A bottle of wine, perhaps more than anything else, reflects its time, its place, and the people who shaped it.

In January 2016, our team of farmers, winemakers, and dreamers partnered with geologist Ernest “Bubba” Beasley to search for the right hillside to plant a new vineyard. With Bubba’s expertise in advanced geologic mapping and weather data, we set out with clear intentions: healthy soils, high elevation, thoughtful topography, and a climate capable of producing vibrant, expressive wines. No vineyard should be planted on unexplored ground.

Months of searching led us here. Burnt Hill Farm, 117 acres perched high in the hills of Maryland’s Piedmont Plateau, just 30 miles northwest of Washington, D.C. After a long day digging soil pits across the ridge, Bubba stood up, brushed the dirt from his hands, and said, “This site has the potential to grow extraordinary wines.”

We purchased the farm on December 20, 2016. Then we began building a foundation. For two years, we cultivated diverse cover crops, integrated animals, and applied biodynamic practices to enliven the soil and establish a thriving polyculture system. By spring 2019, the land was ready.

We planted the old world grape varieties we love, Cabernet Franc, Gamay, Syrah, and more, alongside native American vines and multi heritage hybrids like Regent, a cross of Silvaner, Müller Thurgau, and Chambourcin. These grapes are resilient and full of character. They allow us to farm organically and craft wines that are uniquely our own. Expressive, wild, and unmistakably Burnt Hill.