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.

2025 was a year of return at Burnt Hill Farm. After a decade of dreaming and years of interruption, the land, the people, and the vision came back into alignment. From pigs returning to the pastures and bees rebuilding their hives, to opening our tasting room and being recognized nationally, this was the year Burnt Hill truly came alive.

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.