Sip estate grown wines, take in the views, and enjoy wood-fired pizzas and delicious desserts.
We feature specials each week, alongside a standing menu of small bites, wood-fired pizzas and delectable desserts. We use as many ingredients as possible grown from our garden and look to source others from our local community.
Monday & Tuesday: Closed
Wednesday & Thursday: 12pm-7pm
Friday & Saturday: 12pm-8pm
Sunday: 12pm-6pm
Sip through a flight of red and white wines, including estate wines grown in our vineyard and made by Drew Voit. The tasting fee of $15 is waived with the purchase of two bottles. Wine Club members receive a complimentary tasting or glass of wine from the flight every visit. Our current tasting flight is listed below and a full menu of our current wines being poured in the tasting room is available for download.
This most recent estate grown vintage has notes of melon, pineapple, green pepper, lemon, with a hint of grapefruit.
Winemaker: Drew Voit
Our 36-year-old vines produced another well balanced wine, fruited and floral with notes of fresh cut strawberries, rose petals and hibiscus with soft tannins on the palate with a hint of black tea.
[12 barrels produced]
Winemaker: Drew Voit
Balanced tannins, notes of dark plum, raspberry, sweet tobacco, and vanilla with an earthy, peppery, spicy long finish.
[8 barrels produced]
Winemaker: Drew Voit
Rich, decadent, and delicious – this dessert wine is indulgence in a bottle!
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 e-newsletter and on social media each week.
$26 Pizza
tomato sauce, garlic pepperoni, ham, sausage, bacon, caramelized onions, black olives, and mozzarella
$26 Pizza
tomato sauce, garlic, spinach, tomatoes, crimini mushrooms, bell peppers, caramelized onions, feta cheese, and olive oil drizzle
$24 Pizza
pesto, bacon, crimini mushrooms, house pickled red onions, mozzarella, kalamata olives, feta cheese, and lemon zest
$26 Pizza
pesto, chicken, caramelized onions, roasted garlic, grape tomatoes, fresh mozzarella, feta cheese, and balsamic drizzle
$27 Pizza
garlic white sauce, ham, bacon, red grapes, roasted garlic, mozzarella, and goat cheese with balsamic drizzle
$17 Cheese
$17 (+$3 Gluten Free Crust)
Sauces & Drizzle (included)
red tomato, white garlic, pesto, chipotle, ranch, olive oil, balsamic
Veggies (+$1 each)
tomato, grape tomato, onion, mushroom, spinach, basil, rosemary, black & kalamata olives, pineapple, jalapeño, garlic
Meats & Cheeses (+$1 each)
pepperoni, sausage, ham, chicken, bacon fresh &
grated mozzarella, parmesan, feta, goat
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!
$15 Small
$24 Large
Assorted meats, cheese, seasonal fruits & veggies, crackers, house made roasted red pepper hummus, dried fruit and local hazelnuts.
$12 Dip
House made dip, the perfect balance between chunky and smooth, served with grilled crostinis.
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 weekly special which highlights local food, often grown on our own estate.
$10
classic vanilla bean from farm fresh eggs
$10
gooey chocolate cake with vanilla bean ice cream, drizzles of caramel and chocolate sauce topped with pecans
$10
Ask your server for more details.
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 Each
Choose from a rotation of Gilgamesh Brews.
$4 Each
Choose from 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.
