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Maryhill is a Booming Winery With the Medals to Back it Up
While you await the arrival of the new Spokane Tasting Room to open, be sure to visit the Maryhill Goldendale location.


Photos courtesy of Maryhill Winery
You know what goes great with Maryhill Wine? Delicious food from the Maryhill restaurant.


Each year, the beautiful 3,000-square-foot tasting room, 1,200-square-foot Reserve Room, and gift shop greet more than 70,000 wine enthusiasts from around the world.”
Since its founding in 2001, family-owned Maryhill Winery has won more than 2,500 awards including Wine Press Northwest’s 2015 Pacific Northwest Winery of the Year, the San Francisco International Wine Competition’s 2014 Winery of the Year, the Indy International Wine Competition’s 2013 Winemaker of the Year, and Seattle Magazine’s Best Destination Winery.

Maryhill Winery is the answer to an entrepreneurial dream shared by owners Craig and Vicki Leuthold who saw great potential for a winery in the Columbia River Gorge National Scenic Area, perched on the northern side of the Columbia River, in the southern tip of the Columbia Valley. Through the years, Maryhill has built a stunning portfolio of more than 50 wines of exceptional quality and surprisingly affordable price points. Under the direction of Winemaker Richard Batchelor, who has fostered relationships with some of Washington State’s most highly regarded growers in eight separate AVAs, the portfolio features many rare and unusual varietals, as well as award-winning classics, including a standout Single Vineyard Series collection for wine club members.

Today, Maryhill Winery is one of Washington’s largest and most visited wineries. Each year, the beautiful 3,000-square-foot tasting room, 1,200-square-foot Reserve Room, and gift shop greet more than 70,000 wine enthusiasts from around the world. Visitors come to this true destination winery to sample the wonderful wines, savor the spectacular view, and appreciate the climate unique to the Columbia River Gorge, often called the Mediterranean of the Northwest. Depending on the weather, guests can be found snuggling around crackling fire pits on the terrace, standing at the tasting room’s original Brunswick bar, or playing bocce on the tournament-quality bocce courts.

Maryhill Winery’s location was made for music and is well-loved for its amazing outdoor concert venue—a 4,000- seat outdoor amphitheater that hosts a world class summer weekend concert. Maryhill also offers free live music on the terrace every summer weekend. Happily, Maryhill’s renowned hospitality and distinctive wines will now be enjoyed in Spokane, when the winery opens its beautiful new tasting room this fall.

SOMMELIER PICKS
15 Rosé of Sangiovese - $16
Sweet floral, strawberries, watermelon, caramel

13 Sangiovese - $26
Mixed berry jam, campfire, Bing cherry, boysenberries

13 Proprietor’s Reserve Zinfandel - $24
Dried plum, Bing cherry, ripe berries, anise

CONTACT
877-627-9445
maryhillwinery.com
9774 Hwy 14
Goldendale, WA  98620

Maryhill Winery's Shepherd's Pie

Ingredients
Extra virgin olive oil

2 pounds boneless lamb shoulder or leg, cut into 1/2" pieces

flour

2 large leeks, white part only, cut into 1/2" dice

3 ribs celery, cut into 1/4" dice

3 carrots, peeled and cut into 1/4" dice

2 cloves garlic, smashed, finely chopped

¼ cup tomato paste

1 cup red wine

3 to 4 cups chicken stock

2 bay leaves

1 bundle fresh thyme

2 pounds Yukon gold potatoes, cut into 1" dice

3/4 -1 cup heavy cream

2 to 3 tablespoons cold butter

salt

1 cup frozen peas

Directions

Heat a pan over medium heat and add a layer of oil. Dredge lamb cubes in flour and brown on all sides. Remove, add leeks, celery, carrots, and garlic, stir and cook until vegetables soften. Stir in tomato paste, red wine, stock, bay, thyme tied with string, and lamb cubes. Turn heat to low and simmer for 20 minutes.

In the meantime, place potatoes in pot and cover with water. Bring to a boil until potatoes are tender. Mash with the butter and cream.

Preheat oven to 350° F.

Add peas to lamb and cook until heated through. Remove thyme bundle. Spoon into a casserole dish. Layer the potatoes on top, then bake for 40-45 minutes or until top is golden brown.

Touring & Tasting is a media company that produces a wine and travel magazine and is also partner in the Hitched Wine Club.


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