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 that wine, food, and companionship are the ultimate, down-to-earth luxuries. “We were a farm and have been since 1968,” Karen says. “Way before it was cool, we were green and locavores.” Buttonwood wines are distinctive, well-structured, and balanced—often with an intriguingly flinty, mineral characteristic that Karen calls “buttonwoodish” —in their entry and finish. 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 taste even 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.
For more information, please visit: buttonwoodwinery.com