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.
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 Breast with Cherry Pinot Noir Sauce and French-cut Green Beans
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
Prepare the Cherry Pinot
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.
Add the cherries and simmer over medium heat until mixture reduces by half and cherries are softened.
Raise heat to medium-high and pour the vinegar into the saucepan.
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.
Prepare the French-cut Green Beans
Trim both ends of the beans
with a paring knife, or snap off. Carefully split each bean in half lengthwise
with a paring knife.
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.
Toss with the tablespoon of butter. Season with salt and pepper. Serve warm.
Sear the Duck Breasts
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.
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.
Serve with your favorite bottle of Three Feathers Pinot Noir (white or red)!
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.
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.
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.
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 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 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.
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.
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?
As revealed in our previous article Smuggled!, Three Feathers wines have been traveling to France for several years now. In the spirit of Pinot Noir grape vines themselves that traveled across the Atlantic in cross-agricultural exchanges between France and the United States, our wines have sallied forth in search of new horizons and new palates.
In early November, Three Feathers organized a wine tasting workshop in Paris at Studio Galerie B&B for professionals in the industry as well individuals passionate about Pinot Noir. The goal of the event was to present our wines to a select international audience and receive their written feedback and constructive comments. Working in small groups of 3 or 4, we asked our guests to review, discuss and rate our wines based on the standard procedure for wine tasting; the eye, the nose, the palate using vocabulary appropriate for Pinot Noir.
Three Feathers wines all present except the 2018 Cuvée Virginia, opened for tasting.
Three Feathers wine tasting workshop at Studio Galerie B&B in Paris, France on November 7, 2019.
Group 1 working on initial flavors of our 2017 Three Feathers Pinot Noir.
Group 2 reviewing our 2016 Three Feathers Pinot Noir.
We are amazed and pleased at the results of our Collective Intelligence Wine Tasting Workshop from all perspectives! Note only did a lot of ink flow about our wines, but ideas burst forth for marketing / communication and future production. Our savvy “collective palate” has produced beautiful tasting notes from Paris with Love.
Without further ado, and in tandem with a series of Tasting Note Still Life photographs made by Three Feathers partner and photographer Elise Prudhomme, here they are:
2018 Three Feathers Blanc de Noirs
Pale pink in color with amber highlights, this wine’s fruity nose reveals a highly perfumed bouquet of fresh flowers reminiscent of champagne. Vivid on the palate with a hint of brioche, it finishes with aromas of strawberries, green apple and melon.
Pairing notes : Shellfish, notably oysters, cockles and clams – Spaghetti with Clams.
2017 Three Feathers Pinot Noir 667
An intense ruby color, this wine has an expressive and fruity nose with nutty aromas. Lively and robust in the mouth, its tannins bring structure, power and complexity with flavors of hazelnut and candied fruit, finishing with a subtle note of mushrooms.
Pairing notes : Game such as duck or deer
2017 Three Feathers Cuvée Virginia
The Cuvée has a beautiful cherry red color, brilliant and limpid, that presents a warm bouquet of spices and cocoa. Ample and supple on the palate, the fine-grained tannins add to the spicy notes of Blackberry and Currant, finishing with a slight earthy note.
Pairing notes : An ample wine that pairs well with savory plates as well as desserts such as chocolate cake.
2016 Three Feathers Pinot Noir 667
This wine presents an intense, clear garnet color with a touch of brick. The distinctive nose is very aromatic and fruity with a hint of earthiness. Light, supple and long on the palate, the flavors evoke cherry and ripe red fruits finishing with notes of leather, vanilla and kirsch.
Pairing notes : A unique wine that merits being associated with any meal.
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
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
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.
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.
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.
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