Tucked away in the Hood River Valley, Hiyu Wine Farm pairs innovative, farm-fresh culinary delights with remarkable natural wines, creating a unique and intimate tasting experience that’s both relaxed and extraordinary.
"Reservations at this idyllic natural winery, working farm, and restaurant 15 minutes out of town are a must for out-of-towners, gourmands, and wine aficionados. Visitors stop by the James Beard Award-nominated Hiyu for relaxed afternoon lunches, tavern tastings of small plates and wine pairings, and full-on feasts. Nearly all the ingredients on the table, from food to wine, come from the 30-acre permaculture property, where farm animals like pigs and cows roam free among the vineyards. Visits include walks and tours of the farm to see and learn about Hiyu’s methods and practices before sitting down at the communal wooden tables for food and wine. Reservations are required for all of their tasting experiences." - Zoe Baillargeon, Molly Allen
"The Hood River Valley is home to many notable wineries, but Hiyu stands out for countless reasons. Here, food and wine are always served together, the chef and winemaker working in tandem to bring out flavors, exposing visitors to nuances they may not get when drinking wine exclusively. Make a reservation for family-style lunches, wine tastings with small plates, or an unforgettable dinner feast with wine pairings via the website. All of Hiyu’s wines are distinctive, and each dish features ingredients grown or foraged from Hiyu’s on-site farm, where guests can linger before or after a tasting." - Melissa Haskin, Molly Allen
"For natural wine nerds who, somehow, are still hungry, it’s worth it to splurge on a tasting at Hiyu Wine Farm, where chef and Portland expat Jason Barwikowski uses produce and animals from the farm and region for food pairings with the estate’s nationally renowned wines — think: beet tarts with citrus marmalade and tahini, or nasturtium leaves perched on sliced beef tongue with chile oil. The wines themselves are truly special — desert-grown zinfandel, white blends with grapes from regenerative farms, whole cluster pinot noir that spends two years on lees. Those really looking to splurge can stop here for a dinner, a $250 feast on Friday, Saturday, or Sunday nights with several courses and plenty of wine." - Katrina Yentch
"For gourmands who want to splurge, it’s extremely hard to beat one of the tasting options at this working farm and vineyard near Hood River. Chefs Jason Barwikowski and Anthony Dao sear aged steaks from vineyard-raised cows, fry foraged dandelions served with a pool of garum, and puree nettles to pair with freekeh. Meanwhile, the wines served alongside the food are similarly stunning field blends and single-varietals unlike anything else available in the region. Tastings require reservations and start at $75 for food and wine, but trust us — it’s worth it." - Brooke Jackson-Glidden
"Hiyu Wine Farm appears in the outstanding wine program category." - Brooke Jackson-Glidden
