Williamson Holiday Gift Guide

Give the Gift of Williamson This Holiday Season!

Good wine makes a great gift. Great wine shared with good company? Even better.

Whether you’re shopping for the wine lover in your life, stocking up for holiday gatherings, or checking off your corporate gifting list, we’re making holiday shopping a little easier (and a lot more delicious).

Stock Up & Save  A little something for everyone on your list!

Mix and match your Williamson favorites to create the perfect collection for gifting, gathering, or keeping a few bottles for yourself. Plus, enjoy year-round savings when you stock up!

  • 6+ Bottles: Enjoy 10% off your purchase.
  • 12+ Bottles: Enjoy 15% off your purchase.
  • Wine Club Members: Save 20% on case purchases!

Whether you’re building a collection for a fellow wine enthusiast or picking up bottles for holiday hosting, there’s always a good reason to bring home a little extra Williamson wine.

Gifts for Every Wine Lover  There’s more to Williamson than what’s in the glass!

Looking for something a little different? Our tasting room is stocked with thoughtful gifts, local treasures, and plenty of goodies to pair with your favorite wines.

Discover handcrafted jewelry from local artisans, Williamson wine glasses and wine keys, and a variety of charcuterie essentials perfect for building the ultimate holiday grazing board.

For the foodies on your list, don’t miss our delicious BBQ sauce made with Williamson cherries! We also have festive holiday wine glass charms, fun stocking stuffers, and plenty of other little treasures waiting to be discovered.

Whether you’re putting together a custom wine-themed gift basket, looking for a hostess gift, or just need a little something extra, you’ll find plenty of inspiration in our tasting room.

Local Gifts, Delivered!  Skip an extra errand this holiday season!

We offer complimentary local delivery every other Thursday with purchases of six bottles or more. Perfect for thoughtful holiday surprises, corporate gifts, or simply stocking your own wine rack without the extra trip.

Sending Holiday Cheer Across the Country  Your favorite Idaho wines can travel farther than ever!

We’ve expanded our shipping availability to 38 states, making it easier to send a little piece of the Sunnyslope to friends, family, and loved ones near and far. Whether they’re across town or across the country, a bottle of Williamson is a wonderful way to share a little holiday cheer.

Learn More About Wine Shipping

Make Your Holiday Shopping a Little More Spirited!

From locally made treasures and stocking stuffers to carefully selected bottles of wine, there’s something for everyone at Williamson this holiday season.

Stop by the tasting room to browse our gift selection, find your favorite wines, or ask our team for recommendations. We’ll help you put together something special for everyone on your list.

Shop Williamson Wines & Spread a Little Holiday Cheer!

Cork to Fork: Pan-Seared Duck Breast with Plum & Tart Cherry Glaze

Why this pairing works with 2021 Wanderlust:

The natural fat of the duck softens the wine’s firm tannins while letting the bright, cleansing acid shine. The tart cherries and plum reduction echo the dried plum and stone-fruit notes on the mid-palate. Fresh thyme and white pepper harmonize with the dusty earth, tobacco, and white pepper finish of the wine.


Pan-Seared Duck Breast with Plum & Tart Cherry Glaze

Prep time: 15 mins | Cook time: 25 mins | Servings: 2–4

Ingredients

  • For the Duck & Vegetables:

    • 2 duck breasts (skin scored in a crosshatch pattern)

    • 1 lb baby carrots or fingerling potatoes, halved

    • 1 tbsp fresh thyme leaves

    • Salt & freshly cracked black pepper

  • For the Wine-Enhancing Glaze:

    • 1/2 cup fresh or frozen tart cherries (or dried plums/prunes, finely chopped)

    • 2 tbsp plum preserves or jam

    • 1/3 cup dry red wine (like Wanderlust)

    • 1 shallot, finely diced

    • 1 tbsp butter

    • 1 pinch ground white pepper (or cracked black pepper)

Instructions

  1. Prep Vegetables: Preheat oven to 400°F (200°C). Toss potatoes/carrots with olive oil, fresh thyme, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.

  2. Score & Sear Duck: Season both sides of duck breasts with salt and pepper. Place skin-side down in a cold, heavy skillet (cast iron works best). Set heat to medium-low and render the fat slowly for 8–10 minutes until skin is golden and crispy. Flip and cook 3–5 minutes more for medium-rare (internal temp ~135°F). Transfer to a plate to rest for 5–8 minutes.

  3. Make Sauce: Pour off all but 1 tablespoon of duck fat from the pan. Add shallots and sauté for 1 minute. Pour in the red wine to deglaze, scraping up any browned bits from the pan.

  4. Simmer Glaze: Stir in the cherries, plum preserves, and a pinch of white pepper. Simmer over medium heat for 3–5 minutes until reduced and glossy. Swirl in 1 tablespoon of cold butter off the heat to finish.

  5. Serve: Slice duck breasts diagonally and spoon the warm plum-cherry glaze over top. Serve alongside the thyme-roasted vegetables.

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.

Windmill Red Vertical Collection

Windmill Red Vertical Collection

This collection is both a reflection of the journey into how weather and time shape each vintage balanced with artistic skill of wine making. Perfect for sharing or tasting side by side, all three impeccably crafted and balanced wines deliver a deeply enjoyable expression of place and technique.

2020 Library Windmill Red
This easy-sipping, medium-bodied red blend offers complex aromas of toasted oak, red berries, earth, and pepper, accompanied by rich plum and dark fruit flavors.

2021 Windmill Red
This adaptable, brick-red wine features aromas of dusty oak and fig, transitioning smoothly from black cherry and green tea mid-palate flavors to a warm, toasted-nut finish.

2022 Windmill Red
Embodying a rugged Idaho spirit, this semi-opaque, brick-red blend offers aromas of leather, cedar, and spice, leading to a round, chewy palate filled with boozy tart cherry, sweet tobacco, and a long finish of dried fig and dark cocoa.

This vertical collection is a great deal because not only do you save when you buy all three vintages, the general public gets early access to a “wine club only” wine!

Wine Club Members: 30% off = $74.90
General Public: 15% off = $90.95
(Plus tax)

This collection will be available to purchase starting 10/14 thru 11/1, or while supplies last. No other discounts apply with this collection.

Cork to Fork: Chocolate Cherry Bread Pudding

Paired with Williamson’s 2021 Cabernet Sauvignon

October’s featured Wine of the Month is our 2021 Cabernet Sauvignon, a rich, brick-red wine with notes of cherry, cocoa, earth and subtle oak. As cooler evenings settle into the Sunnyslope, it’s just the kind of red we want to wine down with.

This month, enjoy special Wine of the Month pricing on the 2021 Cabernet and try it alongside our Dark Chocolate Cherry Bread Pudding, made with buttery brioche, tart cherries and rich dark chocolate, then served warm with a scoop of vanilla ice cream.

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 1 pound brioche bread, cut into 1-inch cubes
  • 1 cup dried tart cherries
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 ounces dark chocolate chips (about 1⅓ cups), or roughly chopped dark chocolate
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving

Directions

Step 1: Prepare the bread: (Optional, if possible) cut the brioche into 1-inch cubes the night before and leave it uncovered at room temperature to dry slightly. If using fresh brioche, spread the cubes onto a baking sheet and bake at 350°F for 7–10 minutes, just until the outside of the bread feels slightly dry. Let cool.

Step 2: Prepare the baking dish: Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Add the brioche and dried cherries, gently tossing to distribute the cherries throughout.

Step 3: Start the custard: Add the milk, heavy cream, sugar and salt to a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar has dissolved. Do not let it boil.

Step 4: Melt the chocolate: Place the dark chocolate chips in a large heat-safe bowl. Pour the warm milk mixture over the chocolate and let stand for about 1 minute. Whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the vanilla.

Step 5: Add the eggs: In a separate bowl, whisk the eggs until combined. Slowly whisk about 1 cup of the warm chocolate mixture into the eggs to gently bring them up to temperature. Gradually whisk the egg mixture back into the remaining chocolate mixture until smooth.

Step 6: Soak the bread: Pour the chocolate custard evenly over the brioche and cherries. Gently press the bread into the custard so all of the pieces are moistened. Let stand for 30 minutes, occasionally pressing the bread back into the custard as it soaks.

Step 7: Time to bake: Bake uncovered for 45–55 minutes, until the edges are set and the center is just set but still soft. The center should spring back slightly when gently pressed and there should be no liquid custard remaining.

Let the bread pudding rest for 10-15 minutes before serving.

Wine Pairing

This pairing takes its cues straight from the glass. Dark chocolate brings out the Cabernet’s subtle cocoa notes, while tart cherries echo the cherry and stone fruit flavors found throughout the wine. The rich, custardy brioche complements the wine’s medium-firm tannins, while a scoop of vanilla ice cream rounds out each warm, chocolatey bite.

Pour a glass of 2021 Cabernet Sauvignon, serve the bread pudding warm, and enjoy a pairing made for cool October evenings and good company.

2021 Cabernet Sauvingnon – October’s Featured Wine

October’s Featured Wine of the Month
We’re featuring a different wine each month during which you can purchase the special wine at a premium price!

This month is…
2021 Cabernet Sauvignon

Imagine unwinding by a crackling fireplace on a cool autumn evening, sharing a bottle of this rich, brick-red wine with a dear friend. This wine starts with aromas of sweet grass, cherry, earth, and cocoa powder. Medium-firm tannins create a solid backbone for flavors of stone fruit pit, cherry, and a little oak expression in the mid-palate. Subtle flavors of cherry pit and leather on the finish.

—Food Pairing Suggestions—
This cab is perfect for steak and sauteed mushrooms or a mushroom burger with truffle fries. Duck a l’orange, a green salad with gorgonzola and balsamic dressing, cassoulet, buffalo chicken wings with blue cheese dressing. Also fajitas, lemon caper chicken and scalloped potatoes. Dessert is chocolate mousse or cherry pie.

Wine Club Members can stack their Member discount on top of this for even more savings! Please remember to sign into your account to receive your wine club discount.

Peach Harvest Went Pretty 🍑 Peachy This Year.

We have not one, but two, news articles about our peach harvest to share with you – and we’re feeling pretty peachy 🍑 about it! 

 

Check out this short video, produced by Local Channel 7 – KTVB, about what goes into farming white-flesh peaches and how our delicious peaches travel all the way to Taiwan.  https://l1nq.com/xalqcq8

KTVB – Inside Ag: Thousands of peaches from Caldwell head to Taiwan for the Moon Festival

 

 

 

Next check out this article from The Capital Press about how the growing season affected this years peach crop. 

SW Idaho fruit producer sees positives in ahead-of-schedule ’26

Link

Extended Summer Hours End on September 26th

All good things must come to an end…

Every summer we stay open an hour later on Fridays and Saturdays to take advantage of the longer days and nice weather. Now that the days are getting shorter and the weather is slowly cooling off we will shift back to regular hours.

We will return to our regular hours starting Wed, Sept 30th. 

REGULAR HOURS
Wednesday – Sunday: 12 – 5pm

Limited Availability of White Wines Thru End of Year

Between the high demands for grape contracts and low crop yields, Williamson Vineyards has not been able to produce large lots of white wines for two seasons. Pair that with an increased interest in our white wines by the public, the result is a limited supply.

In reaction to this limited white wine inventory, Williamson’s will be reducing the number of white wines included in our Traditional Tastings in the hopes of stretching the inventory of white wines temporarily. In addition, we have put a freeze on accepting new White Wine Club members to ensure that we can accommodate the existing club members.

Our hope is that the 2026 grape harvest will be able to resupply our white wine inventory. Unfortunately, recent storm damage from July has limited the size of the upcoming white grape crop. We can confirm that we will be able to harvest some white grapes, we are sad to report that the damage was extensive enough that we will not get the quantities we had originally planned on.

Cork to Fork: Sausage, Caramelized Onion & Parmesan Flatbread

Paired with Williamson’s 2021 Homestead Red: 50% Cabernet Sauvignon, 50% Syrah Blend

September brings the beginning of harvest season to the Sunnyslope Wine Trail, along with cooler evenings and the first hint that fall is on its way. With school back in session, this month’s Cork to Fork keeps things simple with a savory flatbread made for an easy dinner, casual gathering, or evening on the patio.

Italian sausage, caramelized onions, rosemary, and Parmesan bring plenty of rich, savory flavor without requiring much fuss. Paired with our 2021 Homestead Red, the combination is hearty enough to complement this Cabernet Sauvignon and Syrah blend while still being an approachable meal you can pull together at home.

Ingredients

  • 2 flatbreads or naan, approximately 8 to 10 inches each
  • ½ pound mild Italian sausage
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus additional for brushing the flatbreads
  • 2 cloves garlic, minced
  • 1½ cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 teaspoon fresh rosemary, finely chopped, or ½ teaspoon dried rosemary
  • ¼ teaspoon freshly cracked black pepper
  • Pinch of kosher salt
  • Balsamic glaze, for finishing

Directions

Step 1: Caramelize the Onion: Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly, stirring occasionally, for about 20 to 25 minutes, until the onion is soft and deeply golden. Reduce the heat if the onions begin to brown too quickly. Transfer to a plate and set aside.

Step 2: Cook the Sausage: In the same skillet, add the Italian sausage and cook over medium heat, breaking it into small crumbles as it browns. Cook until no pink remains, about 6 to 8 minutes. Drain any excess grease and set aside.

Step 3: Prepare the Flatbreads: Preheat the oven to 425°F. Place the flatbreads on a large baking sheet. Lightly brush each with olive oil and sprinkle the minced garlic evenly over the top.

Step 4: Assemble: Divide the mozzarella between the two flatbreads, followed by the cooked sausage and caramelized onions. Sprinkle with ¼ cup of the Parmesan and rosemary.

Step 5: Bake: Bake for 10 to 12 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are crisp and golden.

Step 6: Finish & Serve: Remove the flatbreads from the oven and finish with the remaining Parmesan, freshly cracked black pepper, and a light drizzle of balsamic glaze.

Wine Pairing

Our 2021 Homestead Red brings together equal parts Cabernet Sauvignon and Syrah, two bold red varieties that make a natural match for the savory flavors in this flatbread.

Italian sausage gives the pairing its rich, hearty foundation, while rosemary and freshly cracked black pepper complement the earthy, savory character commonly found in Cabernet Sauvignon and Syrah. Slowly caramelized onions add a mellow sweetness that balances the wine’s structure, and salty Parmesan brings a nutty, umami-rich element to every bite. A light drizzle of balsamic glaze adds just enough acidity and concentrated fruit flavor to tie it all together.

Homestead Red opens with bright, jammy fruit flavors of raspberry and black plum before moving into earthy, tea-like notes on the mid-palate. Medium-firm tannins and bright acidity give the wine plenty of structure, leading into a long, savory finish with toasted nut and umami characteristics. This flatbread plays right into that balance, pairing rich, savory flavors with subtle sweetness and acidity to complement each sip.

An easy September pairing for harvest season, and enjoying the beginning of fall in Idaho wine country.