Things You'll Need:
1 lb ground chicken
1 lb ground beef
1 lb ground pork
1 green pepper (shredded)
1 red pepper (shredded)
1 white onion
3 tbsp minced garlic
1-2 cups nutritional yeast
1 package mushrooms
1 tbsp Garlic salt
1 tsp Ground Pepper
Shred peppers, dice onions, and mince garlic then place in a large bowl. Add the rest of the ingredients (except the olives) and thoroughly mix together.
Place on a sheet of Saran Wrap and wrap making sure to close the ends then place in the refrigerator overnight to let the flavors meld together.
Once you're ready to cook preheat oven to 375 degrees. Then take the loaf from the fridge and place it in a big pan.
Sprinkle the top with nutritional yeast and olives to give the meatloaf extra texture and flavor.
Bake for about 45-50 minutes then let it rest for a good half hour and ENJOY!
Things You'll Need:
1 package Ghirardelli Triple Chocolate brownie mix
1/3 cup vegetable oil
1/2 cup Pinot Noir (we used our 2013 Tardy Pinot Noir)
Spray for pan
Preheat oven to 325 degrees
In a medium bowl combine all ingredients and mix until well incorporated.
Spray pan with oil then pour the batter into the pan and bake for 35 minutes.
Once they are done cut into pieces and enjoy with our 2016 Two Row Pinot Noir!
Things You'll Need:
1 piece of grilled salmon
1 small avocado
1 piece of sliced brie cheese
1 tbsp butter
1-2 tbsp mayonnaise
Preheat oven to 300 degrees
Grill salmon on low-medium heat for 3-5 minutes depending on how big the piece is and set aside for later.
In a small bowl add the avocado and mayonnaise until you have a nice guacamole consistency, then add the garlic salt and pepper to taste and set aside for later.
In a small pan heat 1 tbsp butter on low-medium until the bottom of the pan is coated, while butter is melting beat the eggs in a small mug. Once the butter is melted add the eggs to the pan.
After a few minutes poke the edges of the egg so that the raw eggs flow to the sides. Give it another minute or so then flip the eggs.
Once the omelet base is thoroughly cooked, transfer it to a plate where you will stuff it with the brie cheese, grilled salmon, and guacamole. Then fold it in half and place in the preheated oven for about 5 minutes to let all of the flavors meld together.
Pinot Noir is at 19 brix, looking for 23.5 brix.
Harvesting this block is about 2 weeks away.
Estimated harvest date for this block, Sept 21.
Owner / Farmer Steven Whiteside tastes a 2002 Bella Vida O'Donnell Pinot Noir from our Bella Vida Vineyard in the Dundee Hills. 2002 was Bella Vida's second vintage. Brian O'Donnell was the first winemaker to sign on to get grapes from Bella Vida vineyard and make a Bella Vida bottling under the Bella Vida label.
1 Dundee Hills Vineyard
7 Winemakers Buying Grapes from Bella Vida Vineyard
4 Winemakers Making Limited Bottlings for Bella Vida
Come on out and see for yourself. Bella Vida's Tasting Room is Open Thurs to Sun, 11 AM to 5 PM.
Mon, Tues, & Wed by appointment , (503) 538-9821
Here we are in the first two months of the growing season. The first plant growth event of the vintage is “bud break”. This is when the leaf tissue first appears on the plant as a result of increased soil temperatures (52º) and daily sunlight.
Bella Vida Vineyard
Vintage Bud Break
2017 April 21
2016 April 6
2015 March 30
Given the cooler Spring temperatures we are approximately 30 days behind the warmer 2015 and 2016 vintages. Perhaps maybe a gift at this point given the benefits of cooler climate on
the quality of Dundee Hills Pinot Noir.
In order to ensure wine quality it is critical that the plant is prepped for the next two growing events, bloom and berry set.
This is accomplished by removing all unnecessary consumers of nutrients and plant growth that directly shades the grape clusters. As you can see in Fig 1, the plant is covered in excessive growth from the base of the trunk and throughout the entire plant. In Fig. 2 , all unnecessary growth is removed from the plant to improve plant vitality and airflow. Hence the spring “hair cut”.
Anyone who lives on the West Coast knows that we had a dry, warm winter and now we are into an ever changing Spring. That being said, all is well in the vineyard and the May rains we’ve had recently are adding to the ground moisture that we’ll need during this growing season.
Bud break occurred early this year at Bella Vida beginning the last week in March. Currently we have thinned the fruiting cane by removing the secondary bud, suckered the trunk and are getting ready to raise the first catch wire to control the upward direction of shoot growth. We are anticipating bloom in the next 4 weeks. Not sure what Mother Nature has in mind regarding the weather but if the weather continues to stay warm we will have an early harvest. But, we don’t talk about how we would like it too much. Wouldn’t want to jinx anything would we?
If you were to visit and walk the rows right now you will find lush wild grasses, flowers and chives (perfect for salads) which helps with bio-diversity (see the photos above). Such natural cover brings in beneficial insects and needs to be managed in order to control nutrients and water available to the vines. We do this by alternating our mowing and cultivation specific to each row. Tedious but it really pays off when it comes to vineyard balance and fruit quality. You would also see plant rows painted white with lime added to improve PH to assist the microbial activity and increase the availability of nitrogen and phosphorus.
Next up will be daily management through bloom, veraison and then on to harvest. There is never a shortage of work to do in the vineyard and the next time you visit you’ll probably find me on the tractor or walking the rows. Be sure to wave hello.
Well we have everything wrapped up for the 2014 vintage. Things kicked off at Bella Vida with bud break on the 15th of April. Weather was interesting with fluctuations between warm, hot and cool. The plants weren't bothered a bit by this "mother nature" roller coaster. Bloom came on June 17th and progressed with some rain to hold the fruit set down. As fruit set and berry development came in the first part of July we were looking at literally tons of fruit. Veraison came early this year on August 3rd. Took a little time for everything to color up but by September 17th we were picking the first pinot. We were all finished with the reds by October 3rd. Riesling came off October 10th.
For the 2014 vinetage:
Dark fruit flavors
This is going to be one great vintage for Pinot Noir lovers.
Cheers to mother nature
Steven and Allison