About Jack Rabbit Hill
Jack Rabbit Hill is a diversified 70-acre farm on Redlands Mesa near Hotchkiss, at roughly 6,200 feet in the West Elks region, and Colorado's first Demeter-certified biodynamic operation. Lance and Anna Hanson, tech refugees from the Bay Area, started it in 2001 and farm the whole place as a single living organism, raising sheep and cattle alongside the vines.
The farm and cellar are certified organic and biodynamic, with the only inputs being snowmelt irrigation, compost preparations, manure compost, cover crops, and organic sulphur. Hand-picked grapes ferment slowly on native yeasts with no commercial additives, whites aged sur lie in stainless and reds in neutral French oak for 18 to 20 months. The result is a small range of terroir-driven wines, a Red Tower Bordeaux blend, Pinot Noir, pet-nats, and red blends, alongside CapRock gin, vodka, and brandy and New Avalon ciders. Featured on PBS's tasteMAKERS, the farm welcomes visitors by appointment.
Hours, tasting fees, and reservation policies change with the season, so it is worth checking the winery's website or calling ahead before you visit, especially on weekends. The details on this profile may have shifted since publication, and the producer is always the most authoritative source.
Clean, low-input farming, wines that naturally express the farm's mountain terroir.
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“Clean, low-input farming, wines that naturally express the farm's mountain terroir.”
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Jack Rabbit Hill makes small lots of estate wines from certified-biodynamic grapes using only native yeasts and no additives, including a Red Tower Bordeaux blend, Pinot Noir, pet-nats, and red blends. The farm also produces CapRock spirits and New Avalon ciders. Offerings rotate.
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Farm Tasting
Visits are by appointment on the working farm, where tastings might happen on the porch or in the dining room. Alongside the estate wines you will find CapRock gin, vodka, and brandy and New Avalon ciders, all made from organic Western Slope fruit.
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