Burnt Hill Farm

Burnt Hill Farm is a stunning, aesthetically pleasing wine-tasting experience right here in Clarksburg. I was thoroughly impressed with the design and the obvious care the owner put into every single piece of decor. We loved it so much for my birthday that we came back again for our anniversary dinner! The 'original filter'—a Polaroid photo with a personalized message—is a genius touch that makes the evening feel so special. The food is equally impressive; the compound butter was amazing as always. I was also happy to see that the bathrooms have been moved indoors, which is a great upgrade. To top it all off, the owner stopped by our table to chat about the local Clarksburg community, which made the experience feel so personal. It's a true local gem!"

Our visit to Burnt Hill Farm was truly an elevated dining experience that was also so much fun. Everyone in my party of six was humbled by the beauty of Burnt Hill and excited by what we learned about wine. Your staff was a complete joy to interact with; the food was so pure and delicious. The level of hospitality your team has achieved is so important and often missing from dining out; we are all looking forward to returning.

Our visit to Burnt Hill was an unforgettable luxury experience. The staff’s hospitality—from the initial greeting to the personalized tour and attentive table service—made us feel truly welcome. The estate is breathtaking, and learning its story added to the charm. A special thank-you to Veronica in the tasting room for her warmth, expertise, and contagious passion for the wine. We look forward to returning soon!

Absolutely loved our tasting here and can’t wait to return! Don’t hesitate to grab a reservation when you can - Burnt Hill will surely be harder to get into as the word spreads, because every element of the experience is beyond. The warm welcome, the delicious wine, the beautiful food, the amazing & knowledgeable staff, the gorgeous buildings and the VIEW! If you can time your visit for sunset, even better!!

Burnt Hill Farm is absolutely stunning. The design, the setting, and the views are breathtaking and carefully curated. It’s clear they’ve poured heart into the aesthetic. That said, the actual experience didn’t quite live up to the beauty of the place. The $85 tasting included only three small pours and a grazing board that felt uneven for our group size. Unfortunately, allergies weren’t accommodated, so we couldn’t enjoy the full experience. Service was polite but distant, and while the food was decent, it didn’t justify the price. The real star was the compound butter, which was genuinely incredible. Overall, it’s a beautiful property with so much potential, but the value and hospitality need to catch up to the atmosphere. I’m hopeful they’ll evolve with time, but for now, it’s a solid three-star experience: aesthetically exceptional, but underwhelming in substance.

We have been anxiously waiting for our turn to visit Burnt Hill Farm - and it was definitely worth the wait! We've been following the progress from the beginning, reading the reviews, and liking the photos and videos others have shared. It really is a unique experience. From the moment you walk in, you hear the history and intentionality of the farm. Their approach to being eco-friendly and low-intervention is more than just lip service - it really is commitment and respect to the land they're on. I can't say enough about the aesthetics of the place. It's minimalistic, but modern. It doesn't feel boring or forced. Everything in the room comes from the farm - from the plates to the decor. The wine was wonderful. While I love a deep red in the winter, I will always be a light-bodied red drinker at heart. Their Earthsong is a Pinot Noir (93%). As one of a handful of vineyards to grow the grape in MD, I was very much looking forward to this one. It did not disappoint. The four wines we tried were fabulous. We ordered a bottle of their partner Rose (From their sister vineyard). The food pairings were the perfect portion. Don't expect a full meal with the tasting - honestly we didn't need it. If you take your time, there will be no need for extra food. We did try their Mangalitsa pig dish - it is a must! It was wonderful to talk to two of the co-founders and hear their vision for the farm. We can't wait to see what else they do! Montgomery County really needed a place like Burnt Hill. As we ended our experience, we were bid farewell by some of their Leicester Longwool sheep - they're essential to the farm and it's so heartwarming to see them roam around freely and for them to let us enjoy their space. We can't wait to be back!

It was difficult to find the place and we kept driving around. The sign was not visible. would suggest more lights at the entrance and leading up to the Farm. But once we got there, it was WOW all the way! Warm welcome by the team who told us about the history of Burnt Hill. Our server Brian was just wonderful! Very knowledgeable about the wines he served and he gave us time to enjoy the wines with the appetizers. The sourdough bread was the best. It was a wonderful evening and we look forward to going back wih more friends. Thank you Brian and the excellent team for this experience.

Had a wonderful experience at burnt Hill farm. Watched the sunset from the huge glass windows and just took in the view all the way from Sugarloaf towards catoctin. Food was on point as was the wine selection. The service was unobtrusive, and great explanation of the various wines and food as well as the ethos of the farm. Highly recommend. Regenerative farming at its best and right here in MoCo.

It's so gorgeous I don't think my clips really do it justice. There are wild sheep there too, which is cool! The staff is great here. We arrived early and they started us off with their Blanc de Blancs and I'm pretty sure they refilled my glass another two times before we started the tasting. Two staff members conducted our tasting: Veronica and Brian and they were very kind and knowledgeable about the wines. I am not a red wine drinker (especially if it's not sweet) but wow I found 3 red wines I liked here, so I will have to come back and buy them. The tasting was with their 2021 EARTHSONG (93% PINOT NOIR, 7% CABERNET FRANC), 2021 REGENT (SINGLE BARREL SELECTION), and 2021 TERRAFIRMA (54% MERLOT, 27% CABERNET SAUVIGNON, 14% CABERNET FRANC, 5% TANNAT). I also got to sample their collab wines with Old Westminster. I purchased the Nectar one (a sweeter wine). But seriously I need to come back and buy the Blanc de Blancs too (light and crispy but not too dry). The tasting also came with sourdough bread and two spreads (roasted heirloom tomato with garden basil and sesame brown butter with burnt hill honey). The snacks that also came with the tasting were acorn squash soup, honeycrisp apple fennel salad, peanuts, and olives. Everything was really good and fresh but these are truly snacks and light. I usually don't like fruit in my salad, but the salad was excellent!!! The more relaxed casual tasting experience that starts in December will have pizza as an option to purchase. Just a note: the $26 to secure your experience per person does not go towards your final bill. Also, there are no indoor bathrooms. They have nice trailer bathrooms outdoors. They are not like porta potty's. They are clean, smell good, and are spacious. I believe next year (or a little later) they will be adding cabins for people to be able to stay in, which I love and cannot wait to see!

Be sure to read Sandra K's review before going! She got it right. I honestly didn't know what we were getting but when Food&Wine says it's the most beautiful winery, I figured it would be worth a visit. And it is beautiful! The charm of the sheep & the building/decor are breathtaking. The wine flight is fine, I'm not a huge fan of flights, I personally perfer enjoying a full pour of a wine, But the food? Skimpy!! Delicious bite. But just so tiny, I think Costco food samples are bigger. Maybe over time, they'll improve. Sigh.

TLDR: A new small business with great sustainable values ran by the beloved Baker family, but the price and service were quite a shock! With the excellence and strong following of the Old Westminister Winery, we were eager to try their new venture, Burnt Hill. Starting with the good. The architecture and interior design is stunning! Think modern farm with a Japandi interior and warm cozy lighting. We viewed the new lounge as well, which has complementary furniture but a more relaxed, casual feel. We went at night but we highly recommend going in the day and sunset, when you get to view the scenery and the wild sheep! We were greeted at the door with the Blanc de Blancs (as part of our reservation fee) and had a Polaroid taken by the staff that was given to us at the end of the meal (a nice personal touch). We opted for the $85 tasting experience, which included 3 tastings of the estate wine, turkey red bread with heirloom tomato butter and brown butter sesame butter, acorn squash soup, Apple fennel salad with romesco, salted peanuts, and olives. The food was delicious and executed perfectly. The bread was warm and had a nutty tone, and the butters complemented it so well - they also explained the multi-day baking process and it truly is a labor of love! The salad was fresh and crisp, with the perfect tang from the romesco sauce. In addition we ordered the pork torchon which had a lovely flavor from the cured pork and got to try the chocolate cake and strawberry sorbet which were the perfect ending. We also got to chat with Drew and Tae, who were so kind with their time and shared the story of Burnt Hill. Now some problems I have. The hefty non-refundable reservation fee of $26, though it includes a tasting of the Blanc de Blancs, felt forced, especially as reservation deposits are typically refundable. Not the typical method but we bit the bullet. We also thought coming in that the $85 fee for the tasting experience was exorbitant but were hoping to feel at the end that it was worth it but unfortunately we didn't. The wine pours were half of a typical, and the garden snacks were overall not filling. Though they were delicious, the soup was only a sip, there was literally 10 peanuts, and not even enough olives for 2 per person! I'm not one to usually think about the price when experiencing a high end restaurant, but we unfortunately could not stop thinking about it. There is no sample menu on the website so we were not sure how filling the snacks were going to be, so I had to eat a small dinner before going, which I do not love that I had to do. I definitely would have been hungry otherwise. We also were disappointed with the service, given the caliber and price of the place. I asked about how one of their dishes was prepared and they could not answer, which is surprising given how small their menu is. They were more proactive about trying to clear our plates (literally one server came 5 minutes after the other) when there was plenty of space on the table, making us feel rushed, than filling our water. We were quite dehydrated at the end of the meal and I think water is quite important for a wine tasting especially for the drivers at night! Finally, it seems like their concept heavily leans on regenerative agriculture and farm to table dining, which adds to its uniqueness (and even price). If such an important concept, I would have liked to be introduced to the story, even if through a short blurb on the menu, if not through the waiter. This would be incredibly important to set the tone and intentionality of the meal. I also found it odd that our chairs were pointed towards the dark windows. In the day it makes sense to see the scenery, but for night time, it would have been much better to face the rest of the restaurant - which again is beautiful. We really wanted to love the place, but with the pricing of the menu, it's just not worth it. I would expect full pours with the wine and multiple sizable dishes, especially with the dinner time seating. I'm quite sad I have to give it a 3, but I am excited for Tae's chef counter to open and hopeful about how Burnt Hill will transform and grow over the next year.

Sometimes a new business just blows you away. And that's what happened when I visited Burnt Hill Farm for the first time last weekend. I'm a big fan of Old Westminster Winery. It's beautiful and fun and has, in my opinion, been making the best wines in the state of Maryland for years. Why am I bringing this up in a review of a different business? Because Burnt Hill Farm is the new project from the family team behind Old Westminster. And while I'll always love Old Westminster, they've really hit it out of the park with Burnt Hill: the facilities are even more beautiful, the views even more stunning, the food even more delicious, and the wine? There are more vines at Burnt Hill than Old Westminster, and they're offering some really incredible wines already. More on all of this below. So what is it? When you arrive, there are three buildings. One is main tasting room. It's stunning, like you've arrived at fancy restaurant in Copenhagen or Stockholm (the Scandinavian vibes are intentional). The other is more of a lounge building - for private parties and groups. The third - when it's done soon - will be a restaurant space - a chef's tasting counter. All three of the buildings stand at the top of the hill looking like modern architectural masterpieces - stark, but in a good way; standing out from the landscape, but somehow drawing your attention even more to that landscape because of the contrast; windows and glass everywhere, letting you see through the buildings into the gardens and vineyards beyond. The views are really amazing. You can see Sugarloaf Mountain, but in the foreground before it? Their intentionally wild landscaping and then rows and rows of vines. And they're making the best use of the land that they possibly can. There's an apiary on the property, and they're using the honey from those bees in dishes at the tasting room. They're growing wheat that will be used in the bread program. When we arrived, we were immediately treated to a glass of Blanc de blancs (one of my absolute favorites we tried; this was absolutely not the only glass I had during our visit) and a tour of the property. Then, we were seated in the tasting room for a wine tasting with snacks made in their kitchen. We were seating at a table at the window, facing the window, so we got to enjoy their incredible view throughout our tasting. We tried three more of their wines (all reds, including a Gamay, that is the first Gamay made in Maryland and an absolute stunner). Our snacks included vegetarian snacks: bread and butter service (the herb butter they made blew my socks off); a little shooter of chilled corn and curry oil soup; a salad of raw, fresh vegetables over an eggplant puree; as well as some olives and nuts to snack on. Everything was delicious, so we decided to eat a bit more and added on their take on a charcuterie board (local/regional cheeses, a peach jam they made, an apricot mustard I would drink, and more). So, so far I've mentioned the views, the property, the great local focus, the incredible wines, and the delicious food. On top of all of this, the service was truly incredible. Kristen and AJ made our experience even better. They were helpful, informative (we learned so much about the wines they are making and experimenting with), and lovely. We had such a great time with them. We left with four bottles and very inspired by what might be the prettiest place I've been in the state of Maryland. Burnt Hill Farm is incredible. Trust me - you're going to want to experience this incredible place. Don't wait to make a reservation. I personally can't wait to return and can't wait to be a part of experiencing all of the plans and projects they have for this business in the future.

Setting & Atmosphere Burnt Hill Farm offers a rustic yet aspirational ambiance -- rolling countryside views and a property clearly positioned to become a destination winery. Guests are greeted with a sparkling-style Chardonnay, a charming nod to hospitality. However, the tour of the grounds, while pleasant, felt cursory -- more a gesture than a full immersion into the vineyard's story. The nostalgic photo keepsake was a thoughtful touch, aligning with the farm's ethos of creating memory as much as taste. Service The service was exemplary. Staff were well-versed in the wines, spoke with confidence, and elevated the experience with warmth and attentiveness. Their professionalism was easily on par with what one would expect at a Michelin-recognized establishment. Food & Pairings The food program, though limited by the lack of a completed kitchen, demonstrated glimpses of potential. The bread -- house-baked, using ingredients from the property -- was superb: perfectly textured and paired with two butters (a savory, umami-driven plant-based spread and a honey-sweetened butter) that showcased balance and ingenuity. The accompanying nibbles -- nuts, olives, a mixed green salad, and hummus -- were modest in portion and, notably, best suited for individual tasting rather than true sharing. The miniature cup of corn soup, though creative, was texturally and flavor-wise the weakest dish of the lineup, lacking the depth or refinement expected in a tasting context. The wines were presented in measured sips -- evocative for evaluation but arguably underwhelming for enjoyment. Three small pours for nearly $100 per person left the experience feeling more like an introduction than a full expression of the estate's range. Presentation Plating and presentation were kept minimalistic, aligned with the farm-to-table ethos. However, there was little in the way of theatricality or artistry; the focus remained rustic and unembellished. While this fits the setting, at a luxury price point, the presentation could aspire to more. Overall Experience & Value At just under $100 per person, the tasting leaned heavily on service and atmosphere to justify the cost. While the bread course was exceptional and the staff flawless, the portion sizes and limited menu left the experience feeling incomplete. A single full pour of one of the wines, or a more generous shared charcuterie board, would have elevated the value and satisfaction considerably. That said, the farm is still in transition, with a full kitchen under renovation -- a factor that tempers criticism and suggests the promise of more ambitious culinary offerings in the future. Verdict Burnt Hill Farm delivers warmth, elegance, and a glimpse into a potentially remarkable wine-tasting destination. The service and bread course shine brightly, yet the restrained portions and pricing structure leave refinement and generosity as opportunities for growth.