Growing Season Begins

After a cold, wet start to spring we are relieved to finally experience some nice warm weather that is more typical for this time of year.  The vineyard burst to life at the end of April as it experienced bud break.  After the frost event we had in 2022, we were particularly pleased to see all those bright green buds thrusting out of the previously dormant vines.  Bud break was a little later than “normal” but thanks in part to the warmer weather in May, they appear to be caught up in growth. 

With this flurry of growth in the vineyard, we are also seeing the rapid growth of weeds.  Weed management might not be the most exciting part of wine growing but it’s an essential part of it. We use an in-row tiller that tills up the soil directly under the grapevines without damaging the trunks. Using an in-row tiller is a mechanical way to remove weeds from the base of the vines without having to use chemical weed killers.  We remove these weeds to limit the competition for water since we are dry farmed, and to stop the tall grasses from growing into the fruiting zone. This type of tilling also allows for beneficial cover crops to continue to grow between rows, reducing erosion, and limiting run off from our hillsides during the wet months.

This spring weather has mushrooms fruiting as well, specifically morel mushrooms.  Morels are a mushroom forager’s delight and can be found this time of year in the Pacific Northwest.  They also make for an amazing pairing with Pinot Noir! Debbie Chapman, Tasting Room and Wine Club Manager, provided the recipe below for a mushroom tart. She encourages using a few types of mushrooms and foraged morels would be perfect in this dish. Pair it with our 2017 Pinot Noir Reserve, our newest Pinot Noir; its lighter body and lively acidity make it a real food friendly wine. 

 Mushroom Tart

This recipe is so easy and looks like you baked all day!

I do cheat a little by getting frozen puff pastry, it's just as good unless you are a baker and make your own.  You always want to start with the freshest ingredients, and I like to use 3 or more different types of mushrooms. A couple of my favorites are Oyster and Morel, then add either chopped crimini or portobello.  I love mushrooms with Pinot Noir, particularly the 2017 Pinot Noir Reserve!

Ingredients

16 – 20 ozs of fresh mushrooms – cut into bite size pieces

1 – 2 shallots - minced

1 clove of garlic - minced

1 puff pastry sheet rolled out

6 -8 ozs of Gruyere cheese, shredded

1 tsp chopped fresh thyme

Extra virgin olive oil

Salt & pepper to taste

1 – 2 tablespoons of all purpose flour for rolling out the puff pastry

Directions:

Heat oven to 400 degrees.

Sauté the shallots and garlic in 1 tablespoon of extra virgin olive oil, over medium heat until soft, about 5 minutes.  Remove the garlic & shallots from the pan and add another tablespoon of extra virgin olive oil and add the chopped mushrooms sauté for about 7 minutes.  Add the shallot & garlic mixture back to the pan with mushrooms and blend together, then take off the heat.  Sprinkle the thyme in the mushroom mixture and add salt & pepper to taste.

Meanwhile, to roll out the puff pastry, put about a tablespoon or two of flour on your surface and place the puff pastry on the floured surface and roll it out to about 12 by 14 inches.  Put the puff pastry on a cookie sheet lined with parchment paper.  Spread about ½ of the grated cheese on the puff pastry, leaving about ½ to ¾ inch edge all the way around, add the mushroom mixture, then spread the rest of the cheese on top.  

Cook for about 20 minutes until the edge of the puff pastry has turned a light golden brown.

Serve warm with a glass of our 2017 Pinot Noir Reserve.

Yum!