In The Fields




Sara Markey cares about what's in your glass and on your plate. She opened Field & Vine in 2017 with her husband and chef, Andrew. He works at a wood burning stove, she chooses wine sourced from small, responsible producers. The restaurant is filled with flora and natural light designed to make you feel as though you’re comfortably nestled in a forest. Together, they are committed to providing an experience that reconnects diners to the earth.

"When we opened the restaurant, we committed ourselves to sourcing locally and keeping all the ingredients in season. There’s a big emphasis on small farms and people who are treating the land the right way, in our opinion. We felt strongly about that and if we were going to have a beverage program we wanted it to be really in line with the same ethos. We wanted to make sure that we were choosing wines created by small producers who use minimal intervention, care about their land, and who are focused on quality." -Sara Markey, Field & Vine


T H E  W I N E S 

  • Trinqu'âmes, Touraine Sauvignon Sec: Medium  spirited white with notes of gardenia followed by a rush of citrus and freshly cut grass. Perfect with grilled vegetables or snap pea salad.  
  • È RosatoA medium to full bodied sunny rosé with notes of watermelon, tart cherry and sea breeze. We recommend this with roasted pork or grilled peaches with goat cheese.   
  • Maria, Colline Novaresi Spicy mediumbodied red with notes of black currant, anise and dried blood orange. Sip this with shrimp scampi or tuna tartare.  
  • Queen of the Sierra Red Full bodied enticing red with notes of raspberry compote, rhubarb & light cocoa. Pair this with cured meats or street tacos!
Upper Glass Monthly Subscription $85.00
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Upper Glass Monthly Subscription - All Reds $85.00
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Upper Glass Subscription: Pick Your Own Wines $85.00
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Forlorn Hope, Queen of The Sierra Red Sold Out
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