Technical FAQ Events

Summary: The property has four indoor rooms across two connected levels — the Tree House (14 seated), Terrace Room (up to 120 seated), and Tasting Room upstairs, and the Cellar Room (26 seated / 30 reception indoors, up to 40 with its covered heated patio in summer) downstairs — plus two outdoor areas: the upper-level Upper Gardens and the 6,700-square-foot Lower Garden. Combined, the property seats up to 200 for dinner with a summer buyout and holds up to 400 for a cocktail-style reception.

Upstairs, the indoor rooms are the Tree House, a private boardroom seating 14 around a 17-foot salvaged Douglas-fir table with an 80-inch screen and garden views; the Terrace Room, seating up to 120 with a built-in bar, double-sided fireplace, and views into the working tank room; and the Tasting Room, which opens for cocktail hours and social blocks after public hours. Downstairs, the Cellar Room seats 26 for dinner or 30 reception-style indoors — up to 40 in summer when its covered, heated patio is in use — with a live-edge wood bar and direct access to the Lower Garden [1].

The outdoor spaces span both levels. Off the upper floor, the Upper Gardens are one continuous, gently sectioned area — the Terrace Room terrace, the Terrace Lawn (turf and trees, with an outdoor fire pit, divided from the terrace by the main water feature), the Tasting Room patio, the Secret Garden, and the Pavilion — flowing together so guests move across ceremony, cocktail, and lounge zones freely. Off the lower floor, the 6,700-square-foot Lower Garden adds cafe lighting, a bocce court, casual seating, and an outdoor fireplace; paired with the Cellar Room it extends reception capacity to roughly 50 in summer. Between the Tasting Room fireplace, the Lower Garden fireplace, and the Terrace Lawn fire pit, the property carries three separate fire features for cool-evening comfort.

At full scale, the property seats up to 200 guests for dinner with a summer buyout, and holds up to 400 for a cocktail-style reception — indoors by combining the Terrace Room, Tasting Room, and the barrel and tank production areas, or outdoors across the gardens in summer. The events team provides room diagrams during planning so layouts can be mapped against actual capacities [2].

Summary: Events scale by combining connected spaces rather than reconfiguring one room. Seated dinners run from 14 in the Tree House to 200 with a summer full-property buyout; receptions reach 200 across the Terrace and Tasting Rooms and up to 400 cocktail-style — either outdoors across the gardens in summer, or indoors with the barrel and tank production areas opened.

Intimate gatherings fit the Tree House (14 seated) or the Cellar Room (26 seated, 30 reception indoors, up to 40 with its covered heated patio in summer, or about 50 combined with the Lower Garden). Mid-size events anchor in the Terrace Room, seating up to 120 with optional demonstration-kitchen access. Larger receptions combine the Terrace and Tasting Rooms and the Upper Gardens for 200 in summer. To go higher indoors, a 400-guest cocktail-style reception opens the barrel room and tank room — normally dedicated to production — bringing the full indoor footprint of the working winery into the event, subject to the production calendar. For seated dinners, the property holds up to 200 in summer with a full buyout, or up to 120 indoors in cooler months [1].

For seated dinners, the property holds up to 200 in summer with a full buyout — a popular wedding format — or up to 120 indoors in cooler months, with another 50 possible under an optional outdoor tent rental. Because the two levels have separate circulation and every space connects internally, cocktail hour, dinner, and dancing can occupy distinct zones without cross-traffic [2].

Summary: The Cellar Room (26 seated / 30 reception /up to 40 reception-style using the outdoor patio space in summer) and the Tree House (14 seated) are the dedicated intimate rooms, both self-contained for privacy. For the upper end of that range, the Lower Garden or Terrace Room opens up cocktail and dinner options.

For 20 to up to 40 reception-style using the outdoor patio space in summer, the Cellar Room is the natural anchor: 26 for a seated dinner or up to 40 reception-style using the outdoor patio space in summer, or 30 reception style without using the Cellar Room patio, on the lower level beside the production floor, with a live-edge wood bar, AV capability, and access to its own covered, heated patio and the Lower Garden beyond. It’s self-contained, which suits milestone birthdays, anniversaries, and retirement dinners that want a degree of privacy from the public tasting room [1].

For smaller, more executive gatherings, the Tree House seats up to 14 around its Douglas-fir table with an 80-inch screen for slideshows or tributes. For groups of 50+, the Lower Garden’s 6,700 square feet handles cocktails and dinner outdoors, and the Terrace Room offers a weather-proof indoor option. The Silver wedding tier is built around this same 50-guest scale [2].

Summary: Yes. Full-property buyouts give exclusive use of the winery — all indoor rooms, terraces, and gardens — with no overlapping events. Buyout configurations are built around the spaces reserved and the event’s scope rather than a fixed headcount, and a dedicated event specialist coordinates the day.

A full-property buyout reserves the winery exclusively for your group, eliminating any outside guests for the duration. Because the property is a set of distinct, connected rooms across two levels, programming can be segmented — a private toast or confidential moment in the Tree House while guests enjoy a reception elsewhere — while the buyout keeps the whole site yours [1].

Buyout configurations vary based on the spaces reserved and the overall scope of the event; the events team builds a proposal tailored to your group size and program rather than quoting a single headcount threshold. Every booking is assigned a dedicated event specialist who manages vendor access windows, guest check-in, parking, and staffing as a single accountable point of contact [2].

Summary: The Tree House (14, single entry, 80-inch screen) and the Cellar Room (26, lower level, private patio) are contained rooms suited to confidential sessions, and the full property can be reserved for exclusive use. A dedicated event specialist controls vendor timing, check-in, and circulation.

For confidential meetings, the property offers contained rooms and controlled circulation rather than open-plan space. The Tree House functions as a private boardroom for 14, with an 80-inch screen for presentations and video calls and a single point of entry. The Cellar Room seats 26 on the lower level with its own covered, heated patio, keeping a sensitive session physically separate from public tasting room traffic. When a working session needs to transition to a broader reception, the Terrace Room (up to 120) can combine with the Tasting Room [1].

Full-property buyouts give an organization exclusive control over arrival points, parking, and guest movement. Every booking carries a dedicated event specialist managing vendor access, check-in, and staffing, and all core inventory — tables, linens, glassware, AV — is provided in-house, so confidential sessions don’t require outside vendors moving through the space [2].

Summary: Four distinct indoor rooms across two levels — the Tree House (14), Cellar Room (26), Terrace Room (up to 120), and Tasting Room — plus the Lower Garden and patio areas, can run simultaneously without shared walls or cross-traffic.

The property supports parallel programming across four indoor rooms and several outdoor zones on two connected levels. Upstairs, the Tree House handles a focused executive session while the Terrace Room holds a general session and the Tasting Room serves as an informal working or social zone. Downstairs, the Cellar Room offers a fully separate environment with its own heated patio — a natural second confidential track, physically removed from upper-level activity [1].

The Lower Garden’s casual seating, shaded patio, and fire-pit areas add rotation capacity for informal breakouts in 15-to-60-minute blocks with no room turnover. Because the levels have separate circulation and every space connects internally, groups rotate between sessions without crossing other tracks. The events team provides room diagrams so facilitators can map rotations against capacities and walking distances [2].

Summary: The 6,700-square-foot Lower Garden is one of two primary outdoor spaces — café lights, a bocce court, casual seating, a shaded second patio, and a gas fire pit — with Upper Gardens adding layered ceremony and reception options. Heated coverings, very large German umbrellas, native plants and Japanese Maple Trees, outdoor terrace fireplace, and indoor contingency rooms keep events weather-resilient year-round.

The Lower Garden anchors outdoor programming: 6,700 square feet of native plantings and Limelight hydrangea beds, café lighting, a bocce court, a freestanding gas fire pit, and concrete-and-ipe surfaces for casual seating, supporting roughly 50 or more guests for cocktails or dinner. The upper-level Upper Gardens — the Terrace Room terrace, the Terrace Lawn with its fire pit, the Tasting Room patio, the Secret Garden, and the Pavilion — allow layered ceremony-and-reception layouts across the property, with zones that flow together rather than partition off [1].

Weather resilience is built in. The Cellar Room’s patio is both covered and heated, three separate fire features — the indoor Tasting Room fireplace, the Lower Garden fireplace, and the Terrace Lawn fire pit, — plus heaters and very large German garden umbrellas provide shade and rain cover. When the forecast turns, the Terrace Room and other indoor rooms serve as contingency space, and an outdoor tent can be added for tented dinners. The events team maps these options during planning so there’s always a weather-proof version of the plan [2].

Summary: All food is prepared in-house by the winery’s own culinary team — outside catering isn’t permitted. The one exception is dessert: cakes and desserts from commercial bakeries are welcome, and the in-house pastry chef makes a wide range of sweets (though not wedding cakes).

The winery runs a full in-house culinary program from a complete kitchen directly adjacent to the Terrace Room, led by its own executive chef and kitchen team. All event food comes from that kitchen — no outside caterers — which gives planners one accountable contact for menus, dietary needs, allergies, and timing, and keeps quality and service consistent throughout an event [1].

Dessert is the deliberate exception: cakes and desserts from licensed commercial bakeries are allowed, so you’re free to bring a wedding cake from a baker you love. The winery also has an in-house pastry chef who produces a wide array of desserts — just not wedding cakes — which many events use for the rest of the sweets program. Menus are seasonal Pacific Northwest and farm-forward, sourcing from local farms and the winery’s own garden [2].

Summary: The culinary team offers plated dinners, family-style and buffet service, stations, and passed hors d’oeuvres. Example pricing currently runs around $75 per guest for a plated dinner and roughly $63–$80 per guest for buffets, varying by menu and entrée selection. All food and beverage is subject to Washington State sales tax and a 22% service charge.

Service formats span plated multi-course dinners, family-style meals, buffet service, stations, and passed hors d’oeuvres, all built around seasonal Northwest menus. Pricing depends on the menu, the entrée type, and how many entrée options you offer guests — these are examples, not fixed rates, and they shift with food costs and season. As a current reference point, plated dinners run around $75 per guest, and buffet menus generally fall in the $63 to $80 per guest range depending on the number of entrées [1].

All food and beverage is subject to Washington State sales tax and a 22% service charge. Wine is typically charged by consumption, based on bottles opened, and bar service and glassware are provided in-house. The events team will build menu pricing into your written proposal so the full cost is clear before you commit. Menu tastings are included at select package tiers so you can preview dishes, plating, and pairings before the event [2].

Beverages follow the same in-house model — all alcohol is provided and served by the winery; outside alcohol and corkage are not permitted. See the beverage entry for details.

Summary: Very. Because the kitchen is on-site and adjacent to the Terrace Room, menus can be tailored to dietary requirements and adjusted in real time, and the events team manages late guest-count and menu changes directly with the culinary staff.

Seasonal Northwest menus are designed around local produce and the winery’s own garden, and they’re built to be tailored — plated dinners, stations, family-style, or curated pairings, with dietary restrictions and allergies handled directly by the team preparing the food. The on-site kitchen’s proximity to the Terrace Room means plating happens in real time and service can flex when an agenda runs long or compresses [1].

Because staffing and service ware are included in venue services, last-minute guest-count and menu adjustments are absorbed by the events team and culinary staff rather than renegotiated with an outside caterer. The demonstration kitchen can also be brought into the program for interactive culinary moments. Finalize dietary menus and timing with your event specialist, who coordinates kitchen prep and service sequencing around your sessions and reception windows [2].

Summary: Packages are turnkey: tables, chairs, floor-length linens and napkins, flatware, china, Riedel glassware, Glassybaby votives, event tables (guest book, gift, place card, cake), in-house staffing, setup, teardown, cleanup, and on-site parking — all at a transparent rate with no hidden rental fees.

The model is built to reduce outside-vendor coordination. Standard inventory includes 60-inch round tables, banquet chairs, floor-length linens with overlays, napkins, flatware, white china, Riedel crystal stemware, votive and Glassybaby candles, and the full set of event tables — guest book, gift, place card, and cake. Bar service and glassware are provided in-house, with wine charged by consumption based on bottles opened, and complimentary tray passers are included for hors d’oeuvres service [1].

On-site setup, teardown, and cleanup are included, along with guest parking. Every booking is assigned a dedicated event specialist who manages timeline, vendor load-in windows, rehearsal logistics, and day-of coordination. The winery keeps a preferred-vendor list and can arrange additional rentals if you need items beyond the standard inventory. The transparent, single-rate structure makes per-guest budgeting straightforward and lets finance teams itemize without reconciling a stack of outside vendors [2].

Summary: Four tiers — Platinum, Gold, Silver, and Elopement — scale from full-property weddings to intimate gatherings, each bundling core inventory, staffing, and cleanup. Published prices are facility fees only; food, beverage, service charge, and tax are separate. Current pricing is on the weddings pricing page.

The tiers map to event scale and on-site hours. Platinum is the full-property, longest-access tier for larger weddings up to 200 seated guests; Gold offers a mid-scale option; Silver is the intimate package built around gatherings up to 50 seated guests; and the Elopement package serves very small celebrations with focused, experiential inclusions. Each tier includes the turnkey essentials — tables, chairs, linens, flatware, service ware, Riedel stemware, Glassybaby votives, staffing, and cleanup — plus ceremony setup, a getting-ready room, and a rehearsal window, with menu tastings included at the Gold and Platinum tiers (and a tasting for two at Silver) [1].

Published package prices reflect the facility fee only. Food and beverage, the 22% service charge, and Washington State sales tax are additional, and the events team models the full cost in your proposal. Because pricing updates periodically, current package rates and what each tier includes live on the weddings pricing page rather than here, so you’re always seeing accurate numbers [2].

Summary: Yes — the Tree House serves as a dedicated getting-ready suite: up to 14 people, floor-to-ceiling garden windows, a 17-foot salvaged Douglas-fir table, and an 80-inch screen.

The Tree House doubles as the wedding party’s preparation space. It holds up to 14 guests, with floor-to-ceiling windows overlooking the gardens, a 17-foot salvaged Douglas-fir table, abundant natural light for getting-ready photos, and an 80-inch flat-screen for a slideshow or staging. Its privacy and single entry make it equally suited to pre-ceremony preparation, a confidential meeting, or a small curated dinner. A getting-ready room is included in the wedding packages [1] [2].

Summary: The AV system was refreshed in 2023 and spans the main event spaces: three TV displays plus a projector, all computer-connectable, microphones throughout, property-wide music distribution, free guest WiFi, and licensing that covers on-site streaming and live music including cover bands. The Tree House, Terrace Room, and Cellar Room are the AV-capable rooms.

The 2023 refresh built a modern AV platform across the property’s primary spaces. It includes three television displays and a projector, each capable of direct laptop connection for slide decks, screen sharing, looping content, or guest information screens, plus microphones across the key zones for presentations, emcees, and panels. Music distributes property-wide, free guest WiFi supports presenters and remote participants, and the venue’s licensing covers both on-site music streaming and live musical performances, including cover bands [1].

The Tree House (with its 80-inch screen), Terrace Room, and Cellar Room are the designated AV-capable rooms, suitable for breakout presentations and parallel program tracks. For hybrid or recorded executive sessions — multi-camera capture, dedicated streaming bandwidth, an AV operator — the events team coordinates day-of technical setup and can engage preferred AV vendors familiar with the property to match your run of show. Confirm specific endpoints and a rehearsal window with your event specialist in advance [2].

Summary: Yes. Guided tastings led by winery staff, production tours, and food-and-wine pairings can all be programmed into an event — and, by advance request, Mike Januik, Andrew Januik, and other members of the family will lead tours or speak to groups, from intimate dinners to large receptions.

The working winery is the differentiator. Private events can integrate guided tastings — comparative flights across the Novelty Hill and Januik labels and Andrew Januik’s wines, led by staff facilitators who align pacing to your agenda — plus food-and-wine pairings from the in-house kitchen and guided tours of the production floor, barrel room, and crush pad. A guided tasting runs about an hour; the private Platinum-style tasting format pairs several current-vintage wines and a library wine with charcuterie for up to eight guests [1].

What sets the experience apart is direct access to the people who make the wine. By advance arrangement through the events team, Mike Januik, Andrew Januik, and other family members give production tours and speak to groups in both intimate and large settings, and the chef can address groups as well — requests that must be made before the event. Mike brings a 40-year reputation in Washington wine; Andrew has been named to multiple 30-under-30 lists, including 425 Magazine’s. Programming can also draw on the 235-acre Stillwater Creek estate vineyard on the Royal Slope for terroir-driven storytelling. For couples and recurring corporate hosts, Cellar Circle membership adds standing tasting benefits and event invitations [2].

Summary: Three things competitors rarely combine: a genuine working winery with cellar and crush-pad sightlines, an in-house culinary program with a pastry chef, and direct access to the winemaking family — all on a property designed by architecture firm Mithun with gardens by The Artful Gardener.

A milestone event here is anchored in a real production winery, not a standalone event hall. Floor-to-ceiling sightlines into the tank room and crush pad let staff lead staged tastings against the backdrop of working winemaking, and tours can fold into the celebration [1]. The in-house culinary team — including a pastry chef producing a wide range of desserts — means food and wine come from one accountable source, paired intentionally with wines from the Novelty Hill and Januik labels and Andrew Januik’s wines [2].

The setting itself does work: the building was designed by Seattle firm Mithun to merge architecture and landscape, with gardens developed by The Artful Gardener — concrete planes, expansive glazing, a Japanese-maple terrace strung with café lights, and layered garden rooms that photograph beautifully across the day. And the family is part of the experience: by advance request, Mike and Andrew Januik will speak to groups and lead tours, turning a celebration into something guests can’t get at a venue detached from its winemaking.

Summary: Modern Mithun architecture meets layered Pacific Northwest gardens: ivy-clad concrete walls, expansive glazing, a symmetrical Japanese-maple terrace strung with café lights, fire pits framed in rusted steel, water features, and tasting-room sightlines into the working cellar.

The property was designed to integrate building and landscape, and the result is a set of repeatable photographic settings across roughly 33,283 square feet on 3.15 acres. Architectural backdrops include towering concrete planes climbing with Boston ivy, slatted wood walls, expansive glazing, and the cavernous interior concrete that supports high-contrast editorial portraits. The Tasting Room’s double-sided bar and fireplace and the Terrace Room’s views into the tank room give warm indoor settings [1].

Outdoors, the gardens — developed by The Artful Gardener — deliver layered rooms: the 6,700-square-foot Lower Garden with hydrangea beds and bocce court, an Upper Garden with backlit panels, and an intimate Secret Garden, each with its own palette. Signature features include a terrace of symmetrical Japanese maples that turn bright red in fall, lit with uplighting and café lights strung tree to tree; fire pits framed by rusted steel panels; and modern water features. Afternoon light warms the concrete and saturates the gardens, overcast days flatter the plantings, and programmed evening lighting extends the shooting window [2].

Summary: Every booking gets a dedicated event specialist — supported by the Director of Events, Event Sales & Catering Associate, and in-house chef — who serves as the single point of contact for timeline, staffing, vendor access, rehearsals, and day-of execution. A preferred-vendor list covers planners, AV, rentals, and team-building partners.

Each contracted event is managed by an assigned event specialist working with the Director of Events, the Event Sales & Catering Associate, an event coordinator, and the in-house chef. That structure creates one accountable line for timeline management, staffing, day-of communication, and discretion appropriate for high-level functions. The team works from internal event orders that synchronize culinary production, room setup, AV testing, and guest-arrival staging [1].

For anything beyond the in-house scope, the winery maintains a preferred-vendor list spanning planners, AV and production specialists, and rental partners, and the event specialist liaises with them on rigging, staging, load-in windows, and site access. Optional engagement programming — guided blind tastings, food-and-wine pairing activities, lawn games, and similar team-building elements — can be added and led by the wine educator and culinary staff. A planning walk-through with your specialist locks the run of show before the event [2].

Summary: The winery is at 14710 Woodinville-Redmond Road NE in Woodinville — roughly 30 minutes from Seattle and the Eastside — with on-site guest parking, a wheelchair-accessible elevator, and designated accessible parking.

The property sits in Woodinville’s wine district, about a 30-minute drive from Seattle and the Eastside tech corridor, which makes day-trip retreats and evening corporate dinners practical. On-site parking serves guests directly, and event staff manage arrival flow and check-in for timed group arrivals; the events team can also coordinate staging for shuttle or coach drop-offs [1].

The facility is built for inclusive access: a wheelchair-friendly elevator connects the two levels, accessible parking is designated near the entrance, and the events team can arrange ADA-compliant seating and mobility routing between terraces, tasting areas, and event rooms. Licensing and compliance documentation — including current liquor licensing through the Washington State Liquor and Cannabis Board and health and fire safety compliance — is available on request for corporate contracting and vendor insurance needs [2].

Summary: Yes. The events team can set up standing arrangements and consistent billing for recurring programs, and Cellar Circle membership plus the online shop provide channels for client gifting, post-event orders, and ongoing engagement between events.

For companies that host repeatedly, the events team can build standing arrangements — consistent room configurations, billing cycles, and a single point of contact — so each event doesn’t start from scratch. The flexible room inventory lets you rotate formats (a boardroom session one quarter, a garden reception the next) while keeping logistics familiar [1].

Between events, two channels extend the relationship. Cellar Circle membership offers complimentary tastings on visits, member events, and savings that work naturally for client hospitality and team recognition. The online shop handles post-event bottle orders, corporate gifting, and recurring shipments — useful for client appreciation tied to a hosted event. The events team and wine club team can coordinate membership-linked reservations and gifting so the whole program runs through familiar contacts [2].

Summary: The private events team is reachable at [email protected] or 425-481-5502, or through the Request Info form. Menu and dietary questions go to [email protected].

To start planning a wedding, corporate event, or private celebration, reach the events team at [email protected], call 425-481-5502, or submit the Request Info form on the private events pages — the form routes your date, guest count, and event type straight to the team so they can respond with availability and a tailored proposal.

For menu, tasting, and dietary questions once planning is underway, the culinary team is at [email protected] [1]. The winery is located at 14710 Woodinville-Redmond Road NE, Woodinville, WA 98072. For tasting room reservations rather than private events, see the Visit page or email [email protected] [2].

Summary: The building holds an AIA Institute Honor Award for Interior Architecture, the tasting room was a USA Today 10Best national finalist, and the wines served at every event come from a winemaker named one of the world’s ten “Masters of Merlot” by Wine Enthusiast, with more than 1,000 career ratings of 90+ points.

The property was designed by Seattle architecture firm Mithun and has earned recognition from the American Institute of Architects (Institute Honor Award for Interior Architecture, 2008), the IIDA Northern Pacific Chapter (Interior Design Award, 2008), the ASLA Washington Chapter (General Design Award in Collaboration, 2008), and the Seattle Design Center (Best of Contemporary Design, 2007). At the Washington State Concrete Convention, the building was recognized for best non-industrial tilt-up concrete use — competing against the Tacoma Narrows Bridge and the SeaTac third runway. The tasting room was selected as a USA Today 10Best national finalist for best tasting rooms in America.

The wines poured at every event carry the same credential: winemaker Mike Januik was named one of the world’s ten “Masters of Merlot” by Wine Enthusiast, Wine & Spirits named Januik “Winery of the Year” in 2011, and the portfolio holds more than 1,000 cumulative ratings of 90 or more points from publications including Wine Spectator, Wine Enthusiast, and Wine Advocate. The Auction of Washington Wines honored Mike as its Honorary Vintner in 2016 and recognized his son Andrew as an “Emerging Leader” in 2022 [1] [2] [3].

Summary: A date is held once you sign the agreement and pay a deposit equal to the facility-rental fee. For weddings that deposit is nonrefundable; for social and corporate events it is partially refundable or transferable depending on how far ahead you cancel. The estimated balance is due 14 days before the event.

A reservation stays tentative until the winery receives both your signed agreement and the deposit, which equals the facility-rental amount. For weddings the deposit is nonrefundable; for social and corporate events its refundability follows a sliding scale tied to your notice. Once signature and deposit are in, the events team confirms your date in writing. The estimated balance is due 14 days before the event, with any post-event additions reconciled on an itemized invoice afterward. Accepted payment methods and a damage deposit are detailed in your agreement; paying by ACH or check avoids the card-processing fee.

Summary: It depends on event type. Social and corporate cancellations follow a sliding scale by notice given, from a partial refund far ahead down to no refund inside 30 days. Wedding deposits are always nonrefundable, and cancelling within 60 days of the date adds a further charge. Written email notice is required and takes effect the day the winery receives it.

For social and corporate events, the amount recoverable depends on how much notice you give: the earlier you cancel, the more of the deposit can transfer to a new date or be refunded, stepping down to nonrefundable within about a month of the event, and inside a week the facility rental and guaranteed food-and-beverage minimum also become due. For weddings, the facility-rental deposit is nonrefundable and forfeited on cancellation, and cancelling within sixty days of the date adds a further cancellation charge, reflecting how difficult a date is to rebook on short notice.

Any transferred deposit is a credit toward one rescheduled event within the same calendar year, subject to availability; it is not a cash refund, and rescheduled events are priced at then-current rates. The full schedule of terms is in your agreement.

Summary: Weddings are typically booked a year to eighteen months out; holiday parties at least six months out; smaller events as early as possible. The absolute minimum is two weeks before the date, which is also the deadline for all final details.

Popular dates go first, so earlier inquiry means better availability — weddings usually book twelve to eighteen months ahead, and the November–December holiday season fills quickly enough that six months is a sensible minimum. The firm floor is two weeks: the winery operates on a fourteen-day deadline for all final event details, so an event cannot be booked closer than that to its date.

Summary: No. All alcohol is provided and served by the winery — wine (Novelty Hill and Januik labels), beer, cider, sparkling wine, hard seltzer, and pre-batched cocktails. Outside alcohol is prohibited anywhere on the property, and corkage is not offered. This keeps the winery compliant with its liquor license, since its own trained staff serve every drink.

Because the winery holds the liquor license and its staff serve every beverage, all alcohol is purchased through the winery and served by its bartenders. Wine comes exclusively from the Novelty Hill and Januik labels. Beer, cider, sparkling wine, approved cocktails, and hard seltzer are available but must be ordered at least fourteen days ahead. Corkage and outside wine are not offered, and a champagne toast is available through the winery if you’d like one.

Bar formats are beer-and-wine, or beer-and-wine plus batched signature cocktails; all bars are hosted, and cash bars and drink tickets are not offered. Bar service ends thirty minutes before your event end time so guests can finish comfortably; non-alcoholic drinks and water remain available after that.

Summary: Your guaranteed count is due by 11 a.m. fourteen days before the event, with all final details. After that it can increase but not decrease — you’re billed for the guarantee or actual attendance, whichever is higher. Guests above the guarantee are accommodated where possible at an added per-guest charge.

Fourteen days out, at 11 a.m., your guaranteed count and all final selections lock in. The number can still rise after that if the kitchen and staffing can absorb it, but it cannot be reduced — you’re charged for the guaranteed count or actual head count, whichever is greater. The two-week window is what lets the team confirm staffing and place vendor and food orders. If additional guests arrive on the day, the team accommodates them as best it can, with an added per-guest charge. Spaces have fixed maximum capacities, so admission above an approved capacity isn’t guaranteed.

Summary: Social and corporate events end at 10 p.m. Weddings end at 11 p.m., with alcohol service ending at 10:30 and entertainment at 10:45. Amplified outdoor music must stop by 9:45 p.m. per City of Woodinville rules in all cases. The bar closes 30 minutes before the event ends; vendors have up to an hour afterward to clear out.

End times depend on event type. Social and corporate events conclude at 10 p.m. Weddings run until 11 p.m., with alcohol service ending at 10:30 and entertainment at 10:45. In every case, amplified outdoor music and dancing must end by 9:45 p.m. to comply with City of Woodinville sound rules — indoor music can continue to the event’s end time. The bar closes thirty minutes before your contracted end time so guests can finish a glass in hand and get home safely. Guests depart by the end time, and vendors have thirty to sixty minutes afterward for cleanup and load-out.

Summary: Public tasting continues until 5 p.m. daily, so setup in public-facing spaces begins after that. Social and corporate vendors typically load in 30–60 minutes before the event. Weddings get earlier access: private spaces from 2 p.m., and getting-ready suites as early as 10 a.m. on the top wedding tier.

The tasting room, retail area, and gardens stay open to the public until 5 p.m., so setup in those shared spaces begins once tasting service ends. For social and corporate events, vendors generally load in thirty to sixty minutes before the start, with exceptions for floral or lighting installations by arrangement. Weddings have extended access: vendors reach the private-facing spaces from 2 p.m., and the couple’s getting-ready suites open as early as 10 a.m. on the Platinum package, or 2 p.m. on Gold and Silver (4 p.m. for Reception Only). Public-facing spaces open for wedding setup after the 5 p.m. tasting-room close.

Summary: Yes. Every wedding requires a wedding planner from the winery’s approved-partner list, contracted within 90 days of signing. The venue’s event manager handles setup, catering, and in-house amenities; the planner handles design, the day-of timeline, personal décor, and vendor coordination. A non-approved planner may be used only with written approval and an added charge.

Weddings require an approved wedding planner, selected from a preferred list of partners who know the property, and contracted within ninety days of signing. The reason is a clean division of labor: the winery’s event manager opens the property, sets up the in-house tables, linens, glassware, and service ware, and runs all food and beverage; the planner owns the design vision, floor plan, master timeline, cueing the ceremony, managing personal décor, and coordinating outside vendors. A planner outside the approved list may be used only with the winery’s written approval, which carries an additional coordination charge.

Summary: There are 60 on-site parking stalls. For weddings over 120 guests, an approved valet or shuttle service is required, with proof due 90 days out. Above roughly 180 guests, valet, shuttle, or rideshare is strongly recommended. Complimentary parking is available, with accessible spaces and drop-off points.

The lot has sixty marked stalls plus limited overflow, with designated accessible parking and drop-off points. For weddings exceeding 120 guests, a contracted valet or shuttle service is required, and the winery may ask for proof up to ninety days before the date. For any event approaching 180 or more guests, valet, shuttle, or rideshare is strongly encouraged. Motor coaches can stage on the property with the driver remaining with the vehicle; overflow is arranged ahead of time. Vehicles may not be left overnight.

Summary: Children are welcome. If six or more children (ages 1–12) will attend, a professional, insured childcare service is required at the client’s expense, arranged in advance. Up to five may attend without one. The property has open water features, concrete, and sharp edges, so parents supervise at all times. High chairs, booster seats, and children’s meals are available; count and ages are due two weeks out.

The winery is family-friendly, and up to five children between twelve months and twelve years may attend without a dedicated service. If six or more will be present, an approved professional childcare service is required, at the client’s expense, to supervise them for the full time they’re on-site, with the provider’s insurance and credentials submitted fourteen days ahead. Infants under a year aren’t counted, provided a parent supervises directly. Because the property includes water features, concrete surfaces, and sharp architectural edges and isn’t inherently childproofed, parents and guardians supervise children at all times and keep them out of production and restricted areas. The kitchen offers children’s meals, and there are high chairs and booster seats in inventory.

Summary: Most décor is welcome with advance approval, and you can bring outside vendors for florals, lighting, signage, or branding. Prohibited: sparklers, open flame and most candles (fire code), glitter, confetti, rice, silly string, and real or artificial flower petals. Nothing may be affixed to the building or property. Certain candles are allowed only with prior written approval.

You have wide latitude to personalize the space and may bring outside vendors for floral installations, uplighting, branded napkins or glassware, a step-and-repeat, or signage — all subject to advance approval. What can’t happen is anything affixed to the building or grounds, and a specific list of prohibited items: sparklers, wish lanterns, glitter, confetti, rice, silly string, and real or artificial flower petals. Open flames and most candles are restricted by fire code, so any candle needs written approval beforehand. The events team reviews décor plans ahead of the date; anything unapproved or unsafe may be removed.

Summary: Everything you or your vendors bring in leaves the same night — the planner gathers personal items, décor, gifts, and florals into a designated vehicle at the close of the event. Any trash or recycling from brought-in items also goes with you. The winery doesn’t offer overnight storage, and items left behind may incur storage or disposal charges.

Personal belongings, décor, floral, and gifts depart with you the night of the event; for weddings, your planner typically gathers and stages these into a designated vehicle at the close of the evening. You can take leftover cake and packaged food (a $25 packaging charge applies to food the kitchen boxes). Because on-site storage is minimal, nothing may be delivered early or stored overnight without a written arrangement. Excess trash or recycling from brought-in items is removed that evening, and items left without prior arrangement may incur storage or disposal charges.

Summary: The details that most often surprise clients aren’t the obvious ones. Ask any venue: when does the final headcount lock, and can it go down? When do you make the rain call? Is a planner required? When does the bar actually close? Can I bring my own alcohol or caterer? What happens if more guests show up than I guaranteed? Do I need a shuttle? Here’s how Novelty Hill-Januik answers each.

The questions that protect you are the ones about deadlines, defaults, and limits — the things in a contract rather than a brochure. At Novelty Hill-Januik: your final guest count locks fourteen days out and can rise but not fall; for weddings, the rain plan can be called as late as noon on the day, and every outdoor space has a built-in indoor backup so no event is ever fully exposed to weather; a wedding planner from the approved list is required; the bar closes thirty minutes before your end time; all food and alcohol are provided in-house, with a dessert-only exception for licensed bakeries; guests above your guarantee are accommodated where possible at an added charge; and a shuttle or valet is required for weddings over 120 guests. Asking these early saves surprises later, and the events team answers all of them in writing in your proposal and agreement.