Justin Michaud receives an ‘Outstanding’

Great Northwest Wine’s review of our 2013 Albariño.


Bud Break Comes Early!

Bud break comes early!  Our early bud break in our Chardonnay block has been around April 4th and this year it was over 25% open on March 28th. I believe our average bud break to be about April 10th . that would make us about 7 days ahead of what I would consider an early bud break and 12 days ahead of average. When the buds are open they are much more susceptible to cold. In the 21 years I have grown grapes we have never been damaged by a spring frost event. We have an excellent drainage and always ask our lord for protection. With milder than normal weather, we have continued to get our work done ahead of schedule. Pruning was completed by March 10th and taping and tying of cordons will be completed by April 7th. This is also more than a week early.

Watch to see how the vineyard develops this season, everything is looking to be early!


Nebbiolo Buds

Nebbiolo Buds

Grenache Buds

Grenache Buds

Albarino Buds

Albarino Buds


Bud Break


Crab Apple tree and tulips!


A Tribute to a Wonderful Marriage

Robert & Louise Andrews

65th Wedding Anniversary

Everyone needs a hero to look up to, an example on who shows us the way through the good times, hard times, the mountain tops and the valleys.  Dad & Mom you have been mine.  If a medal could be given, you would both get the Platinum.  The reason your sons and daughters love to farm is because of the memories you created at the farm.

The memories of early morning feeding the cattle in all kinds of weather, including  my foot slipping of the clutch of the pick-up, going through a gate and hitting the post. This put Scott and Barb into the window of the pick-up.  We were lucky there were no serious injuries. There are memories of harvesting (cooking, trucking, and combining), helping at livestock show, and changing sprinklers together. We all had a job and felt needed and accomplished as being part of the family.  As the family grew so did the farm or as the farm grew so did the family. You created in all of us a sense of belonging and responsibility.  We learned a responsibility to the farm as well as the family.

One of the most important things was the drilling of the first well in 1956. This changed all of our lives and set the stage for the future of all of our families.  Dad’s foresight to seek permits for future irrigation and land development created a way for many of us and your grandchildren to have their roots in the land and farming.

In our busy schedule our Dad & mom were 4-H leaders for the Horse Heaven Stock Masters 4-H Club and taught us about caring for animals and more about responsibility.

Mom taught the girls cooking & sewing and helped us all with our 4-H record books.  Dad taught us all the feeding and grooming or our livestock projects.  Through the whole process we learned about working together as a club and about doing the best with what we had.  We learned that through hard work and paying attention to details we could produce an award winning project.

I remember when I was very young going fishing at American River.  First we went in our old plywood pickup camper, I’m not sure it had a top because I can remember looking up at the moon. I remember Dad carrying me on his back down the logs to get to the best fishing spot. He never once slipped or dropped me into the river. Later came Terry Trailer. How you fit us all in that 14’ camper was remarkable.

Special vacations that I remember were to Glacier national park (fish were small) and Yellow Stone National park. The sound of bears tipping and rattling garbage cans and the scream from a nearby camper sent shivers down my back. Later Terry Trailer was used for camping at the Toppenish Grandview and Kennewick fairs for 4-H and FFA livestock shows.

A lot of great memories were created while camping at our Goose Prairie Cabin. It was rustic with an outside well with a hand water pump and a nearby outhouse with your favorite Montgomery Ward’s catalogue. I don’t remember catching as many fish in Bumping River as American but we had a lot of fun.  I remember special times with the Lay’s and our 4-H club. One special Father’s Day the Horse Heaven Stock Masters met to fish Bumping Lake for Silvers. Between all of us we caught over a hundred of those little guys. We would put two hooks on our line when we got one fish on the line another would bite and we could catch two fish at a time. Dad, I hope you had fun that exiting father’s day! We all did and Bruce and I were reminiscing on the fishing trip we just had. Thank You!!

We always looked forward to relatives visiting the farm.  When the Lay’s would come, it was a special time to show them the farm. We would have them help with the chores. They liked to catch frogs and tadpoles in the pond and go ride horses. One year Scott and Steve went for a ride down the road where the wheat trucks had some huge ruts in the road. Skylark tripped and Scott was trapped under her. Steve rode back to the house for help. Skylark was still lying in the truck tire rut when help arrived. She got up and Scott was covered with dirt and escaped with only a broken arm.

Summers were especially busy for mom since she was responsible for feeding the entire harvest crew. Before dinner all the men gathered in the basement for Coca Cola or Rainer. I loved to listen to their stories. I’m sure they were in color (colorful). One guy in particular would give me a ride on his back up to the back yard and sometimes jump the fence. Friday another hired hand would frequently bring us kids toys he won playing punch board. Yes, we were spoiled. Mom always had a variety food, never one course. I remember the dessert and the pies which I still love.

During harvest Grandpa (Dad) would sometimes stay and often moms sisters helped cook. Dad’s family brother and cousins would stay at the house. We older kids would sleep outside on old army cots. These were good times with a lot happening. We would count the mosquito bites on one arm. You needed to beat 300 to be a winner. One year in particular we purchased a large set of 4th of July fireworks. Most of the worker slept in the large machine shed, also on army cots. They asked me to wake them up early. I rode my bike by throwing an M-80 under their bed. They woke up but not in great spirits. I was showing grandma, Mabel, how to light an M-80 fire Cracker. The fuse fell out in my hand and powder spilled on my hand igniting and burning it.

Harvest meant getting combine parts and I can remember going with my Dad to get them. At that time we would cross the river at Roosevelt to Arlington by Ferry. The river was much swifter than. You would often see some huge whirl pools in the crossing.

One day Dad sent us, Scott and me to get parts at the Jack or Mac Maine’s farm on Sand ridge road. I was probably fifteen and Scott eleven. We were excited to go out on our own. We were driving our little green Opel. I drove up and let Scott drive back. We were almost back to the farm. We were stopping for something and Scott hit the gas rather than the brake and we went through our pasture fence. There were no injuries and the Opel got a baby blue paint job.

There are many more stories to share and we each have some.  Mom & Dad you are celebrating 65 years and we are all still alive.

Mom and Dad you supported and loved your family in every way.

You helped us to get our first house and continue to help your grandchildren to do so. You cheered us in all our activities and gave scholarships to your grand kids to help with their college education. You have participated and attended all of your children’s and grandchildren’s weddings.

Mom you encouraged your children to get their grandchildren involved in the community hall where many fun activities and competitions took place. You encouraged and provided swimming lessons in your pool for your grand kids and neighbors.

Dad and Mom in your later years you set an example for all of us by getting involved with the church. You have prayed for us all, encouraged us to attend and be a part of Bible studies held in your home. Mom you for many years participated in the Church Awana Program helping to teach our youth Bible verses. Dad you were the financial secretary of Mabton Grace Brethren for eighteen years. You helped to organize our yearly Father’s Day church camping trip which we participated in for many years. You encouraged and helped with the Spanish Church, supported missionaries around the world especially Ted Ruiz in the Philippines. You both participated in three or more short term mission trips to the Philippines with the Mabton Church. I was also a part of this first trip. Dad I was so proud to be with you when you gave your testimony. Buy accepting Gods call and participating in these trips churches have been planted and lives are continuing to be given hope and being changed.

One of the most exciting and life changing experiences was going to Israel with you in 1985. Hal Lenzie’s bible teachings brought the bible to life as we walked where Jesus walked. We studied the Bible where Jesus taught his disciples and will soon return too. I have so many great memories especially getting baptized together in the Jordan River and seeing the pictures of your smiley faces floating in the Dead Sea. I know Mom has a fear of water but you can’t sink in the Dead Sea.

One of the most important traditions is that we all come together to celebrate as a family at Christmas. How did you find the time to get a little something for each son and daughter, grandchild and great grandchild? It was awesome looking back at the pictures taken over the years and reflects on the many Christmases that were shared together in your home.

As I said in the begging you truly are my heroes and you set a lifelong example for each generation to look up to and follow.


Mike 65 Wedding anniversary group shot

Coyote Canyon Winery Appreciation Dinner

Coyote Canyon Winery Appreciation Dinner

Held Feb. 6th at Columbia Crest Winery

A special appreciation dinner and event was given for those who work and help make Coyote Canyon Winery a success. This included a tour of Columbia Crest by Vanesa Blaisdel –showing where and how grapes were received, tour of tank rooms, barrel rooms, bottling lines, and ended with a tasting of Columbia Crest wines made with Coyote Canyon Vineyard grapes.

A special meal was created by Martha Andrews and Carolyn Knee featuring fresh Alaska silver salmon that Mike caught on his Alaska fishing adventure. A 3 liter bottle of 2009 H3 Columbia Crest wine was enjoyed with the meal along with other Coyote Canyon Winery wines.

Again, thank you for helping to make Coyote Canyon Winery a success story!!!

Mike and Marti Andrews

Celebrating Success

Celebrating Success

Vineyard Report

Vineyard Report


We had our 1st day of work in the vineyard on Jan.12th. All our seasonal and regular staff were eager to return to work after the holidays.

This year’s weather has been especially mild allowing us to get our pruning and field work done rapidly. We did get more winter moisture then last year. Nov.1, 2013 to Feb 28, 2014 we accumulated about 1 inch of moisture compared to more than 3 inches for the same period this winter.

We are probably about a week ahead of last year in our pruning. We should start taping and tying down the cordons about the 10th of March.

One of our value employees  pruning these 21 year old Cabernet Sauvignon plants.

One of our value employees pruning these 21 year old Cabernet Sauvignon plants.

Alejandro pruning in CS94, our 21 year old Cabernet Sauvignon block

Alejandro pruning in CS94, our 21 year old Cabernet Sauvignon block

If the weather continues we are looking for an early bud break and praying for a repeat of last year’s quality.

Remembering Robert Andrews

Robert Andrews Memorial Service will be held at the farm on April 11th, from 1:30pm – 3pm.

Great Northwest Wine Remembers Robert Andrews, Mike Andrews’ Father.  Article written by Andy Perdue


1st Annual Holiday Boutique at the Loft

Holiday Boutique-01 2


Beautiful Art ~ Fantastic Gifts ~ Delicious Wine & Food!! Come see us!!

Coyote Canyon Winery is happy to announce our 1st Annual Holiday Boutique at the Loft!!

Friday, November 28th – Sunday, November 30th
Open daily from 11am to 5pm
The Winemakers Loft
357 Port Ave
Prosser, WA  99350


Horse Heaven Hills AVA tasting at World Trade Center Seattle

Join us for an evening of fabulous wines, light appetizers and raffle prizes as the Washington State AVA Wine Tasting Series welcomes wines from Horse Heaven Hills. When attempting to describe the Horse Heaven Hills AVA, three words come to mind: earth, wind, and wine! 30 vineyards and six wineries make up over 12,000 acres of grapes grown in the fertile soils of the Horse Heaven Hills AVA. Sun drenched yearly and protected by constant breezes off the Columbia River, Horse Heaven Hills produces consistent quality wines to please the palate.

Monday, November 10, 2014 | 4:30pm to 6:30pm

4:30pm: Wine Tasting
5:15pm to 5:45pm: Overview and Q&A
5:45pm to 6:30pm: Wine Tasting

WTCSE Members, Sommeliers, Press | Complimentary
Guests of Members | $15
Non-Members | $25

For more information and to register please go to http://www.wtcseattle.com

World Trade Center Seattle, 2200 Alaskan Way, Suite 440.  Seattle, WA  98121

Coyote Canyon wins BIG at Denver International Wine Competition


Congrats to Coyote Canyon winning 7 Gold and 3 Silver Awards!!!

Gold Winners
2013 Viognier
2011 Grenache
2011 Sangiovese
2010 HH Estates Bozak Red
2010 HH Estates Robert Andrews Mourvedre
2010 HH Estates Big John Cab Sauv
2013 Albarino

Silver Winners
2013 Roussanne
2011 Cab Sauv
2012 Primitivo

About the Denver International Wine Competition
This competition is the largest double-blind, professionally judged wine competition in the Rocky Mountain region. It is the only Internationally focused wine competition that conducts a special post competition event showcasing its Gold medal wines. That exclusive event is called Pairsine, Chefs Fine Food & Wine Pairing Competition.

Boneless Leg of Lamb with Coyote Canyon’s H/H Buck Syrah

Many of us are classic Lamb paired with Pinot Lovers but sometimes you just need to GO BIG and that’s what we suggest with this month’s pairing!

Spring Lamb is making its way to markets right now. I was recently visiting a Food Co-
Op in Southwest Montana and had the great pleasure of sampling a truly outstanding Leg of Lamb as well as some incredible sausages produced by Willow Spring Ranch in Belgrade MT. The trick to getting great tasting lamb according to owners Katy and Richard Harjes is in how their animals are treated, what they eat, and when they are brought to market. It truly was evident in what I tasted, rarely have I had lamb that was so clean tasting. Katy and Rich ship their products all over the country and have a website that allows you to order your favorite cuts. You can reach them, at http://montanaorganiclamb.com .

This month let’s try pairing a grass fed spring Boneless Leg of Lamb with Coyote Canyon’s H/H Buck Syrah which was released in February 2014. This is a deep colored, full bodied, wine with notes of dark licorice as well as currants and blackberries-perfect for this Leg of Lamb recipe. The trick to getting a bigger, not over powering flavor is to start the Lamb on the grill and finish it in a slow oven with some added moisture. The leg is made up of several muscles that tend to cook and eat differently. Cooking the muscles in a low temp oven after a hard char on the grill will give it the grilled flavor and keep the muscles moist and tender.

Leg of Lamb with Roasted Lamb and Pan Drippings with Grilled Fennel 

6lb Boned Rolled and Tied or netted Leg of Lamb

1T Fresh or 2t Dried Thyme

1T Fresh or 2t Dried Oregano

1T Fresh or 1t dried Rosemary

1T dried Basil

1T Ground Red Pepper

1 Bay Leaf

1T Course Sea Salt

1T Course Ground Black Pepper

3T Pure Olive Oil

Remove all packaging from the Lamb and pat dry the lamb with paper towels. Mix the herbs, salt and pepper in a bowl; add olive oil to make a paste. Coat the lamb with the herb paste and rest covered with wrap in refrigerator 1-2 hours.

Prepare the grill and start charcoal. I prefer a charcoal briquette with the addition of soaked wood chips such as cherry or apple to add some mild smoke flavor. I don’t recommend a strong charcoal from Mesquite or Hickory for this recipe. If using a gas grill make sure to preheat on high at least 15 minutes before adding the lamb.

Roasting Pan (9”x13”) ingredients

While the grill/briquettes are starting prepare the following

1 Onion-peeled and ½” diced

2 Carrots (medium size) Peeled, sliced ½” thick

2 Ribs Celery-Sliced ½” thick pieces

4 cloves garlic-Peeled and sliced thin

1-12oz can diced tomato’s

1C Vegetable or Chicken Stock

1C Dry Red Wine

3T Pure Olive Oil

Grilled Fennel

2 Fennel bulbs with tip trimmed, Cut in half from top to bottom.

1t Course Sea Salt

1t Course Black Pepper

3T Olive oil

Season Fennel with Salt and Pepper and toss the 4 halves in olive oil.


3T Fresh chopped Parsley or Chives

Sauté onions 3 minutes to transparency add garlic, sauté 1 minute, add carrots and celery and sauté 3 more minutes at low-medium heat. Add tomatoes, stock, and wine. Turn heat to low. We will add this to the roasting pan when the lamb comes off the grill. Preheat the oven to 250 degrees.

Remove the lamb from the refrigerator 20 minutes prior to grilling. Sear Lamb over high heat part of grill, add soaked wood chips to the fire for smoke. You want to brown the entire leg-a good hard char for no more than 15 minutes. You can now grill the fennel bulbs over the coals used for searing the lamb. Grill the fennel for 5-7 minutes on each side. Remove from heat, let cool, and then slice thin.

After you have seared the leg, remove from the fire. Place the Roasting Pan ingredients into a 9”x13” roasting pan. Mound the vegetables up in the middle and put the lamb on top. Place the roasting pan in the oven on the middle rack. Cook lamb until it reaches an internal temperature of 145 degrees for medium rare. Put the meat on a cutting board with a sheet tray underneath, cover with foil and let rest 10-15 minutes. While the meat is resting, strain the juice, add fennel slices and adjust seasoning. Keep the juice and fennel slices warm.

Remove the string or netting surrounding the Lamb and slice thin (1/4”-1/2” thick) this may be a bit messy, the muscles tend to fall apart after the string is taken off. Try to cut the muscles across the grain if you can.

Place the sliced meat on a platter with fennel slices atop, garnish with fresh chopped parsley and/or chives. Serve the juice in a separate container for your guest to pour over the lamb. This is a great dish with roasted or mashed potatoes, pasta, or even grits. Enjoy the deep flavors of the H/H Estates Buck Syrah with the earth notes of the Lamb-I think you will know what I meant by GOING BIG!!!!!