Burnt Hill Farm

This abundantly sunny hillside in the Piedmont Plateau is home to 117 acres of biodynamically grown vines, vegetables, fruit trees and free-grazing livestock. Host vintner Andrew Baker and his team maintain a holistic and regenerative system in the vineyard that’s modeled after natural ecosystems. And their wine is made naturally with zero additives and wild yeast fermentations in order to best reflect the terroir of this historic terrain. We’ll taste a sampling of their delicious wines with our meal from guest chefs David & Tonya Thomas. At H3irloom Food Group, they craft bespoke culinary experiences that honor locally sourced ingredients, environment, culture and history. We can’t wait to see what they do in the field kitchen.