Winter Time at Leroux Creek Vineyards: 2016

After harvest we fertilize our vines with organic fertilizer and prepare for the coming winter season. Snow blankets our vineyard providing needed insulation, supporting the vines in their period of dormancy.
Vineyard at Rest, Leroux Creek Vineyards, Hotchkiss, CO

From the Cellar

Yvon in the Cellar, Leroux Creek Vineyards, CO b

Our Cayuga White and Rose de Leroux are in cold stabilization for the winter and will be available for ordering in May. The Cayuga White is a non-oaked dry wine that has a crisp acidity with notions of citrus, grapefruit and honey flowers. Our Rose has a very short time in oak, which adds some vanilla and soft wood flavors. Rose de Leroux will be a good pairing with our Cheese and Charcuterie plates during the warm months of the Hotchkiss summer.

We are looking forward to see you under our cool tent overlooking the vineyard.


Our 2010 Chambourcin has matured into an elegant and well balanced red wine. This red French hybrid grape is well adapted to growing in the North Fork Valley, producing award winning vintages. Leroux Creek Vineyard’s Chambourcin, with it’s intense black color, features aromas of soft red fruit and rich plums. The 2011 Chambourcin is developing into a beautiful vintage. Yvon checks the 2015 barrels this week in the cellar.

Yvon in the Cellar, Leroux Creek Vineyards, CO a
From the Kitchen at Leroux Creek Inn

Mousse de Foie de Poulet
(Chicken Liver Pate)

Perfect for your table at the Superbowl Game.

One lb of chicken Liver
6 Tbs of unsalted butter
3 oz of white wine
5 garlic cloves peeled and chopped
1 Tbs of herbs de Provence
1/2 cup of heavy cream
1/2 Tsp of salt and pepper
Add all the ingredients, but the cream, in a pan and cook over medium heat for 20 minutes to half an hour. Let it cool down and pour into a bowl of a food processor with a steel blade. Start the processor and add the cream slowly to form a silk mousse consistence.

Scrape the mixture into a 2 cup terrine, cover and refrigerate for at least 4 hours before serving. You can also add water packed green peppercorns. Serve with point toasts.

This terrine could be frozen or will stand fresh in the refrigerator for 2 weeks.

Serve at room temperature.

This recipe also works well with turkey, duck or goose liver.