Haight-Brown Vineyard ~ An all-year trademark of Litchfield Hills and Connecticut's oldest winery

Haight-Brown Vineyard Winery Review

When turning onto Chestnut Hill Road in Litchfield, Connecticut, my wife and I were treated to a gorgeous expansive view of the surrounding hills; the sun slowly descended upon them. Such is the appeal of visiting this and other areas of Connecticut. As we drove a little further, we came upon the winery sign of Haight-Brown Vineyard, a large rustic building that houses all kinds of history and wonder. 

From the massive barn-style doors to the cozy wine cellar and sitting room entryway, Haight-Brown gives an impressive first impression. We immediately felt like we were entering a countryside manor.

Once we made our way up the stairs, we were greeted by the kind and friendly staff behind the bar and were able to walk through and tour the other spaces and sitting rooms that Haight-Brown offers its guests. Two brick fireplaces in two different rooms, a private table for a party, and a larger table for a more communal feel. 

My wife and I were lucky enough to claim a nice fireside couch before the building really filled up. 

As you can see, there were multiple spaces to suit any number of patrons for either a private or group get-together.

Not only does Haight-Brown offer indoor seating during the winter months, but they also have plenty of outdoor space available where guests can sit and sip their drinks with a full view of the vineyard. Of course, these winter months are not optimal for sitting outside. Summer months are when these areas really shine.

The History

Behind the counter was where we originally met Haight-Brown's owner Justin, a very friendly and hospitable guy with lots of excitement and a big plan for the vineyard. This time, he decided to sit down with us by the fire and give us a little more information about the place. Haight-Brown, he said, was a trailblazer in the Connecticut wine industry. This was because it was the original owner Sherman Haight's petitioning to the town to have a commercial winery that allowed Haight-Brown to become Connecticut's very first commercial winery to be opened way back in 1975. After several decades and an ownership transition, Justin and his wife Mariah reopened the vineyard in October of 2021. 

Not only does Haight-Brown sell its wine and food, Justin said, but they have begun to collaborate with local artisans to bring local Connecticut products to their shelves such as Gracious Gormet, La Molisana Sausage, and Arethusa among others. In this way, he explains, there is a much more community-focused mission for the vineyard, which is to bring many tastes and attractions of Connecticut under their roof. This goes along with their events, which often include local groups, such as musical acts for live performances, fireside yoga, painting, and stargazing with the Litchfield Hills Amateur Astronomers Club. Overall, Justin and Mariah want Haight-Brown Vineyard to be an experience for several hours, as opposed to a quick stop.  

For newcomers and regulars alike, you can always leave your contact email in their guestbook to be added to the vineyard's mailing list. 

The Wine

We had a try of their three main wines for our visit: the Railway White, Picnic Red, and Big Red. As for our opinions of which ones we liked most, we'd have to say that Picnic Red was downright delicious for its fruity, yet dry taste. The Railway White was another delight, and as I mentioned in our Bethlehem Vineyard visit, the Cayuga grapes, this time blended with St. Croix grapes among others, really played to our weak spot as it delivered a mouth-watering palate with its dry and citrus notes. The Big Red, while not our favorite, definitely drew my appreciation for its boldness. I could tell from Big Red's smokiness and full-bodied flavor that it is meant to be paired with a full meal, and most likely red meat. It definitely earns its namesake, but for the purposes of our visit, Picnic Red was our glass choice of the day. It's taste certainly matched its name as a relaxing accent to sipping and sitting by the fire. When eyeing the drink menu, it is notable that Justin is as detailed as putting both the nose and pallet notes underneath to help describe what went into each wine. They are also planning to bring on a Rosé wine in a couple weeks' time.

The Cocktails

When it came to trying Haight-Brown's unique cocktails, we decided to line up a flight of three, while indulging in their crème brûlée and house made black pepper infused vanilla ice cream. Of the cocktails we chose to taste, they were from left to right: The Rapscallion, Gold Rush, and Boozy Milk and Cookies. The Rapscallion, which Justin mentions is a part of their mission to curate special cocktail recipes, was absolutely delicious! Its sweet lime citrus taste was complemented by its slow jalapeño burn. It also is made up of basil, elderberry, and orange bitters among other things. The Gold Rush was an interesting take as well on a bourbon cocktail, mixing in honey, lemon, and thyme for a sweet taste. Boozy Milk and Cookies of course is the perfect dessert cocktail as a vodka and vanilla infused mix. 

The Desserts

The crème brûlée and black pepper vanilla ice cream was amazing as well, and it has to be ones of the best desserts my wife and I have ever shared. What more can be said about crème brûlée, and when it came to the ice cream, black pepper and vanilla were a match made in heaven! We were impressed to hear that it was made by Justin's new award-winning chef, Patrick Wilson, who will be in charge of their newly opened full kitchen downstairs. 

Final Thoughts

Haight-Brown Vineyard isn't just a quick stop on the Connecticut wine trail, it is certainly a destination. As Justin said to us, they are focused on bringing together a dream team of passionate employees who are both friendly and very experienced in vineyards, wine, and food to bring Haight-Brown to the next level. They also brought on the former vineyard manager of DiGrazia Vineyards to add to Haight-Brown's continued excellence in growing grapes and making wine. Their upcoming events and updated menus can be viewed on their website here. Below was the menu that we got to enjoy as of November 13. There are certainly some items that will remain mainstays, but as Justin said, they are focused on rotating and consistently trying out new things. Make it a plan and try out Haight-Brown Vineyard today!