Burnt Hill Farm

This historic hillside in the Piedmont Plateau is abundantly sunny. That makes it a great place to grow grapes and an equally great place to place a table, which we’ll set between the vines. Host vintner Andrew Baker and his team planted 30,000 new vines here in 2019 after two years of preparing the soil with biodynamic farming practices and cover crops. They run a holistic and regenerative operation, raising livestock, vegetables, and a fruit orchard in a cyclical system modeled after natural ecosystems. Their wine is made naturally with no additives and indigenous yeasts in order to best reflect the taste of the terrain. Chef Bryan will cook us an elegant meal to match the wine. He’s a bit of a celebrity in Frederick, and Volt is a local institution, famous for its highly seasonal and progressive prix-fixe menus.