Will we get the red grapes ripe before the frost?   That is the question every year here in Northern Michigan and 2010 was no exception, with a hot summer and cool fall that left us anxiously awaiting the fruit to make its final push.  By late October however, the clean, uniform clusters had finally sprinted to the end to yield a beautiful dark, lush wine.  The Reserve Red is a combination of Cabernet Franc, Merlot and Syrah that have been aged in new French and American oak barrels for up to 7 months.  The aging process has rounded out the tannins and added a hint of vanilla and spice that provides great balance and enhances the overall structure of the wine.  This full bodied red will provide enjoyment for many years if stored well and if you don’t drink it early!

Awards

Gold Medal, 2011 Michigan Wine & Spirits Competition

Vinification

The three different varietals were harvested in late October on a clear, sunny, cool morning.  They were each destemmed into three different stainless steel red fermenters for inoculation and primary fermentation.  When fermentation was nearly complete, they were moved to medium-toast half-American and half-French oak stave barrel with untoasted French oak heads.  In the barrels they completed primary fermentation and went through malolactic fermentation.  We barrel sampled the different varietals throughout the winter and into early summer before deciding to blend them into a single wine. 

Aroma

Raspberry, plum, dark cherry with a touch of spice and vanilla

Flavor

Dry, mouth filling wine with a smooth texture, depth of fruit flavors, subtle tannins and a rather long finish

Visual

Dark, ruby color but not inky

Food Pairings

Heavier or meaty dishes such steak, lamb, or our personal favorite, venison

Winemaker

Shawn Walters

Release Date

July 15th, 2011

Cases Produced

200

Price

Retail $25 per bottle

Case price $22.50