Near perfect weather may cause 2011 to be remembered as a“red wine year in Northern Michigan. Our signature red wine is a great example, showing dark ruby purple color and deep red & black fruit flavors, with hints of spice and herbs. Barrel aging has rounded this out and emphasized the smooth, beautiful tannic finish. Drink this tonight with a grilled steak, or store for 5+ years in a cool cellar, and you will be further rewarded.
Bronze International Eastern Wine Competition
The three different varietals were harvested on October 30th on a clear, sunny, cool morning. They were each destemmed and crushed into a stainless steel red fermenter for inoculation and primary fermentation. When fermentation was nearly complete, they were pressed and 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. We
Plum, dark cherry with a touch of spice and vanilla
Dry, mouth filling wine with a smooth texture, depth of fruit flavors, subtle tannins and a rather long finish
Medium-Dark, ruby color but not inky
Heavier or meaty dishes such as steak, or our personal favorite, a nice venison tenderloin with a Reserve Red reduction sauce!
October 4th, 2011
Retail $26 per bottle
Case price $23.40