New Arrivals in Chef Patrick’s Farmstead Collection
From our estate kitchen to your table, each preserve captures expressive seasonal flavours, using the best ingredients from local farming partners. Read More
At Mission Hill, estate-made preserves in our Farmstead Collection begin long before the jar is sealed. They start in the orchard, the garden, and the careful observation of when ingredients naturally align. When fruit is at its sweetest, herbs are in bloom, and harvest windows briefly overlap. Each preserve captures a moment in the season, offering flavour and a story of place, timing, and intention.
The following new seasonal arrivals in Chef Patrick’s Farmstead Collection carry this philosophy forward, thoughtfully preserved and made for wine and food moments:
- Sweet Lapin Cherries – $15 CAD
- Wine-Infused Cherries – $15 CAD
- Nectarine & Peach Anise Hyssop Jam – $15 CAD
- Jalapeño Lemon Verbena Pickles – $15 CAD
- Garlic Dill Pickles – $18 CAD
- Red Wine Pickled Beets – $15 CAD
- Tomato Basil Sugo – $18 CAD
- Tomatillo Hot Sauce – $15 CAD
- Habanero Hot Sauce – $15 CAD
- Estate Chamomile Pear Butter – $15 CAD
Harvest
Each new addition to Farmstead begins with fruit harvested at its most expressive moment. When natural sweetness, texture, and depth are fully realized. Preserving at peak ripeness allows flavour to emerge with clarity and balance, without excess.
Sweet Lapin Cherries are captured whole at full maturity, yielding a richly concentrated preserve with subtle almond notes drawn from the stone. Wine-Infused Cherries follow a time-honoured preparation, layering fruit, estate wine, and vinegar to achieve a refined balance of richness and acidity — equally suited to salads and savoury pairings. Completing the collection, Estate Chamomile Pear Butter brings together pears at their softest sweetness with delicate floral notes from estate-grown chamomile, an elegant accompaniment to tea-time scones or a glass of Chardonnay.
Seasonal Notes in Bloom
Herbs harvested in bloom bring lift and fragrance, shaping preserves that feel bright, aromatic, and distinctly seasonal.
The Nectarine & Peach Anise Hyssop Jam pairs sun-warmed stone fruit with floral anise hyssop at its most expressive, resulting in a softly aromatic preserve made for warm afternoons and a chilled glass of Chardonnay. In the Jalapeño Lemon Verbena Pickles, two harvest windows meet. Jalapeños and cucumbers balanced with estate-grown lemon verbena and citrus zest for a fresh, vibrant bite. A natural way to elevate mayonnaise-based sauces and beautifully matched with Pinot Gris.
Savoury Depth & Slow Craft
Some flavours reveal themselves only through time — patient cooking, careful balance, and an intuitive approach to sweetness and acidity.
Tomato Basil Sugo is slow-cooked from peak-harvest tomatoes, drawing out natural sweetness and layered depth for classic pasta dishes and a glass of Merlot. Red Wine Pickled Beets highlight the vegetable’s inherent sweetness through gentle acidity and estate wine, lending elegance to salads and cheese plates. For contrast and energy, Tomatillo Hot Sauce and Habanero Hot Sauce capture peppers and tomatillos at full maturity, delivering brightness, heat, and balance that enhances.
Available exclusively at our winery Boutique, these beautifully packaged preserves invite you to bring Mission Hill’s culinary philosophy home.
