Now that winter is behind us it's time to do the final prep work and get the 2017 white wines bottled. The 2017 vintage was Classic with dry weather from July through September, warm days and our signature cool, Michigan nights. The dry weather is perfect for ripening grapes and the 2017 wines show it.
We will soon bottle our first Chardonnay. This wine was fermented in oak barrels in the traditional style from Burgundy. The barrels were older oak so there is very little oak extract / flavor in the wine. By stirring the yeast / lees regularly the wine has become rich and complex but still has crisp acidity to balance creamy cheeses and compliment lighter fare like seafood.
We will soon bottle our first Chardonnay. This wine was fermented in oak barrels in the traditional style from Burgundy. The barrels were older oak so there is very little oak extract / flavor in the wine. By stirring the yeast / lees regularly the wine has become rich and complex but still has crisp acidity to balance creamy cheeses and compliment lighter fare like seafood.
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Wines
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A cross with Gewurztraminer, Traminette shows off with intense aromas of apricot, orange zest, honeysuckle and rose like its well known parent. The flavors pop with a hint of sweetness that leads to a satisfyingly long finish. Perfect for any occasion, Traminette pairs well with salads, mild cheeses and curries.
Awards
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These awards are from 2019 wine competitions and, of course, we are proud to share them with you! Read the reviews and then taste for yourself- our reds are among the best in southwest Michigan. We strive to show off what our climate, soil and latitude can produce. We use minimal processing technology and lots of Old World, hand on techniques that produce the finest wines.
Tech Sheets
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Chardonnay was hand harvested during cool, morning conditions and transported to the winery where it was whole-cluster pressed. Light press juice was chilled and settled for 24 hours, then racked to ferment in a stainless steel tank. The fermentation was kept cool to retain fruit aromas and preceded to dryness over 7 days with Prisse de Mousse yeast.
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