Our 2016 Three Feathers Pinot Noir featured at Bootleggers Whiskey Bar in Beaverton

Elise StimacWine makingLeave a Comment

Bootleggers Whiskey Bar in Beaverton, Oregon is now featuring Three Feathers wines.

2016 Three Feathers Pinot Noir featured at Bootleggers Whiskey Bar in Beaverton

We are pleased to announce that our 2016 Three Feathers Pinot Noir is now poured at Bootleggers Whiskey Bar, 12424 SW Broadway Street, Beaverton, Oregon 97005.  Tel: (971) 317-2910

Bootleggers is introducing Wine Night on Thursdays.  More information coming up…!

Giving Thanks

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

Tasting 2017 Three Feathers Pinot Noir Wines with a selection of cheeses.

Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deeds. – Theodore Roosevelt

Excerpt from Proclamation 466 (November 2, 1901) when President Roosevelt established the fourth Thursday in November as Thanksgiving Day.

Here at Three Feathers, we have so many things to be grateful for this year including an excellent 2018 harvest and successful introduction of our 2017 Pinot Noir and Cuvée Virginia on to the market.

As you prepare to celebrate Thanksgiving with Friends and Family, here are a few reasons why Pinot Noir pairs so well with the Feast and Fowl.

Perfectly Paired with The Feast and Fowl

Tasting 2017 Three Feathers Pinot Noir Wines with a selection of cheeses.

Tasting 2017 Three Feathers Pinot Noir Wines with a selection of cheeses.

Over the years, we have been drinking Oregon Pinot Noir with a wide selection of dishes and conclude that the versatility of these wines makes them a perfect pair with holiday dishes, no matter your family’s food traditions.

Light to medium-bodied, an elegant Pinot will enhance each course of your meal without making guests tired or drowsy.

Pinot Noir works particularly well with a Turkey Dinner because its fruity aroma is a bold but not overpowering accompaniment to turkey’s white or dark meat (Victor’s Infallible Smoked Turkey recipe is a must try).

Smoked Turkey cooked on a Weber Kettle barbecue by Victor Stimac at Three Feathers Estate & Vineyard

Smoked Turkey cooked on a Weber Kettle barbecue using Victor Stimac’s recipe.

With fatty fowl such as goose and duck, or wild game, the juicy acidity of Oregon Pinot Noir truly brings out the flavors of red poultry meat and its crusty skin while cutting through their richness.  The higher acidity in Pinot also pairs perfectly with fattier fish, especially salmon.

This varietal accentuates fruit-based side dishes such as cranberry sauce and cream-based dishes such as mashed potatoes or casserole.  Diverse flavors of holiday meals can be amplified by root and leafy vegetables such as parsnips, Brussels sprouts, green beans, and kale to name a few.  The low tannin profile of Pinot Noir compliments these side dish elements rather than stealing the show with too much complexity.

While considering flavors, what about the cheese and dessert course?  We are strong advocates of Pinots with dense cheeses such as Gruyere and Emmental whose richness and saltiness is rounded out by this varietals’ gentle tannin.  Pinot’s vibrant not overly sweet palette of red, black cherry and berry fruit will pair well with pumpkin, mince or fruit pies to round off the meal.

This light and acidic varietal will make a seamless extension of what is on your holiday table because it pairs well with a wide range of foods without overpowering delicate flavors.  With balance and harmony, Pinot Noir is perfectly paired with The Feast and Fowl.

Three Feathers Holiday Season Special Offer

Three Feathers Estate & Vineyard Holiday Season Special Offer

Take advantage of our Holiday Season Offer today and send Three Feathers Oregon Pinots to your Friends and Family.  Buy some for yourself and celebrate by Giving Thanks!

Three Feathers Partner Highlight | Elise Prudhomme

Elise StimacEvents, Partners, People, Storytelling

Christine (left), Cynthia (middle) and Elise (right) pose for a summer photoshoot in Three Feathers vineyard.

Three Feathers summer photoshoot in the vineyard.

Cynthia (left), Elise (middle) and Christine (right) pose for a summer photo-shoot in Three Feathers Vineyard.

Three Feathers Partner Highlight | Elise Prudhomme

The Three Feathers Estate & Vineyard management team is composed of three hard-working, talented and dynamic women devoting their energy to families, careers and this Estate and Vineyard.

This month we are proud to highlight the endeavors of partner Elise Prudhomme, the creative backbone of Three Feathers.  Elise’s contribution to the marketing and communication of Three Feathers ranges from photography to website development to graphic design.  Elise manages our packaging for holiday campaigns, designed our logo and all bottle labels and coordinates our bi-annual newsletter; all of this in conjunction with her photography career in hometown Paris, France.

Exhibition announcement for the new photo series "Lieux-dits" by Elise Prudhomme.

Exhibition announcement for the new photo series “Lieux-dits” by Elise Prudhomme.

Elise Prudhomme exhibits her latest photography series in Paris, France

Photographic author, Elise Prudhomme, uses her many cameras to explore the possibilities and limits of the medium. Her subject matter varies from Landscape, Portraits or Interior Spaces but throughout there is a humor, irony and an appreciation of the surreal.

Her latest series is titled Lieux-dits.  This is a French toponymic term that literally translates as “Said Places”. It refers to small geographical locations that bear traditional names often based on some characteristic of the place, its former use, or a past event. These photographs represent events as well as places, as in a memoir. One single shot was not enough to express the feeling engendered by the locale. Through a creative use of multiple exposures to generate diverse reference points, the emotions associated with the “Lieux-dits” are anchored in memory.

“Taken during travels, when my sensitivity to my surrounds was most acute, they relate tales of encounters, lights and foreign languages during an adventurous time in my life”.

Black and white panoramic photograph of a bouquet of sunflowers, Arles, France. Analog photography series entitled Lieux-dits by Elise Prudhomme.

Le bouquet, Arles, France.

This series is comprised of 20 black and white panoramic format prints (20 x 60 inches) made from medium format film negatives and printed on Japanese mulberry paper.

Lieux-dits is exhibited at Studio Galerie B&B in Paris, France until November 22.
Installation vidéo

 

Biography

A graduate of Smith College in Art History and Italian Literature, Elise assists fashion and architecture photographers in Florence before moving to Paris. She continues her apprenticeship in silver printing at the Maine Photographic Workshops and in Paris with Guillaume Geneste. Self-consciousness, her first photographic series in medium format black and white film is awarded at Royan and receives the Grand Prix of Riedisheim on the theme “Feminine”.

Elise participates in the creation of Francis Picabia’s catalog raisonné and directs the pop-up gallery for the visual arts: Studio Galerie B&B.  She teaches contemporary art and photography to the students of Spéos Paris and Rhode Island School of Design through the organization of cultural visits in Ile-de-France.

With enthusiasm and rigor, Elise Prudhomme explores creative processes combining analog and digital photography using middle and large format cameras (4×5 view camera, Hasselblad, Rolleiflex). She realizes projects around the theme of the new picturesque. Light is her first tool and inspires the treatment of the subject whether it is an interior space, a landscape or a portrait as illustrated by her work for the French National Foundation of Parks and Gardens and the Theodore Roosevelt Association.

Elise is the wife of François Prudhomme and the mother of three teenage sons; Colin, Oscar and Felix Prudhomme.

Visit Elise’s website

Upcoming Three Feathers Wine Tasting Events

Elise StimacEvents, Local Venues, Special Wine Purchase Offers, Wine Distribution, Wine TastingLeave a Comment

Tasting our 2017 Three Feathers Pinot Noir Wines, Chehalem Mountain AVA, Willamette Valley, Oregon.

Barrel tasting 2017 Three Feathers Pinot Noir Wines

Tasting 2017 Three Feathers Pinot Noir Wines

Upcoming Three Feathers Wine Tasting Events

We are pleased to announce two new upcoming tasting events where all three of our Pinot Noir wines (2016 & 2017 Three Feathers and the 2017 Cuvée Virginia) will be featured and available for sale:

November 15th at Taste on 23rd in Northwest Portland from 6 – 8 pm

December 21st at Urban Decanter in Forest Grove from 5 – 8 pm

This is a perfect opportunity to try our wines and purchase them for the holiday season.  If you have not yet signed up for our Special Holiday Limited Offer, why not do so at the same time?

 

Three Feathers 2018 Holiday Season Limited Offer!

Elise StimacSpecial Wine Purchase Offers, Wine Distribution

Three Feathers Estate & Vineyard Holiday Season Special Offer

Three Feathers Holiday Season Special Offer

Three Feathers Estate & Vineyard Wishes you a Fabulous Holiday Season!

Three Feathers 2018 Holiday Special

Like our wine? Share our finely crafted wines with the connoisseurs in your life.

Three Feathers is proposing to make your 2018 Holiday Season stress free and your friends happy and impressed with your thoughtful gift. Send us your Gift List and we will specially gift package, address and ship wine to your wine lovers for a flat rate shipping and handling rate of $22.00 (per bottle) anywhere in the continental US.  This is a per bottle price plus the cost of the wine you select.

In addition, order a total of 12 bottles and we will give you the case discount of 20% off your wine purchase, plus shipping.

We will make your Holiday giving carefree and your friends will get a gift of quality small lot Oregon Pinot Noir that is not available in stores. And while you’re at it, get some for yourself!

This limited offer ends Friday November 30th.
Allow two weeks for delivery (no shipments to Massachusetts, Utah or Kentucky)
Interested?  Here’s how:

Download one of the gift list templates below in the format of your choice and fill it out, being sure to specify how many bottles or cases of each Three Feathers vintage you wish to send to each recipient.

Email your list to    being sure to provide your contact details.  We will confirm reception of your gift list and get back to you with a total quote for your order.


Bringing in the 2018 Harvest

Elise StimacGrowing, Harvest, Wine makingLeave a Comment

Christine Stimac with 2018 harvested grapes from Three Feathers Estate & Vineyard, Willamette Valley AVA, Chehalem Mountain, Oregon.

Cellar manager, Tony, unstraps bins full of Three Feathers 2018

Cellar manager, Tony, unstraps bins full of Three Feathers 2018 grapes.

Bringing in the 2018 Harvest

Choosing the best moment to harvest grapes is a delicate matter. We spent three weeks in the vineyard, three hours a day, trimming leaves away from the fruit and thinning clusters that seem to be lagging behind. We checked the sugar content (Brix) every few days to see if the fruit was at the perfect ripeness for our wine. The birds seem to know as well as our Refractometer; as soon as we reach 21 Brix, they descended to pick their fruit.

On September 12, the sugar levels in Three Feathers Vineyard were between 17.5 and 18. By September 15, we were getting readings of 21.5 but the overall vineyard sampling was only at 20.7 and 3.00 PH on September 18. Readings on September 27 were up at 24.5 Brix – a good target for picking – but acidity was still a little low at 3.10. We scheduled our picking for October 1 and prayed that acidity levels would rise.

October 1 arrived and so did our crew at 7 am! We only had half the bins we needed and by 8 am they had already picked 6 tubs – approximately 1.5 tons – and no more bins! This professional crew was amazing! It would have taken us twice that time. As romantic as it is to pick grapes, it is a lot of work and these folks made it seem easy. Eventually the second truck load of bins arrived and we finished picking by 9:30 am. The total pick was 6700 lbs., or a 75% increase over last year. The fruit looks gorgeous, dark and uniform.

At the winery we watched the sorting and de-stemming of our harvest (watch video). Dan, our winemaker, checked the numbers and we are pleased to report a total Brix count for 2018 of 24.7 and PH of 3.25.

Christine Stimac with 2018 harvested grapes from Three Feathers

Christine Stimac with 2018 harvested grapes from Three Feathers Vineyard.

Cellar manager, Tony, and colleague hand-sorting grapes before d

Cellar manager, Tony, and colleague hand-sorting grapes before de-stemming.

De-stemmed grapes from 2018 Three Feathers Harvest falling into

De-stemmed grapes from 2018 Three Feathers Harvest falling into bins before fermentation at Lady Hill Winery.

The 2018 growing season in Three Feathers is done and we have created another lovely wine.  Our 2018 Three Feathers Pinot Noir will be deep red and rich.  As all vintages reflect their season in the vineyard the heat and drought this year will produce a sweeter, richer, fruitier vintage and we can’t wait to try our first taste!

Dan Duryee and Christine Stimac at Lady HIll Winery trying our 2

Dan Duryee and Christine Stimac trying our just harvested 2018 Three Feathers Pinot Noir.

Glimpse of our just harvested 2018 Three Feathers Pinot Noir.

Glimpse of our just harvested 2018 Three Feathers Pinot Noir.

So, where are you located exactly?

Elise StimacGrowing, Locator Maps

Map indicating the sub AVA regions of the Willamette Valley, Oregon, USA.

The Big Picture

“So, where are you located exactly?” is a FAQ at Three Feathers Estate & Vineyard.  During travels within Oregon, out-of-state and overseas, we are amazed at how many people recognize the Willamette Valley as a Pinot Noir wine producing region.  Some even recognize “Willamette Valley” before they mentally locate the State of Oregon!  Explaining what an AVA is requires another few minutes and then we get into sub-AVAs and Chehalem Mountains and our listener is already lost.

Having just come across a great article Tips On Finding The Best Oregon Pinot Noir, by Madeline Puckette, complete with legible maps showing the Willamette Valley AVA and more specifically the 6 sub-regions that comprise it (Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge, and Yamhill-Carlton) it occurs to us that we have not included a map locator on our site!

To give you the Big Picture, we include two beautifully illustrated maps of the Willamette Valley sub-AVA regions and specifically that of the Chehalem Mountains, courtesy of the Oregon Wine Board.  We are situated in the Chehalem Mountains, the northern most corner of Yamhill County, on the opposite side of the mountain from Ribbon Ridge.

Waste Not, Want Not

Elise StimacFarm Life, RecipesLeave a Comment

Pinot Noir grape jelly made from the Precoce clone at Three Feathers Estate & Vineyard.

Jam jars full of Pinot Noir Grape Jelly

Pinot Noir jelly made from the Precoce clone of Torio Vineyard.

Brix, Birds and The Worlds Most Expensive Jelly

As I explained last year in my recipe for Blackberry Pinot Noir Sauce, I have a problem with wasting grapes.

During pre-harvest months, while we wait for the grapes to ripen, a lot of testing is done to gauge the sugar level in the grapes.  If I am being very stingy, I take one big fat grape, squeeze the juice onto the portable refractometer and check the sugar level that way.  As we get closer to Harvest, however, I must pick numerous clusters, crush the grapes to extract the juice and and test it.  Most of the time the grapes and the juice after discarded after testing.

Portable refractometer to measure grape sugar levels

Portable refractometer for measuring grape sugar levels.

I have found that Pinot Noir grapes make marvelous jelly. The seeds are full of pectin, the substance that allows the juice to gel, so it is easy to cook up a batch from the juices after testing. I make a few jars at a time. When I told Dan, my winemaker at Lady Hill, he said, “ well, that must be the world’s most expensive jelly”; so that’s what I call it!

One of the clones in Torio Vineyard (our second vineyard property), is an early ripening varietal called Precoce. We planted it keeping in mind our higher elevation and the advantages of a quicker ripening clone; an advantage that depends on a short cool vineyard season.  This year, however, has been a warmer vineyard season with little rain.  The Precoce has ripened before our other fruit and we had to make a strategic decision between holding it longer on the vine to pick with the other fruit, or picking it earlier and making a separate wine. Our solution this year is to tackle the logistical challenge by covering the plants with netting and waiting until the whole vineyard is ready for picking.

Ripening Pinot Noir grapes on the vine, Precoce clone

Ripening Pinot Noir grapes on the vine, Precoce clone, protected by bird netting before harvest.

This is where the birds come in.  As the fruit gets to 21-22 Brix, the birds find it very attractive.  Without netting there would be no fruit to pick by the time the other plants are ready. We only netted the mature plants, however, thereby leaving several uncovered rows to our feathered friends.  What could I do with the fruit before the birds ate it all?  Make the Worlds Most Expensive Jelly!

Veraison Diary

Elise StimacGrowingLeave a Comment

Pinot Noir grapes in the veraison process during which grapes begin to ripen growing in size, weight and sugar content, Three Feathers Estate, Chehalem Mountain AVA, Willamette Valley, Oregon.

Three Feathers Pinot Noir 2017 in pre-veraison stage with bird n

Pre-Véraison.  Birdnest discoveries are becoming common on Three Feathers vineyard.

50 Shades of Purple

Véraison is a French word describing the process of ripening in grapes.  After the plants bloom, they go through a two month long period of maturation during which the plants, essentially climbing vines, put on tremendous growth of the shoots and tendrils.  Just when you are exhausted from trimming, hedging and trying to keep the vines in their trellis, an occasional purple grape appears. This is the Véraison Phase.  In a very short time, one week to ten days, the plants stop growing and the grapes start to turn color.

Once this process begins, the grapes will swell and become progressively sweeter.  Our job then is to thin any under-ripe fruit and check frequently for the sugar content required to make a desired wine.

August 15, 2018 | Véraison begins in the Precoce

Pinot Noir grapes in the veraison process at Three Feathers Esta

Pinot Noir grapes, Precoce clone, beginning the véraison process.

Pinot Noir grapes in the veraison process at Three Feathers Esta

Précoce, an early ripening Pinot Noir clone, in the véraison process.  Grapes begin to ripen growing in size, weight and sugar content.

August 25, 2018 | Véraison begins in the Pommard

Pinot Noir grapes at commencement of veraison on Three Feathers

Late summer Pinot Noir grapes, Pommard clone, in veraison.

August 30, 2018 | Three Feathers Pinot Noir Dijon clone 667 trimmed for harvest

Pinot Noir grapes in middle stage of veraison on Three Feathers

Pinot Noir grapes, Dijon clone 667, in mid-stage of véraison on Three Feathers Estate, Chehalem Mountain AVA, Oregon.

September 2, 2018 | Précoce, an early ripening varietal, at a sugar count of 15-17 Brix

Pinot Noir grapes in middle stage of veraison, under bird nettin

Pinot Noir grapes, Précoce clone, at 15-17 Brix on Torio Vineyard, Chehalem Mountain AVA, Oregon.

We aim for a sugar count (Brix) of 22-23.5 to produce a clean tasting wine with a good balance between sweetness and acidity.

2017 Three Feathers Wines are Here!

Elise StimacWine makingLeave a Comment

Three Feathers Pinot Noir 2017 vintage

Three Feathers Pinot Noir 2017 vintage

Three Feathers Pinot Noir 2017 vintage

Presenting our 2017 Three Feathers Wines!

We are pleased to announce that our much anticipated 2017 wines have been Bottled and will Ship starting September 15.
2017 Three Feathers Pinot Noir

We continue to perfect our small-lot single-clone Pinot Noir from the Dijon Clone 667 grapes grown in Block One of Three Feathers Vineyard.  The complexity of this vintage is coming forth as the vines mature and their root structures dig deeper into Laurelwood soil.  This year’s wine is a ruby, garnet color with a light aroma of berry fruit and floral notes. The initial taste is slightly sweet with a tangy depth on the mid-palette and a lingering richness at the finish. We picked at a slightly higher Brix count of 23.5 and employed a new yeast this year: the combination of these factors has yielded a vintage that is fully enjoyable with or without food.

The 2017 Three Feathers Pinot Noir has an alcohol content of 13.9%. A total of 329 bottles were made.

 

Three Feathers Cuvee Virginia Pinot Noir 2017 vintage

Three Feathers Cuvée Virginia Pinot Noir 2017 vintage

2017 Cuvée Virginia Pinot Noir

This is the debut of our Cuvée Virginia Pinot Noir, named in honor of our mother and grandmother, Virginia Roosevelt Armentrout.  We picked grapes from our two vineyards, Three Feathers Vineyard and Torio Vineyard – located only one mile apart, and combined them for a complex, luscious Pinot Noir with a deep ruby red color.  We believe we have struck the perfect balance of sweetness and acidity without being cloying or losing the delicacy of Pinot. The grapes at both sites are Pinot Noir, but we have five different clones including an early ripening clone, Precoce, that is not seen frequently in the valley. Participants at several barrel tastings were very impressed with the Cuvée Virginia.

The 2017 Cuvée Virginia Pinot Noir has an alcohol content of 13.3%. A total of 1,980 bottles were made.