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Pippin Hill in Charlottesville

U.S. Brunch Review
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Pippin Hill is currently the most-talked-about vineyard and wedding venue in Charlottesville, and it’s easy to see why. In fact, when we arrived, the vineyard was at capacity—but, fortunately, we already had a reservation.

You pull your car up alongside the vineyards, and then walk down a wide gravel path lined with hydrangeas that are head-high. The hydrangeas were actually taller than me. Down the path, you arrive at a beautiful, grey-blue barn, which overlooks the hills below. We were seated in the middle of the porch, surrounded by beautiful young Virginians drinking and socializing. The porch looked over the field, filled with couples and groups picnicking.


Let’s first talk about the wine. I like deeper reds, so I selected the Cabernet Franc and I was not disappointed. Virginia wine has certainly improved over the years—and I was pleased with both the silky, aromatic Cabernet Franc as well as the lighter, fruitier Red Pump. Meanwhile, Adrienne enjoyed the classic Virginia Viogner, which was a classic Viogner with notes of citrus and white blossoms. IMG_3993

At Pippin Hill, you can enjoy a wine tasting inside or outside for $10, or sit and enjoy the incredible food that the restaurant, The Farm Table, has to offer. The menu comprises American fare and wine bar snacks with seasonal, local ingredients and unique twists. It’s put together by Executive Chef Bill Scatena—and changes seasonally.  

IMG_3961First things first: oysters. What’s better than oysters? Fried oysters. We ordered them first and they arrived first: fried in a thick, hearty meal, served with celery slaw and a creamy scotch bonnet aioli sauce. IMG_3927

We also ordered the cheese board, served in an enormous wooden bowl, with three types of cheeses, marcona almonds, date and brown butter jam. Is there anything a white girl likes more than wine and a gorgeous cheese plate? I can’t think of anything. We also ordered chorizo—because I love chorizo, and some fresh olives, as well.

IMG_3964We love veggies, so we ordered a salad with figs, arugula, and fresh, creamy goat cheese, drizzled with olive oil and Balsamic. It was delightful. Also on the table, IMG_3936

Winter Squash Cappelletti, guanciale, sage, cippollini onion, pecorino sardo, and fennel pollen.

IMG_3952We also ordered fresh arctic char, topped with a creamy sauce and fried okra. The fish was moist and flakey—well-executed. IMG_3936

One dish I wish we had ordered: the petit verdot cupcakes—that’s right, wine cupcakes, with thyme frosting and a Chambourcin reduction. We knew we’d be eating quite a lot this weekend—so we decided to forgo dessert on our first meal.

We left Pippin Hill happy and immediately at ease—two city girls ready for a weekend reliving our favorite things about college—but with better wine and bigger budgets.


The Bitches say: A+. While a formal brunch is a bit of a stretch—no eggs were served—Pippin opens at 11 a.m., the setting is serene, and we’ll drink wine at 11 a.m. any day. 

Pippin Hill Farm
5022 Plank Road
North Garden, Va.

Pippin Hill is open from 11 a.m. to 5 p.m. Tuesday through Sunday.

Bitch Biz: Bitches Who Brunch were invited by Pippin Hill. While this experience was on them, this article was written independently by Bitches Who Brunch.


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