Loading Events

Events for March 19, 2018

Events Search and Views Navigation

Event Views Navigation

  • No events scheduled for March 19, 2018. Please try another day.
Home

Welcome to Iron Hub Winery


Tasting Room open Friday through Monday 11 AM to 5 PM

12500 Steiner Road
Plymouth, CA 95669
(530) 919-6722 or (209) 245-6307
Map and directions

Make a Group Reservation for 7+
Buy Iron Hub Wines
Join Mailing List
Join Wine Club
View Virtual Tour
View Photo Gallery

“After three decades of winemaking, my family and I are excited to be handcrafting elegant wines at Iron Hub Winery. Here in Amador County, the opportunity for an authentic wine experience is unsurpassed. I hope that you will join us.” ~ Tom Jones, Owner/Winemaker

OUR STORY
Iron Hub’s name developed from winemaker Tom Jones’ annual tradition of taking a high mountain sojourn to rejuvenate after each grape harvest. On one adventure, Tom discovered an antique, hand-forged wagon wheel hub in the remote outback. Read More

INNER CIRCLE WINE CLUB
Join the Inner Circle Wine Club and receive premium, limited-production and estate bottled wines four times per year. Members receive special discounts, invitations to exclusive events, and numerous other benefits. Read More


Proud Member of the Amador Vintners Association

Proud Member of Start on Steiner

UPCOMING EVENTS

  1. Iron Hub Tunes

    September 22 @ 1:00 pm - 4:00 pm
  2. Iron Hub Tunes

    September 29 @ 1:00 pm - 4:00 pm
  3. 2019 Farms of Amador Farm Tour & Dinner

    September 29 @ 5:30 pm - 8:00 pm
  4. Third Annual Big Crush BBQ and Grape Stomp

    October 4 @ 6:00 pm - 9:00 pm
  5. Big Crush Harvest Festival 2019

    October 5 @ 11:00 am - October 6 @ 4:00 pm

Visit
Visit

Come visit Iron Hub Winery, and explore the historic gold country. Iron Hub Winery is a great wine destination for you to explore while visiting Amador’s Shenandoah Valley. At Iron Hub, you’ll find small-batch white and red wine, a fun and inviting atmosphere, and personal, attentive service. We offer a tasting of our current release wines, cheese bites and crackers, and outdoor seating with Sierra mountain and vineyard views. Iron Hub is located in the heart of the Shenandoah Valley wine region in Amador County, on the western slopes of the Sierra Nevadas between Sacramento and South Lake Tahoe. It is a one hour drive from Sacramento, and about two and one half hours from San Francisco. Shenandoah Valley is also the closest wine country for the Reno and Carson Valley areas – a lovely two and a half hour drive on Hwy 88 over Carson Pass. The gateway to our wine region is through the bucolic town of Plymouth on Hwy 49. Iron Hub is about 10 minutes northeast of Plymouth, CA. For directions to the winery, please click here.

See the best places to visit in Plymouth with a plan including Iron Hub Winery

Tastings We offer two tasting options for 5-6 wines. Option 1) Inside at our bar, our tasting flight is $5 per person and the fee may be applied toward each bottle of wine purchased. 2) Seated on our patio, our tasting flight is $10 per person and the fee is waived with each two bottle purchase. Groups of 7+ Require a Reservation Limousines and bus groups must make reservations in advance. Groups of 7+ are charged $10 per person, non-refundable. To make a reservation, call (530) 919-6722 or (209) 245-6307, or email [email protected] Amador Uncorked Wine Tours A local guide for a better experience. Justin will share the best of Amador County Wine Country with you. Visit AmadorUncorked.com for details. Tasting Room Hours: Friday, Saturday, Sunday, and Monday – 11 AM to 5 PM We are Dog Friendly: Iron Hub Winery is happy to welcome happy dogs on a leash on our patio. Iron Hub Winery & Vineyards 12500 Steiner Road  Plymouth, CA 95669 (209) 245-6307 1-(800) 778-WINE [email protected]

IMG_2992

Inner Circle Club
Inner Circle Club

Next Inner Circle Release ~ November 2019

Inner Circle Release Party
November 2nd, 4-7pm
Inner Circle members and guests
RSVP required: [email protected]

The November 2 party is complimentary for two Inner Circle members and 2 guests. Additional guests are $15pp.

Party will include small bites and appetizers. Live jazz playing on patio.


We invite you to join Iron Hub’s Inner Circle Wine Club and enjoy exceptional benefits, including:

  • 15% savings on Iron Hub wines
  • 20% savings on logo merchandise
  • No initiation fee to join
  • Exclusive experiences
  • Invitations to Inner Circle exclusive events ~ View Photo Gallery of December 2017 Event
  • Exclusive priority access to new wine releases and special offers
  • Newsletter and wine facts with each selection
  • Seasonal food and wine pairings plus recipes
  • Discounted site fees for private events
  • Reserved outdoor seating

 

IMG_5853WINE CLUB RELEASES

      • Each Inner Circle Wine Club release is especially selected by our winemaker, Tom Jones.
      • Members may select one of two options:
        • Three Bottles Per Release (One Case Per Year)
        • Six Bottles Per Release (Two Cases Per Year)
      • Selections are processed in February, May, September and November.
      • Pick up selection at the tasting room, or ship to your home or office.
      • Average cost per selection of three bottles is approximately $60-$95 (applicable taxes and shipping are additional).
      • Shipping in California for three bottles is $17 and six bottles is $21.
      • For out of state members, shipping is coordinated through a shipping agent.

DETAILS

      • Join the Inner Circle Wine Club at our online wine shop by clicking here, by phone at 209-245-6307, or in person at your next visit to Iron Hub Winery.
      • Your signature on the enrollment form authorizes Iron Hub
        Winery to charge your credit card and keep it on file.
      • Email is our main form of communication with Club members. Please contact the Wine Club Coordinator at [email protected] with any email, address or credit card updates.
      • Wines are selected by our winemaker for the Wine Club and no substitutions are allowed.
      • Wine will be shipped automatically and charged to card on file if not picked up within two months of release date unless you notify our Wine Club Coordinator to make other arrangements.
      • Shipments returned to the winery will incur a $15 fee.
      • Early withdrawal penalty fee: You must accept two quarterly Wine Club releases before withdrawing membership, or pay a $35 early cancellation fee.
      • Shipments within California will be directly from Iron Hub Winery. Shipments out of state will be sent via an outside shipper vendor.

Our goal is to always ensure that Iron Hub Wines are an excellent experience, whether you are enjoying them at our winery or in your home. If you have any questions or feedback, please contact our Wine Club Coordinator at [email protected], or 209-245-6307.

Inside Iron Hub
Inside Iron Hub

Inside Iron Hub

Contact Us
Contact Us

CONTACT US
Iron Hub Winery & Vineyards
12500 Steiner Road
Plymouth, CA 95669
(O) (209) 245-6307 or (C) (530) 919-6722
1-(800) 778-WINE
Fax (209) 245-3280

TASTING ROOM HOURS
Friday, Saturday, Sunday, & Monday 11 AM to 5 PM

[email protected]



 

Media
Media

Media assets coming soon.

Home page sections
Google Tour

Photo Gallery
Salmon-Wrapped Zucchini with Chive Sauce

As a Main Course (serves 10)

Ingredients:

  • 3 lbs. Zucchini
  • 10 Salmon fillets, 6 oz. each
  • ¾ cup dry white wine
  • ¾ cup water
  • Juice of ½ of lemon
  • 2 Tbsp. Shallot, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper

Ingredients for the Chive Sauce:

Reserved poaching liquid from salmon, above

  • 2 Tbsp. cornstarch
  • 3 Tbsp. dry white wine
  • ¾ cup heavy cream
  • 1 tomato, peeled, seeded & chopped
  • 1 bunch fresh Chives, minced
  • Salt & pepper to taste

Directions:

1. Wash and cut zucchini into ¼ inch square sticks 5 inches long. Lay bundles of 6-8 pieces of zucchini in a baking dish (or dishes).

2. Cut each salmon fillet at a 45-degree angle into 3 even pieces and overlap them on a zucchini bundle, leaving the ends uncovered. Tuck the salmon slices under the zucchini so that they are completely wrapped around the bundle. Repeat with the remaining salmon and zucchini.

3. Preheat the oven to 275°F. Combine the wine, water, lemon juice, and shallots in sauce pot and bring to a very low simmer over medium heat. Gently ladle the poaching liquid over the salmon parcels. Add the salt and pepper, and cover the baking dish(es). Poach in the oven until the salmon is opaque throughout, about 10 minutes. Using a slotted spatula, carefully remove the salmon parcels and keep warm. Pour the poaching liquid into a saucepan to prepare the sauce.

4. To make the chive sauce: Place the pan over medium heat and bring the reserved poaching liquid to a simmer. Mix the arrowroot or cornstarch with the wine and whisk into the poaching liquid. Whisk in the heavy cream and cook for 2 minutes, or until the sauce is thickened. Add the tomatoes and chives and season with salt and pepper. Simmer the sauce until all the ingredients are thoroughly heated.

5. Serve the salmon parcels on warmed plates and spoon the sauce over them. Serve with Iron Hub Chardonnay.

As an Appetizer (serves 10)

Ingredients:

  • 3 Zucchini
  • 1 lb. Salmon fillets
  • ¾ cup dry white wine
  • ¾ cup water
  • Juice of ½ of lemon
  • 2 Tbsp. Shallot, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper

Ingredients for the Chive Sauce:

Reserved poaching liquid from salmon, above

  • 2 Tbsp. cornstarch
  • 3 Tbsp. dry white wine
  • ¾ cup heavy cream
  • 1 tomato, peeled, seeded & chopped
  • 1 bunch fresh Chives, minced
  • Salt & pepper to taste

Directions:

1. Wash and cut zucchini into ¼ inch square sticks 3 inches long. Lay bundles 4-5 pieces of zucchini in a baking dish (or dishes).

2. Cut each salmon fillet at a 45-degree angle ½-inch thick slices and overlap 1 or 2 slices on each zucchini bundle, leaving the ends uncovered. Tuck the salmon slices under the zucchini so that they are completely wrapped around the bundle. Repeat with the remaining salmon and zucchini.

3. Preheat the oven to 275°F. Combine the wine, water, lemon juice, and shallots in sauce pot and bring to a very low simmer over medium heat. Gently ladle the poaching liquid over the salmon parcels. Add the salt and pepper, and cover the baking dish(es). Poach in the oven until the salmon is opaque throughout, about 10 minutes. Using a slotted spatula, carefully remove the salmon parcels and keep warm. Pour the poaching liquid into a saucepan to prepare the sauce.

4. To make the chive sauce: Place the pan over medium heat and bring the reserved poaching liquid to a simmer. Mix the arrowroot or cornstarch with the wine and whisk into the poaching liquid. Whisk in the heavy cream and cook for 2 minutes, or until the sauce is thickened. Add the tomatoes and chives and season with salt and pepper. Simmer the sauce until all the ingredients are thoroughly heated.

5. Serve the salmon parcels on warmed plates and spoon the sauce over them. Serve with Iron Hub Chardonnay.