Life at Hiyu is expressed by the following equation:
Culture(1) Soil life + Plants + Animals + People = Culture(2) People experiencing Food and Wine
We live on a farm with plants, animals and all the beneficial creatures that inhabit the soil. From this culture, supported by a network of local growers, we cook food and make wine. We’ve built a place where you can gather at the table and experience life on our farm.
Tastings and Meals
Wine Tavern: Four wines for $35 or Six wines for $50
Thursday - Monday 11am - 4pm
Walk-ins welcome from 2-5pm only on Saturday & Sunday from March through November
The taverns of the European countryside inspire this experience. We serve a flight of our wines with shared plates of seasonal snacks from the farm.
We kindly ask parties of six or more for a reservation.
Winefarmer's Lunch: $85/person
Saturday & Sunday 11:30 AM - 2:30 PM, March-November, Reservation Only
This is an informal meal composed of a series of dishes served family style and accompanied by generous pours of our wines.
Thursday-Monday 6 PM, Year Round, Reservation Only
Six person minimum
This is the most magical way to experience what we create on the farm and the most thoughtful introduction to our wines. The feast is an intimate, private dinner, with Winefarmer Nate Ready and Chef Jason Barwikowski. Nate and Jason will share multiple wines and cook a series of dishes to accompany them.
Wine Farm Tour: $25/person 12 person limit
Walk Hiyu Wine Farm to better understand our biodiversity and way of life. This is a 30-45 minute walking tour of the vineyards & farm property. Expect to see our animals, gardens, and vineyards. Please dress appropriately for inclement weather and consider proper footwear for potential muddy fields.
Gatherings and Dinners
Several times a month we host a collaboative dinner party or informal gathering. The gatherings held the first Saturday of every month and are built around a rustic one plate meal and the release of new wines while the collaborative dinners tend to be more elaborate in their presentation. These events are intended to be a way for friends of the farm to come together.
Sunday Supper, The Way of St. James
October 13th at 6pm $125/person
October's Sunday Supper will explore the Camino del Santiago or "Way of St. James". We will trace the route with a family-style meal inspired by the regions of Northern Spain traversed in the pilgrimage. The wine service will debut the release of Hiyu 2016 Corvus. The wine is based on Cabernet Franc, which has its genetic origins at the beginning of the route at the Abbeye of Roncevalles, and Mencia, which is the most important red grape variety of Galicia where the route ends. We will also be serving the latest release of Floreal Cider, whose dry salty style is similar to those of the Basque Country and a set of inspirational wines from our favorite producers in Galicia.
John Sundstrom Collaboration Dinner
October 19th, 2019 6PM
Join us for a special dinner with guest chef collaborator John Sundstrom of Lark in Seattle and winner of the James Beard Award for Best Chef, Pacific Northwest. The dinner will be chock full of delectable offerings plucked from Autumn's NW bounty. deep forest mushrooms, briny seafood, and fattened farm animals. Jason and John have worked together in the past and will bring a meal full of the unexpected.
Apple Magic $50/person
Saturday, November 2nd, 2019 11:30 AM - 3:30 PM
The crowning moment in the fruit year is that of the apple. After the lush fruits of summer -- the apricot, the berries, the peaches and plums -- are long passed, the apple sees us through winter either in storage or in our case, as cider. Late fall, when all the apples are gathered into the cellar for cider making, is a heady sweet moment of savoring the stored sugars, the residue of summer sun. The scent alone is comforting. This extension of the wine making season has become a ritual for us, and heralds the closing in of winter. It’s also a moment when the appetite is sharpened by colder, shorter days. So to celebrate we’d like to share some of these evanescent flavors and warming dishes of the late fall apple harvest. We’ll be serving the classic dish of Alsace, Choucroute Garni and an Anglo-American counterpoint, Cheddar and Apple pie along with the Third iteration of Floreal Cider and warming red wines from the farm.
If you're interested in booking a private dinner or event contact email@example.com