Tastings and Meals

Wine Tavern: Four wines for $35 or Six wines for $50

Reservations Only:

Saturday & Sunday 11:30 AM - 4 PM, December-February 

Thursday - Monday 11 AM - 4 PM, March-April

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. 

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Winefarmer's Lunch: $85/person

Saturday & Sunday 11:30 AM - 2:30 PM, December-February

Saturday & Sunday 11 AM - 4 PM, March-April

Reservation Only

This is an informal meal composed of a series of dishes served family style and accompanied by generous pours of our wines.

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Wine Farm Tour: $25/person

Thursday-Monday 10 AM, May-November

Reservations Only, 8 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.

Please note, wine tasting is not included. We highly recommend making a reservation for our Wine Tavern experience following your tour.

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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. 

February Gathering 

Gathering: Rustic Farm Ramen, a healing broth for winter

Sunday February 23rd from 11:30am  to 3:30pm

Tickets $50/person

Every time of year on the farm has a specific identity expressed by the life cycle of plants, animals and how we relate to them. We are always working to be more sensitive to these moments and to reflect them in the experience that we offer in the wine tavern each week. In this moment of winter we can feel the warmth of spring emerging through winter's chill and the first ephemeral green plants like claytonia are pushing up through the low grasses. The older hens who stopped laying in the depths of winter have begun to lay again as the days grow longer and last spring's chicks are beginning to find their identity. We need to cull some of the young roosters and decided to focus on this during this month's gathering. We’ll make a deep and aromatic broth with the young roosters and serve it with handmade noodles from the dark yolks of the spring's first eggs and some foraged greens. As is often the case, what the land has to offer is just what the body needs and this version of chicken noodle soup, should act as a fortifying balm as we weather the season of cold and flu.

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