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Iron Hub Winery Patio View

Welcome to Iron Hub Winery

Iron Hub Winery Exterior View

Iron Hub Winery Exterior View

Our Tasting Room is open Daily, 11am to 5pm, for pick up orders. No appointment needed. Call (530) 919-6722 or email  [email protected]

We are offering curbside pickup ~ call (530) 919-6722 when you arrive and we will bring your order to your car. 

Our Wine Shop is open for shipping orders. Receive $5 shipping for orders of 6 or more bottles.

12500 Steiner Road
Plymouth, CA 95669
1-(800) 778-WINE (9463)
(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

Tom, Beth and Spencer Jones

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

Dear Iron Hub Friends,

Iron Hub Winery & Vineyards is committed to the health and safety of our staff and community. In accordance with the guidelines issued on Sunday, March 15 by California Governor Gavin Newsom, all winery tasting rooms are being asked to close for a period of time to contain the spread of the COVID-19 virus. Our tasting room will reopen as soon as possible. We will provide updates as they become available. We look forward to seeing you back at Iron Hub very soon.

Best regards,
Tom & Beth Jones

What’s New at Iron Hub

In the Vineyard with Spencer Jones
Watch our new video series featuring assistant winemaker Spencer Jones.

In the Barrel Room with Spencer Jones

Iron Hub @ Home – Wine & Food Pairings
Check out our weekly wine and food pairing video series.

New Wine Release
Zinfandel Cross Creek 2016. Read more.

Wine Enthusiast Ratings
Our 2016 Grenache received and our 2016 Syrah received a rating of 91 points from Wine Enthusiast Magazine. The wine will be featured in the upcoming magazine issues.

Read More What’s New

Tasting Room Interior View

Iron Hub Inner Circle Logo

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


Iron Hub Winery is committed to providing a website that is accessible to the widest possible audience, regardless of technology or ability. We are actively working to increase the accessibility and usability of our website and in doing so adhere to many of the available standards and guidelines.

Proud Member of the Amador Vintners Association
Amador Vintners Logo

Proud Member of Start on SteinerStart on Steiner Logo

UPCOMING EVENTS

  1. Postponed ~ Iron Hub Tunes

    June 7 @ 1:00 pm - 4:00 pm
  2. Postponed ~ Iron Hub Tunes

    June 14 @ 1:00 pm - 4:00 pm
  3. Iron Hub Tunes

    June 21 @ 1:00 pm - 4:00 pm
  4. Iron Hub Tunes

    June 28 @ 1:00 pm - 4:00 pm
  5. SOS Group Event: Sippin’ on Steiner

    August 8 @ 11:00 am - 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.

Tastings We offer two tasting options of 5-6 wines. Option 1) Inside at our bar, our tasting flight is $10 per person and waived with purchase. Option 2) Seated on our patio, our tasting flight is $15 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].

Tasting Room Hours: Friday, Saturday, Sunday, and Monday 11AM to 5PM.

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]

Experience local guided wine tours. Justin will share the best of Amador County Wine Country with you. Visit AmadorUncorked.com for details.

Vineyard View

Vineyard View

Inner Circle Club
Inner Circle Club

Iron Hub Inner Circle Logo

Spring Inner Circle Release ~ May 2020

  • Chardonnay 2017
  • Syrah 2016
  • Zinfandel Cross Creek 2016
  • Grenache 2016

Inner Circle Release ~ February 2020

  • Rosé 2018
  • Zinfandel Clockspring 2016
  • Zinfandel Old Vine 2016
  • Petite Sirah 2016

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
Barrel Tasting with Tom Jones, Owner/Winemaker

Barrel Tasting with Tom Jones, Owner/Winemaker

WINE 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
[email protected]

TASTING ROOM HOURS

Our Tasting Room is open Daily, 11am to 5pm, for pick up orders. Call 209-245-6307 or email [email protected].

Our Wine Shop is open for shipping orders. 

Iron Hub Winery Google Map

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.

Special Event Photo Gallery