Great wine deserves great food — indeed each is better with the other — an ideal marriage. That’s why our Tasting Room is central to the Pippin Hill experience. We welcome guests to enjoy our estate wines while savoring Virginia’s most exciting cuisine (and view). From shared cheese plates to small plates and Pippin Hill sliders, our culinary team highlights the freshest ingredients from local farms, including our own Kitchen Garden, with seasonal shared plates, appetizers, and soups that showcase our wines. During Phase III, we are open Tuesday – Sunday from 11 am to 6 pm.
With a fresh twist on an Old World winery, Pippin Hill’s vineyard, garden, farm and kitchen are seamlessly interwoven. We tend our vines in tandem with growing fresh herbs and vegetables, and Pippin Hill menus and products are inspired by our wines and vines. Grown here, enjoyed here; from vineyard-to-table, everything is fresh, local, sustainable and delicious. To raise a glass and enjoy a meal at Pippin Hill is to celebrate the goodness and bounty of this place.
Farm-to-table and vine-to-glass at Pippin Hill is not a trend; it’s the foundation of everything we are and do. We were specializing in “agritourism” before the word became popular, and we’ll continue to be an agritourism hotspot long after another buzzword pops up. Why? Because the land here grounds us. On our hills, we grow close to 90 tons of grapes — ten different varietals, from Petit Verdot to Viognier. At the end of the day, what we and other local farmers grow determines what we make, what we serve and what guests experience. It’s our DNA. From our vineyards that produce our grapes that become our wines, to our Kitchen Garden that supplies fresh, organic herbs and vegetables for our chef to feature in our Tasting Room offerings, agriculture is front and center for Pippin Hill. In addition to showcasing what we grow, we host Featured Farmer Fridays—a mini-farmers market highlighting the goodness grown by local farmers, produce that inspires for that afternoon’s Tasting Room bites. We believe that excellent wine and food is simply agriculture dressed up a bit. Call it agritourism if you like, we call it hospitality, and we hope you’ll join us.
Pippin Hill is pleased to host groups up to 70 people for private dining in our Reserve Room. Featuring a sophisticated, upscale ambiance, The Reserve Room is comfortably appointed and can be configured in multiple ways to accommodate your needs. The dining room opens to a beautiful stone terrace, with dreamy mountain and valley views. Outfitted for AV compatibility, the 1,000 square-foot flexible space is also ideal for board meetings or business retreats/dinners.
Sample and savor Pippin Hill’s estate wines in an incomparable setting. Relax on our Veranda Terrace overlooking the Blue Ridge Mountains, or enjoy a custom-crush wine flight at our hand-carved wood bar in the Tasting Room, complete with wood-fired oven and refined-rustic bistro ambiance.
Our tasting menu offers something for everyone, from “Nosh”-worthy small plates to shared bites and indulgent desserts, with every offering designed to complement our wines. We will happily recommend the perfect wine pairing for your menu selections, or vice versa.
Honey and Lemon Chicken Recipe from the Kitchen of Pippin Hill Executive Chef Ian Rynecki.
Garden Carrots with Carrot Top Pesto Recipe from the Kitchen of Pippin Hill Executive Ian Rynecki.