Eden Hill Estate

Visit our vineyard and winery estate in Celina and see how we make Texas wine from grape to glass.

Eden Hill Dallas

Our downtown Dallas tasting room is in the heart of Big “D” at the Dallas Farmers Market.

Gouda Pecan Dip

A tasting room favorite made with fresh cheese and toasted pecans

Serves 4 | Prep Time: 20 minutes | Total Time: 20 minutes

So Good It Could Become The Texas State Dip

“You don’t need a silver fork to eat good food.”

Paul Prudhomme

A good dip is a true crowd pleaser. They are deliciously filling and the perfect way to start any meal, and you don’t even need a fork. Although if you use a knife to spread our dip on crackers, we won’t hold it against you.

We’ve been making this dip for many years from Linda’s own recipe. Linda is our Master Gardener and Head Chef at Eden Hill (and a Co-Owner) and she loves to cook…and serve…good food. Make some Gouda Pecan Dip and grab some friends and family to share it with. No forks needed.


2 packages of 8 oz cream cheese
2/3 cup mayonnaise
8 oz grated smoked gouda cheese
1/2 cup toasted pecans, finely chopped
1/2 teaspoon onion powder
1/2 stick of goat cheese
1 teaspon sugar
Dash of Worcestershire sauce
Juice of 1/2 lemon


  • Mix ingredients in a food processor for about 3 minutes
  • Can be frozen for use later

Wine Pairing

We suggest pairing these wines with our Gouda Pecan Dip

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Linda’s Bruschetta

A tasty treat of tomatoes, cheese, and capers on toasted bread. Linda’s own recipe that we serve to fellow wine lovers at our dinners.

Serves 4 | Prep Time: 20 minutes | Total Time: 30 minutes

How Do Italians Stay So Thin?

“Please, no more Bruschetta. I’ll be too full for dinner.”

Said no one, ever, in history

Besides being able to trip over things that don’t exist, my other talent is to eat my body weight in Bruschetta. It has all four of the major food groups: Joy, Happiness, Love, and Toasted French Bread.

Linda Hornbaker, Co-Owner, Master Gardener, and Head Chef of Eden Hill, believes in a good dinner party. And the best parties start with this humble yet mesmerizing Italian appetizer. When Linda hauls out the French baguettes, goat cheese and capers, you know it’s going to be a really good dinner party.

It is my honor to present to you the best Bruschetta this side of the Tiber river. Linda’s Bruschetta. It has a name. And that name is “welcome to dinner”.


1 French baguette
3 ripe tomatoes
Fresh basil
1 tablespoon capers
Good Seasons Italian dressing mix, prepared
1 tablespoon finely diced onion
3/4 cup of goat cheese
1/2 cup cream cheese
Olive oil


Prepare the baguette and goat cheese

  • Cut the baguette into 1/2 inch slices
  • Brush slices with olive oil
  • Place slices under low broiler until slightly brown, turn over and brown the other side
  • Mix goat cheese and cream cheese and set aside

Make tomato relish

  • Chop tomatoes into small pieces
  • Add chopped fresh basil
  • Add capers
  • Add 2 tablespoons salad dressing, to taste
  • Salt and pepper to taste
  • Mix together

Build the Bruschetta

  • Spread cheese mixture on browned bread
  • Top with tomato relish
  • Enjoy the tasty appetizer!

Wine Pairing

Linda suggests pairing these wines with her Bruschetta.

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Salmon Pasta

Favorite meal of Clark Hornbaker, our head of grape growing at Eden Hill.  Linda, his wife, made the recipe and cooks it for him as much as possible!

Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour

A Little TLC After a Hard Days Work in the Vineyard

“The best meals are the ones made by those who love you”

Linda Hornbaker, Master Gardener and Head Chef for Eden Hill

Farming is more than just manual labor. It takes everything you’ve got. Mind, body and several new pairs of boots a year. While growing wine grapes has its romantic moments, the day is mostly filled with banged up knees, torn hands, a burning sun that won’t set, and that nest of fire ants that jumped in for a ride.

Every now and then, when our farmer, Clark, has had an especially tough day, he craves the opposite for dinner. Something delicate, flavorful, and tender. You can call it “TLC in a bowl” if you will.

Linda, Eden Hill’s Head Chef and Master Gardener, knew just what Clark needed. She created her Salmon Pasta recipe from scratch, aiming for a filling yet tender meal. She got it right the first time.

The next time you’ve had a hard day’s work, we recommend Linda’s Salmon Pasta. It never hurts to try a little tenderness.


2 pounds skinless salmon filets
1/2 lemon, squeezed
Montreal Chicken Seasoning
Dill weed
1 tablespoon of capers
2 chopped ripe tomatoes
2 tablespoons chopped fresh basil
2 tablespoons prepared Good Seasons Italian salad dressing
1 box thin spaghetti pasta for 4
1 tablespoon butter
2 tablespoons olive oil or avocado oil
Salt & pepper


  • Heat oven to 400°F
  • Pat filets dry
  • Heat oil & butter in a heatproof Pyrex dish or broiler pan
  • Dip the top of the filets in oil in the pan, turn, and season with chicken seasoning and dill
  • Add salt and pepper to taste
  • Bake for 20 minutes, watching often
  • Cook noodles until done, drain & rinse in warm water, and put back in pan
  • Chop tomatoes, add basil and 2 tablespoons of salad dressing and capers, and keep warm in the pasta pan.
  • When the fish is slightly browned, put it under the broiler for 10 minutes, watch carefully
  • Place a nest of noodle mixture on plate and top with salmon

Wine Pairing

Linda suggests pairing these wines with her Salmon Pasta.

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Eden Hill Sweeps San Francisco International Competition

Eden Hill walks away with three Double Gold Medals at the 2020 San Francisco International Wine Competition

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Our Vineyards

We planted our first vineyard in 2006 in Celina in North Texas, and we’ve been dedicated to Texas grapes ever since.

Eden Hill Estate Vineyard

Celina, North Texas

In 2006, we planted our Estate Vineyard at our winery in Celina.  We were one of the first vineyards to be planted for commercial winemaking in North Texas. We make two wines from this vineyard: our dry, crisp Estate Rosé and a full-bodied, dry red Estate Tempranillo.

Vineyard Highlights

  • Planted in 2006
  • 2 acres, 100% Tempranillo
  • Yields 4 to 8 tons a year, depending on the weather
  • 200 to 400 cases (2,500 to 5,000 bottles) of finished wine per year
  • Shallow clay loam soil over limestone bedrock
  • Wines made from this vineyard include Tempranillo Rosé and Estate Tempranillo
  • Sustainable drip irrigation
  • Hand-picked by volunteers

David Dill Family “JoBreguen” Vineyard

Brownfield, Texas High Plains

David Dill approached us at a Texas winemaking forum several years ago and asked if we’d like to partner to make the best Cabernet in Texas.  Of course we said yes! Several vintages later and Eden Hill and the Dill family are making spectacular Cabernet (and other wines) together.  David and his family are growing some of the best fruit we’ve ever tasted in the Texas High Plains.  We’re honored to share their grapes with you.  We invite you to come to our winery and experience how great a world-class Texas wine can taste.

Vineyard Highlights

  • Texas High Plains AVA
  • Planted in 2008
  • 45 acre vineyard farmed by David Dill and his family. Named after his children Joshua, Brenton, and Teaguen.
  • Eden Hill’s grapes: Cabernet Sauvignon, Tempranillo

Learn more www.jobreguenvineyards.com

Reddy Vineyard

Brownfield, Texas High Plains

Reddy Vineyards is one of the largest vineyards in the Texas High Plains.  Farmed by the father/son duo VJ Reddy and Akhil Reddy, they grow over 300 acres of wine grapes that are harvested by many Texas wineries across the state.  We’re proud to receive several different varietals from their vineyard, and look forward to seeing their acreage, and Texas wine legend, grow.

Vineyard Highlights

  • Texas High Plains AVA
  • Planted in 1997
  • 300+ acre vineyard farmed by father and son duo VJ and Akhil Reddy
  • Eden Hill’s grapes: Cabernet Franc, Petit Verdot, Tannat, Montepulciano, Negroamaro, Muscat Cannelli, Pinot Grigio, Orange Muscat

Learn more www.reddyvineyards.com

Oswald Vineyard

Brownfield, Texas High Plains

Clark and Linda met John and Dina-Marie Oswald many years ago during their travels to the Texas High Plains scouting for wine grapes, and formed a fast friendship. Over the years, the friendship grew, and so did the tons of grapes that we get from the Oswald’s immaculately farmed vineyard. When you have an Eden Hill wine, you support many wonderful Texas grape growing families, like the Oswald’s.

Vineyard Highlights

  • Texas High Plains AVA
  • Planted in 2008·37+ acre vineyard farmed by John and Dina-Marie Oswald and their children
  • Eden Hill’s grapes: Albarino, Roussanne

Learn more www.oswaldvineyard.com

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Winemaker’s Bolognese

Our winemaker’s favorite meal and own recipe.  Italian comfort food that will fill your appetite after a hard day in the vineyard.

Serves 4 | Prep Time: 25 minutes | Total Time: 1 hour

Italy’s Gift to All Mankind

“There is bolognese, and then there is bolgnese.  This is the latter.”

Vesper Lynd, in Casino Royale

Our winemaker’s own take on this mystical Italian dish is otherwise known as “Ragù alla Bolognese”, because it includes vegetables in the sauce, making it extra hearty.  While many bolognese recipes require the sauce to soak overnight, our winemaker couldn’t wait that long…when he needs it, he needs it, capisce?

The story goes that one night after a long day of crushing tons of wine grapes, it was 2 AM in the morning and our winemaker was starving.  Enter the bolognese.  Now, we’re not saying you should fire up the stove at 2 AM… you should at least aim for 6 o’clock.  Desperate for bolognese, he discovered how to make it in under 2 hours, and better than any 3 star Michelin joint.

The secret to this recipe is finely dicing all the vegetables (so that they cook faster) and using two knockout ingredients: Arrabiata sauce (we suggest RAOs), and a bit of Eden Hill wine.  Yes, you heard that right.  You’re going to cook with Eden Hill wine.  Never, never, never, cook with bad wine.  Use only the good stuff.  Our winemaker gives you permission.

A good jar of Arrabiata sauce cuts the prep time in half, and gives the bolognese all the spiciness you need to wake you up after you’ve been standing on your feet all day next to a grape destemmer. This bolognese is hearty, balanced, tender and mouth-filling.  It will make you a hero.  It will make you love Italy. It will make you wish you had more Eden Hill wine.

One more detail: Yes, most restaurant bolognese uses large noodles (like tagliatelle), but at 2 AM, the winemaker only had spaghetti on hand.  So what made the difference?  It was whole wheat spaghetti. Whole wheat adds to the mouth feel, and is much easier to find at the store than tagliatelle. We do this because we love you.

Follow this recipe and you’ll cut half a day off the cooking time, and your winemaker will be very happy.  And you want your winemaker to be happy, don’t you? He’ll be right over for bolognese.


1/2 box whole wheat spaghetti (or tagliatelle if you preferer large noodles)
1 jar Arrabiatta sauce (preferrably RAOs brand)
1 zucchini squash
1 yellow squash
1 small yellow onion
2 celery sticks
2 large carrots
3 garlic cloves
1 tablespoon olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 pound lean ground beef (92% lean or better)
1 cup Eden Hill wine. Use the same wine you are having with dinner.  See pairings below


Prepare the vegetables

  • Finely dice the zucchini and squash
  • Peel and finely chop the carrots and onions
  • Finely dice the celery sticks·Put them in a bowl, set aside

Prepare the garlic

  • Mince the garlic cloves
  • Put them in a separate dish, set aside


  • Place a large skillet on the stovetop, raise to medium heat
  • Add the olive oil. Add the squash, celery, carrots and onion to the skillet and mix thoroughly
  • Cook until the onions and celery are translucent, the squash is soft and all the vegetables are reduced in size (about 20 minutes). During this time, add a 1/2 cup of wine and turn the vegetables as you go to keep from burning
  • Prepare the whole wheat spaghetti in a pot (usually 7 minutes at boiling)
  • When the vegetables are reduced, push them to one side of the skillet, and add the ground beef to the other side
  • Break up the beef and cook until brown and it begins to dry out (about 5 minutes)
  • Mix the vegetables and beef together and add the garlic. Add another 1/2 cup of wine and let simmer (about 5 minutes)
  • Pour in the Arrabiata sauce, add the dried basil and oregano and mix thoroughly
  • Simmer and reduce the Bolognese while turning it in the skillet (about 5 minutes)
  • Serve the pasta into separate bowls and spoon the Bolognese over the top.  Cheers!

Wine Pairing

Our winemaker suggests these wines for pairing with his bolognese.

Read More