Pennyroyal Farm is named after the wild mint that thrives in the vineyards. Sheep have been in residence at our family’s Boonville farm for over a quarter of century, but it wasn’t until 2006 that we decided to grow wine grapes and make cheese. Pennyroyal Farm is designed to minimize fossil fuel use and maximize the symbiotic relationships of diversified crops and animal husbandry. We also utilize solar panels on our barn to supply the farm's electricity.

Nestled between the Tasting Room and Vineyard, the vegetable plot provides herbs, greens, fruits, and flowers for our farmstead kitchen. Our gardener is constantly experimenting with varieties that will thrive on this historic hay field. The garden is inspired by a no till farming model which focuses on maintaining ground cover with harvestable crops and minimal soil disruption. Constant production requires a high amount of soil nutrient input. As we strive toward closed loop systems at Pennyroyal Farm, integrating farmstead compost is an important part of the soil amendment regime.



Stocked with garden bounty and farmstead meats and cheeses, executive chef Izzy Leas' menu designs for lunch and events are an exceptional expression of “Farm to Table.” Our ingredients transform seasonally and the Tasting Room is the ideal place to taste and combine seasonal bounty from our garden with Pennyroyal Farm’s wines, cheeses, and meats. In addition to the scrumptious fare, the kitchen also produces artisan goods like pickles, preserves, “snack packs,” and other farm-fresh takeaways.

On weekdays, our kitchen prepares a limited menu for the Tasting Room with estate favorites and tasty bites and on weekends, a "Farm to Table" prix fixe lunch menu from 11:30am–2:30pm. We also have to-go, farmstead snacks stocked daily.

We also host monthly Sunday brunches and special events. If you'll be here on a Wednesday, join us at Supper Club—our bi-monthly farmstead, prix fixe dinner!

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