Fearrington’s wine program is delighted to offer 10% off six or more bottles of wine purchased at The Goat! Whether you ask The Goat’s wine guru to mix and match a custom case, or you choose the bottles yourself, you’ll enjoy wines from hand-selected producers at a great value!
More about wine >
Reserve a Room
Reserve a Table >
Fearrington House Inn
Reserve a Room >
The Spa at Fearrington
Make an Appointment >
Tour Homes >
Dovecote Trunk Show
August 28, 10 a.m. - 6 p.m.
Village Calendar >
I am interested in...
Books & Authors
Food & Wine
All Things Wine
Shop gift certificates and gift cards and give the gift of Fearrington.
Shop here >
Our coffee and wine shop shop offers an extensive wine by the bottle selection, wines by the glass, artisan lunch options and confectioneries made at The Fearrington House Restaurant, including housemade gelato.
Read below for behind the scene details on the menu, the story of our coffee, and the selection process for our wine!
Also In: At Roost, At The Granary
The Fearrington-Fullsteam summer collaboration brew is on tap throughout Fearrington Village and the Triangle. Give it a try at Roost this weekend!
Session India Tea Ale (ITA) brewed with Lemon Peel
This beer is a new twist on a traditional IPA. Made with 18% local malt this beer has the flavors and aromas of an IPA but with a toned down ABV that makes it more palatable for the hotter months. The hops have been carefully selected to pair with... Full Post >
Also In: At Fearrington House Restaurant, At Roost, At The Granary
Wine Director Maximilian Kast and Sean Lilly Wilson of Fullsteam Brewery have released their latest brew-concoction. This summer throughout Fearrington Village we will have the Fearrington-Fullsteam Summer India Tea Ale on tap. This beer is a session IPA made with tea grown by our neighbors in South Carolina.
Stop by The Fearrington House, The Fearrington Granary, The Goat or Roost to try the latest collaboration and cheers to the season! Full Post >
When you sit down with a bottle of wine, whether it be with friends, family, or even a good book, there is an opportunity for something more. Something that marks an occasion. Something that opens your heart. Something memorable. Have the perfect wine sow the seed for your next memory by selecting or special ordering a case (of 6 or more identical or mixed bottles) from The Goat. I'll help build a collection of the very best wines for you from all over the world. Call, email, or stop by today... Full Post >
Domaine Lafage, “Miraflors” Rosé, Côtes du Roussillon, France, 2014
The ever popular Lafage “Miraflors” Rosé is finally here, and wherever your destination, whether your headed home or to the beach, this strawberry and cherry skin scented, mouthwatering, and delicious blush makes the perfect travelling companion. We usually sell out quick so pick up a bottle while you can!
$18.00/bottle -or- $16.20/bottle for 6+ bottles
Sign up here to be in the... Full Post >
We've had a few new beers make their debut at The Goat recently, and these newcomers are definitely worth a try!
JOLLY PUMPKIN ARTISAN ALES
"Calabaza Blanca" White Ale $14
Origin: Dexter, Michigan, USA
This is for those of us who want something more substantial than the beer flavored water that's typically peddled with the warmer weather. The barrel aging really shows in this, but you also get the leaner citrus rind and pithy notes on the nose. And, it’s not too bitter. A... Full Post >
Also In: At Fearrington House Restaurant, At McIntyre's Books, At The Fearrington House Inn, In Our Gardens
If you have visited any of our shops or stayed in our Inn, you may have noticed a little yellow book propped on the counter for sale or lying on a coffee table next to your room's plush sofa. That familiar yellow book is none other than The Fearrington House Cookbook: A Celebration of Food, Flowers, and Herbs, written by R.B. Fitch's late wife Jenny Fitch and illustrated by Dovecote's merchandising manager Daneen Eaton.
Arranged by season and celebration, this all-inclusive book offers... Full Post >
Also In: At Fearrington House Restaurant
Who knew the amazing new desserts at The Goat would don white and dark chocolate curls?
Fearrington's Cake Designer and Chocolatier Emma Isakoff gave us a full tutorial!
Start with tempered chocolate at 33 degrees Celsius, known as working temperature in the kitchen, and spread on acetate strips. Why acetate? "Chocolate crystals will mimic whatever surface you place it on," says Emma. "The acetate is shiny which gives the final product a beautiful sheen."
Once the chocolate is nice and... Full Post >
If you've been in The Goat recently to gander at the beautiful new pastries and gelato, you may have seen the changes that have also been going on with the beer and wine here in The Goat. The old kraft paper shelf-talkers have been tucked away, and replaced with the snazzy new "chalkboard" style format that is easier to navigate...and read! In addition to the tasting notes, there are also pairing options for each wine to make it easier to decide if the Viognier that you're considering will... Full Post >
This Friday, March 20th marks the arrival of a much awaited Spring! While others are preparing for Spring cleaning, The Goat at Fearrington and Executive Chef Colin Bedford have been perfecting gelato -- lots and lots of gelato!
Why gelato at The Goat rather than ice cream? "It's a wonderful vehicle for showcasing local fruit and dairy," said Chef Colin Bedford. "The idea started when we were experimenting with our housemade tea blends. The flavors and aroma of hot tea sparked an idea, that... Full Post >
Also In: At Fearrington House Restaurant, Fearrington Weddings
Fearrington's Executive Chef Colin Bedford and Cake Designer Emma Isakoff made the trip to the "Big Apple" for an exclusive chocolate class with master chocolatière and Valrohna chocolate specialist Philippe Givre. Chef Bedford first met Philippe at a Valrohna class in Paris.
The Fearrington duo, along with 10 other participants, settled in to a three day class at Valrohna's school in Brooklyn, New York. "The building is beauitful," said Chef Colin Bedford. "An old shoe factory filled... Full Post >