Barrel Tasting Entertainment April 27-28


Over 500 guest enjoyed our wines while listening and dancing Saturday and Sunday. Featured artists were a country band from Tri-Cities called Swing Shift and Missy G from Seattle.  These two band will be featured during our Summer Music series Lounging at the Loft.

Coyote Canyon Winery Match Made In Heaven

DSCF0113At the 2009 Coyote Canyon Winery Barrel Tasting, Danny and Sara met, while helping at the event.

They got married after a romantic engagement in 2011 at Mike Andrew’s house at Coyote Canyon Vineyard.

On April 27th, Danny and Sara Wood introduced Samantha, their daughter, to Mike and the Gang.

Pre – Barrel Dinner News (April 20th)

PRE DINNERDSCF0034Coyote Canyon Winery enjoyed a full house as they put on their second barrel room dinner, April 20th at Pre-Barrel weekend. 

The featured course, prepared by Chef Jesse Ayala,(pictured below with wife Susan) was a steak dinner, paired with a 2008 H/H Estates Bozak red wine (a blend of Cabernet, Merlot, and Cab Franc).PRE BARREL

Update From Mike Andrews

After these extreme cold mornings we have had, I am looking forward to today’s temperatures of 80 degrees.

On my way to barrel tasting this morning I took this picture of our Chardonnay block.

“The vines are ready to start growing and soak up some sun!”

Mike Andrews, Coyote Canyon2013-04-26 08.52.38 Winery

Summer Music Event – LOUNGING AT THE LOFT


Don’t Miss Spring Barrel Tasting

Drum roll.  Spring Barrel tasting at Coyote Canyon Winery on April 26th, 27th, and 28th, 2013.

Rest your feet and enjoy Coyote Canyon Wines in our Wine Garden.  Enjoy some country music from Missy G Band from Seattle and Swing Shift from Tri-Cities on SPRING-BARREL-TASTINGSaturday and Sunday from 11-5p.m..

WSU Dairy Club will be selling Cougar Cheese, and Hospice will have a Pasta Booth.

So come enjoy the FUN.

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!


Barrel Room Dinner Series

Friday, March 22, 2013; 6:30
Coyote Canyon Winery Barrel Room
Join Coyote Canyon Winery in celebrating food!  An unforgettable dining experience that seamlessly incorporates food, wine and atmosphere. Featuring Barrel Room Catering by Chef Jess.

$65 per person, $55 per club member / 6:30 doors open 7:00pm Dinner seating
Advance Reservations made by email
Limited to 20 guests.

Vineyard Updates

With spring around the corner, Mike Andrews will be keeping you up on the progress of the grapes. Great wines come from great vineyards.

2012 Albarino Release

Our award winning 2012 Albarino is scheduled for release Barrel Tasting Weekend….but just may be sooner so keep checking back.  We’ll be posting updates here and on the website.