Burnt Hill is a 117 acre regenerative farm where everything flows into the kitchen. We raise livestock, grow heritage grains, produce, and fifty thousand grapevines, and cook directly from the land. Chef partner Tae Strain translates that work into precise, seasonal food with rare creative autonomy. His calm, people first leadership is shaping Burnt Hill as a living kitchen rooted in place and purpose

Some stories hit deeper. Dave McIntyre, my friend, mentor, and one of the finest voices in American wine writing, has been part of our Burnt Hill journey since day one, walking the land before a single vine was planted and offering encouragement through every turn. His latest piece, “The Magic of Burnt Hill,” captures not just the farm but its soul. Reading it brought a tear to my eye, a reminder of how far we’ve come and the good people who’ve walked beside us. It’s more than a wine story; it’s a story of friendship, perseverance, and hope.

Discover Burnt Hill Farm’s first-ever Regent — a single-barrel selection, estate-grown wine fermented with native yeast in ashwood foeder and crafted to express the pure soul of our land.

As evening falls, a softer glow settles over the hilltop and the Burnt Hill Lounge comes alive. This new space captures the farm’s spirit at its most relaxed—a place to gather, sip, and savor in good company. Champagne pours, sister-farm wines, and warm focaccia set the tone for shared plates and easy conversation. More casual than the Tasting Room but every bit as intentional, the Lounge invites guests to slow down and experience Burnt Hill in a new light.

Just when harvest seemed complete, the vineyard offered one last gift. Warm autumn days ripened hidden secondary clusters, yielding nearly 1,000 pounds of fruit destined not for wine, but for Chef Tae Strain’s kitchen, where it will become jams, syrups, and preserves that bring Burnt Hill’s vines to the table.

The 2025 harvest at Burnt Hill Farm was one for the books. After a challenging start marked by late frosts and a soggy spring, the season turned into something extraordinary — dry skies, cool nights, and fruit of remarkable depth and balance. As fermentations now hum in the cellar, the wines already hint at elegance and freshness that promise to define this vintage. Around the farm, life is just as full. It’s been a season of renewal and gratitude.

We partnered with ceramic artist Katie Aldworth of Material Things to turn 2,100 pounds of Burnt Hill soil into tableware for our tasting experience. Seasonal garden snacks, house-milled sourdough, and estate wines now rest on vessels made from this hillside so you can literally hold the land in your hands.

In 2018 I began keeping bees at Burnt Hill with more enthusiasm than skill, learning quickly how humbling beekeeping can be. Over time the apiary grew, then nearly disappeared during my cancer treatments, leaving only one resilient hive that survived three years without care. With my health restored, I partnered with master beekeeper Colie Huff to revive the apiary. Together we are rebuilding, producing pure wildflower honey, and weaving bees back into the heart of Burnt Hill’s regenerative farm.

Discover the story of Burnt Hill Wines, a Maryland hillside estate dedicated to crafting rare, small-batch red wines from rocky soils and steep slopes. Explore our collaboration with Old Westminster Winery, where reserve-level estate reds meet dynamic, small-batch creations designed to surprise and delight. Learn how our limited-production wines, rooted in living soil and shared only on the farm, embody tradition, innovation, and the beauty of the land.

Burnt Hill Farm has been named one of America’s Most Beautiful Vineyards by Food & Wine, recognizing our vision of cultivating the most beautiful farm through world-class wine, food, and hospitality.

Forbes Highlights Burnt Hill Farm and Winemaker Lisa Hinton in Maryland Wine Country

EATER Spotlights Burnt Hill Farm’s Wines, Food, and Polyculture Vision