Since we first figured out that grapes can ben turned into wine around 8000 years ago, we have been looking for way to refine and refigure the process to get us closer to perfection. In this class, we will look at some of the most interesting of those discoveries, strides, and happy accidents, with just the right amount of storytelling and wine-tasting to keep it interesting.more details
March 1, 2014
March 2, 2014
It's time to start pruning the vineyards to get ready for a new growing season. We are providing the opportunity for 10 people to join Russell Gladhart in our vineyards for a hands on Vineyard Pruning class. Russell will teach and guide as you get to learn a new skill, and be a part of the 2015 vintage. Once the work in the vineyard is done you will be treated to hot soup and delicious Pinot to warm you back up. If interested we will have vine clippings for you to take home for planting at home. Contact Paul 503-864-4538 to reserve your spot (10 people max).more details
March 8, 2014
In the March 8 Pinot Session, join us for vintage comparisons of our Big Tree and Peach Tree Block Pinot Noirs. As part of this session, get a sneak peek of the 2011 vintage for these wines before they are available. Winemaker Emeritus Russ Rosner will guide you through the tasting, discuss the change in vintages, and share stories about the winery and our wines. Our series of Pinot Sessions comes around only once a year, and we are excited for this to be the first year hosting them in our new Tasting Room.more details
March 9, 2014
In the March 9 Pinot Session, join us for vintage comparisons of our Big Tree and Peach Tree Block Pinot Noirs. As part of this session, get a sneak peek of the 2011 vintage for these wines before they are available. Winemaker Emeritus Russ Rosner will guide you through the tasting, discuss the change in vintages, and share stories about the winery and our wines. Our series of Pinot Sessions comes around only once a year, and we are excited for this to be the first year hosting them in our new Tasting Room.more details
March 15, 2014
Don't Drink Green. Drink Pink! Join us for our 2013 Rosé Release Party. This will be your first opportunity to taste the 2013 Rose of Pinot Noir. Our Rose sells out fast so make sure you're here! The Beautiful Pig will be with us sampling their delicious locally-produced charcuterie.more details
March 30, 2014
Join Bottle & Bottega at Winter's Hill Winery! Come sit next to the wine barrels as we paint this wine-inspired image.
Let us inspire you to create your own version of this painting while you sip some wonderful wine from the region. NO EXPERIENCE NEEDED. Step-by-step painting instruction provided by one of our artists. Meet and greet reception from 1:00 – 1:30pm. Winery Tour: 1:00 to 1:15! Wine will be available for purchase from Winter's Hill Winery. Please feel free to bring your own food if so desired.
Painting from 1:30 – 4:00pm. Ticket price includes all materials, instruction, aprons and a 16×20 take-home canvas! For reservations and to see what the painting looks like click here.more details
April 9, 2014
Join us for a fun day on the slopes! Experienced skiers, beginners and non-skiers welcome!
Includes R/T Motor coach transportation, lift ticket and six-course dinner paired with Apolloni wines at Cooper Spur Resort. Please email firstname.lastname@example.org for reservations.
April 11, 2014
Join the Winter's Hill family at the table while we all experience the culinary wonders of Red Hills Market's Wood-Fire Oven. Chefs Jody Kropf & Shiloh Ficek will be pulling the Wood-Fire Oven right up to our cellar door so we will all get the full dinning experience. From Oven to Table this will be a night you will not want to miss!
To reserve your seat contact Paul at 503-864-4538. We ask that you pay in advance to reserve your spot.
2012 Pinot Blanc ~ Wood-fired scallops with orange cardamom sauce
2011 Dundee Hills Pinot Noir ~ Steak tartar served with truffled shaved fennel and celery root salad ~ Pinot gris gelato, made with wine from the tank
2012 Pinot Noir ~ Braised local lamb shank, served ontop of a wood-fired cassoulet finished with gremolata
2005 Reserve Pinot Noir ~ Wood-fired warmed spiced chocolate bread pudding topped with roasted marcona almonds