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Dinner in the Field at Blakeslee Vineyard Estate
The following description was submitted by the event organizer.
Field and Vine Events are known for farm-to-table family-style dining and are teaming up with Blakeslee Vineyard Estate and enjoy an incredible dinner at their property.
Historically, the Blakeslee Vineyard Estate produced filberts and Christmas trees through the 1970s and 1980s. During the late 1990s, 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 Blakeslees acquired the 20-acre Estate to manage it and sell the fruit. Their first vintage as a winery in 2006 was unintentional and resulted from a trade with another fruit winery 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 handcraft their wines. Jim learned the art of making wine from Mike Etzel of Beaux Freres while studying for his doctorate in psychology.
Join a 7-course family-style dinner alongside friends, family and neighbors at this incredible location and with even better wine.