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, and this philosophy continues today.
Just steps from the vineyard is the winery where the winemaking team coaxes the sustainably grown grapes into food-friendly wines that are released seasonally. With the onset of warm weather, crisp Sauvignon Blanc, refreshing Rosé, and barbecue-friendly Malbec are introduced. The cornucopia of harvest time means Cabernet Franc, and colder months feature heartier wines and the blends for which Buttonwood is famous. Winemaker Karen Steinwachs and her team’s “scratch” winemaking philosophy often results in 90-plus point accolades.
The entire Buttonwood family believes that wine is a beverage to be enjoyed as part of a meal, and events are often focused on food paired with wine. 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.