Just days after celebrating Burnt Hill Farm’s first birthday, The New York Times named the Chef’s Counter to its 2026 Restaurant List. A decade after first imagining what this hillside could become, the recognition feels less like a finish line and more like a moment to pause, give thanks, and reflect on the many people who brought the dream to life.

Introducing Brightwell, a new sister-farm wine from Old Westminster and Burnt Hill.

Two new Burnt Hill estate wines from the 2022 vintage — Gamay and Terrafirma — shaped by a beautiful growing season, three years of patience, and a year our family will never forget.

One year after opening Burnt Hill Farm, Drew Baker reflects on the people, resilience, regenerative agriculture, and community that brought the Maryland vineyard, winery, and farm experience to life.

Burnt Hill Farm celebrates Megan DeMatteo’s Yahoo! story exploring Chef Tae Strain’s deeply personal approach to food, place, and the Chesapeake.

Burnt Hill Farm’s Chef’s Counter was named one of the best winery restaurants in the world by Wine Enthusiast in its 2026 global list, honoring our Maryland farm, wine, food, and hospitality.

Burnt Hill Farm releases the first wines from its 2022 vintage: two estate-grown, single-barrel selections of Cabernet Franc and Cabernet Sauvignon, allocated to wine club members.

A devastating spring frost reshaped the 2026 vintage at Burnt Hill Farm, but it also clarified the future of Maryland wine. We’re evolving our vineyard with climate resilient grape varieties, regenerative farming practices, and new genetics bred for wine quality, frost resilience, fungal resistance, and environmental responsibility. This is the next chapter of Burnt Hill Farm: replanting for the future, farming in tandem with nature, and using wine to tell a new story about beauty, resilience, and sustainable agriculture in Maryland.

A new estate reserve release from Burnt Hill Farm, 2021 Stonehold is a limited production red wine grown on the rocky slopes of our Clarksburg, Maryland vineyard. Blending Cabernet Franc, Merlot, and Cabernet Sauvignon, Stonehold reflects the mineral intensity, structure, and resilience of our hilltop soils. Released after a devastating spring frost, this wine offers a hopeful reminder of the beauty still growing at Burnt Hill.

On April 21, a devastating frost hit Burnt Hill Farm and Old Westminster Winery after early budbreak, causing severe vineyard frost damage and the possible loss of the 2026 vintage. In this journal entry, Drew Baker shares what happens when young grape shoots freeze, the scale of crop loss across both farms, the financial impact of a lost vintage, and why the work of farming continues even when the fruit is gone.

Discover the Chef’s Counter at Burnt Hill Farm, an intimate 12 seat tasting menu experience on a regenerative farm and vineyard in Clarksburg, Maryland, just outside Washington, DC. Set inside our working hilltop kitchen, the experience features an ever evolving seven to nine course Asian American menu by Chef Partner Tae Strain with thoughtful wine and nonalcoholic pairings rooted in the seasons, the Chesapeake, and ingredients grown and raised at Burnt Hill Farm. It is our most immersive food and wine experience, bringing together estate wine, regenerative agriculture, and heartfelt hospitality in one of the most beautiful farm settings in America.

Burnt Hill Farm’s new Chef’s Counter in Clarksburg, Maryland is earning extraordinary early praise, with MoCo Show founder Alex Tsironis calling it the best meal he’s ever had. Set on a breathtaking vineyard overlooking Sugarloaf Mountain, the intimate 12 seat experience showcases Chef Tae Strain’s deeply personal Asian American cooking through ingredients grown and raised at Burnt Hill Farm and across the Chesapeake region. More than a tasting menu, Burnt Hill’s Chef’s Counter is a powerful expression of place, where farming, wine, hospitality, and fine dining converge in one of Maryland’s most distinctive culinary destinations.

A reflection on Burnt Hill Farm’s recent Baltimore Magazine feature and what it means to see our family’s journey, regenerative farming values, and long vision for this Maryland wine and hospitality destination captured with such care.

This weekend, we are thrilled to release the first ever vintage of 2021 Fieldborn. Produced in just 600 bottles, this limited blend of 83 percent Regent and 17 percent Cabernet Sauvignon offers a vivid glimpse into the future of Burnt Hill, capturing the depth, purity, and unmistakable sense of place emerging from our organically farmed South Block. Dark, mineral, and full of energy, Fieldborn is available exclusively at the farm.

Burnt Hill Farm has reimagined A Taste of Burnt Hill with one unified hilltop experience. Guests now enjoy estate wines, focaccia pizzas, seasonal farm driven cuisine, cocktails, and nonalcoholic beverages across the Tasting Room and Lounge, all designed for lingering at your own pace.

Spring is arriving on the hilltop, and the farm is waking all at once, sap rising through the vines as pruning gives way to renewal, fresh lambs finding their footing in the pasture, bees moving through the first blooms, and woodland hogs preparing to return to the forest to turn the soil that feeds the seasons ahead, all of it settling into that brief and electric moment where everything feels ready to grow, reminding us that great wine is never finished and is always becoming, shaped slowly by time, care, and the rhythm of the land.

Soil is a living system full of intelligence. We work in partnership with that hidden world, letting sheep transform winter cover crops into nourishment, returning fallen hardwoods to the forest through mushrooms, and tending bees who map the bloom of the land. Each small choice strengthens the soil, and in doing so shapes the flavor of our wines, the health of our farm, and the future we are building.

Regenerative viticulture at Burnt Hill is about building living systems. Healthy soil, biodiversity, and long term resilience guide everything we do in the vineyard.

The Temperance Flight is Burnt Hill’s invitation to slow down and savor, through living ferments, garden botanicals, and fresh pressed grape juice, all rooted in the same land and values as our wines.

Burnt Hill Farm has been named to the Imbibe 75, Imbibe Magazine’s annual list recognizing the people, places, and organizations shaping the future of drinks, in their January/February 2026 issue. This year marks Imbibe's 20th anniversary and the first time the Imbibe 75 has gone global, making the honor feel even more surreal.