A New Taste of Burnt Hill

A Taste of Burnt Hill, Reimagined.

Over the past six months, we have had the joy of welcoming thousands of visitors to Burnt Hill. The response to our wines, food, hospitality, and the feeling of the farm has been deeply encouraging. We are proud of what we have built here.

We are proud of the opening Tasting Room experience atop the hill, centered around a guided tasting of three estate reserve wines, stone milled bread service, and creative garden snacks that celebrate the season, served on handcrafted ceramics made from our own soils.

We are equally proud of the Lounge, a more relaxed space where the experience is entirely à la carte and designed to be enjoyed at your own pace. Guests explore tastings, glasses, or bottles from our sister farm collaboration series and pair them with freshly baked sourdough focaccia, house made spreads, wood fired focaccia pizzas, cheese and charcuterie boards, seasonal salads, and a dessert board made for lingering.

Now, those two worlds have come together.

We have created a single unified experience at Burnt Hill. The wall between the Tasting Room and the Lounge has been peeled back, allowing guests to enjoy the best of both spaces at their own discretion. The Lounge now features estate wines alongside dishes like our Mangalitsa pork torchon and chocolate crémeux cake. The Tasting Room now offers favorites that first found their footing in the Lounge, including focaccia pizzas, signature cocktails, and artisan coffees.

What excites us most is that this change does not take anything away from what made Burnt Hill special in the first place. It gives more. More flexibility. More freedom. More room for guests to shape their own afternoon on the hill. A visit feels thoughtful and elevated. It unfolds slowly, with intention, and in a more personal way.

That spirit reflects the heart of Burnt Hill itself. We are a small team cultivating the most beautiful farm, farming regeneratively, integrating animals, and working by hand to craft estate wines and cuisine that capture our distinct geology, airy landscape, and obsessive attention to detail.

This place has always asked us to think beyond the boundaries of a traditional tasting room or restaurant. Burnt Hill is a living farm, a working landscape, and an expression of our family’s vision. We want people to feel that when they arrive. We want them to step into the magic of Burnt Hill, experience wine and food rooted in living soils, linger around the table, and feel the quiet beauty of a farm built slowly, by hand, and in harmony with nature.

That is exactly what this new format makes possible. A reservation secures three hours on the farm and begins with a welcome glass of our Champagne method Blanc de Blancs. From there, the experience is entirely à la carte. Guests are invited to explore a seasonal menu rooted in what we grow, raise, and make here at Burnt Hill and throughout the Chesapeake region.

In many ways, this feels like Burnt Hill becoming more fully itself. We are not changing what made these first six months so meaningful. We are simply opening up the experience and allowing guests to enjoy the best of both worlds.

Guests now choose their own adventure.

And that feels exactly right for this next season on the hill.

Burnt Hill showcases the bounty of the Mid Atlantic through ingredients grown here on the farm and sourced from local artisans and watermen.