The Wine Bar at Outpost Inn

Written By: Marlene Osteen | Issue: March 2025 | Photograph By: Susan Renfro

On the cold January evening I visited, the Outpost Inn was a joyous, picture-book-perfect version of a mountain country guesthouse. At the new wine bar, folks gathered around the wooden-topped bar, above which handwoven baskets dangled.

On the facing wall, a shelf displayed antique bottles and weathered jars. Turkish rugs, faded with character, softened the rough-hewn floors, and a freestanding fireplace crackled, casting a glow on the mounted deer heads that watched over the room like silent sentinels.

At the heart of it all is Jeremy Carter, the wine bar’s curator and charismatic impresario. Cheerful and hospitable, he welcomes guests with an easy grin and eagerness to share his deep knowledge of boutique, small, hand-crafted American wines. Carter has a solid pedigree.

Before coming to Outpost, he worked for legendary California Winers – among them Chappellet and Duckhorn – and later was co-owner and winemaker at Tarpon Cellars. His experience is as layered as the wine he pours.

Outpost Inn owner Jason Reves was thrilled when Carter joined the team, having already begun overhauling the beverage program at Highlander Mountain House, another property Reves owns.

While the vision for the Outpost Wine Bar was Reves’s – his passion being to create a mountain-inspired version of a French wine spot – Carter’s expertise and deep knowledge of natural, biodynamic wines made him the perfect partner to bring that vision to life.

As Carter put it, “this felt like a fun and natural collaboration,” blending Reves’s concept with his thoughtful approach to the beverage program. But this isn’t just about aesthetics. While the atmosphere nods to the charm of a rural French inn, the wine choices are refreshingly unconventional – favoring natural, biodynamic, and organic selections that break from tradition. In fact, Carter’s wine list is a rebellion against the bold, over-extracted styles often synonymous with American wine. Instead, he seeks out small, independent producers focused on organic and biodynamic practices – wines with soul, nuance, and a story to tell.

In an industry where traditional wine sales face a steady decline, Carter’s focus on natural, minimal-intervention wines feels not just intentional but timely. These are wines farmed without chemical crutches, crafted with a light hand, and resonating with younger drinkers who are mindful of health and sustainability, caring as much about the process as the pour.

Admittedly, I was skeptical when I learned about the wine bar’s offerings. Natural wines? I had been down that road before and was, frankly, underwhelmed. But Carter assured me that the world of minimal-intervention wines had come a long way since then, improving their techniques, eliminating the flaws found in earlier vintages. And he was right – my tasting that evening proved it. I didn’t just find one wine I liked; I discovered several I’d happily seek out again.

The Outpost Wine Bar keeps things fresh and focused with a rotating selection of six to eight wines that change every six to eight weeks.

When I visited the lineup included two red wines, one traditional white, a skin contact or orange wine and two rosés.

Among my favorites was a Pet Nat rosé from Field Recordings. A total standout, it was crisp, effervescent and bursting with personality. I was delighted by a Malvasia from Birichino, a light-bodied wine with bright acidity and delicate floral notes.

Also outstanding was the Kivelstadt “Twice Removed” Rosé of Grenaches, reminiscent of a Provence rosé with flavors of apricot and watermelon and subtle strawberry. And I would happily have another glass of either of the red selections. The Jolie Laide “Glou d’Etat,” a light refreshing red blend made in a fun and irreverent style (I learned later it was foot-stomped) was fresh and tart with cranberry and orange notes.

Then there was the Time Place Grenaches. Its label featuring a sunrise over the Stono river – a familiar sight from my hometown of Charleston. It’s a beautifully ripe wine, bursting with blackberry, cassis and a hint of white pepper on the nose.

Of course, great wine deserves great food and the Outpost Wine delivers on that front as well. The menu is a thoughtful mix of small plates designed to complement the wine selections without overwhelming them. There are Mediterranean-spiced mixed nuts, perfect for nibbling between sips, and a creamy Sunburst Farms smoked trout dip, served with crisp smoked paprika lavash for just the right amount of crunch.

The house-made za’atar potato chips, seasoned with a bold Spicewalla blend, are irresistibly addictive. For something more substantial, the Appalachian charcuterie board showcases regional favorites like Sweet Grass Dairy cheeses and Spotted Trotter salami—a perfect pairing with just about any pour. And for a touch of indulgence, there’s Hackleback caviar from Tennessee River sturgeon roe, elegantly served with crème fraiche and chips. It’s a menu that feels thoughtful and inviting, with flavors that play as well together as the wines in your glass.

The Wine Bar at Outpost Inn is open Thursday through Saturday from 5:00 to 10:00 P.M.