Three Feathers Holiday Hostess Gifts – Wrapped and Ready!

Elise StimacEvents, Special Wine Purchase Offers, Wine TastingLeave a Comment

Three Feathers Hostess Gift Bag for the Holidays
Three Feathers Hostess Gift Bag for the Holidays

Three Feathers Hostess Gift Bags for the Holidays

Three Feathers wines make great gifts for the Holidays, especially when they are presented in these simple, sturdy and colorful carrying bags. Visit us during one of our numerous tasting events in November and pick up a bottle or two – Wrapped and Ready!

Here is our fabulous November line-up of wine tasting events:

  • November 14 – Pouring at Taste on 23rd from 6 – 8 pm
  • November 15 – MEMBERS ONLY – Wine Tasting at the Portland Golf Club 5:30 – 7:30 pm
  • November 16 – Wine Tasting at Decarli Restaurant 5:30 – 7:30 pm
  • November 27 – Pouring at Seasons and Regions Seafood Grill 5:30 – 7:30 pm
  • November 29 to December 1 – Wine Country Thanksgiving at Lady Hill Winery 11:00 am – 5:00 pm

We can’t wait to welcome you there!

Wine Country Thanksgiving with Three Feathers

Elise Stimac2016, 2017, 2018, Events, Growing, Harvest, Local Venues, Our Wines, Partners, People, Red Wine, Special Wine Purchase Offers, Vintages, White Wines, Wine TastingLeave a Comment

Three Feathers Estate & Vineyard is participating in Wine Country Thanksgiving 2019 at Lady Hill Winery.

Save the Date!
EVENT ONLY SPECIAL OFFER
BUY 3 BOTTLES OF RED and GET 1 BOTTLE OF RED FREE!

Friday, November 29 to Sunday, December 1st
from 11 am to 5 pm

EVENT ONLY SPECIAL OFFER on Three Feathers Red Wines
Buy 3 bottles of Red Wine and get 1 bottle of Red Wine FREE!
*


Wine Country Thanksgiving | Willamette Valley Wineries

For the first time this Thanksgiving, Three Feathers Estate will be participating in the biggest wine tasting event of the season, the Wine Country Thanksgiving Wine Tour. This tour features many vineyards, like ourselves, who are not generally open to the public and gives those who appreciate the unusual a taste of our limited production. We will be sharing this event with our wine making partner, Lady Hill Winery in St. Paul. They have a gorgeous facility where we make our wines and their tasting room, across from the historic Champoeg State Park, is very special.

We will be serving all of our wines, including our 2018 Cuvée Virginia which will be making it’s debut, at this Open House event in the Columban Hall Tasting Room.  Come and enjoy an afternoon of fine wines and music in this historic Oregon setting and sample our special Smoked Turkey sandwiches with cranberry cream cheese spread.

Lady Hill Winery
8400 Champoeg Rd NE
St. Paul, OR  97137

*Offer is valid on location at Lady Hill Winery for the event duration only while supplies last

Contact Sandra or Christine for details

Harvest Lore 2019

Elise Stimac2019, Growing, Harvest, Vintages, Wine makingLeave a Comment

Harvesting 2019 Pinot Gris clone at Three Feathers Estate.  Harvesting our 2019 grapes, Pinot Noir and Pinot Gris.
Early harvest mornings at Three Feathers Estate & Vineyard.

September 2019 | In the Vineyard

September is an anxious time for Vineyard owners.  We all are hoping for optimum harvest conditions; perfectly ripened fruit, warm dry autumn days and a crew that is ready to pick when we are – an ideal harvest scenario.

This year Three Feathers Vineyard looked pretty good; disease-free, unlike other vineyards in the valley with mold issues, with fruit that was progressing according to schedule and warm dry weather. 

Harvesting 2019 Pinot Gris clone at Three Feathers Estate
Harvesting 2019 Pinot Gris

Then on the 8th of September, we got some rain.  That’s nice.  The rain washed off the dust and the plants got watered – not a problem, right?  But ever since that day, we experienced cooler temperatures and intermittent rain, even a few downpours. 

Rain at harvest season creates problems with ripening sugars in the grapes.  Every time it rains, the sugars are diluted and intense flavors reduced.  It takes several succeeding days of dry weather to get the sugars back where they were before.  The possibility of rot or damaged fruit increases.  As the fruit hangs on the vines the birds become an issue.  Cooler temperatures can put the plants into dormancy and they never get to the point that we hope for.

We didn’t expect to pick until the end of September or early October so we will waited, watched, tasted and tested.

Early harvest mornings at Three Feathers Estate & Vineyard.
Early harvest morning

October 2, 2019 | Snatching Victory from the Jaws of Defeat

The harvest season in Oregon has been a challenging one with cold temperatures, occasional pouring rain and flocks of hungry birds. We have all been doing a balancing act between getting our fruit to ripen as in previous, warmer years, and keeping the fruit from spoiling or getting eaten.

There are few options for preventing the bird predation- netting is costly and time consuming, bird cannons annoy the neighbors as well as us, and decoys don’t fool any of them for long. There is the option of hiring a falconer (bring back jousting as well!). Basically you just have to hope you get the grapes picked before the birds get them all.

Birds nest during harvest time at Three Feathers
Birds nest during harvest time

Today we succeeded in avoiding the rain, rot, birds and freezing temps and have completed the harvest in Three Feathers. Pickers arrived at dawn and swarmed the vineyard with their buckets – plucking Victory from the Jaws of Defeat. It took no time at all to fill the bins with our succulent Pinot Noir. Christine picked a small crop of Pinot Gris and kept an eye on the progress. David, Scott and Victor moved bins with our big New Holland tractor.

We are satisfied, having avoided mildew that plagued other vineyards and brought our grapes in despite all the issues. The 2019 Vineyard season is over and it was not “for the birds”.

Harvesting 2019 Pinot Noir clone at Three Feathers Estate
Harvesting 2019 Pinot Noir clone

Carrot Cake, Parma-style

Elise Stimac2018, Pairing, Recipes, White WinesLeave a Comment

Parma Style Carrot Cake - Recipe Giada de Laurentis
Parma Style Carrot Cake - Recipe Giada de Laurentis
Slice and serve with a glass of Three Feathers Blanc de Noirs.

Parma-style Carrot Cake by Giada De Laurentiis

This fabulously subtle and unique Carrot Cake, Parma-style recipe by Giadi De Laurentiis, makes repeat performances in our family ever since we discovered it on the Food Network.

Lightly sweet, not too spicy, well-balanced and zingy with a touch of fennel and lemon zest, this carrot cake can be eaten for breakfast, lunch or at tea time and makes a perfect finish to an evening meal.

While we are watching, waiting and measuring our Pinot Noir grapes with bated breath for the right Brix level to harvest, we whipped up a Parma-style Carrot Cake to share with you, complete with helpful step-by-step illustrations.

Parma Style Carrot Cake - Recipe Giada de Laurentis
Ingredients to make a Parma-style Carrot Cake

Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1/2 cup sugar, plus 1/2 cup
1 teaspoon fennel seeds
1 lemon, zested and juiced
2 cups peeled and chopped carrots (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup (1 stick) butter, softened
5 eggs
Powdered sugar to garnish

MAKE IT GLUTEN-FREE

We substitute Pamela’s Baking & Pancake Mix for the flour in even quantities and omit the baking powder since this gluten-free mix contains baking powder in it already. This particular mix is made with almond flour and makes a moister cake than the regular flour version.

Parma Style Carrot Cake - Recipe Giada de Laurentis
In a medium bowl stir together the flour, baking powder, cinnamon, and salt.

Preparation:

  • Preheat the oven to 375 degrees.
  • In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside.
Parma Style Carrot Cake - Recipe Giada de Laurentis
Three Feathers Blanc de Noirs pairs beautifully with a Parma Style Carrot Cake - Recipe Giada de Laurentis
Parma Style Carrot Cake - Recipe Giada de Laurentis
  • Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated.
Three Feathers Blanc de Noirs pairs beautifully with a Parma Style Carrot Cake - Recipe Giada de Laurentis
Three Feathers Blanc de Noirs pairs beautifully with a Parma Style Carrot Cake - Recipe Giada de Laurentis
  • In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended.
Three Feathers Blanc de Noirs pairs beautifully with a Parma Style Carrot Cake - Recipe Giada de Laurentis
Three Feathers Blanc de Noirs pairs beautifully with a Parma Style Carrot Cake - Recipe Giada de Laurentis
  • Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated.
  • Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. We use silicone without greasing.
  • Bake for 55 to 60 minutes at 375 degrees F.
Parma Style Carrot Cake - Recipe Giada de Laurentis
Parma Style Carrot Cake - Recipe Giada de Laurentis
Slice and serve with a glass of Three Feathers Blanc de Noirs.

Serve with a glass of our 2018 Three Feathers Blanc de Noirs (white Pinot Noir), whose tasting notes of melon, citrus and green apple pair beautifully with this delicate Parma-style Carrot Cake.

Decarli restaurant in Beaverton features Three Feathers wines

Elise Stimac2017, 2018, Local Venues, Our Wines, White Wines, Wine Distribution, Wine TastingLeave a Comment

Decarli Restaurant in Beaverton, OR features Three Feathers wines; Blanc de Noirs by the glass or bottle and our 2017 Cuvée by the bottle.
Decarli website homepage

Three Feathers Blanc de Noirs served at Decarli restaurant in Beaverton, OR

Beginning Friday, July 19th, our Blanc de Noirs will be available by the glass at Decarli Restaurant in downtown Beaverton, 4545 SW Watson Avenue, Beaverton, OR 97005. For reservations, call 503-641-3223.

Three Feathers Blanc de Noirs up on the wine board at Decarli

Additionally, the Blanc de Noirs and the 2017 Cuvée will be available to purchase by the bottle.

Interior view of Decarli Restaurant, Beaverton, OR

Hungarian Sausage Bake

Elise Stimac2018, Our Wines, Pairing, Recipes, White WinesLeave a Comment

Handwritten recipe for the Hungarian Sausage Bake
Handwritten recipe for the Hungarian Sausage Bake
Handwritten recipe for Hungarian Sausage Bake

Hungarian Sausage Bake with a low-carb version

This is a lovely family recipe that you can easily make on-the-go, or create from leftovers (such as barbecued sausage links) for a new nourishing meal.

Our lighter, low-carb version uses cauliflower instead of potatoes : cauliflower is such a versatile vegetable and marries well in flavor texture with smoky sausage and smooth hard-boiled eggs.

Handwritten recipe for the Hungarian Sausage Bake
Hungarian Sausage Bake Recipe coming out of the oven.

VERSION # 1

Ingredients:
1/2 lb of Hungarian Sausage (we use Beef Polksa Kielbasa), sliced
1/2 lb potatoes
4 hard boiled eggs, sliced
Salt and pepper to taste
2 T of paprika (Penzeys Hungarian-style Paprika is great for this recipe)
2 T butter
2 cups sour cream
1 tsp flour
1/4 cup light cream
2 T bread crumbs

VERSION # 2

Substitute lightly steamed cauliflower for the potatoes. To make this recipe gluten-free, use cornflakes or gluten-free bread crumbs and potato flour.

Handwritten recipe for the Hungarian Sausage Bake
Handwritten recipe for the Hungarian Sausage Bake

Preparation:

  1. Preheat oven to 350 degrees.
  2. Pre-cook the sausages separately by roasting them simply in the oven. If they are set in links, four links should be sufficient.
  3. Boil the potatoes with their skins in salted water for 15 minutes. Peel and slice when cool. If you are substituting with cauliflower, break the head into florets and steam them lightly.
  4. Butter a 12″ x 8″ x 2″ baking dish (Pyrex works well) and arrange half of the potatoes, sausage and eggs in a layer.
  5. Combine the paprika, salt, sour cream, flour and light cream.
  6. Spread the cream mixture over the first layer.  
  7. Make a second layer with the remaining ingredients and top with bread crumbs.  
  8. Bake for 25 minutes.

Serve this hearty casserole with a simple green salad and a fresh bottle of our 2018 Three Feathers Blanc de Noirs (white Pinot Noir), which adds a fruity and acidic touch.

Handwritten recipe for the Hungarian Sausage Bake

Keeping up the Oregon wine producing tradition

Elise StimacFlight Club, Growing, Vineyard, Wine Distribution, Wine makingLeave a Comment

Early morning looking out over Torio Vineyard and Mount Saint Helens
Vineyard team member wearing the indispensable straw hat tying up Pinot Gris plants to promote strength on Three Feathers Estate & Vineyard.
Wearing the indispensable straw hat while tying up plants on Three Feathers Estate & Vineyard.

Keeping up the Oregon wine producing tradition

At Three Feathers, our goal is to perpetuate the Oregon tradition of locally owned and operated vineyards and handcrafted wines for which our region Internationally known.

The success of Oregon Pinot Noir has made us the envy of many other larger wine producing regions who are now trying to muscle in, buying thousands of acres of Oregon Vineyards. Mass producers, frequently owned and sometimes operated out of State, where production laws for Pinot Noir are looser, are motivated by different things than smaller locally owned producers.

Their target is the mass market and the result is that prices are going down and the cost of land is going up. There have been instances where wine promoted and sold as “Oregon” wine was not produced in Oregon. In certain states production rules are not as strict as in Oregon. California legislation, for example, allows Pinot Noir wines to be blended with up to 25% of other varietals without naming them on the bottle.

Colin Prudhomme working on Torio Vineyard with a hoe.
Christine Stimac pruning vines at Three Feathers Vineyard Block One

Our response to this is to appeal to the true Pinot lover who understands the value of what we produce, who does not want to buy their wine in a can and who appreciates that the real way to buy quality wine is to get it from the source; directly from the Vineyard.

Why is that important? As in the traditional wine making that has existed for thousands of years, the quality of the wine depends a lot on the location of the vineyard, the soils, the climatic variations from season to season. That’s what makes every year, every vintage, different.

Early morning looking out over Torio Vineyard and Mount Saint He
Early morning looking out over Torio Vineyard and Mount Saint Helens.

For a wine that is drunk every day, a table wine, you want consistency and value. A mass produced wine which is blended in large quantities from many different sources can produce an inexpensive option. In a small vineyard/winery setting, this is hard to achieve.

However, in the process of creating “sameness” the wine loses its individual characteristics. Wines like ours are unique to our vineyard and reflect all the fascinating elements that make a great taste experience. Taste and aroma are affected by seasonal temperatures, rain and the length of the season, the particular Pinot Noir clone grown, when the grape was picked, early or late. Then the winemaker adds his talents by choosing the yeast, time on the skins and the aging process in new oak, neutral oak, or stainless. The variables are endless.

People who appreciate these subtleties are our customers. The only thing we don’t do anymore is squish the grapes with our feet!

Three Feathers Estate and Vineyard, trimmed and Pinot Noir grape
Three Feathers Vineyard Block One trimmed and Pinot Noir grapes maturing

Our Three Feathers 2nd Annual Memorial Day Wine Tasting event was a success!

Elise Stimac2016, 2017, Events, Flight Club, Our Wines, Red Wine, Vintages, White Wines, Wine TastingLeave a Comment

The 2nd Annual Memorial Day Wine Tasting at Three Feathers on May 26, 2019.
The 2nd Annual Memorial Day Wine Tasting at Three Feathers on Ma
The 2nd Annual Memorial Day Wine Tasting at Three Feathers on May 26, 2019.

Wine Tasting at Three Feathers

Sunday May 26 dawned cloudy, cool and windy. Not an auspicious start for a day of guests and wine tasting outdoors considering that it had rained hard on Saturday! We pulled out the fire pit, made from the end of an old heating oil tank, and stacked up the firewood.

The 2nd Annual Memorial Day Wine Tasting at Three Feathers on Ma

Cheerfully, by 11 AM the sun came out, the clouds blew away and our first guests were greeted with a picture perfect day in the gardens. From 11 to 5 we had a small but steady stream of visitors.

The 2nd Annual Memorial Day Wine Tasting at Three Feathers on Ma
The 2nd Annual Memorial Day Wine Tasting at Three Feathers on Ma

There were plenty of places to take a glass of wine to enjoy the views of the vineyard and gardens or sit by the fire. Many stayed for the afternoon.

The new Blanc de Noirs was a big hit and everyone went home with at least one bottle. Some drank one with the buffet of spiral cut ham, rolls and other delectables. We received many positive comments such as “refreshing”, and “pleasantly dry”, “mineral notes” and several said this wine reminded them of a Sauvignon Blanc.

All in all, it was a lovely day where we made new friends, met neighbors and signed up new Flight Club Members. Welcome to the Club Heather, Doug and Nina!

Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce

Elise Stimac2017, 2018, Pairing, Recipes, Red Wine, Vintages, White WinesLeave a Comment

Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce in an ovenproof casserole dish after baking.
Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and S
Three Feathers 2018 Blanc de Noirs pairs perfectly with our Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce.

Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce

This is a wonderful, simple and inexpensive casserole that is a good family meal but elegant enough to serve for company. This recipe is perfect with home-canned tomatoes, although the vineyards have prevented me from canning over the past few years! The leftover broth makes a lovely soup.

Ingredients:
6 pieces of of cup up chicken, any parts
1 large (28 oz) can of whole tomatoes
8 ounces of sliced white Mushrooms
1 cup of Sour Cream
Salt and pepper to taste
1 T of flour
1 T oil

Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and S
Ingredients for a simple Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce

Preparation:

  1. Preheat oven to 350 degrees
  2. Season the chicken with salt and pepper and sauté in a small amount of oil in a fry pan until lightly browned. 
  3. Layer the chicken, tomatoes and mushrooms in a 4 quart ovenproof casserole and pour in all of the juice from the canned tomatoes.
  4. Cover the casserole and put in the preheated oven for 1 hour or until the dark meat is well cooked, almost falling off the bone.
  5. Remove the chicken to a platter.  
  6. Mix the Sour Cream with the flour in a small bowl and add some of the liquid from the casserole.  Mix to remove any lumps and pour the mixture back into the casserole.  Heat on the stove until the sauce has thickened slightly.  Return the chicken to the casserole and serve.  
Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and S
Step 3 – Layer the chicken, tomatoes and mushrooms in an ovenproof casserole.
Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and S
Step 4 – Cover the casserole and put in the preheated oven for 1 hour or until the dark meat is well cooked, almost falling off the bone

Serves 3 and can be doubled. I usually accompany this dish with steamed rice and a salad.  

Three Feathers Blanc de Noirs 2018
Three Feathers Blanc de Noirs 2018

Our Family Heirloom Chicken Casserole with Mushrooms, Tomatoes and Sour Cream Sauce is lovely with a bottle of our 2017 Three Feathers Pinot Noir or our 2018 Three Feathers Blanc de Noirs (white Pinot Noir).

Join the Three Feathers Flight Club today!

Elise Stimac2018, Flight Club, Member privileges, Our Wines, White Wines, Wine DistributionLeave a Comment

Three Feathers Flight Club brochures ready to roll
Three Feathers Flight Club Promo Piece for the Wine Club Launch

Join the Three Feathers Flight Club today!

Our newly launched wine club is called the “Three Feathers Flight Club”.

This is not the type of club where we exclude people. Nor is it the type of club that requires a membership fee (golf club, country club, Costco, Sam’s Club). No initiation rituals. Just a group of people who will constitute Three Feathers insiders. People interested in the Vineyard Cycle and the production of superior wine who want to share in the process by purchasing a small amount of wine every year.

Our club is exclusive in that it is limited to our yearly production – currently 300 – 400 cases per year. Our goal is to make as much wine as we can sell to our club members and a few select retail outlets. You will not find our wine in supermarkets or discount stores.

Because our members will select the wines in their annual shipments, the production will be targeted to the taste of our members. Limited production wines such as Reserve Wines will be offered to Members first. And members will receive preferred pricing on all purchases and free tastings at our events.

The Three Feathers Flight Club is designed to benefit our Members with special pricing, special offers and the opportunity to be part of a small family enterprise.

You don’t have to bust your budget to join; the annual purchase commitment is only 12 bottles of your choosing. You can start with our latest release 2018 Blanc de Noirs, for example, for $294.00 broken into two shipments 6 bottles at $147.00 each.

Three Feathers Blanc de Noirs 2018
Three Feathers Blanc de Noirs 2018

Contact us for more details.