Modern Barn

You walk into a candlelit restored barn in the middle of ski country Maine and the wine list skews hard California — and honestly, it works. The list is focused and deliberate, not an afterthought. Someone here actually cares, and sommelier Jessica Stasinos has her fingerprints all over it.

The list sits in the 100-150 bottle range with a clear California identity — Napa Cabs, Sonoma Chards, and a few familiar faces that read like a greatest hits of West Coast wine. Stag's Leap, Silver Oak, Cakebread, Duckhorn — these are names people recognize, and they're here for a reason. What's missing is any real adventure: no Willamette Pinot for the Pacific Northwest crowd, no Old World counterweight to all that Napa oak. The $35–$120 price window is genuinely accessible for a restaurant of this caliber, which earns real points.

Ten to sixteen pours by the glass is a solid showing for a ski-town restaurant, and with Sonoma-Cutrer and Rombauer Chardonnay likely anchoring the white side, the BTG program doesn't embarrass itself. Rotation doesn't appear to be a priority — expect the same reliable lineup visit to visit — but when you're in a barn in Bethel in February, that's not the worst thing in the world.