After much research, we have created a simple way for you to enjoy more of our wines at a better price and never miss out on the rarest wines in the valley. We produce a limited amount of wine every season and we sell this wine only at select venues without a tasting room. As a Charter Club Member you will know that every year we have wines reserved for you.
Unlike many other clubs, you will select which wines to receive in your shipments as well as benefit from preferred club pricing.
All members will be offered first access to new and limited production wines such as our 2018 Three Feathers Reserve Pinot Noir – a single Vineyard, single clone Pinot Noir from our 10 Acre site on Chehalem Mountain. This wine will be kept 18 months in the barrel and only 50 cases will be released in 2020.
Your Three Feathers Flight Club membership card will entitle you and a friend to a free tasting at any event we pour at and members will be invited to all vineyard events, starting with the Memorial Weekend Open House on Sunday May 26.
As a Charter Member you will be in at the beginning of what we hope will be an evolving concept; always growing and improving for our members.
The Three Feathers Flight Club Launch will be held on Sunday May 26 during our 2nd Annual Memorial Day Weekend Wine Tasting. At that time, our 2018 Blanc de Noirs – a still white wine made from Pinot Noir grapes – will also be making it’s debut.
Stay tuned for more information or request further details by email.
With concentrated energy, the Stimac family and our marketing specialist Sandra Hogan and her companion, Dennis, set up a wine tasting booth under the awesome canopy of fighter planes, rockets and space paraphernalia that embellish the Evergreen Aviation & Space museum when normally operational.
Complete with pale grey aprons embroidered with “Three Feathers” and our names in red, and two banners of photographs with our logo by Elise, we hunkered down for 20 hours of greetings and explanations about our product. Our three licensed alcohol servers, Sandra, Victor and Cynthia, did not stop serving wine to passersby; the attendance was at its usual high and by the end of the weekend we felt well-loved despite our newbie status.
The fine art of wine tasting, spittoon and facial expressions included, is a fascinating process. Some people came with their own spittoon, others took copious notes, still others tasted 1 ounce and came back for a 5 ounce glass… sipping once, sipping twice as Maurice Sendak so aptly put it.
Well-situated, with Asiatico Sushi to our right and Pike Road Wines to our left, we could not have asked for nicer neighbors. As the hours passed, little plates of sushi and tastes of wine complemented the exchange. We especially enjoyed the music, notably The Jake Blair Band on Saturday evening, and found that it was conducive to wine tasting and selling.
A couple of days later, just as we were coming to our senses, Three Feathers partner Elise Prudhomme headed back to Paris in preparation for the professional wine tasting trade show organized by the Oregon Wine Board in conjunction with Hilltop Wines in London.
Elise arrived in Paris on Wednesday, broke down her suitcases and repacked for her departure on the Eurostar on Thursday with husband François. Unbeknownst to her, the French Customs strike was in full swing. Despite email warnings to cancel their train tickets and reschedule, Elise and François arrived at the Gare du Nord at 6.30am to tackle a three hour wait, missing their original train and finally grabbing a 10am scheduled to arrive 10 minutes before the trade show opening at noon.
Despite this stressful beginning, the venue at Oxo Tower on the banks of the Thames in London was lovely and well-equipped with copious quantities of clean glasses, standing spittoons between the tables and plenty of space for presenting wine.
Out of 395 registered to attend, visitors included sommeliers, distributors, wine buyers, wine critics and winemakers from different parts of the world. Tasters appreciated our 2018 Blanc de Noirs (still white wine made from Pinot Noir grapes), scheduled for bottling in April and our 2017 reds, finding that they were fairly unique compared to other Oregon wines presented.
During the Magnum Opus after party, when magnums of Oregon and Washington wines were especially opened for the occasion, Elise and François vanished with their carry-on luggage to St. Pancras International for their return on the Eurostar. Happily, it only took them 10 minutes to pass security and customs on the London end; a painless end to a very long but enjoyable day.
The London trade show was a perfect compliment to the public wine tasting event in McMinnville, encouraging us to hone our presentation for a professional crowd. Challenging questions were asked and comments given that will push us forward on the path to perfection.
Three Feathers Cuvée Virgina 2017, a delicious blend of Pinot Noir from our two high-elevation vineyards on Chehalem Mountain; Three Feathers Vineyard and Torio Vineyard, received a Silver Medal in this year’s McMinnville Wine & Food Classic!
We’re off to London to present our wines to the British market at the annual Oregon & Washington wine tasting event presented by the Oregon Wine Board and Hilltop Wines. On March 15, Elise and husband François will travel from Paris to London on the Eurostar via the Chunnel (Channel Tunnel) with Three Feathers 2016 and 2017 wine and an exclusive preview of our Blanc de Noirs, our 2018 White Pinot Noir.
We understand that the Brits love Oregon Pinot Noir ; the oenophile’s new frontier.
We’ve been experiencing a mild winter this year with temperatures rarely below freezing and despite the weather reports, rainfall seemed pretty normal. We were all beginning to think that we would not be getting any cold weather and many vineyards, including ours, chose to prune vines a little earlier than normal.
Last week, however, temperatures took a serious dip into the 20’s and on February 8th we got snowfall in many areas. Chehalem Mountain is one of the highest spots in the Willamette Valley and we got more snow than anywhere outside of the Cascade Range. Currently, our vineyards are buried in 6-8 inches of snow and we are plowing our driveway while 900 feet below us on the valley floor there is scarcely a dusting.
This is actually a good thing for our vineyards. Snow is an excellent source of deep moisture and the plants are protected from excessive cold under its blanket. Cold temperatures might also help reduce undesirable insects, such as the annoying stink bugs (Halyomorpha halys) that frequent the vineyards and hibernate in our house. True to its epithet, when squashed the stink bug emits a very unpleasant odor. We can also hope that the cold prevents an early crop of rodents that proliferate in the barns and lawns.
We have put away garden tools and tractors and await the real spring like the rest of the country. Come meet us at Evergreen Aviation & Space Museum to try our wines and Toast to Winter during the 26th Annual Wine & Food SIP Classic!
What an eventful year it has been! Starting with a few weeks of planning in January we pruned vines the first week of February. In March and April we prepped the soil and the aisles and started preventative spraying. The vines broke their dormancy the first week of May and after that it was a weekly effort to keep things pruned, trellised, sprayed, watered, mowed, weeded, fertilized and tied. This kept up until July. We bottled our 2017 wines in August. Kept a watch on the ripening fruit in September and picked in October. Whew!
In the meantime, we started a serious effort to market and sell our wines. Elise manned the Website and Media efforts – designing labels and overseeing their production – taking photos for the site, blog and Social Media. Cynthia marketed to customers in Las Vegas and in her business circle making a huge sale of custom label wine to Symmons Industries, a National plumbing company. Sandra has been marketing to Portland wine shops and restaurants and has gotten our brand into the prestigious SIP Classic, a Wine Fair & Competition in McMinnville taking place in March 2019.
We will continue to grow our sales in 2019, as Three Feathers produced 8 barrels of 2018 Pinot Noir and Torio Vineyard (our other Vineyard) will have it’s own label in 2019 with 3 barrels of 2018 Pinot Noir and 3 barrels of a white wine made from Pinot Noir grapes. This is a white wine made by separating the grapes from the skins and in Europe is the basis of most Champagnes and sparkling wines. White wines made from Pinot Noir grapes are sometimes called “White Pinot Noir”, “Pinot Noir Blanc” or “Blanc de Noirs”. We should be bottling this wine in the spring.
Many Thanks to Everyone; from the essential workers in the vineyards, to Sandra who is venturing out into the marketplace, to our talented Winemaker Dan Duryee and crew at Lady Hill, to the hardworking and talented Threesome and to all our customers who have taken a chance on a newcomer and not been disappointed!
So it is time to celebrate! We have included a recipe for one of our favorite winter appetizers: Baked Brie. This recipe is a good party dish when entertaining over the Holidays. It is also good the next day when enjoying your glass of Three Feathers Pinot Noir by yourself and reflecting on what a great party that was.
Holiday Baked Brie
Three Feathers celebrates the end of 2018 with warm wishes and hearty Holiday Greetings to you, your family and friends! Social calendar filled to the brim, at this time of year we are on the lookout for simple, quick and festive recipes that ‘soothe the soul and warm the heart’. Our simple and delicious baked brie recipe is a perfect filler before and after big meals, or for a light holiday get together over cocktails.
Baked Brie Recipe in Three Quick Steps
1 Pound Brie, well chilled 1/2 cup Pesto 1/2 cup Sun Dried Tomatoes in olive oil 1/2 cup chopped Pecans 4-8 Green Onions chopped including 1/2 green tops
Slice the Brie horizontally and put in a baking dish.
Top with Pesto, Sun Dried Tomatoes, Scallions and Pecans.
Bake at 350 degrees for 15-20 minutes to the point where the cheese begins to melt.
Serve hot with bread or crackers. This recipe serves at least 8 people as a hearty appetizer or hors-d’œuvre.