Author Archives: Coyote Canyon Winery

Updated Review on on Coyote Canyon Wines

Three wines were submitted to the Beverage Tasting Institute(BTI)  in Chicago, IL.  All tastings are performed by panelists in  a room which is a dedicated tasting lab to minimize the external factors and maximize its panelist’s concentrations. The panelists’ don’t have to travel and work under the same ideal conditions morning and night.

These panelist’s are highly experienced, professional guest tasters who are either retailers, restaurateurs, or prominent writers that are knowledgeable about wines. A blind tasting methodology is used.

The 3 wines reviewed received high marks from BTI.

  • 2012 Coyote Canyon Roussanne –   92 pts GOLD
  • 2012 Coyote Canyon Viognier – 86 pts SILVER
  • 2012 Coyote Canyon Albarino – 89 pts SILVER

Lets go out and taste these wines and enjoy.

To follow previous scores on Coyote Canyon and H/H Estates Wines you can go to





We are excited that Coyote Canyon Winery’s, Tres Cruces,  has been selected from McCormick’s Fish House & Bar’s wine list in Beaverton, Oregon.


McCormick’s Fish House & Bar
9945 SW Beaverton-Hillsdale Highway
Beaverton,OR 97005
Restaurant: 503.643.1322
Banquets: 503.643.1322
View Location Website
Email for Banquet Information
Make a reservation

Other locations Tigard, Portland and Seattle.

If in Beaverton stop by and have dinner with a glass of Tres Cruces.


Coyote Canyon Winery Does It Again

Coyote Canyon Winery entered three wines in the Riverside International Wine Competition in California.  For 30 years, the Riverside International Wine Competition has provided consumers and the wine industry with carefully considered results of a blind tasting by professional wine evaluators. A key benefit of this event is to recognize wines in a wide variety of styles, including wine regions that don’t often get such recognition.


Coyote Canyon Winery’s Downtown Red and White received SILVER at this competition.


2013 Seattle Wine Awards Update

Coyote Canyon Winery and H/H Estates Label entered several wines into the Seattle Wine Competition and did very well.

1 Double Gold, 7 Golds, 2 Silver:  Listed Below are the wines that won.

Double Gold:  Coyote Canyon Primitivo


2011 Downtown White
2012 Coyote Canyon Roussanne
2012 Coyote Canyon Viognier
2010 Coyote Canyon Tres Cruces
2010 Sangiovese
2009 H/H Estate Reserve Bozak Red
2010 H/H Estate Reserve Robert Andrews Mourvedre

2010 H/H Estate Reserve GW Smith Malbec

H/H Estate Reserve Michael Andrews




2012 Was The Year for Coyote Canyon Winery

Coyote Canyon Winery entered many wine competitions and won many awards out of the many awards 42 of them were GOLD.

CCW 3btls

Lamb Chops with Mango Chutney and Garam Masala Basmati Rice

Lamb Chops with Mango Chutney and Garam Masala Basmati Rice

While it isn’t short sleeves and shorts weather here in the Northwest there have been glimmers of warmer days ahead. This past weekend I heard the nighttime chirps of Spring Peepers for the first time, they certainly are one of the harbingers of Spring in this area and I love to hear them chirping through the evening hours. For those of you who put the grill away for the winter it’s time to get them out, clean them up and get cooking outside!

This is a great and simple dish to start the grilling season off and if you have canned any of last year’s late season fruits in the form of chutney you can use that to dress up the lamb.

Start with:
– 8-10 Lamb Chops-you might check the local markets for Spring Lamb that was raised locally.
– Salt and Fresh Ground Black Pepper for seasoning
– Pure Olive Oil
– 1 Cup Mango Chutney

Prepare a hot grill-either use many coals or if using gas bring the temperature to at least 500 degrees.  Season the lamb chops on both sides with Salt and Fresh Ground Black Pepper.  Rub with olive oil and grill 2 minutes then turn them 90 degrees and grill 2 more minutes.

Flip the chop grill 2 minutes and remove from flame to 200 degree oven to rest 5 minutes or cook.
Rare-135 degrees
Medium Rare-130-135 degrees
Medium-140-145 degrees

While the grill is warming up prepare the rice:
– Garam Masala Basmati Rice
– ½ onion diced fine
– 4T butter
– 1t Garam Masala
– 4 cups water, chicken or vegetable stock
– 2 cups Basmati

Melt butter and sauté onion to clear transparency-no color. Add Garam Masala, stir for 1 minute. Add Basmati, stir for 1 minute. Add 4 cups liquid and bring to rapid boil and then cover and turn very low for 18 minutes.

Since you have the grill warm you can grill seasoned and oiled eggplant slices or asparagus.

Serve the gilled chops with criss-cross marks side up and make sure to accompany the lamb with your home made or store bought chutney!

Be sure to pair with one of our great Coyote Canyon or H/H Estates Wines…Cheers!