From Sacred Roots to Experimental Bottles: Maryland Wine Comes of Age—And Brings Crab Cakes, Too
The Wine Story That Started Quietly—with a Prayer
In 1648, long before the wine boom, Jesuit priests planted European grapevines in what is now St. Mary’s County. They weren’t chasing tasting notes or terroir. They were cultivating something sacred—wine for communion, grown in American soil.
That early planting makes Maryland one of the first winegrowing regions in the country. And though it took centuries, setbacks, and a little rebellion against the expected, today’s winemakers are carrying that spirit forward: rooted in place, but ready to rewrite the rules.
Across this compact state, there’s a rhythm to how things are made. Grapes are grown with intention. Wines are crafted with edge. There’s a willingness to experiment, a respect for the land, and a sense that every bottle has something charming to say.
You won’t find sweeping estates with tour buses lined up. What you will find: rolling vines behind weathered barns, stainless steel tanks beside sunlit porches, and wines that hit the table with real presence.
Seasoned by Salt, Grounded by Earth
Maryland’s landscape gives its winemakers range. Hills. Rivers. Estuaries. Forest edges. It’s a mashup of ecosystems, and it shows up in the glass. Some wines carry the energy of stone and wind. Others bring something more coastal—bright, saline, and alive.
This is a state where Chardonnay meets oyster. Where skin-contact Albariño pairs effortlessly with a plate of Old Bay-dusted crab cakes. Where winemakers are letting the fruit speak—but with the structure and polish that tells you they know exactly what they’re doing.
The best part? There’s no mold to fit into here. No "right way" to be a Maryland winery. The styles are diverse, the people are independent, and the only rule is: make it matter.
Wineries That Are Defining the Scene
Old Westminster Winery (Westminster, MD)
They push boundaries—in the best way. Known for raw, expressive wines like pét-nats and orange blends, everything here tastes deliberate and alive.
Black Ankle Vineyards (Mount Airy, MD)
Elegant, architectural, and solar-powered. They’re farming with care and producing bold reds and nuanced whites that don’t rush to impress—but stay with you.
Big Cork Vineyards (Rohrersville, MD)
Big views, playful labels, and serious wine. Their Russian Kiss blend and aromatic whites prove that fun and finesse can go hand in hand.
Port of Leonardtown Winery (Leonardtown, MD)
A winemaking cooperative with coastal flair. Expect drinkable, affordable bottles perfect for seafood spreads, porch nights, or gift baskets that actually get opened.
The Vineyards at Dodon (Davidsonville, MD)
Old tobacco land turned regenerative wine farm. Their wines are clean, intellectual, and made with the kind of discipline that doesn’t shout—it just works.
The Maryland Mood
Drinking Maryland wine isn’t about checking boxes. It’s about staying present. The pop of a cork at a riverside picnic. The citrus zip of a chilled white on a humid July night. The story you didn’t expect to fall in love with.
This isn’t "potential." This is arrival. Maryland wine is here, and it’s making something worth noticing—without trying to be anything it’s not.
So grab a bottle. Shuck an oyster. Tear into a crab cake with your hands. And let Maryland show you how it pours.
