Winter's Hill Wine

This wine was crafted from a blend of Pinot Blanc and Pinot Gris from our estate vineyards, including wines fermented in both stainless steel tanks and French oak barrels. The nose is filled with honey, wildflowers and chamomile. The taste is bright and fresh with honeydew, citrus and minerally with a mouthwatering finish.

Winter’s Hill Estate is committed to preserving and creating habitat for native plants and the wildlife that rely on them. Across our 150-acre estate, we have planted and protected dozens of species such as the Pearly Everlasting. The result is a healthy environment for our vines, our employees, and our guests.

• 12 bottles $348 $179
• 6 bottles $179 $119
• 3 bottles $87 $79

• Cellar Door Club:
• 12 bottles$170
• 6 bottles $113
• 3 bottles$75

Cold Chain shipping is included. Simply select ground shipping, and we will handle the rest.

To order click buy now, call 503-864-4592 or email Paul@wintershillwine.com

Summer Orzo Salad

For the salad

• 8 ounces orzo pasta, cooked according to package
• 1/2 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1 – 15-ounce can garbanzo beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/2 small red onion, chopped
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped

For the Red Wine Vinaigrette Dressing

• 1/3 cup red wine vinegar
• 1 lemons, juiced
• 1 teaspoon honey
• 1/2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Instructions

1. Cook the orzo according to the package. Let cool completely.
2. In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
3. In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
4. Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.