp knife, cut the log into ¼-inch slices. Arrange about ½ inch apart on the prepared sheets. Bake until medium golden around the edges. 15-20 minutes. Rotating the sheets as needed for even baking. (Dont overbake or youll lose the lemon and rosemary flavors). If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cooled, store in an airtight container.More recipes from the Bash >

Cheryl Jones

Cheryl JonesWine ConsultantCheryl's entrance into our Rock Meadow lives was definitely meant to be. Back in '05 when we determined that we were in need of the expertise of a Wine Consultant, Peter conferred with many "industry insiders." He narrowed it down to three individuals – 2 dudes and Cheryl. Once her resume arrived, and a subsequent conversation ensued, Peter knew instantly that we would create a great team. It has been a love fest ever since. Who wouldn't be impressed by reading her Bio ...Cheryl Jones graduated from Washington State University in 1976, with a BS in Food Science. Her first job was with Chateau Ste. Michelle as a lab technician. In 1981 she was promoted to Chateau Ste. Michelle’'s Assistant White Winemaker and in 1984 became Head Winemaker for Chateau Ste. Michelle. In 1990, Cheryl left Chateau Ste. Michelle and one year later started her own business as a wine consultant. In 1991 Silver Lake winery employed Cheryl as their winemaker. She worked at Silver Lake until 2004. Today, Cheryl continues to consult for many wineries that include: Sozo, Cuillin, Des Voigne, Anton Ville, Medicine Creek, Rock Meadows, Northwest Totem Cellars and many home winemakers. Cheryl also enjoys making her own wine.

Artists About the ArtistsAs teachers, we combat the chaos of each week with a little bit of painting. Frankly, it started one day when we off-handedly decided to each start a painting and then allow the other to complete the work. The end result was a surprising personal style combining the organic flow of abstract painting with more traditional line-inspired representational drawing. As we continue to grow and learn as a team of artists, so does our work. The eccentric collaboration of two very different styles has led our work in a direction that neither of us would have traveled as separate, individual artists. Our work is heavily influenced by nature and the human experience. We explore different depths and complexities of what appear to be commonplace subjects through a simultaneous interaction between color and layer. The layers exist as unique and separate entities, but just as with experiences or people, they shift and change in both appearance and essence when combined or superimposed with others. Our goal is to have viewers see each layer independently but also in conjunction with one another, thus creating a unique experience for each observer. This unique experience is often ephemeral and triggered by a seemingly insignificant interaction between layers, taking the form of a moment of long lost nostalgia or a flicker of a half-remembered dream. As the elements are quite unique and personal to the patron, our work is currently created only upon commission request. If you are interested, please email us. We truly look forward to being contacted about creating a personal piece, and we cant wait to share our work with you.

Bottling May 7th

The Winery will be a Buzz of Bottling Activity

on May 7th, 2011

Stop in between 11am-3pm to see our teamwork at its peak, lend a hand in the mobile bottling truck, and take advantage of our

one day special of 10% off of our Rock Meadow Cellars Wines.

We have a bit of 08's available for purchase:

Rockin Red, Chardonnay, Syrah and Merlot.

Join us May 7th at the winery and stock your cellar until our exquisite 09's

are released at our Bash at the Barn on September 25th.

Bash 2011

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Again this year, Mother Nature decided to throw us a challenge with her weather. Not to fear, the ingenuity Crew was here! Brad's new winery tent provided us the additional shelter without taking away from our enclave atmosphere. We stepped it up a notch by inviting the Lake Chelan based Quigley Trio to play for our Rock Meadow Fans. This father/son trio did not disappoint and kept the mood buoyant even during the downpours. They remarked that it was definitely worth the trek over the mountains as they really enjoy playing their music where they can interact with the crowd and they were up close and personal. Grape stompin on t-shirts benefitting the Issaquah Schools Foundation added some feet-on experience and raised over $500 for this worthy project. We welcomed many new wine lovers and appreciate our faithful followers. We couldnt have pulled it off with out the helping hands from our fabulous volunteers! Your participation and purchases are what keep us movin and groovin here at Rock Meadow Cellars. As we all know, Wine is Best Shared With Friends. Rock On!

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