March on the Hilltop
Spring Rhythms at Burnt Hill Farm
Spring is arriving on the hilltop, bringing that familiar sense of renewal only this season carries. Pruning is well underway in the vineyard and orchard, and sap is beginning to flow through the vines as they wake from winter. A dozen fresh lambs born in the past week are finding their feet in the pasture. The apiary hums on sunny afternoons as bees collect the first pollen of the season. Young piglets and their mothers are eager to return to the woodland pasture, rooting for spring grubs. The whole farm sits in that brief in between moment where everything feels ready to grow.
Every year reminds us that great wine is never finished. It is always becoming, shaped slowly by time, care, and the rhythm of the land.
As our membership continues to grow, this season feels especially meaningful. What began as a vision to restore a wild hillside into a living farm organism has become something shared. The support of our members allows us to farm intentionally, pursue deeper quality, and continue shaping wines that reflect not only this place but also the people who believe in it.
On our sun drenched ridge overlooking the Appalachians, honeybees move through early blooms, longwool sheep graze between the vines, and woodland hogs quietly turn the forest floor. Burnt Hill is a regenerative polyculture where agriculture and hospitality meet, and where each part of the ecosystem supports the next.
This spring’s wine club member allocation reflects that steady momentum. These estate reserve wines feel grounded and confident, shaped by patience, yet ready to enjoy while inviting reflection on the quiet accumulation of seasons.
MARCH WINE CLUB MEMBER ALLOCATION
2021 Huntingmoon
Huntingmoon captures the power and structure of Cabernet Sauvignon, rooted in rocky soils and guided by the rhythm of the autumn harvest moon. A blend of 46% Cabernet Sauvignon, 38% Merlot, and 16% Cabernet Franc, it balances depth and energy with a sense of place that feels distinctly Burnt Hill.
2021 Pinot Noir | Single Barrel Selection
Crafted from a mosaic of three co-fermented Pinot Noir clonal selections—109, 44, and 71—this single barrel selection reflects precision and patience. Chosen as Barrel 5 of 6 and aged three years in Tonnellerie Ermitage oak, it offers purity, quiet complexity, and a long, graceful finish.
Looking across the farm today, it is striking to see how much life has taken hold. The work remains slow and intentional, guided by a simple belief. Great wine comes from healthy soil, a thriving ecosystem, and a community willing to grow alongside it.
We are grateful to share another season with you and look forward to welcoming you back to the hill soon.
With love and gratitude,
Drew Baker & The Burnt Hill Farm Family
Bottle feeding a fresh lamb just one day old.
A full frame of honey from a hive that overwintered beautifully.
A curious piglet, just weeks old, learning its way through the woods.