http://www.springhousecellar.com/ This is the Springhouse Cellar Blog Mon, 06 Feb 2012 07:45:14 GMT http://www.springhousecellar.com/blog/2012/1/23 we are open today from 12-3 Sat, 21 Jan 2012 19:13:00 GMT http://www.springhousecellar.com/blog/2012/1/23 http://www.springhousecellar.com/blog/2012/1/24 Hi Folks, Shortly after we posted our last blog about being open today, our power went out at the winery.  So we regret to inform you, that we have been forced to be closed oncse again today, Saturday, January 21st. We plan to re-open tomorrow, but we will keep you updated on our website blog and on our facebook page: http://www.facebook.com/Springhousecellar Please stay tuned, and be safe out there! Cheers, Springhouse Crew Sat, 21 Jan 2012 19:55:00 GMT http://www.springhousecellar.com/blog/2012/1/24 http://www.springhousecellar.com/blog/2011/11/22 Contrary to what you might have read, this was not a horrible vintage.  Sun, 13 Nov 2011 20:36:00 GMT http://www.springhousecellar.com/blog/2011/11/22 http://www.springhousecellar.com/blog/2011/10/21 sorry, we don't actually stomp the grapes like Lucy. Sat, 01 Oct 2011 20:59:00 GMT http://www.springhousecellar.com/blog/2011/10/21 http://www.springhousecellar.com/blog/2011/7/20 ...don't forget the sunscreen. Sat, 09 Jul 2011 18:11:00 GMT http://www.springhousecellar.com/blog/2011/7/20 http://www.springhousecellar.com/blog/2011/7/19 What better way to celebrate Independence Day than to come out to our small independent, American winery.  Sun, 03 Jul 2011 00:16:00 GMT http://www.springhousecellar.com/blog/2011/7/19 http://www.springhousecellar.com/blog/2011/5/18 First the sad news...we've sold out of 2008 Gewurztraminer. It's gone.  You loved it to death! Sun, 01 May 2011 17:17:00 GMT http://www.springhousecellar.com/blog/2011/5/18 http://www.springhousecellar.com/blog/2011/3/17 New look...new wines...new experiences! Sat, 12 Mar 2011 20:02:00 GMT http://www.springhousecellar.com/blog/2011/3/17 http://www.springhousecellar.com/blog/2010/12/16 ...we've released our 2008 Reserve Cab (tasting room only) and 2009 Sauvignon Blanc. Sun, 26 Dec 2010 21:00:00 GMT http://www.springhousecellar.com/blog/2010/12/16 http://www.springhousecellar.com/blog/2010/7/15 Springhouse was proud to host the nuptials for Dave and Brieanna.  They are good friends of the winery, and we like them.  And now, they're man and wife.   From what I hear, they're already in Mexico drinking margaritas on the beach.   Congratulations! Sat, 24 Jul 2010 20:37:00 GMT http://www.springhousecellar.com/blog/2010/7/15 http://www.springhousecellar.com/blog/2010/6/14 The Homestead is GONE! Sun, 13 Jun 2010 19:15:00 GMT http://www.springhousecellar.com/blog/2010/6/14 http://www.springhousecellar.com/blog/2010/6/13 Homestead Red...just a handful of cases left in the warehouse... Sun, 06 Jun 2010 17:00:00 GMT http://www.springhousecellar.com/blog/2010/6/13 http://www.springhousecellar.com/blog/2010/5/12 So much to say... so little time.... Thu, 27 May 2010 17:39:00 GMT http://www.springhousecellar.com/blog/2010/5/12 http://www.springhousecellar.com/blog/2010/5/11 If you pre-ordered futures, then it's time you came by the winery and picked up your wine.  Sun, 16 May 2010 20:06:00 GMT http://www.springhousecellar.com/blog/2010/5/11 http://www.springhousecellar.com/blog/2010/5/9 If you like homogenized grocery store wine, then go about your day as if you never saw this.  Thu, 06 May 2010 17:29:00 GMT http://www.springhousecellar.com/blog/2010/5/9 http://www.springhousecellar.com/blog/2010/4/6  in circulation!..but there are 5000 people in Hood River, right?  What are the other 4000 drinking? Wed, 21 Apr 2010 22:54:00 GMT http://www.springhousecellar.com/blog/2010/4/6 http://www.springhousecellar.com/blog/2010/4/7 A note about clay… we have a kiln, since James likes making raku pottery when he’s not making wine or talking about dinosaurs, but we don’t put clay in our wines.  A certain kind of clay, from Fort Benton, Montana (aka Bentonite) is used in many wineries to eliminate potential protein haze from white wines.  The problem is that when you eliminate a protein haze, you also take some flavor and aroma with it.  We decided that we’d rather tolerate the possibility of a sli... Wed, 21 Apr 2010 22:55:00 GMT http://www.springhousecellar.com/blog/2010/4/7 http://www.springhousecellar.com/blog/2010/4/8 … if you’re actually paying attention you might notice that all of our 2008 reds are in 133 case lots. 133? Really? 133 is a weird number…what are the chances that they were all the same? Is this a coincidence? Confluence? Contrivance? Well, the truth is we decided this year to bottle about half of all the 2008 reds for 2009 release. The other half went back to barrel for another year of aging. With this shift we are now transitioning to a two-year protocol for all our red wines. In the ... Wed, 21 Apr 2010 22:56:00 GMT http://www.springhousecellar.com/blog/2010/4/8