Pennyroyal Farm is named after the wild mint that thrives in the vineyards and pastures. Sheep have been in residence at our family’s Boonville farm for over a quarter of a 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 hayfield. 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, our estate chef's menu designs for our Farmstead Flight & Bites, daily Farm Fare specials, 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.

Our Kitchen provides cheese plates and a beloved SmorgasBoard to pair with our estate wines as well as a limited lunch menu with farm favorites from 11:00 am – 4:00 pm. We also have a deli case stocked with beverages and grab-and-go snacks and a freezer full of take'n'bakes. Not to miss are our Farm Events where we showcase the bounty from our estate.

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