We are so excited to be heading out to the beautiful ABlakeslee Vineyard Estate for a Dinner in the Field.
Historically, the Estate produced filberts and Christmas trees through the 1970’s and 1980’s. During the late 1990’s the property was converted to Pinot Noir grapes. In 1998, winemaker Patricia Green of Torii Mor Winery was recognized by Wine Spectator for producing Oregon’s first bottle of $100 Pinot Noir using Quail Hill fruit from this site.
The Blakeslee’s acquired the 20-acre Estate with the intention of managing it and selling the fruit. Their first vintage as a winery in 2006 was unintentional, and resulted from a trade with another winery of fruit for bottled wine. Robert Brittan joined the Blakeslee team as winemaker starting with the 2010 vintage. He has over 30 years of experience growing grapes and making wine in Napa Valley for Far Niente, Saint Andrews and Stags’ Leap Winery. In 2015, they hired local winemaker Jim Sanders of Aubichon and Le Cadeau fame to hand craft their wines. Jim learned the art of making wine from Mike Etzel of Beaux Freres while he was studying for his doctorate in psychology.
Get ready to enjoy the views at Blakeslee Vineyard Estate and enjoy a locally crafted 6-7 course family-style meal paired with incredible Oregon wines!
