Pippin Hill Farm & Vineyard’s champagne style sparkling white wine is made from 100% Chardonnay grapes produced using the Charmat process; a process in which champagne undergoes second fermentation in a glass lined vat instead of in the bottle.

“With its noteworthy restaurant, Pippin Hill edges out the competition.”

The article successfully highlights the collaborative efforts of owners Dean Andrews and Lynn Easton of Easton Events and their unique and detailed vision for their farm winery and event venue that soon became a reality, with a view that “is so beautiful it seems unreal.”   Including a Chef serving high end food at their venue was a no-brainer, as Dean put it “I wouldn’t have ever thought of it any other way.” Chef Amalia Scatena joined Pippin Hill and transformed every bite – infusing each dish with local, bright, flavorful ingredients.  Her Vineyard to Table approach and outstanding dishes quickly made Pippin Hill a standout Vineyard.

Read Living Up to the plate for Simon’s review of Pippin Hill and the extraordinary food that makes us a forerunner in a state bustling with wineries.

As a varietal wine, Merlot makes soft, velvety wines with plum flavors.  Our style of Merlot is a smooth wine with strong fruit-forward taste and brawny tannic structure.  Some of the fruit notes for this wine are cassis, black cherries, blackberry, and blueberry with a lingering campfire scent.

Bring a bottle….or three to your next Spring dinner party or afternoon cookout.  This first class Merlot pairs well when paired with chicken, grilled meets and veggies!

Join us in the Tasting Room, the Farm Table & Wine Bar and take advantage of this summer deal for the last two weeks of May!

The Knot also paid us a huge compliment by making Pippin Hill the first “on location” site for a two day shoot and additionally coming on location to interview Lynn for the Knot Live TV.

The first day was a fashion shoot with the always wonderful Eric Kelley and the next day Jen Farriello worked her normal magic on a styled shoot by Lynn and her team at Easton Events with florals by Southern Blooms. The printed suite by Rock Paper Scissors was “killer” good. Thanks to all of our wonderful vendors for helping us pull together all of the details.

It was a successful and memorable two days for us all here at Pippin Hill, and we eagerly await our features in the upcoming Fall 2013 issue!

Read more about the photo shoot and video interview and be sure to check out Lynn’s interview on The Knot Live.

photo 2 & 3 by Jen Fariello

We will be open this Sunday from 11 AM – 5 PM in full celebration of Mother’s Day.  At your moms fingertips – the Chefs special, a complimentary glass of our Sparkling Summer Farm Rosé and live music from Moriah Harris.

Our Farm Table & Wine Bar Tasting Room Menu will be available, as will our Chef’s Special:  The Lobster Roll! 20 two pound live lobsters were overnighted from Maine just in time for this celebratory day.

After lunch,  kick back and relax on the Veranda with live music from 2-5 PM and cheers to your mom for all that she does!

We are proud to announce that our sister property, Zero George, a boutique hotel in Charleston, SC is featured in Travel + Leisure’s eighth annual “It List: Coolest New Hotels 2013.” The list, chosen by the editors at Travel + Leisure, consists of 61 distinct, groundbreaking hotel openings from around the world that are transforming their destinations.

Laura Begley Bloom, deputy editor of Travel + Leisure explains to CBS This Morning that Zero George is a departure from the antique bed and breakfast that is so characteristic of Charleston.  This contemporary boutique hotel brings both historical and modern elements to the Ansonborough district.

As one of only six hotels in the United States,  T + L selected Zero George in part because of its unique blend of historic Charleston architectural elements and casually elegant residential decor.   It also didn’t hurt that upscale amenities such as our private cooking classes and southern-inspired tapas are available to hotel guests and patrons.

It is an honor to be listed on such a prestigious list by the world’s top travel magazine, and we will continue to demonstrate to our guests why Zero George is such a unique destination.

Take a moment to view the “It List” in its entirety online, or pick up the June 2013 issue of Travel + Leisure Magazine!

Ramps, otherwise known as wild leeks are the first green vegetable available in most of North America in April signifying the onset of the Spring Season.  Sound like an unfamilar and obscure vegetable?  That’s okay, you’re not alone.  Ramps are rare and wild, available for just a few weeks in April and May and oftentimes sold only at Farmer’s Markets.  Here at Pippin Hill, we get our ramps from Digger Jays, a family business in Verona, VA that focuses on wild harvested and seasonal foods.

Chef Amalia is crazy about ramps.  In the Pippin Hill kitchen she incorporates ramps in her dishes as much as possible in the early Spring season. Chopping them, pickling them, charring them, you name it.  Her favorite use?  She loves to grill them transforming the pungent flavor to a more mild leek flavor.  These versatile veggies make a great addition to fried oysters or your classic BLT on sourdough bread.  But hurry, ramps aren’t in season much longer, so get yours today and add a bright and unique flavor to your dinner tonight!

Chef recommends:  Grass fed Ayrshire Farm beef medallion topped with grilled ramps, avocado, sweet soy reduction and creme fraiche.  Cover the ramps in olive oil, add a sprinkling of salt and pepper and grill for three minutes on each side.  Enjoy immediately!

Are you interested in going beyond the plate?  Curious about the passion, talent, precision and team work that is devoted to each dish?  Interested in what’s growing in the Pippin Hill garden?  Now is your chance to learn from one of Charlottesville’s finest Chefs, Chef Amalia Scatena!  Chef’s Corner will take you behind the scenes into the kitchen and garden of our Chef and her team, providing both insight and inspiration appealing to the culinary creativity and curiousity within us all.  Start following Chef’s Corner for the latest on what’s cooking in the Pippin Hill kitchen!

Meet Chef Amalia Scatena

At what point did you realize Cooking School was the next step? I always knew that I wanted to do something with food, but that I wanted to embrace not just food, but culture and lifestyle and food and wine and everything in between.  This desire really spurred my initial exploration and research into career options that would incorporate all of these factors, which ultimately led to my decision to pursue culinary school in Florence, Italy.

Last night on earth, what city are you eating in?  Florence, Italy.

Something you can never mess up in the kitchen?  For me, pasta.  I will never mess it up, I could do it with my eyes closed.

If you could spend a day with any Chef, dead or alive, who would it be? Alice Waters and Eric Ripert.

Kitchen appliance you cannot live without?  Meat slicer.

What would you eat on your last day on earth?  Crostini Toscani, Bucatini with Bolognese, Grilled Asparagus with Lemon & Parmesan, Oysters in a half shell and my Moms Blackberry Pie!

Does wine accentuate the food, or food accentuate the wine?  I think it’s a good, equal balance.  I think they complement each other.

What’s the most flexible spice?  Lemon zest!  Lemon zest goes in everything.  Whenever something is missing, I add lemon zest or arugula.  My kitchen crew at Pippin Hill will all tell you, lemon zest or arugula is always the answer.

Learn more about Chef Scatena

And now, she’s done it again!  We are beyond thrilled to announce that  Pippin Hill Farm & Vineyards and its talented proprietor will be featured in The Knot Magazine this Fall 2013!  It was a fabulous couple of days working alongside a focused team dedicated to capturing the rustic elegance of our Vineyard for the upcoming feature.  The two day photo shoot was a success with contributions from some of our favorites-Eric Kelley, Jen Fariello, and Southern Blooms by Pat’s Floral Designs!

Lynn sat down with Rebecca Doglin of The Knot to share her expertise and further discuss our unique wedding venue that was highlighted as one of the “50 Romantic Wedding Venues in the U.S.”

“A farm for all seasons,” as Lynn described the venue that shines in the summer and twinkles in the winter.  A wedding venue that boasts a rustic, organic feel on the exterior, yet allows endless possibilities on the interior,  that can be anything you want it to be, “a blank canvas” succinctly stated by Rebecca. It is a space that Brides can completely transform to echo their vision for their dream day!

It was an exciting couple of days as the Knot Magazine settled in for a two day shoot.  The Knot Live interviewed Lynn Easton right here on the Veranda.  Take a peak at Lynn and Rebecca Dolgin from the Knot!

photo 2 & 3 by Jen Fariello

Basic Membership Benefits include:

- Winemaker’s Tasting Notes for all of the wines included in your shipment
- Quarterly Wine Club newsletter, including Vineyard news and food recipes for seasonal pairings from our talented Chef Amalia Scatena
- Member Events – Fall harvest Party and Spring Picnic
- Complimentary tastings for two (two per year)
- 10% Discount on half-case purchases

For more information on our Wine Club offerings, visit our website and download the Pippin Hill Farm & Vineyards Wine Club brochure and become a member today!