We got a fancy new camera that lets us film in HD!  Just click play and then in the bottom left corner to select 720p or 1080p.

So obviously it’s been a while. Molly has been knee-deep in culinary school madness and we moved to another apartment in Seattle. We’re sorry to leave you all hanging for so long, and for that, there is really no excuse. Thank you for watching!

Click here to visit the 2003 Cabernet Page on Kiona’s Website.

Delicious Short Ribs


  • 1 onion, small dice
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 1 leek, cleaned and finely chopped
  • 4 spring of fresh thyme
  • 1/2 cup of soy sauce
  • 1 cup Kiona 2003 Washington State Cabernet Sauvignon
  • 1 Tablespoon of brown sugar
  • freshly ground pepper
  • 3 1/2 pounds of short ribs
  • 2 or 3 Russet potatoes, peeled and cut into quarters
  1. Combine all ingredients except the meat and potatoes in a large roasting pan.  Add the ribs and coat thoroughly with marinade.  Let marinate in a single layer for at least 6 hours, preferably overnight.  Turn the meat over every once in a while.  Bring to room temperature before cooking (take out of fridge about a half an hour before cook time).
  2. Preheat the oven to 400 degrees.  Braise the ribs for 2 1/2 to 3 hours, reducing the heat down to 350 after one hour.  Turn the ribs over and add the Russets with about 40 minutes left in cooking time.  If all of the marinade liquid evaporates, add water to the pan.


We certainly had a busy Spring Barrel weekend, as we were not only busy pouring wine for thousands of visitors (thank you all for coming, by the way) but also planting a brand new Cabernet vineyard high on Red Mountain. This planting represents 1/6 of a 120 acre plot we have been working on planting for the last couple of years. With this vineyard we are trying to plant 20 acres at a time to ensure it’s all done correctly and that we hit the right time of year for the plants to mature at their optimum level. Hope you enjoy the pictures!

John Deere at New Kiona VineyardKiona Cabernet Clones to be PlantedStaking out Kiona Vineyard LinesKiona Cabernet with Grow Tubes Kiona Red Mountain DirtKiona Cabernet VinesPlanted Kiona CabernetKiona Cabernet Roots

Tank Room Shenanigans

If you’ve never stuck your head in an empty wine tank and yelled, well, you just don’t know what you’re missing.

Kiona’s tasting room, an incredible singing performance, an interview with Director of Parking Operations, and the junk that keeps the whole operation working… all rolled up into a single video! Things were pretty busy over Spring Barrel, but not so much so that we couldn’t have a little fun.

We are still here!

Just wanted to drop a quick line to let everyone know that more 1 Eye Wine Guy videos are certainly in the works. Molly and I have been busy moving (yuck) so that has kept our hands full. Thank you for visiting and we’ll be back as soon as we possibly can!

Of course, the bottle of 2003 Washington Cabernet wasn’t actually visible. Thanks to Erin and Yashar for making this happen! Be sure to check out Erin’s witty, entertaining, and insightful wine blog, A Bottle A Week.

Yes, Molly and I went to Hawaii, and yes, we brought lots of Kiona wine. It’s not really a vacation (in our book at least) if you don’t drink great wine while you’re there, so we were sure to cover all of our bases. We planned ahead and brought our 2007 Rosé of Sangiovese to pair with an Ahi dish that Molly whipped up. It was a wonderful pairing and a wonderful vacation. Thank you all so much for watching!  And thank you to Bruce, Kristi and Amanda for making the Hawaii trip possible!

Click here to visit the 2007 Rosé of Sangiovese page on our website.

Spicy Fresh Tuna with Tropical Salsa


  • 2 small Ahi tuna steaks
  • 1 tsp. paprika
  • 1 tsp. cayene pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. Jerk seasoning
  • 1/2 small papaya, diced
  • 1/4 pineapple, diced
  • 1/2 green pepper, diced
  • 1/2 Japanese cucumber, diced
  • 1 Roma tomato, diced
  • Juice of one lime
  • Zest of a half a lime
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. sambal (or more if you like it extra spicy)
  • 1/4 cup chopped cilantro


  1. Mix together spices at the top of ingredient list and rub on all sides of tuna.
  2. Dice all fruits and veggies, and mix together with citrus, spices, cilantro, and sambal.
  3. Grill or broil fish about 4 minutes on each side until cooked through.  Sear quickly on all sides for raw center, if that’s your style.
  4. For a sweeter salsa, add 1/4 cup chopped mint, leave out the sambal, and add 1 tsp. sugar.