Thank You for Another Great U-Pick Season! (U-Pick is now CLOSED)

Hey Farm Friends,

We are happy to report another successful U-Pick season has wrapped up for the year! Due to a few frost incidents in the spring, we had a slightly smaller cherry and apricot crop this year. The upside of this was the fruit that did develop was especially delicous and large in size.

There was shortage of cherries in the valley this year due to many of the orchards being affected by the spring frost. However, this may have helped our farm because we experienced an uptick in attendance of folks coming out to pick. We originally prepared to be open through the end of June, but with the amount of support of people coming out to support us the trees were picked clean by June 25th. We couldn’t have been luckier because the horredous storm that hit the Treasure Valley on June 26th would have certainly damaged any cherries would have been left on the trees.

While we are looking at the brightside of farm life, we were relieved that “Hurricane June” didn’t seem to cause any severe damage. The storm that hit on June 26th brought high winds, heavy rain and small pockets of light hail. While we noticed a few sections of peaches that had small amounts of bruising, the hail was small enough that it didn’t break the skin on the fruit nor was it large enough to cause damage to the foliage on the trees or vines. The rain was helpful, considering we are dealing with a water shortage this year, and we were able to shift our watering schedule to take advantage of the free water

In order to keep a farm operating for multiple generations you have to develop the skill of finding the rainbows amongst the clouds. As a family we consider ourselves very lucky to have a rainbow of folks who year after year come out to support us. We can’t say it enough, thank you to our community for following us and sharing in our passion.

Sincerely,
Mike, Patrick, and Bev Williamson

Cork to Fork: Grilled Mediterranean Kabobs

Paired with Williamson’s Estate Grown 2021 Reserve Grenache

There’s something special about gathering around the grill on a warm July evening. This month, we’re taking inspiration from the South of France, where Grenache has long been a favorite at the dinner table. Known for its bright fruit, warm spice, and food-friendly character, our estate grown 2021 Reserve Grenache pairs beautifully with simple grilled ingredients and fresh summer flavors.

These Mediterranean-inspired kabobs are packed with colorful vegetables, lightly seasoned sausage, and aromatic herbs. Served alongside warm rustic bread, olives, and creamy whipped feta, they’re the perfect excuse to slow down, pour a glass of wine, and enjoy dinner outdoors.

Ingredients

Kabobs

  • 14 oz fully cooked Italian sausage or artisan chicken sausage, sliced into 1-inch pieces
  • 2 zucchini, sliced into ½-inch rounds
  • 1 yellow squash, sliced into ½-inch rounds
  • 1 red bell pepper, cut into 1½-inch pieces
  • 1 yellow bell pepper, cut into 1½-inch pieces
  • 1 small red onion, cut into wedges
  • 8 oz whole cremini mushrooms
  • 1 pint cherry tomatoes
  • Metal or soaked wooden skewers

Mediterranean Herb Marinade

  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Whipped Feta

  • 8 oz feta cheese
  • ¼ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Fresh cracked pepper

For Serving

  • Rustic sourdough or French bread
  • Mixed olives
  • Fresh basil

Directions

Step 1: Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper until well combined.

Step 2: Assemble the Kabobs: Thread the sausage, zucchini, yellow squash, bell peppers, red onion, mushrooms, and cherry tomatoes onto skewers, alternating colors and vegetables for an even mix of flavors in every bite.

Step 3: Marinate: Brush the kabobs generously with the herb marinade, reserving a small amount for basting while grilling if desired. Let the kabobs rest for 20 to 30 minutes at room temperature.

Step 4: Prepare the Whipped Feta: While the kabobs marinate, combine the feta, Greek yogurt, olive oil, lemon juice, and black pepper in a food processor. Blend until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to serve.

Step 5: Preheat the Grill: Heat your grill to medium high heat and lightly oil the grates.

Step 6: Grill the Kabobs: Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes until the vegetables are lightly charred and the sausage is heated through. Brush with the reserved marinade during the first few minutes of grilling for an extra layer of flavor.

Step 7: Toast the Bread: While the grill is still warm, lightly toast slices of rustic sourdough or French bread until golden with light grill marks.

Step 8: Assemble the Platter: Spread the whipped feta onto a serving platter or serve it in a small bowl alongside the kabobs. Arrange the grilled kabobs with fresh basil, warm toasted bread, and a bowl of mixed olives.

Step 9: Pour and Enjoy: Pour a glass of Williamson’s 2021 Reserve Grenache and enjoy a relaxed Mediterranean inspired summer meal with family and friends.

Wine Pairing

Our 2021 Reserve Grenache spent 30 months in 100% used French oak, preserving its vibrant fruit while developing remarkable complexity. Aromas of warm spice, floral notes, and ripe red berries lead into flavors of strawberry, raspberry, subtle tobacco, rose, dark fruit, and black tea.

The bright acidity refreshes your palate between bites of grilled vegetables, while the herbs echo the rosemary and thyme in the marinade. The creamy whipped feta softens the wine’s structure, allowing its elegant fruit to shine, and the lightly seasoned sausage brings just enough richness to create a beautifully balanced pairing.

This is the kind of meal, and wine, that’s best enjoyed outdoors with family, friends, and plenty of conversation.

2020 Library Wine Collection

Library Wine Collection
Available June 10 – June 28

Our newest Library Collection release celebrates three beautifully aged reds from the 2020 vintage — each one showcasing the depth, character, and balance that only time can create. From bold structure to layered earthiness and vibrant fruit, these wines were worth the wait.

Available for a limited time, this special collection includes:

2020 Petite Sirah
Deep ruby red and beautifully opaque in the glass, this Petite Sirah opens with aromas of black raspberry layered with white pepper and subtle earthiness. Firm tannins frame rich flavors of blueberry, vanilla, and spice, creating a wine that is both bold and refined.

2020 Malbec
Expressive aromas of marionberry, dark cherry, black tea, and dusty minerals lead into a medium-bodied palate bursting with cherry and strawberry flavors. Soft dried fruit notes linger alongside tea-like tannins for a smooth, balanced finish.

2020 Sangiovese
Bright garnet in color with lively acidity, this Sangiovese offers aromas of sour cherry, raspberry, delicate florals, and toasted cedar. Tart red fruit and currant flavors carry through the palate before settling into an earthy, elegant finish.

Library Wine Collection*
Wine Club Members – $87 (includes 25% discount)
General Public – $105 (includes 10% discount)

Available June 10 – June 28, online and in the Tasting Room!
* No other discounts apply

Cork to Fork: Blueberry Blue Cheese Bacon Burger

Cork to Fork!
Blueberry Blue Cheese Bacon Burger with Petite Sirah


Check out this amazing recipe for summer burgers with our 2021 Petite Sirah!

Ingredients

Main Ingredients
1 lb. ground round beef 85% lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 hamburger buns
1 ½ cups arugula leaves
4 oz. blue cheese crumbles
4 slices thick-sliced smoked bacon cooked until crisp

Blueberry Barbecue Sauce
1 cup fresh blueberries
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons honey
1 clove garlic minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Basil Aioli
½ cup fresh basil leaves chopped
½ cup light mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic minced

Instructions

Basil Aioli
Coarsely chop enough fresh basil leaves to make 1/2 cup.
Combine the chopped basil with the mayonnaise, olive oil, lemon juice, and minced garlic, stirring until smooth. Season with kosher salt to taste, then refrigerate until ready to use.
Blueberry Barbecue Sauce
In a small saucepan, bring the blueberries and other barbecue sauceingredients to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened. Keep warm until ready to use.

Burgers
Lightly oil the grates of a gas grill and preheat to 450 degrees.
Form the ground beef into 4 equal patties, being careful not to overly pack the meat together. Season both sides liberally with kosher salt and freshly ground black pepper.
Cook the burgers over direct heat for 6 minutes, watching carefully for any flare ups.
Flip the burgers and cook for 4 more minutes on the other side, or until done.
Assemble the burgers
Spread basil aioli on the cut side of each bun, both top and bottom pieces.
Next, pile arugula on the bottom bun and top with a grilled burger.

Spread a tablespoon or two of the blueberry barbecue sauce on the burger.
Top with blue cheese crumbles, bacon, and the top bun. Serve immediately.

Notes
If you like, make the blueberry barbecue sauce ahead of time and keep it in the refrigerator for up to a week, then warm it up once you’re ready to serve.

Nutrition
Serving: 1g
Calories: 784kcal
Carbohydrates: 51g
Protein: 45g
Fat: 44g
Saturated Fat: 15g
Polyunsaturated Fat: 25g
Trans Fat: 1g
Cholesterol: 130mg
Sodium: 1839mg
Fiber: 3g
Sugar: 21g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Become a Part of the Team at Williamson!

Williamson Orchards & Vineyards is Hiring

Williamson Orchards and Vineyards has a part-time wine room sales position open.  We are looking for a self-motivated, high energy person with sales experience and good customer service skills. This job requires someone with attention to detail and is a team player. Some knowledge of wine experience is a plus.

This is a part time position; i.e. Wednesday – Sunday: 11:00 – 6:00 pm. Estimating 12 – 18 hours per week.


Job Responsibilities:
– Act as a representative of the business.
– Creating a welcome and hospitable atmosphere.
– Describe wines and pour samples.
– Wine & merchandise sales.
– Maintaining and cleaning of the tasting room/warehouse.
– Availability for off-site events; i.e. farmer’s markets, festivals, pop-ups.


Job Qualifications:
– High School Diploma or GED.
– Higher level education is a plus.
– Must have had some sales or customer service experience.
– Some knowledge of cash registers and credit card processing.
– A basic knowledge of wine is a plus.
– Must be able to lift a case of wine (40 lbs).

Applicants can reach out to us at wine@willorch.com with a resume and a brief introduction outlining your experience and interest in the position.

Cork to Fork: Grilled Salmon

Cork to fork is back!
Viognier with Grilled Salmon

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance.

Ingredients

Here’s what you’ll need to make this magical salmon:

  • 1/2 cup unsalted butter, softened: Make sure it’s nice and soft so it mixes easily.
  • 4 cloves garlic, smashed: Don’t be shy with the garlic! Smashing them helps release all that amazing flavor.
  • 2 Tbsp lime juice: Freshly squeezed is always best for that bright, tangy punch.
  • 2 Tbsp fresh dill, chopped: Dill and salmon are a match made in heaven. If you don’t have fresh, you can use 2 teaspoons of dried dill, but fresh really shines here.
  • 1 tsp sea salt: For that perfect savory foundation.
  • 1/4 tsp black pepper: Just a pinch to round out the flavors.
  • 2 lbs salmon filet, skin-on, cut into 6 portions: I love using skin-on because it helps keep the salmon moist and adds a nice texture. Any good quality salmon fillet will work beautifully.
  • Lime wedges, for serving: A must-have for that extra squeeze of fresh lime goodness!

How to Make It

Let’s get cooking! You’ve got this.

  1. Whip up the Garlic Lime Butter: Grab a small bowl. Toss in your softened butter, the smashed garlic cloves, fresh lime juice, chopped dill, sea salt, and black pepper. Get in there with a fork or spatula and mix it all up until it’s a beautiful, creamy, fragrant butter. It should smell amazing already! I like to taste a tiny bit at this stage to make sure the seasoning is just right.
  2. Prep the Salmon: Take your salmon portions and gently pat them dry with paper towels. This might seem like a small step, but it really helps the salmon get a nice sear on the grill.
  3. Preheat the Grill: Get your grill fired up to medium-high heat. You want it nice and hot so the salmon cooks evenly and doesn’t stick.
  4. Grill Time! Carefully place your salmon portions onto the preheated grill grates, making sure the skin-side is down.
  5. Cook to Perfection: Let the salmon grill for about 4-5 minutes per side. The exact time will depend on how thick your salmon pieces are, but you’re looking for it to be cooked through and to flake easily when you gently poke it with a fork. Don’t overcook it – nobody likes dry salmon!
  6. Butter Up: In the last 2 minutes of grilling, spoon or brush a generous amount of that glorious garlic lime butter onto the top of each salmon portion. Let it melt and get all bubbly and delicious.
  7. Serve it Up! Carefully remove the beautiful salmon from the grill.
  8. Garnish and Enjoy: Sprinkle a little extra chopped dill over the top for a pop of green and serve immediately with those fresh lime wedges. Squeeze that lime over the top – it’s pure magic!

Substitutions & Additions

Feeling creative? Here are some ways to switch things up:

  • Herbs: If you’re not a fan of dill, try fresh parsley, chives, or even a little bit of cilantro in the butter.
  • Citrus: Lemon juice can be used instead of lime juice for a slightly different citrus note.
  • Spice: For a little kick, add a pinch of red pepper flakes to the butter.
  • Veggies: Grill some asparagus or zucchini spears alongside the salmon for a complete meal.
  • Marinade: If you have a bit more time, you could marinate the salmon in some lime juice, olive oil, and a bit of garlic for 15-30 minutes before grilling.

Tips for Success

A few little secrets for your best salmon ever:

  • Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
  • Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
  • Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
  • Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Tips for Success

A few little secrets for your best salmon ever:

  • Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
  • Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
  • Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
  • Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Cork to Fork: Chicken & Mango Salad

Cork to fork is back!
Viognier with Chicken & Mango Salad

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance. Our Viognier’s notes of apricot, nectarine, and green apple complement the sweetness of mango, while its subtle herbal finish ties beautifully into the fresh greens and citrus dressing.

Ingredients

Salad Base:

  • 2 cooked chicken breasts (grilled or rotisserie), sliced
  • 1 large ripe mango, diced
  • 4 cups mixed greens (arugula, spinach, romaine)
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ¼ red onion, finely sliced
  • 1 avocado, diced
  • Fresh cilantro, chopped (optional)

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Salad Base: In a large salad bowl, combine the sliced cooked chicken, diced mango, mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado. Toss gently to mix everything together.
  2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
  3. Toss the Salad: Drizzle the homemade dressing over the salad just before serving. Toss gently to coat the ingredients with the dressing.
  4. Garnish and Serve: Garnish the salad with fresh cilantro (if using) and serve immediately. You can also add extra toppings like nuts, seeds, or cheese if desired.

Servings and Timing

  • Servings: This recipe serves 4 as a main dish or 6 as a side.
  • Prep Time: 10-15 minutes
  • Cook Time: 0 minutes (if using pre-cooked chicken)
  • Total Time: 10-15 minutes

Variations

  • Grilled Vegetables: Add grilled veggies like bell peppers or zucchini for an extra smoky flavor.
  • Vegan Option: Omit the chicken and substitute it with chickpeas or roasted tofu for a plant-based option.
  • Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the dressing for some heat.
  • Nuts and Seeds: Top with toasted almonds, sunflower seeds, or pumpkin seeds for extra crunch and nutrition.

Storage/Reheating

  • Storage: This salad is best served fresh, but you can store the salad base (without dressing) in an airtight container in the refrigerator for up to 1 day. The dressing can be stored separately in the fridge for up to 3 days.
  • Reheating: Reheat the chicken if necessary before adding to the salad, but avoid reheating the entire salad, as the fresh ingredients will wilt.

Cork to Fork Featuring our 2022 Dry Riesling

Lemon Butter Shrimp with Fresh Herbs

A bright, elegant pairing for Williamson’s 2022 Dry Riesling

This light and vibrant seafood dish was designed to complement the lively acidity and citrus notes found in our 2022 Dry Riesling. Tender shrimp are gently sautéed in lemon butter with garlic and fresh herbs, creating a dish that mirrors the wine’s bright flavors of green apple, lemon zest, and citrus while allowing its crisp finish to shine.

Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons butter

2 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

¼ cup 2022 Williamson Dry Riesling

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

Salt and cracked black pepper, to taste

Lemon wedges for serving

Instructions

Pat shrimp dry and lightly season with salt and pepper.

In a large skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.

Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.

Stir in the lemon zest, lemon juice, and white wine. Allow the sauce to simmer for about 1 minute until slightly reduced.

Remove from heat and finish with fresh parsley and thyme.

Serve immediately with lemon wedges.

Serving Suggestion

Serve alongside crusty bread, angel hair pasta, or a simple garden salad. The bright lemon butter sauce beautifully mirrors the citrus and crisp acidity of our 2022 Dry Riesling, making each sip and bite refresh the palate.

Bottles and Beanies!

Bottles & Beanies: Winter Done Right

February 11 – March 8

Winter in Idaho has a way of inviting us to slow down, bundle up, and savor the little comforts: good wine, warm layers, and moments worth lingering over. That’s exactly the spirit behind our Bottles & Beanies promotion here at Williamson Vineyards.

For a limited time, we’re pairing two of our favorite cold-weather essentials: delicious Williamson wine and cozy, freshly redesigned beanies that are made for the season.

When you purchase any two bottles of wine, you’ll receive:

  • 15% off one of our new beanies (or hats) 
  • Your tasting fee waived for the visit 
  • Eligibility to sign up for our Wine Club, if you’ve been thinking about joining – this is the perfect opportunity!

About the Beanies (Because They’re Good)

We just rolled out a new lineup of beanies and hats, and they’re everything winter gear should be: soft, cozy, modern, and effortlessly wearable. Clean design, comfortable fit, and perfect for vineyard strolls, snowy errands, or fireside evenings with a glass of red. They’re the kind of hat you’ll actually reach for all season long, ifwedosaysoourselves.

A Few Important Notes

  • This is a stand-alone promotion 
  • Discounts cannot be stacked, with the exception of Wine Club benefits 
  • Not valid on Wine of the Month selections 

Stop by between February 11 and March 8, treat yourself to a couple bottles, grab a beanie, and let us help you make winter something to savor.

Williamson wine. Warm heads. Winter, done right! 

 

Cork to Fork: Windmill Red Beef & Mushroom Ragù

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

  • 2 lbs beef chuck or beef shoulder, cut into small chunks

  • Kosher salt & freshly cracked black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz cremini or baby bella mushrooms, finely chopped

  • 1 tbsp tomato paste

  • 1½ cups Windmill Red 🍷

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried thyme

  • 1 bay leaf

  • Optional: ¼ tsp crushed red pepper flakes

  • Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

  • Fresh parsley or thyme

  • Freshly grated Parmesan or Pecorino

  • Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

  • Best with pappardelle, wide noodles catch the sauce beautifully

  • Finish with olive oil drizzle or butter for extra silkiness

  • Pair with Windmill Red, OBVIOUSLY.

  • Enjoy!