Long before grapevines were planted on the hilltop at Buttonwood Farm Winery & Vineyard, it was home to horses, goats, and chickens; trees bearing fruit, nuts, and olives; and gardens filled with vegetables, herbs, and flowers. And long before the words “sustainable” and “organic” were part of the common vernacular, they were ardently practiced here.
The farm has been operating since the 1800s. Buttonwood Farm—named after the buttonwood, a sycamore tree native to the area—was purchased by Betty Williams in 1968. From the beginning, she was dedicated to maintaining and nurturing the beautiful 106-acre parcel of land.
Winemaker Karen Steinwachs believes she benefits from this commitment to the earth as she works with the estate’s distinctive winegrapes. Karen, who describes herself as more of a shepherd of juice than a maker of wine, often detects an intriguingly flinty, mineral characteristic that she calls “buttonwoodish” in the entry and finish of the wines. Buttonwood wines are distinctive, well structured, and balanced. They routinely win accolades and acclaim. Two tasting room favorites, the Sauvignon Blanc Zingy and the Cabernet Franc were both recently awarded 91 points by Stephen Tanzer’s International Wine Cellar writer Josh Raynolds.
Buttonwood wines are exquisite on their own, but they only taste better when paired with food. One of the year’s most anticipated events is Buttonwood’s All Farm Dinner that takes place each August. Everything on the table is sourced from its land, including farm-raised produce and meats, herbs, and fruits, all paired with Buttonwood wines. Even the flowers on the tables are grown on the property!
The cheerful tasting room features artwork by Seyburn Zorthian, Betty’s daughter and designer of Buttonwood’s abstract labels. Guests can taste the wines and then stroll out to the delightful picnic grounds where they can fully savor Buttonwood Farm Winery & Vineyard.