Introducing "Framian"

September 18, 2018 by

If you’ve visited the winery recently you may have noticed a new piece of art at the end of the walkway near the club terrace.
“Framian”, a nine-foot tall steel frame, designed by Jason Rens at the Pacific Northwest College of Art, celebrates Senate Bill 100 (SB 100). In the late ‘60s and early ‘70s, developers were eyeing the hills between Newerg and McMinnville for subdivisions, claiming the soil wasn’t good for anything else. Susan Sokol Blosser, Bill Blosser and David Lett (Eyrie Vineyards) disagreed and shared a different vision. In 1973 SB 100, a law that created Oregon’s land use planning program passed, paving the way for the future of the Oregon wine industry. That “no good” soil now produces some of the finest pinot noirs in the world.
We are honored to work with the Oregon Environmental Council and 1000 Friends of Oregon to host this art project commemorating Senate Bill 100. Framian is one of a series of projects around the state celebrating the Beach Bill, the Bottle Bill and the Bike Bill.
Next time you visit make sure to pass through this portal, take a picture, and take a moment to appreciate the rolling vineyards that could have been homes.
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Wine Roots - a poem by Kim Stafford

July 26, 2018 by

Written for Russ Rosner and Susan Sokol Blosser
- by Oregon Poet Laureate Kim Stafford

Wine Roots
Rain, too, has a vintage—aged
for eons in the sea, then lifted
from salt waves for long migration
to this hill, these furrows, this earth.
And wine has roots in the family
of the makers, their long learning
peppered with instructive errors
and the pluck to try again.
Wine has roots in weather, the right
rain at the right time, temperature
rising, cresting, and the sun-heart
beating down, wheeling toward solstice.
And wine delves deep into the bread
of earth to sip and savor centuries, all
the fallen years, the legacy and perfection
of loss and love made crisp and dry.
Sip, remember, wonder, and apprehend
the falling, delving, rising—deep wisdom
born of struggle, affection, and persistence.
Then taste this flavored song.

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Bloom! Or Flowering!

June 14, 2018 by

Have you ever seen bloom in the vineyard? Bloom (or flowering as the Kiwis like to call it) is a critical time in the vineyard and winery. In the above picture you can see that each berry is “flowering”. Grapes are hermaphroditic, or they have both male and female reproductive parts so they don’t need to be pollinated like cherries or almonds. This process makes the vineyard smell amazing. Kinda of like an elderberry blossom. Kinda sweet and kinda of tart smelling. This time of year also means we can set our clock to when harvest will begin; 100 days post bloom. So we know that around September 11th the pinot noir will start coming in!!!


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Recipe: Cedar Plank Mushrooms

May 17, 2018 by

When Chef Henry goes foraging we are always excited to see what treasures he finds. On a recent excursion he brought back beautiful morels which he roasted on a cedar plank and topped with a savory garnish. Pour a glass of pinot noir for a perfect pairing. Cheers!    

Soak cedar plank for one to two hours in water.
Pre-heat oven to 425°

1lb wild mushrooms, washed (substitute your favorite type when wild is unavailable)
1 1/2 Tablespoons Extra Virgin Olive Oil
Salt and pepper to taste

  1. Mix above ingredients together in a bowl.
  2. Place soaked cedar planks on a cookie sheet pan.
  3. Roast mushrooms on cedar planks, stirring occasionally, until tender and slightly crispy. Approximately 20-35 minutes.
While mushrooms are cooking prep your garnish.

Garnish Ingredients:
1 small shallot, tiny diced
1 sprig thyme, leaves only
2 Tablespoons butter
1 Tablespoon fresh parsley, rough chop
Lemon to squeeze

  1. In a small sauté pan, melt butter, sweat shallots and thyme. About 3 minutes.
  2. When mushrooms are finished , toss with shallot mix, add parsley and fresh squeezed lemon to taste. Adjust salt and pepper as needed.

 Suggested wine pairing: 2015 Dundee Hills Pinot Noir

As we expand our culinary program we are excited to offer experiences like last month's Reserve Pairing and our ongoing Farm & Forage experience. To learn more about Farm & Forage and to book your seat, click here
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Recipe: Cornmeal Crackers

March 15, 2018 by

In last month’s email newsletter Chef Henry shared four of his current wine choices along with a recipe for cornmeal crackers, a diverse base for all of your favorite toppings.
These decadent crackers also served as the base for smoked duck breast and Ayer’s Creek preserves as part of Chef's Flight in our Tasting Room. We are such a fan of these golden rounds that we wanted to share the recipe with you.

1 cup all purpose flour
1 cup cornmeal (white or yellow)
¼ tsp baking powder
1 tsp sea salt
3 tbl sugar
1/2 cup buttermilk
2oz butter, melted and cooled


1. Set oven to 375°
2. Mix the dry ingredients in a bowl.
3. In a separate bowl whisk the buttermilk and butter.
4. Add the wet to dry and gently mix with a spoon or spatula until wet dough forms.
5. Wrap and refrigerate for 1 hour or up to overnight.
6. Roll to 1/8 of an inch on a floured surface and cut with favorite cookie cutter or squares.
7. Bake on a nonstick baking sheet for approximately 15 minutes or until golden brown, remember that the crackers will continue to cook for a few minutes afterward. Allow to cool completely before storing them in an airtight container.
Suggested wine pairings: 2014 Sparkling Rosé of Pinot Noir, 2016 Dundee Hills Chardonnay, 2014 Old Vineyard Block Pinot Noir, and 2013 Dundee Hills Pinot Noir.

As we expand our culinary program we are excited to offer experiences like last month's Chef's Flight and our ongoing Farm & Forage experience. To learn more about Farm & Forage and to book your seat, click here
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