Take in the views, sip our wines and enjoy our wood-fired pizzas and delicious desserts.
Overlooking Ankeny National Wildlife Refuge, our vineyard has tranquil, pastoral views. We feature specials each week, plus a standing menu of appetizers, pizzas and desserts aiming to source ingredients locally, supporting our community. Along with the vineyard we also have a lush garden of fresh vegetables, herbs and fruit. On our 22 acre estate, we focus on Pinot Noir, growing four different clones, resulting in extraordinary Pinot Noir, in addition to our Pinot Gris, Chardonnay, and Early Muscat grapes.
Monday - Wednesday: Closed
Thursday: 12pm-7pm
Friday & Saturday: 12pm-8pm
Sunday: 12pm-6pm
Showcasing a mix of red and white wines made by our winemaker Drew Voit, our current flight gives you a taste of Ankeny estate wines grown in our vineyard. The tasting fee is $10 and is waived with the purchase of two bottles. Wine Club members receive a complimentary tasting or glass of wine every visit. Our current tasting flight is listed below and a full menu of our current wines available in the tasting room is available for download.
Semi-dry, notes of peony, peaches, nectarines, and touch of grapefruit on the finish.
Semi-dry, refreshing notes of peony, peaches, strawberries, and touch of nectarine.
Silver Medal winner at Sunset International Wine Competition
Well balanced with fruit forward notes of dark cherry, cranberry and vanilla with a soft tannin finish.
Balanced tannins, notes of blackberry jam, dark cherries, and a hint of vanilla with a smooth finish.
Decadent milk and dark chocoalate infused with notes of dark cherry and vanilla.
We make everything from scratch and utilize as many ingredients grown on the estate as possible, while locally sourcing others. You can watch your pizza finish to perfection in our domed wood-fired oven on the patio deck. Along with the options below, we have a weekly pizza special announced in our newsletter and on social media each week.
Tomato sauce, fresh & grated mozzarella, tomatoes, basil, and olive oil drizzle.
$22 Pizza
Tomato sauce, roasted garlic, onions, pepperoni, canadian bacon, italian sausage, bacon, mozzarella, olives and basil.
$24 Pizza
Fresh lemon zest over pesto, feta, bacon, kalamata olives, onions, garlic, and mushrooms.
$24 Pizza
Pesto, chicken, carmalized onion, garlic, cherry tomatoes, fresh & grated mozzarella, and balsamic drizzle.
Chipotle sauce, caramelized onion, roasted butternut squash, bacon, mozzarella, blue cheese, sage, pumpkin seeds and honey drizzle.
$17 Cheese
$17 (+$3 Gluten Free Crust)
Sauces & Drizzle (included)
Tomato, pesto, or chipotle & Olive oil, balsamic, or honey
Veggies (+$1 each)
Tomato, onion, bell pepper, mushroom, garlic, spinach, basil, black & kalamata olives, pineapple, jalapeño
Meats & Cheeses (+$1 each)
Pepperoni, sausage, ham, chicken, bacon, mozzarella, parmesan, feta, bleu, monterey jack
Made to share if you want, choose one of our small bites for an appetizer, keep it all to yourself for a meal, or complement your pizza order as a side. With local, seasonal, and fresh ingredients, we can’t promise you’ll want to share!
$10 Small
$18 Large
Assorted meats, cheese, seasonal fruits & veggies, crackers, house made roasted red pepper hummus, dried fruit and local hazelnuts.
Romaine, shaved parmesean cheese, croutons, with a side of our house made Caesar dressing and a lemon wedge.
Save the best for last! Our crème brûlèe has been a tasting room favorite for more than a decade. Make sure you ask about the seasonal special which highlights local food, often grown on our own estate.
$8
Looking for something other than wine to drink? We don’t judge and hope to quench your thirst with beer or non-alcoholic options.
$6 Beer
Rogue brews a variety of ales and lagers at their World Headquarters in Newport, Oregon under the direction of Brewmaster Joel Shields.
$4 Drink
Choose from our house-made sun tea or a variety of Coke products.
$6 Beer
Rogue brews a variety of ales and lagers at their World Headquarters in Newport, Oregon under the direction of Brewmaster Joel Shields.
