2016 Three Feathers Pinot Noir in the News

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2017 Three Feathers Pinot Noir ready for the barrel tasting.
First barrel sample of custom crush 2016 Three Feathers Pinot Noir from barrels at Lady Hill Winery, Willamette Valley, Oregon, USA.

2016 Three Feathers Pinot Noir sample from barrels at Lady Hill Winery

2016 Three Feathers Pinot Noir in the News

We have been very industrious recently in promoting and selling our 2016 Pinot Noir. Wine merchants in the Portland area have been receptive to our 2016 vintage and we have placed our wine in two shops in the past few weeks.

Last month we hired a long-time friend, Sandra Hogan, to help us with marketing and sales. Sandra has been doing marketing for various small businesses in the Portland area for many years and we hope her experience and pleasant enthusiasm will promote our wine.

Sandra Hogan, Sales and Marketing for Three Feathers Estate & Vineyard

Sandra Hogan, Sales and Marketing for Three Feathers Estate & Vineyard

In addition, you will be able to taste and purchase our 2016 Three Feathers Pinot Noir at the three wine tasting events below in May and June.


Saturday, May 26 from 11am to 4pm

We will be pouring our 2016 Pinot Noir at Lady Hill Winery, St. Paul, Oregon during their Spring Wine Fair.  Dan Duryee is the winemaker at Lady Hill and he makes our wine for us. For the first time, we have been invited as a partner winery to pour our Pinot Noir at their beautiful tasting room (Columban Hall) on the site of the historic Owen family farm. This property has been in the family since the pioneer era and is right across the road from the site of the first settlers trading post at Champoeg State Park.

Tasting Room of Lady Hill Winery, Columban Hall

Tasting Room of Lady Hill Winery, Columban Hall

Sunday, May 27 from 1pm to 6pm

Victor and Christine Stimac are hosting a private, invitation only, wine tasting at their home on Chehalem Mountain.  At this special event, we will be pouring the 2016 Pinot Noir and also, for the first time, offering a barrel tasting of our 2017 Three Feathers Cuvée Virginia.  Guests will be able to purchase the 2016 single-clone Pinot Noir and pre-order the 2017 Cuvée Virginia (scheduled for bottling in August).  There is a tasting fee of $10.00 for both wines and the money will be credited towards a purchase of a bottle or case of wine. We are very pleased that Cynthia Stimac, the third of the Three Feathers, will be attending this event from Las Vegas.

Three Feathers Estate & Vineyard owners Elise Prudhomme, Cynthia Sciarratta and Christine Stimac

Christine Stimac (left) with daughters Cynthia Stimac (middle) and Elise Prudhomme (right) are owners of Three Feathers Estate & Vineyard.

Thursday, June 21 from 3pm – 6pm

Sandra and Christine are hosting a tasting at the Northwest Fresh Seafood Company located on 611 N Main Street, Newberg, Oregon. Northwest Fresh Seafood owner, Jason Bryant, features fine Oregon wines in his store and holds these weekly wine tasting events because he enjoys “helping the little guys” like us! He prepares a seafood appetizer that he feels goes well with the wine being served. The event is free and very popular. Northwest Fresh Seafood is the freshest anywhere and the company supplies many local restaurants. Jason tells us that he served our wine for their Mother’s Day meal and everyone loved it.

Storefront of Northwest Fresh Seafood Company in Newberg, Oregon

Storefront of Northwest Fresh Seafood Company in Newberg, Oregon.


Wine Speak: Reviewing our 2016 Three Feathers Pinot Noir

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Garnet color of the 2016 Three Feathers Pinot Noir.
Pinot noir bottles at Three Feathers Vineyards' Chehalem Mountains in Willamette Valley Oregon.

Pinot noir bottles at Three Feathers Vineyards’ Chehalem Mountains in Willamette Valley Oregon.

Wine Speak: Reviewing our 2016 Three Feathers Pinot Noir
Excerpt from an Interview with Winemaker Dan Duryee and Christine Stimac
December 15, 2017 – Saint Paul, Oregon

Christine Stimac : So Dan, what do you have to say about Three Feathers 2016 Pinot Noir?  What do you think? What is your opinion from the winemaker’s point of view on how it tastes?

Dan Duryee :  For color, obviously you’ve got more of that kind of brick red-orange hue. You can tell it’s a young wine because right at the top, you’ve got this tiny level of white or clear juice. You’ll notice as the wine ages – and there’s just a small line here – as the wine ages, that’s where you really start to notice the orange hues. So you can always tell if it’s a young wine or older wine by that top level in the glass.

I go from color into aromatics. Because we picked on the earlier side, you’re almost always going to have bright fruit aromatics such as these light cherry, raspberry and cranberry notes. There are sort of these lighter red-fruited notes in the wine, in the aromatics.

… Everything in the taste is from front-to-rear.  Typically, you’ll get a sweeter wine that will give that impression up front: this is clearly a dry wine.  I don’t get any RS (residual sugar); there was no RS managed in there and it didn’t have a lot of sugar to begin with so it was pretty easy for the yeast to eat that. A dry Pinot, which is what you would expect out of Pinot, I hope.

Stimac :  Well, it’s not horribly dry.

Duryee :  No, no… I think the beauty of Pinot is that you can make it dry because you don’t have this tannin profile. If you had a dry wine and you had this tannin profile it’d be more like Cab, you know, it would be just so grippy.  The beauty of Pinot, that everybody loves Pinot for, is is that seamless elegance, that transition from the front of the palate to the rear of the palate.  How does it travel through your mouth? This wine is so easy to drink – it’s extremely palatable.  It is very much like a wine that I can see, you know, bottle number three with a group of folks.

For me, the thing I love about Pinot in general is the juicy quality of the acidity.  You’ve got bright red fruit, you’ve got this really kind of seamless front-to-rear palate, your tannin structure is very elegant; velvety tannin structure, just really soft.  But this wine, to me, it’s the acidity that speaks in this wine.

Stimac :  Right, I agree.

Duryee : You get this acidic finish, but what it does to your mouth – it just, it causes your mouth to almost salivate – that juicy acidity is mouth watering to me.

Stimac :  Well, it’s wonderful with food.  I don’t think of it as a sipping wine.… We put a bunch of different things on our website, one of which is Victor’s Infallible Weber Smoked-Turkey and it’s very good with turkey.

Duryee :  Love it!  That’s what a juicy acidic wine is calling for.  That salivating is screaming for some food. … I think that pairs well – that smokey character – with a juicy fruit-forward-style Pinot.

Stimac : Now that’s interesting because I’ve always noticed that about this wine. It really has great aroma and that’s the picking the earlier.  So what happens if you wait longer and develop more sugars, does that smell go away?

Duryee :  It doesn’t go away, it just evolves into a different spectrum of aromatics and almost always your wines will go from a light red-fruited spectrum into a darker, richer and then raisin fruit spectrum.

… So red-fruit spectrum, bright red-fruited characters; do you know what classic aromatic components are for your AVA?  I’ve always had experience with Chehalem Mountain wines being more of this kind of color – more of that red brick.  If you go down into the Eola hills, you get more of a plum darker color to the wines. A lot of that is soil characteristic.  I think that Laurelwood soils are pretty classically more red-fruit spectrum-ed.  That’s kind of what Robert (Parker) was saying in his article: Is it site specific?  Is it AVA specific? Do these things fit with what a Chehalem Mountain Pinot Noir would look like?

Garnet color of the 2016 Three Feathers Pinot Noir.

Garnet color of the 2016 Three Feathers Pinot Noir.

… I think the thing that you’re going to start to see in these wines and the thing that I’ve started to notice even just first year to second year is that I’m picking up these hints of floral components.  There’s a floral note that I really like, almost like a rose or something in those lines, where it’s going become not just fruit.  As your root systems get down and get into that ground, they’re going to really start pulling out more characters that are less about photosynthesis and more about what it’s pulling from the ground. Especially for cooler sites, you really start to see what the land – the terroir – gives to the vines.

That’s a real wonderful French term, but it’s going to speak to your site. You’ve got a nice little spot there in the Chehalem Mountains; you’re going to start to see classic characteristics and components from stuff that’s grown in that same area.

Stimac : Lots of blackberries!

2017 Pinot Noir debut

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2017 bottles poured directly from the barrels for our tasting in Las Vegas, Nevada.
2017 vintages ready for tasting

2017 Pinot Noir from the barrels ready for tasting.

2017 Pinot Noir debut

On Saturday 24 February, the Three Feathers partnership convened their annual meeting and retreat in Las Vegas Nevada.  The meeting ended with a barrel tasting of the 2017 Pinot Noir.

All of us were impressed with the flavors of this new wine despite the fact that it only been in the barrels for four months.

The longer ripening and slightly higher Brix has given the wine a slight sweetness and the new yeast makes the flavors well rounded and smooth with sufficient acidity. Our Chehalem Mountain site and Laurelwood soils contributes the fruits flavors and aromas of cherry and blackberries.

Altogether a very gratifying result that we predict will continue to improve to become a smashing success by the time it is bottled.

2017 Three Feathers barrel tasting event in Las Vegas, Nevada

2017 Three Feathers barrel tasting event in Las Vegas, Nevada

Behind the Scenes

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Irrigation repair on Three Feathers Estate & Vineyard
Behind the Scenes

Behind the facade of any enterprise is the man power that brings every job to fruition. Given the size of the Three Feathers Farm & Vineyard we cannot possibly do everything ourselves.  We are very fortunate to have two terrific workers; Scott Pote and David Pederson, who are our Essential Team Members. Both native Oregonians they take pride in their work and a proprietary interest in the operation of the Farm.

They mow, spray, weed, rototill, fertilize, make hay, pick grapes repair machinery and irrigation, and do all the daily work that is required of 250 acres of forest, farm and Vineyard.

The Vineyard irrigation system, nicked named the “Irritation System” is a complex web of pumps, underground and above ground pipes and emitters.  Every season brings new challenges of breaks, clogs and leaks.  Scott and David spend countless hours maintaining this system and frequently dig big holes.

Irrigation repair on Three Feathers Estate & Vineyard

Scott Pote doing “in-depth soil analysis”

In July it “all hands on deck” to harvest hay. David drives the ancient John Deere and Christine, Victor and Scott man the two New Holland Tractors, Big Blue and Baby Blue.

John Deere and New Holland cross paths in the haying frenzy to t

Haymaking Team David and Christine making win-rows and picking up bales.

Elise Prudhomme and family come from France every summer to help with Vineyard chores and buck the 45 tons of hay that add support to the Farm income.  When the job is done the barn is full of the aroma of newly cut hay.

One New Year, two Full Moons and a Liver Pâté Recipe

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Photography of the Full Moon taken with an iphone and a telescope
Photography of the Full Moon taken with an iphone and a telescop

Photograph of the Full Moon taken with an Iphone and a telescope © Elise Prudhomme


The moon on the breast of the new fallen snow
Gave the luster of mid-day to objects below…

– Twas the Night Before Christmas, by Clement Moore

Celebrating the New Year and two Full Moons…

We all know the poem. In this case it was not Christmas Eve and there was no snow in Oregon. It is midnight on December 31st / January 1, 2018 where the skies are unusually clear and the Moon is full.

The Old Farmer’s Almanac provides information about the January 2018 Full Moons.

According to the Old Farmer’s Almanac; “In Native American and early Colonial times, the Full Moon for January was called the Full Wolf Moon. It appeared when wolves howled in hunger outside the villages.  Traditionally, the January Moon is also known as the Old Moon. To some Native American tribes, this was the Snow Moon, but most applied that name to the next Full Moon, in February.” When two full Moons occur within the same calendar month, as in this particular case (two full Moons on January 1st and 31st), the second full Moon is called a Blue Moon.  The Almanac concludes; “A bright first Moon promises rain and a bountiful harvest; a red-tinted Moon means a dry year”.

What a spectacular way to start a New Year, with a bright clear Full Wolf Moon and a Blue Moon to boot! We like to think that this portends Great Things to come.

Many thanks to all our workers and customers who contributed to our successful year in 2017 and a toast to the new season in the Vineyard, on the Farm and to our 2017 Vintage.

… with a Liver Pâté Recipe
Three Feathers celebrates the 2018 New Year with a Liver Pate Re

Three Feathers celebrates the 2018 New Year with a Liver Pâté Recipe

Celebratory Chicken Liver Pâté

Combine the following ingredients in a saucepan and cook over medium heat until done, approximately 20 minutes:

1 quart water
1 stalk celery
2 sprigs parsley
6 peppercorns
1 lb chicken livers
1 ½ teaspoon salt

Drain and let cool while reserving the broth.
Blend until smooth in a blender or food processor with:

1 lb (2 sticks) of butter
Enough liquid from cooking pot to blend easily, no more than ¼ cup


1 pinch of cayenne pepper or ½ tsp Tabasco sauce
½ teaspoon ground nutmeg
2 teaspoon dry mustard
¼ teaspoon ground cloves
5 tablespoon minced onions
½ clove of garlic minced or pressed
2 tablespoon cognac

Do not overdo the spices or they overwhelm the flavor of the pâté.
Put pâté into a crock and refrigerate for 4 hours or more.
Serve at room temperature on crackers or toast with 2016 Three Feathers Pinot Noir or your favorite bubbly.

On Winemaking, Pinot Noir and our 2017 Vintage

adminVineyard, Wine making, Wine Tasting

Dan Duryee, winemaker, stands amongst oak barrels at Lady Hill Winery tasting room in Saint Paul, Oregon.
Portrait of Dan Duryee, winemaker at Lady Hill Winery

Dan Duryee, winemaker, stands among oak barrels at Lady Hill Winery tasting room in Saint Paul, Oregon


Technical progress makes it possible to always improve the quality of the wines, but it seems that this very technicality leads to a standardization of the product. With filtration and the imperatives of competition, it becomes difficult to say whether a Chardonnay wine has been made in France, Italy or California.

The professionals want drinks that are acceptable to everyone, so there is no longer room for the personality and originality of the scent – just as it does for whiskey, gin or vodka. Now, what makes a wine interesting is its individuality, and it is its unique aromas and taste that make it fascinating. The preservation of this character is therefore an absolute necessity, even if we must meet certain difficulties with some of the consumers accustomed to the so-called “international” style.


Since the beginning of my critical career, I have been fighting against excessive manipulation. If we study the methods of the best producers, we can draw up the following list:

1. Willingness to preserve the personality of the vineyard, the specificities of the grape variety and the character of the vintage.
2. Low returns.
3. Harvesting when the physiological maturity of the grapes is reached (except when the weather is at its peak).
4. Very simple winemaking and aging techniques, and minimal interventions: the wine is on its own.
5. Refusal to deplete or emasculate a naturally stable wine, made from healthy and mature grapes, by clarification and excessive filtration (these processes are obviously justified for unstable wines).

– Robert Parker, Guide to French Wine

Interview with winemaker Dan Duryee at Lady Hill Winery, Saint Paul, Oregon

I sat down today for an hour long conversation with our Winemaker, Dan Duryee on the subject of winemaking, Pinot Noir and the 2017 vintage of Three Feathers Pinot Noir.

Dan is a Kansas City native. He got a degree in Molecular Biology from the University of Colorado. He has been the winemaker at Lady Hill Winery since 2016 and before that he was eleven vintages (years) at Cana’s Feast in Carlton, Or.  Dan has experience in winemaking with all the area’s Varietals from both sides of the Cascade Mountains.

We began our discussion referencing the quotes from the noted Wine Authority Robert Parker who, incidentally, is part owner in Beaux Frères Wine, an award winning vineyard only a few miles from Three Feathers Vineyard on the south side of Chehalem Mountain in the Ribbon Ridge AVA.

Dan agreed with Mr. Parker’s philosophy of minimal manipulation and allowing the wine to reflect not only the vine, the region and the soil but also the ups and downs of the climate from one season to another. In his opinion, the Pinot Noir grape produces an elegant wine that can easily be overpowered by over manipulation, blending or too much oak.  Properly made, the flavor should strongly reflect the region and ground on which it was grown. The color is generally light and the flavor should be consistently even from start to finish.

The Pinot Noir grape generally produces a dryer, more acidic Red Wine. There is a tendency to want Pinot Noir to be a bigger, sweeter, more intense color and flavor and that desire leads some to pick later with more sugars and therefore more alcohol.

Dan brought samples from the 2017 barrels made in September. The wine had just finished the second, or malolactic, fermentation. At this point sulfur is added to protect the wine from any degeneration so this was not really the ideal point to sample the wine. However we were able to make several comparisons with the 2016 Pinot Noir that we brought along. The color of the wine made in 2017 was still a deep fuchsia pink whereas 2016 had become more of a brick red with a very slight orange tint. Dan remarked that the brick color was characteristic of Chehalem Mountain wines reflecting the Laurelwood Soils.

The 2017 wine had not yet developed the full berry aroma of the 2016 Pinot because the sulfur tends to mask that, but he did note some oncoming floral and mineral aromas coming from the roots as the aging vines reach new depths and acquire the flavors and scents from the soil.

A major difference in the two wines is the Yeast used. In 2016, Dan used a yeast called Assmanshausen which is a slow acting yeast that ferments at a cool temperature. It is usually used for White wine. The yeast used this year was RP15, also called “rock pile yeast”. This yeast heats the wine more, extracts more color from the skins and enhances and intensifies the flavor. As we continue to sample the barrel it will be interesting to see what difference these two yeast make in the final product.

Decked halls for the 2017 Holiday Season at Lady Hill Winery

Decked halls for the 2017 Holiday Season at the tasting room of Lady Hill Winery in Saint Paul, Oregon.

2017 Grape Harvest

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Rows of Grape Vines in Rolling Hills of Three Feathers Vineyard, Chehalem Mountain, Oregon, Morning Light in Fall Season
Rows of Grape Vines in Rolling Hills on Three Feathers Vineyard, Morning Light in Fall Season

Rows of Grape Vines in Rolling Hills, Morning Light in Fall Season

Three Feathers Estate 2017 Grape Harvest

The year in the vineyard has come to a close.  The grapes are picked, sorted, de-stemmed and nestled in their vats at Lady Hill Winery where they are on the road to becoming the 2017 Vintage Three Feathers Pinot Noir.

It has been a year of difficult decisions and challenges, but in many ways a perfect season for growing.  Early in 2017 we decided that our 3 year old blocks needed to be pruned back to delay their fruiting until they were more mature.  The 4 year old block was reduced to unilateral vines to limit production and increase the quality of the fruit.  This meant less fruit, but the result was earlier ripening and less work thinning.

The season started cool and two weeks later than 2016, but from early June until the end of September there was little rain and slightly higher temperatures with occasional spikes of hot weather.  The vines were tended weekly to prevent disease, train growth and give proper nutrients and water.

The result of all this work culminated October 3rd.  Brix were measured at 23.4, acid at 3.23 and it was time to pick!  A small team of workers assembled by our staff gathered at 7:30 am in the mist.  It was a perfect Full Moon day.  Warm and clear.

Worker harvesting grapes at Three Feathers Vineyard, Chehalem Mo

Becca harvesting grapes at Three Feathers Vineyard, Chehalem Mountain, Oregon

As the day went on and temperatures rose, premium grapes were picked into IKEA laundry baskets and dumped into winery bins.

It was clear as the fruit came off the vines and into the bins that all of our work throughout the year had paid off and we had a beautiful crop of Pinot noir grapes.

Good work 3F Crew!
Home Team: Christine, Victor, David and Scott
Visiting Team: Elise, François, Colin, Oscar and Felix
Pinch hitters (pickers): Becca, Mike, Tallon, Jerico, Austin and Damon

Fall colors over Three Feathers Vineyard in Chehalem Mountain, W

Fall colors over Three Feathers Vineyard in Chehalem Mountain, Willamette Valley, Oregon

Homemade Vanilla Ice Cream with Blackberry Pinot Noir Sauce

adminFarm Life, Pairing, Recipes

Recipe for Homemade Vanilla Ice Cream with Blackberry Pinot Noir Sauce from Three Feathers Estate & Vineyard.
Homemade Vanilla Ice Cream with Blackberry Pinot Noir Sauce

What could be more quintessentially Oregon than Pinot Noir and Blackberries?  Three Feathers Estate was once home to a blackberry farm and the land is still covered with wild blackberries in abundance.  I came up with this sauce when I was testing our 2017 grapes for ripeness and could not bear to just throw them away or give them to the chickens!

Blackberry Pinot Noir Sauce

2 cups of grapes, destemmed
2 cups fresh blackberries
2 cups sugar ( or 1 cup of sugar for each cup of juice)

Cook blackberries and grapes over low heat, crushing fruit to render its juices.  Strain in a fine meshed wire sieve.  Add the sugar and stir to dissolve.  Cook until it is slightly thickened.  Let cool.
If cooked a little longer the mixture will set and become jelly.  Also very good, but takes patience and skill not to burn or overcook.

Recipe for Homemade Vanilla Ice Cream with Blackberry Pinot Noir sauce

Homemade Vanilla Ice Cream with Blackberry Pinot Noir sauce

Homemade Vanilla Ice Cream


One dozen handpicked farm fresh organic eggs of different colors

Eighteen handpicked farm fresh organic eggs of different colors.

1.5 cups of whole milk
3/4 cup sugar
1/8 tsp salt
2 egg yolks
2 cups heavy cream
1 tsp vanilla

Heat the milk, sugar and salt together until the sugar is dissolved.  Add the egg yolks, stir thoroughly, and heat slowly over low heat until the custard is thickened and coats a wooden spoon.  Set to cool.  Mix in the heavy cream and vanilla.  Put into an ice cream maker and churn.  When done freeze for several hours before serving.

Store bought ice cream would be wonderful as well but with our own eggs it was a perfect way to fill the demand for vanilla ice cream at a lower cost.

Serve ice cream with sauce and a few blackberries.

Christine Roosevelt Stimac holding an Araucana chicken on her fa

Christine Stimac holds a Buff Orpington chicken on her farm.


adminGrowing, Travel Stories, Wine making, Wine Tasting

Three Feathers Pinot Noir first vintage visits the Eiffel Tower in Paris, France.


My adventure began on Saturday August 12 when I and my eleven case companions were taken from our distinguished labeled carton and stuffed into smelly suitcases full of human laundry.  What was happening? Were we being bottle-napped?

After some bouncing and jostling and many hours of silence I felt a strange sensation of lightness, very cold and noisy. I couldn’t breathe and if I’d had a cork I would have popped it. After many interminable hours in this condition we finally were released from the cases.  We were lovingly examined for damage; nothing except for a definite gurgling inside.

First vintage 2016Three Feathers Pinot Noir intrigues passers-by in front of art gallery Studio Galerie B&B in Paris, France.

First vintage 2016 Three Feathers Pinot Noir intrigues passers-by in front of Studio Galerie B&B in Paris, France.

The next thing I knew, we were in a wine cellar alongside many other bottles.  But much to our surprise all of them were speaking a weird foreign language. Fortunately as a result of the American roots of most of the vines the grapes came from we finally managed to communicate: we were in Paris, France. Voila!! It all became clear.  We were here to show what Americans could do with Pinot Noir!

Bottles of 2016 Three Feathers Pinot Noir lying side by side with French bottles in a wine cave in Paris, France.

Bottles of 2016 Three Feathers Pinot Noir lying side by side with French bottles in a wine cave in Paris, France.

Our reception was not very Friendly.  The other wines tried to tell us how superior they were. They came from ancient Vineyards and famous regions. They were skeptical of our family crest, taunting that it was not in the Book of Heraldry and probably contrived.  Who ever heard of the State of Oregon?  But when I mentioned that we are neighbors of California then there was a hush and some of them were visibly shaken.

We finally made it clear that, despite their heritage, we were still their cousins.  Deep down our roots are all the same Pinot Noir!

Pre-harvest ripening clusters of Pinot Noir clone 667 on vines a

Pre-harvest ripening clusters of Pinot Noir clone 667 on vines at Three Feathers Estate.

Cynthia’s Spring Rolls

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Cynthia's spring rolls served with Three Feathers Estate 2016 Pinot Noir with view of vineyards in background.
Cynthia's spring rolls served with Three Feathers Estate 2016 Pinot Noir with view of vineyards in background.

Cynthia’s spring rolls served with Three Feathers Estate 2016 Pinot Noir with view of vineyards in background.

Cynthia has elaborated this variation of spring rolls from a recipe that a Vietnamese friend taught her to make many years ago.  Perfect for a buffet, light lunch or hot summer evening meal, these spring rolls are delicious served a watercress, fennel and baby greens salad and a bottle of our first vintage 2016 Three Feathers Pinot Noir.

This recipe serves 9 and makes 75 large rolls that can be frozen before cooking.  The shiitake and ginger give these rolls a special punch of flavor that marries well with the fruity aroma of our pinot noir.

Cynthia’s Spring Rolls, Step-by-Step


1 pound shelled shrimp
4 pounds ground pork
4 cloves crushed garlic
1/3 cup minced cilantro
8 chopped scallions, including half of the greens
1/4 cup grated fresh ginger
100 grams chopped fresh baby shiitake
1/2 cup grated carrots
150 grams vermicelli

75 spring roll wrappers
3 eggs, lightly beaten


Place the vermicelli noodles in a bowl and pour boiling water on them.  Let sit for 5 minutes.  Drain, rinse well with cold water and let them sit until cool.

In the meantime, chop, mince and prepare the ingredients for the spring roll filling as specified above. Cynthia prefers to use a peeler to shave the carrots into long paper thin strips, however they can also be grated. Place all of the stuffing ingredients into a large bowl and add the vermicelli. Use your hands to mix the ingredients together thoroughly.

Preparation of spring roll wrappers for Cynthia's spring rolls

Preparation of spring roll wrappers for Cynthia’s spring rolls

Spread one clean kitchen towel on the counter top and cover the towel with a moist paper towel. Open the spring roll wrappers and place them in a stack on top of the moist paper towel. Cover the stack with second moist paper towel and place a second clean kitchen towel over the whole. The humidity will prevent the wrappers from drying out while you are making the spring rolls.

Set up a work station with the moist spring roll wrappers, the bowl of eggs and basting brush, a cutting board surface for wrapping and a receiving tray for the finished rolls.

Place one spring roll wrapper on a diagonal on the cutting board as shown above and place a spoonful of stuffing at the bottom corner. Baste the lowest tip with some beaten egg and fold the wrapper over the stuffing, roll once, then fold in the two side corners. Baste the upper tip of the wrapper and complete the roll so that the basted egg catches and holds the roll in place.


Heat a large pot, half-filled with peanut oil, to a rolling boil.  Place the spring rolls in the boiling oil one at a time avoiding contact with each other.  When they float to the surface and are slightly browned, they are cooked.

Freezing, reheating

These spring rolls can be prepared ahead of time and frozen raw, to be cooked at a later date. Once cooked, they are also delicious reheated in the oven.