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.
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. Winefarmer Nate Ready and Chef Jason Barwikowski share mulitple wines and cook a series of dishes to accompany them.
Wine Farm Tour: $50/groups 2-12
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.
Several times a month we host a collaboative dinner party or informal gathering. The gatherings 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.
Guest Chef Collaboration Dinner: Renee Erickson: $200
Sunday, May 26th, 2019 6 PM
Join us for an exciting, collaborative dining experience with James Beard Award winning chef, Renee Erickson, from Seattle. This bountiful, intimate dinner will highlight our vegetables and proteins fresh from our farm combined with the creativity and talents of Renee & Jason. Seating is communal & dinner will be served family style paired with generous pours of Hiyu and Smockshop Band wines.
Tickets are very limited; ticket sales close 5 days prior to the event.
If you're interested in booking a private dinner or event contact firstname.lastname@example.org