America’s Most Beautiful Vineyards for Harvest Season
"Where gastronomy and wine come together, I can enjoy wine flights paired with seasonal garden snacks and house-milled bread and, later in the year at the eight-seat chef's counter, experience a personal tasting menu created by chef Tae Strain (formerly of Momofuku) using Burnt Hill Farm and Chesapeake Bay ingredients; the winery opens in September with the chef's counter opening later." - Katie Kelly Bell
