Stag Hollow Winery

Stag Hollow Winery and Vineyard is an artisan styled vineyard located in Yamhill County in the northern Willamette Valley. The winery is owned by Jill Zarnowitx and Mark Huff. Stag Hollow makes Pinot noir, Dolcetto, and several lovely dessert wines.

The Stag Hollow Estate is 34 acres with a stunning view near Yamhill, established in an old world style with vines tightly spaced at >3000 vines per acre. Coming from wildlife biology backgrounds, Jill and Mark integrate habitat protection with farming vines that produce intensely flavored grapes.

Since their first pinot noir in 1994, the Stag Hollows wines consistently have been highly structured and complex. Stag Hollow Vendange Selection (harvest select) pinot noir comes from their oldest vineyard block planted in 1990, and is a blend of the pommard and Alsatian clone Colmar 538.

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Stag Hollow Pinot noir Yamhill-Carlton 08 Barrel selection of pinot noir. Cherry, splash of vanilla from French oak barrels, long spicy finish.... Qty. $22.45 $24.95 Regular

Stag Hollow Muscat 2010 This dry style Muscat displays the floral aromatics typical of the variety. Enjoy this wine with lighter fare. ... Qty. $20.20 $22.45 Regular

Stag Hollow Dolcetto 09 This dolcetto won two gold medals..one from the San Francisco International Wine Competition and the other from the 20... Qty. $20.66 $22.95 Regular

More About Stag Hollow Winery

Stag Hollow’s estate-grown dolcetto, produced in a hearty style, is testament that this variety has a bright future in the northern Willamette Valley. Stag Hollow also makes small quantities of estate-grown muscat ottonel and early muscat blended with about 40% chardonnay in both a dry style, Tre Secco, and port-style dessert wine, Tre Dolce.

At left, Stag Hollow owners
Jill Zarnowitz and Mark Huff

Stag Hollow's pinot noirs are made from Estate grapes nurtured on steep south-facing slopes of Willakenzie soils planted at a very high density, exceeding 3,000 plants per acre.Stag Hollow is a small, family estate. The winery owners say they have a "commitment to crafting profound and concentrated wines that express attributes of the vineyard and distinct management practices to enhance wine quality".

The 34 acre Stag Hollow vineyard estate is slowly being planted to better understand terroir and grape variety interactions at the site. Today, nine different clones of pinot noir grape vines, including five of the newly introduced French Dijon clones, are planted. Other grape varietiesplanted in the vineyard are chardonnay, including four of the newly introduced French Dijon clones, muscat ottonel, early muscat, and experimental blocks of northern Italian grape types.

The winery has maintained a natural habitat for wildlife to enhance biological diversity and improve water quality. In the vineyard, the owners limit the amount of chemicals used and maintain cover crops to prevent erosion and enhance soil health. Ten acres of the estate have been designated as a wildlife preserve.

Recipe from the Winery

Orange Hazelnut Biscotti

½ cup ground, roasted hazelnuts
(~ 2 ounces)
1 ¼ cups sifted all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon ground ginger
¼ teaspoon salt
¼ cup unsalted butter, at room temperature
½ cup granulated sugar
1 Tbsp. orange liquoer
or ½ teaspoon orange flavoring
1 large egg
1 Tbsp. grated orange zest

Preheat oven to 350o F.

Toast whole hazelnuts by placing on a baking sheet in oven for approximately 10 minutes or until skins are loose and nuts are brown (do not burn). Remove nuts from oven and cool. Remove skins by rubbing between fingers or a towl. Grind in a food processor or blender. (We keep a small electric coffee grinder unused for coffee for this purpose – you don't want the coffee flavor in this recipe.)

Sift together flour, baking powder, ginger and salt. Set aside.

In a mixing bowl, cream butter and sugar together until light and fluffy. Beat in orange liqueor (or orange flavoring), then egg and orange zest. Add dry ingredients and nuts, and mix until thoroughly blended.

On a parchment-lined baking pan, form dough into a strip roughly 3 inches wide and 12 inches long. Dough should be mounded toward the center of the strip.

Bake until light gold in color, about 15 – 18 minutes. Remove from oven and cool about 10 minutes on the pan. At the same time, reduce oven heat to 300o F. Gently lift the strip from the pan and place on a cooling rack. Cool 10 minutes more.

Place strip on cutting board and cut diagonally into ½ inche slices.

Return cookies to baking pan; lay them flat, cut side down, on pan.

Bake 20 minutes, turning cookies over halfway through baking cool in oven with heat off. (Remember that they are in there!)

These keep for several weeks if stored in airtight container. Makes about 2 dozen.

The Italians (as do we, at times) dip biscotti in their dessert wine to enhance the biscotti.