Nearly ten years in the making, Burnt Hill Farm hosted a ribbon-cutting ceremony Friday for officials, family, and friends in anticipation of its September launch.
Established and operated by three siblings in their 30s, Lisa Hinton (winemaker), Ashli Johnson (operations), and Drew Baker (farmer), who have managed the expansion of Old Westminster Winery over the previous decade, the winery’s tasting room is set to open on September 6.
In December 2016, the 177-acre property located at 25001 Burnt Hill Road in Clarksburg, Maryland, was acquired. With a view of Sugarloaf Mountain and the Appalachians, it is situated 45 miles west of Baltimore and 30 miles north of Washington, D.C.
Regarding the name, the website states that farmers in the nineteenth century found it challenging to cultivate crops on the rocky, steep terrain. Rather, they used fire to produce charcoal, lye, and potash for fertilizing, cooking, and soap production.
Today, 50,000 grapevines from Cabernet Franc, Gamayto Syrah, and Tannat have been planted alongside native American vines and multi-heritage hybrids like Regenton terrain, which will prioritize regenerative farming. Those settlers would undoubtedly not recognize that ground.
Beginning with its several appearances on The Daily Meal’s list of The Best 101 Wineries in America, which was published between 2011 and 2017, Old Westminster Winery has garnered a great deal of recognition. Since then, the winery has set a new standard for what can be produced in Maryland, according to a 2024 story by Wine Enthusiast, and a review of the winery’s P tillant Naturel Albari from 2023 by vinepair.com last December stated that the family is one of the new pioneers of American wine helping the East Coast realize its potential. Cosmopolitan named it one of the Top 10 Wineries in the U.S.
A link to Old Westminster’s online wine shop can be found here. Reservations are necessary for those who have not yet visited.
In an excellent April profile, Baker told Baltimore magazine that although they had created what the writer described as a pizza-slinging, seasonally inspired kitchen in 2020, the team was lacking a really talented culinary partner who understood and shared our goals and could not only offer technical expertise and passion but also had a stake in the outcome.
The last component was added on May 1st when Tae Strain joined Old Westminster as its chef-partner and culinary director for the upcoming Burnt Hill project. He has overseen Michelin-starred kitchens such as PUBLIC in New York City, Momofuku in Washington, D.C., and The Progress in San Francisco. There, they debuted a spring menu that emphasizes our dedication to using local suppliers and products. It includes garden snacks, wood-fired pizzas, and seasonal small plates.
He will, in the meanwhile, play a key role in the farm-to-table experience within Burnt Hill Farm’s tasting area, where visitors may have a carefully planned experience focused on estate wines matched with seasonal garden nibbles and house-milled bread service with accompaniments. The winery bio states that a casual lounge will come next, and early next year, an eight-seat Chef’s Counter will open in the Burnt Hill kitchen, featuring the chef’s customized tasting menu of ingredients from Burnt Hill and Chesapeake Bay produced through his Asian-American perspective.
Ten low-intervention luxury cabins are also being planned; these should be available to visitors in 2026.
Maryland Secretary of Agriculture Kevin Atticks, Secretary of Commerce Harry Coker, and County Executive Marc Elrich attended the open house on Friday. The youngest members of the family in attendance cut the ribbon.
In his Facebook post, Baker outlined the backstory that has contributed to this endeavor’s remarkable nature: He wrote, “I was given a 5% chance of living after being diagnosed with acute myeloid leukemia in 2022.” I’m alive, thankful, and pouring our first Burnt Hill wines thanks to two bone marrow transplants from my sisters, Johns Hopkins’ exceptional care, and God’s grace.”
According to their tale on the Old Westminster Winery website, their one other significant event occurred shortly before Christmas last year when Drew, Lisa, and Ashli formally bought Old Westminster Winery and Burnt Hill Farm from their parents and established a new partnership.
That sale marked the culmination of a project that started in 2011 when they planted 7,600 grapevines by hand on their family’s former juniper nursery. Four years later, they opened the tasting room, and today they operate 134 acres and 60,000 graphevines across two farms, in addition to the culinary offerings that will soon be available at both of their tasting rooms.
According to the winery bio, “We are doubling down on our commitments to regenerative agriculture, extraordinary wine, sustainable gastronomy, and warm hospitality,” with the next generation leading the charge.
Wine Classroom
-
What wines are part of the N.J. Showcase? Here s a look at the first-ever list
-
Md. winery, Baltimore eatery eager to see where this unique pairing takes them
-
Want a Pa. liquor license? 25 are up for bid through PLCB auction
-
New line of natural wines gaining momentum as product that s better for both you and the planet
