Special Offer on Three Feathers Wines!

adminSpecial Wine Purchase OffersLeave a Comment

Enjoying a glass of Three Feathers 2017 Pinot Noir

In these Difficult Times, we need all the Wine we can get!

Buy two or more bottles online and get $5.00 off.
OFFER ENDS March 31st
FREE DELIVERY in Portland area
Boost your immune system with Resveratrol.

Why Moderate Consumption of Pinot Noir Could be Good for your Health

adminRed Wine, Resveratrol, Storytelling, Wine makingLeave a Comment

Three Feathers Pinot Noir beautiful legs and view over Torio Vin
Three Feathers Pinot Noir beautiful legs and view over Torio Vineyard
Beautiful legs and an overview of Three Feathers Torio Vineyard

I’ll drink to that! | Resveratrol and Pinot Noir

By Elise Prudhomme

Resveratrol has been studied and touted as powerful antioxidant since the 1970s.  In the 1990s, when scientists tried to explain how the French were able to eat rich, fatty foods like foie gras without suffering high incidences of cardiovascular disease (“The French Paradox”), resveratrol-rich red wine was thought to be the key.

Three Feathers partner Elise Prudhomme visits Saint Emilion, France
Elise Prudhomme perched on the wall of Château Canon 1er Grand Cru Classé (Saint Emilion, France) holding a bottle of Three Feathers 2017 Pinot Noir.

During a shopping expedition in downtown Las Vegas, we came upon a beauty stand promoting skin products made with resveratrol. This particular company has gone so far as to create a collection of beauty products based on different red grapes such as Merlot, Cabernet and Pinot Noir. We had yet to cross the barrier of trans-dermal application in our continuing education of this popular phenomenon.

Promotional panel for The Pinot Noir Collection by Vine Vera
Vine Vera – The Pinot Noir Collection – “slows the aging process by 20 years”!

Following a recent study report in Frontiers in Physiology, we now learn that humans traveling to Mars might benefit from a daily moderate supplementation of resveratrol to mitigate muscle impairment. When a Vietnamese acupuncturist told me that the Chinese often dip herbal plants in red wine before drying them for use in phytotherapy, I was prompted to publish an article on this passionate topic.

Resveratrol is a plant compound in the class of phytoalexins, and a stilbenoid or natural phenol, that is synthesized by plants such as grape vines, peanut plants, cocoa bushes, and berry producing shrubs from the Vaccinium family including blueberries, raspberries, mulberries and cranberries. When infected with bacteria or fungi, or harmed by cutting, crushing, or ultraviolet radiation, this compound is produced by the plant. Since red wine is fermented with crushed grapes, it is particularly high in resveratrol.

Remains of crushed grapes after wine production
Remains of crushed red grapes after wine production

Not all antioxidants are created equal. Resveratrol is unique because it can cross the blood-brain barrier, or the membrane that helps protects the brain and nervous system, as an active inhibitor of both inflammation and oxidative stress. Diverse studies over the past 30 years have suggested resveratrol as a blood pressure reducer, lipid oxidation minimizer and preventer (increasing the good levels of HDL and reducing the bad levels of LDL), brain protector (particularly Alzheimer’s) and anticancer agent (by increasing glutathione levels, preventing cancer cells from replicating and spreading).

It has been said that supplementation by extraction of resveratrol from the plant is a more efficient method of absorption than eating red grapes and drinking red wine; however, scientific studies on the therapeutic impact of resveratrol supplements remain, so far, inconclusive.

Pinot Noir table grapes ripening at Three Feathers
Pinot Noir table grapes ripening at Three Feathers

In the meantime, we do know for a fact that wines such as Malbec, Petite Syrah, St. Laurent and Pinot Noir have the highest resveratrol content. For those who enjoy red wine or red grapes, the palatable prospect of a drinking glass of red or a munching on a fresh cluster of Pinot Noir grapes combined with potential health benefits outweighs swallowing a gelatin covered pill. I’ll drink to that!

Enjoying a glass of Three Feathers 2017 Pinot Noir
Enjoying a glass of Three Feathers 2017 Pinot Noir

Join Three Feathers at the 27th Annual McMinnville Wine & Food Classic – SIP!

admin2016, 2017, 2018, Awards, Events, Our Wines, Red Wine, Special Wine Purchase Offers, Vintages, White WinesLeave a Comment

McMinnville Wine & Food Classic SIP at Evergreen Aviation & Space Museum from March 13 -15, 2020.
McMinnville Wine & Food Classic SIP at Evergreen Aviation & Space Museum from March 13 -15, 2020.

Join us for the McMinnville 27th Annual Wine & Food Classic – SIP on March 13 – 14 – 15, 2020

Evergreen Aviation & Space Museum
Friday, March 13th | 3 – 9 pm
 Saturday, March 14th | 11 am – 8 pm
Sunday, March 15th | 12 – 5 pm

Three Feathers Estate – BOOTH 144
Tasting fee $4

Three Feathers is thrilled to participate for a second year in the 27th annual McMinnville Wine & Food Classic – SIP! at Evergreen Aviation & Space Museum.  We will be offering tastings of all of Pinot Noirs, including :

2018 and 2017 Three Feathers Cuvée Virginia and
2016 and 2017 Three Feathers Pinot Noir
for only 4$.

This event is a rare opportunity to sample delicious Burgundy and to taste and purchase our wines which are exclusively available online.  We look forward to sharing our production with you!

Three Feathers Wines at Hall Street Tavern & Grill

admin2016, 2017, 2018, Local Venues, Red Wine, Vintages, White Wines, Wine DistributionLeave a Comment

Three Feathers wines are now proudly poured at Hall Street Tavern and Grill in downtown Beaverton, Oregon.

Three Feathers Wines served at Hall Street Tavern & Grill in Beaverton, OR

We are now being poured at Hall Street Tavern and Grill, 8220 SW Hall Blvd, Beaverton, OR 97008.

They are featuring Three Feathers 2016 Pinot, 2017 Pinot, 2017 Cuvée Virginia and our 2018 Blanc de Noirs.

Their menu features Dinner Specials Thursday – Brisket done “just right”, Thanksgiving every Friday and a fabulous slab of Prime Rib every Saturday Night.

For reservations, call 503-430-1488.

Three Feathers at Taste of Temple 2020 | Thank you & Purchase Reminder

adminEvents, Local Venues, Wine making, Wine TastingLeave a Comment

Three Feathers pouring wine during the 2020 Taste of Temple with Congregation Beth Israel at Castaway in downtown Portland, Oregon.

Three Feathers at Taste of Temple 2020 | Thanks to All – Purchase Reminder

Three Feathers was thrilled to participate in Taste of Temple 2020 in downtown Portland yesterday! We extend our Thanks to Congregation Beth Israel for inviting us to participate and to all of you who stopped by our table to taste.

Attendees and ticket holders have until Thursday, February 23rd to call of visit the Taste of Temple website to order our wine.

Seared Duck Breast with Cherry Pinot Noir Sauce and French-cut Green Beans

admin2017, Our Wines, Pairing, Recipes, Red WineLeave a Comment

Presentation of a seared duck breast recipe with cherry Pinot Noir sauce and french-cut green beans

Duck breasts are a favorite poultry alternative to chicken in our family, so we are always on the lookout for them at the butcher. Farm-raised duck is more tender than wild duck and can be eaten medium rare like lamb. When our cherry tree is ripe with fruit, it is a good time to pull out this recipe which pairs beautifully with our 2017 Pinot Noir or 2017 Cuvée.

seared duck breasts with cherry pinot noir sauce and french-cut

Seared Duck Breast with Cherry Pinot Noir Sauce and French-cut Green Beans

Ingredients

  • 4 duck breast halves, with skin about 1 1/2 pounds
  • 2 tablespoons olive oil
  • 1/3 cup finely chopped shallots or onions
  • 1 garlic clove, peeled and finely chopped
  • 1/3 cup red wine vinegar
  • 2 cups of Pinot Noir wine
  • 2 cups of cherries (fresh or frozen)
  • 1 tablespoons salted butter
  • 1 pound French-cut green beans
  • Salt and ground black pepper
seared duck breasts with cherry pinot noir sauce and french-cut
Ingredients for the Cherry Pinot Noir sauce

Prepare the Cherry Pinot Noir Sauce

In a small saucepan heat olive oil over medium heat. Add shallot and sauté until softened, about 3-4 minutes. Add garlic and sauté a minute more, being careful not to burn.

seared duck breasts with cherry pinot noir sauce and french-cut

Add the cherries and simmer over medium heat until mixture reduces by half and cherries are softened.

seared duck breasts with cherry pinot noir sauce and french-cut

Raise heat to medium-high and pour the vinegar into the saucepan.

seared duck breasts with cherry pinot noir sauce and french-cut

Bring to a low boil and cook for 5 minutes to reduce the liquid and thicken it slightly.

Add the Pinot Noir wine and cook again for 8 minutes. Season with salt and pepper to taste.

seared duck breasts with cherry pinot noir sauce and french-cut

Prepare the French-cut Green Beans

seared duck breasts with cherry pinot noir sauce and french-cut

Trim both ends of the beans with a paring knife, or snap off. Carefully split each bean in half lengthwise with a paring knife.

seared duck breasts with cherry pinot noir sauce and french-cut

Boil water and pour over beans to cover.  Blanch for about 2 to 3 minutes, or until the beans are still a little bit crunchy. Strain the beans.

seared duck breasts with cherry pinot noir sauce and french-cut

Toss with the tablespoon of butter. Season with salt and pepper. Serve warm.

Sear the Duck Breasts

seared duck breasts with cherry pinot noir sauce and french-cut

With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care to not cut into the flesh. Season the duck with 1/4 teaspoon of the salt and a dash of pepper.

Heat a large nonstick skillet over medium heat.

Place the breasts, skin-side down, in the skillet and cook for 8 minutes; the skin should be deep golden brown.

seared duck breasts with cherry pinot noir sauce and french-cut

Turn the breasts and cook for 3 minutes (for medium rare), or longer.

Transfer the breasts to a heatproof dish and place in the oven to keep warm.

Remove duck breasts from the oven and cut on a diagonal into 1/2-inch (1.25 cm) slices. Arrange the duck slices around the beans and spoon the cherry sauce over and around the duck.

seared duck breasts with cherry pinot noir sauce and french-cut

Serve with your favorite bottle of Three Feathers Pinot Noir (white or red)!

Winter in the Vineyard

adminVineyard, Wine makingLeave a Comment

Snow covered ground after pruning at Three Feathers 2019
Snow covered ground after pruning at Three Feathers 2019

Winter in the Vineyard | Starting the 2020 Season

February is here once again and we are starting work on the 2020 Vineyard Season. The temperatures have been above freezing most of the winter. We have had moderate precipitation until January when rains came in earnest and temporarily flooded the area. I would say overall the rain is adequate to keep everyone from worries about drought this summer.

Pruning Torio Vineyard in the rain on January 29, 2020.
Pruning Torio Vineyard in the rain on January 29, 2020.
The plants look strong there and in many cases the vines complet

We started pruning at Torio Vineyard on January 29. The plants look strong there and in many cases the vines completely fill the wire forecasting abundance for the coming year. I feel gratified that our work last year looks to be paying off. Grape vines store nutrients for the next season in the summer and fall of the previous year so it takes a year or two to turn plants around.

Gas fired tortilla cooker to make a hot lunch during wintertime
Gas fired tortilla cooker to make a hot lunch during wintertime pruning.

Workers arrived before dawn so that they could begin at first light – 7:30 AM here on the mountain. I was charmed to see, at lunch, that one man had a gas fired tortilla cooker to make his hot lunch in the pouring rain that they worked in all day. These skilled workers determine the outcome of the season and are much appreciated.

The smaller plants of Pinot Noir; Precoce , Dijon 115, and Pinot Gris that were planted in 2014 – 2015, should be producing a harvest this year and I look forward to the resulting wines.

Still shot from drone footage of Torio Vineyard on Chehalem Moun
Still shot from drone footage of Torio Vineyard on Chehalem Mountains © Chris Hunt

We are currently working on labels for our 2018 Reserve 667 and 2019 Blanc de Noirs that are scheduled to be bottled in April. We will be barrel tasting soon and also tasting the 2019 Pinot Noir. Stay tuned for the results.

Three Feathers 2018 Blanc de Noirs wins Silver!

admin2018, Awards, Our Wines, White Wines, Wine making, Wine TastingLeave a Comment

Three Feathers Blanc de Noirs 2018
Three Feathers Cuvée Virginia 2017 - Silver Medal Winner in the McMinnville Wine & Food Classic SIP 2019

Three Feathers Blanc de Noirs 2018, our first still white wine made from estate grown Pinot Noir grapes on Chehalem Mountains; Three Feathers Torio Vineyard, received a Silver Medal in this year’s McMinnville Wine & Food Classic!

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

The 27th annual Mac Classic Wine Competition was held in McMinnville on January 11, 2020 and featured a panel of 16 industry judges including wine buyers and writers such as Otto Han of New Seasons Market, Michael Alberty at The Oregonian and Eric Degerman of Great Northwest Wine.

Come and visit our stand during the McMinnville Wine & Food Classic – SIP event from March 13-15, 2020 at Evergreen Aviation & Space Museum.

The Three Feathers team poses for a portrait during the McMinnville Wine & Food Classic SIP on March 8, 2019.
The Three Feathers team poses for a portrait during the McMinnville Wine & Food Classic SIP on March 8, 2019.


Living with the Wildlife | Part 2

adminFarm Life, Storytelling, WildlifeLeave a Comment

A bottle of Three Feathers Blanc de Noirs at the lake in Oregon summer 2019
Three Feathers Blanc de Noirs for Oregon summer picnics by the l
A bottle of Three Feathers Blanc de Noirs at our man-made two acre lake

Living with the Wildlife | Part 2

Three Feathers is blessed with an abundance of water. We have two, year-round springs on the property. The main spring fills the man-made two acre lake that is used to irrigate during dry summers. We also use it for recreation after long days of hot work haying or working on the vines. The water is always refreshing and our dock allows for hours of fun.

The second spring was once used as drinking water for the farm house. They had an elaborate system between the well and the spring that they could switch back and forth. The spring creates a small pond, filled with willows, reeds and other aquatics near our planting of Pinot Gris.

I am sure that we are not the only ones using all of this water. The main pond has a large colony of salamanders and crawdads. There is always the occasional duck family, heron, kingfishers and flocks of swallows in the summer. Of course deer, and sightings of bear and bobcat. And recently a few goldfish, gone “native”, are flashing occasionally yellow or white under the surface.

A rare crawdad sighting

In the past two years we have had a couple of not so welcome guests. The telltale signs of a beaver started showing up in the spillway. There are many beavers on the mountain and we have had several dams at another sites on our property.

This one must have tracked the overflow from the pond and settled in along the bank. As long as the water was high we did not see any signs of beaver activity but as soon as we removed the sluice gate to allow excess rainwater to flow out during the winter the level dropped and it instinctively started to try to keep the level high by peeling sticks with its teeth and placing them across the mouth of the overflow. No matter how many times we remove the debris the “busy beaver” comes back and puts in more sticks.

Beaver activity in the spillway

This summer our foreman told me that there was a mystery creature in the smaller pond. Trails leading in and out of the water – occasional brief sightings and chattering noises – but nothing identifiable. Then trees started to fall. No longer a mystery – another beaver! This one has an easier time of it and he has blocked up the flow of water raising the level of the pond to overflowing into the vineyard. This is not funny anymore!

We’re not sure what the solution is but I doubt there is a chance for peaceful coexistence. My next question is do beavers chew on grape vines?

Cetacean Stranding
Cetacean Stranding, from the series Wild Wild West © Elise Prudhomme

Season’s Greetings from Three Feathers Estate & Vineyard

adminEvents, Special Wine Purchase Offers, Wine TastingLeave a Comment

Season's Greetings 2018 from Three Feathers Estate & Vineyard.  Celebrating the New Year 2019 with a decorative table and Three Feathers Pinot Noir.
Season's Greetings 2018 from Three Feathers Estate & Vineyard.  Celebrating the New Year 2019 with a decorative table and Three Feathers Pinot Noir.
Season’s Greetings from Three Feathers Estate & Vineyard

Season’s Greetings from Three Feathers Estate & Vineyard

Three Feathers wishes all of you a fabulous Holiday Season and a very Happy Thanksgiving!

Join us during Wine Country Thanksgiving from Friday to Sunday at Lady Hill Winery in Saint Paul to celebrate over a wine tasting and Event Only Special Offer!