Old Westminster Winery

History and Founding

Old Westminster Winery began in 2010 when siblings Ashli, Drew, and Lisa Baker rescued their family's struggling farm. What started as a dream to steward the land evolved into a pioneering winery producing 120,000 bottles annually from on-site and neighboring vineyards. Drew, the winemaker, embraced natural fermentation techniques inspired by a Loire Valley trip, using native yeasts for authentic terroir expression. Awards like best white wine at the 2014 Maryland Governor’s Cup highlight their success.[1][2]

Vineyards and Winemaking

The estate focuses on European varieties suited to Maryland's climate, with Albariño as their star white. Experiments include native American grapes at the new Burnt Hill site, aiming for hyper-local wines. They pioneered canned wines in Maryland, offering low-alcohol spritzers alongside complex reds and whites. Sustainable practices nurture the soil, emphasizing the region's unique potential rather than mimicking warmer climates.[1]

Dining Experience

Chef Tae Strain, with Michelin-starred experience from New York, San Francisco, and D.C., leads the kitchen. The menu features wood-fired pizzas, seasonal small plates, and garden snacks using local ingredients. Farm-to-table philosophy pairs perfectly with the wines, creating joyful shared moments. Artisan pizzas draw visitors, evolving into a full dining destination.[2][3]

Tasting Room and Events

The 2015-built Western ranch-style tasting room offers flights, glasses, and bottles amid vineyard views. Live music, wine dinners, and a 2,000-member wine club foster community. Private events in custom gathering spaces feature curated menus. Reservations are essential for all visits.[2][5]

Sustainability and Future

Family principles prioritize land stewardship, low-impact farming, and community giving. Burnt Hill represents bold innovation with native grapes. Old Westminster evangelizes Maryland wine, proving cool-climate excellence through authenticity.[1]