Maker: Left Foot Charley, Traverse City, Michigan, USA
Variety: 100% Bartlett perry
Style: Dry American perry.
Price: $8 (winery IIRC)
Appearance: Very pale straw.
Nose: Pear, cedar, yeast.
Palate: Light & dry with a few bubbles. Hint of pear, apple core, yeast.
Finish: Dry. A little tannin and funk.
Parting words: At this point in my cider-tasting career I’ve had a good number of perries and all but a couple of them have been very sweet. When I saw that this perry was 100% Bartlett, I assumed that I was in for another sweet, one-dimensional perry. I was wrong. LFC’s perry is pleasantly dry with a little yeast and even what tastes like tannin! It was a very pleasant surprise. The winery that makes some of my favorite Michigan wines now also makes my favorite Michigan perry. LFC’s Perry is highly recommended.
Place of origin: True Blue Farms, Grand Junction, Michigan, USA
Style: Semi-sweet blueberry wine
Purchased for $11 (winery)
Appearance: Dark burgundy.
Nose: Crushed blueberries, cedar.
Palate: Semi-sweet and tart. Blueberry jam with lemon juice.
Finish: Blueberry pie, wood.
Parting words: Michigan Awesome is a brand of wine, food, apparel, jewelery and just about everything else based in Holland Michigan. It’s all based around Michigan-ness with lots of stuff with the outline of the shape of Michigan on it.
All the Michigan Awesome wines, including their red blend, white blend, cherry wine, and blueberry wine are made by Fenn Valley in Fennville. They’re good winemakers, so I thought Michigan Awesome Blueberry Wine might actually be decent. It is. It’s complex for a blueberry wine, meaning it doesn’t just taste like blueberry juice. It has some nice acid and woodsy notes that make it more enjoyable than most blueberry wines. I’d like it better if it was under $10 but $11 isn’t too bad. Michigan Awesome Blueberry Wine is recommended.
Style: Sparkling apple cider fermented with plum skins.
Purchased for $10/500 ml (Holiday Market)
Appearance: Little head, but persistent bubbles.
Nose: Apple juice, citrus blossom.
Palate: Effervescent and semi-sweet. Semi-tart table apples, pinch of tannin, pinch of yeast.
Finish: More acid and tannin with lingering sweetness.
Parting words: Blake’s Foraged series includes ciders made with fruit “foraged” from Blake farms. There’s Nova, made with Nova raspberries, and then there’s this cider made with the skins of Santa Rosa plums also grown on the estate (see map). Santa Rosa is a 112 y/o variety created by Luther Burbank, inventor of the russet potato. Santa Rosa was very popular through most of the twentieth century but it doesn’t ship well so it’s not often found in grocery stores. It’s soft and sweet and has tart, slightly tannic skin.
The specific varieties that go into this cider are not disclosed on the label but we are told that they are late-season varieties. Whatever they are, they work perfectly with the plum skins, adding tartness and tannins to produce an elegant, balanced cider with a beautiful pinkish color. There is no plum flavor at all here, there’s just added depth and structure.
Santa Rosa pairs very well with food and I even served it at Thanksgiving this last year. $10 is a great price too. I love this cider. Blake’s Santa Rosa is highly recommended.
Maker: Dunkertons, Pembridge, Herefordshire, England, UK
Style: Perry (100% organic, heirloom perry pears)
Price: $8/500 ml bottle (Binny’s)
Appearance: Big, fizzy head. Straw-colored with persistant bubbles.
Nose: Yeast, cut fruit wood, lemon zest.
Palate: Dry and funky. Chewy old pears, wood chips, pear syrup.
Finish: Clean with a little funk and tannin on the back end.
Parting words: Dunkertons comes from Herefordshire, in the West Midlands of England, near the border with Wales. They exclusively use heritage cider apples and perry pears. The latter are nearly impossible to find in North American perries. Those pears and the use of wild yeast give this perry a unique farmhouse-cider taste and aroma unlike any other perry I’ve had.
This perry is fairly well-distributed in the US and is an excellent value considering how rare perries like this are. Dunkertons Organic Perry is highly recommended.
Parting words: Peaches are usually associated with Georgia, but California actually produces the most peaches of any state. New Jersey, Washington and New York also rank in the top ten. Those three states are also major cool-climate wine producers, like Michigan. While Michigan isn’t a major peach producer nationally, its climate is great for growing peaches. There are few things I love more than a perfectly ripe Michigan peach in the late summer.
When I first tasted this peach wine at MBTB, that’s what I tasted. It was a beautiful experience and I took a bottle home with me. That was in September 2017. I had a few fruit wines in the cue ahead of this one, so I didn’t get around to opening it until earlier this week. That was a mistake. I love fruit wines, but they usually don’t reward cellaring.
2016 Cody Kresta Peach is tasty and recommended. It has lost some of its freshness, though, so I also recommend drinking it promptly after release!
Maker: Walloon Lake Winery, Petosky, Michigan, USA
Purchased August of 2016
Price: $19 (winery)
Appearance: Dark purple, almost opaque.
Nose: Crushed blackberries.
Palate: Sweet with a tang. Blackberry jam.
Finish: Tangy. Fills the cheeks.
Parting words: Walloon Lake is a medium sized lake (6.67 square miles), oddly shaped, spring-fed lake in northern Michigan east of the much larger Lake Charlevoix (27.88 square miles) and south of the much much larger Lake Michigan (22,404 square miles). It’s one of northern Michigan’s prime locations for vacation homes, including one owned by the Hiltons and Windemere, the Hemmingway family cottage . It is also home to more modest cottages including Greentree, co-owned by friends of the blog Amy and Pete.
Walloon Lake Winery is located east of the North Arm of the lake, outside of Petosky. They’re a part of the Bayview Wine Trail and the Tip of the Mitt AVA. For my thoughts on that AVA, see here. Walloon Lake pulled out a surprise win earlier this year when their North Arm Red (made from hybrid Marquette grapes) won best dry red at the state-sponsored Michigan Wine Competition. The name Blackbird comes from Blackbird Road which runs from the North Arm of Walloon up to Lake Michigan just west of the winery.
Taking notes on fruit wines is difficult because most of them just taste like an alcoholic version of fruit juice. There are some differences between cherry wines, but even those are more subtle than in wine grapes, even across different cherry varieties. That said, Blackberries are my favorite type of berries and its fairly rare to see a blackberry wine so I thought it was worth a review. Walloon Lake also makes cherry, blueberry and sparkling peach wines.
Blackbird Blackberry does great service to a great berry. It’s full-bodied and balances the sweetness, tartness and that earthy musk that makes blackberries so distinct. $19 is expensive for a fruit wine but I think it delivers. Blackbird Blackberry is recommended.
Maker: Peninsula Cellars, Traverse City, Michigan, USA.
Varieites: Macintosh, Spy, Empire, Rhode Island Greening.
Style: Sweet apple wine.
Price: $16/750 ml (Michigan by the Bottle Tasting Room, Royal Oak)
Appearance: Light gold.
Nose: Cut table apple, swimming pool.
Palate: Full-bodied and sweet. Apple juice, Gala apple.
Finish: A faint glimmer of tannin but still sweet. Long.
Parting words: Kroupa Orchards Apple Wine falls into the weird category of products that are good but disappointing. Peninsula cellars is one of the best wineries in Michigan’s best wine region. I love almost every wine they produce, so maybe my expectations were too high for this product. It’s not bad by any stretch. It has a lucious sweetness that is pleasant, but I expected something more thoughtful from this winery.
I think much of my disappointment stems from the choice of fruit all of which are baking apples. It’s the equivalent of making wine from Concord or Niagara grapes. Concord wine can be enjoyable, but it will never be as good as a well-made Pinot Noir or Riesling. It’s the same with apple wine or cider made from baking or table apples. Kroupa Orchard Apple wine is easy drinking with lots of apple flavor, but it lacks the complexity of a finely crafted hard cider that tannic or acidic apples would bring to the mix. Even accounting for the larger bottle and higher ABV, $16 is pricy for a product like this. Kroupa Orchard Apple Wine is mildly recommended.
Note: Note: At the time of purchase, I received a complimentary bottle of Russet cider and of Uncle John’s Apple Brandy.
Appearance: Bright yellow with a big fizzy head.
Nose: Fresh cut pear, golden delicious apples, kiwi, papaya.
Palate: Dry and effervescent. Pear peel, Meyer lemon, leather mineral water.
Finish: Drying and slightly tart.
Parting words: Uncle John’s Perry is part of their line of premium ciders including Russet (blend of Russet varieties, with Golden Russet making up the majority), Melded (a blend of English, French and American heritage cider apples), and Baldwin (single variety cider from Lake Michigan Shore apples).
This perry is a source of pride for Uncle John’s co-owner and operator Mike Beck. It’s easy to see why. Many perries taste and smell like fermented syrup from a can of pears. This perry is beautifully dry and gently tannic, all made using Bartlett, the same variety of pears that end up in the can! Mike told me that there are heirloom pear varieties that are intended for use in perry but they are even harder to find than cider apples. If anybody reading this has more information about perry pears, please comment!
Anyway, this is the best perry I’ve ever had. It made me rethink the category as a whole. America needs more good perry! Uncle John’s Perry is highly recommended.
Maker: Sandhill Crane Vineyards, Jackson, Michigan, USA
Place of origin: Michigan, USA
Price: $16/375 ml
Appearance: Dark, brassy pink.
Nose: Strawberry jam.
Palate: Full bodied. Strawberry pie filling.
Finish: Fruit salad with ripe in-season strawberries, as opposed to those pale, tasteless Florida or California ones you get in the fall or winter.
Parting words: Of all the summer berries, strawberries are probably my least favorite. Years of being forced to make due with crap, imported strawberries (see above) took their toll and I now view strawberries as the opening act to blueberries and cherries.This wine is changing my mind though. It captures the essence of strawberries at their very best in late May or early June, perfectly ripe and sweet, but not sticky or cloying. Perfect chilled on the patio after dinner on a humid summer evening.
The price is admittedly high for a fruit wine, but this and the raspberry dessert wine are Sandhill’s best in the dessert category. It’s limited edition so this year’s iteration may be sold out already, but if you can find it Sandhill Crane Strawberry wine is recommended.
Once a summer, our family has what we call Grandparent Camp. We send our daughter to Indianapolis for a week to spend time with the grandparents, all four of them. When we were thinking about what to do that week, returning to Lake Michigan Shore wine country was on the top of the list. The wrinkle was that we would have the baby with us, since he’s still too little for Grandparent Camp. As most parents can tell you, taking a baby along on trips is actually much easier than taking a toddler or an older child, though. The baby doesn’t complain about getting bored or knock over shelves or have temper tantrums. If the baby cries changing the diaper or feeding will usually do the trick.
Anyway, we wanted to visit some new places but also hit some old favorites in our limited two-night stay. On the way over, we stopped at Lawton Ridge in Kalamazoo for a tasty crepe supper and some wine tasting. The whites were good as was the service. Friendly, homey, neighborhood type place. The next day (Thursday) was our busy day. We started off with a visit to Fenn Valley in Fennville (north of the cluster of wineries around Baroda but worth the trip), got lunch at Crane’s Pie Pantry (good pie and cider but mediocre food otherwise) and then headed back south stopping at old favorites Domaine Berrien (great as always), neighboring Lemon Creek (cozy tasting room) and newbies Dablon with their beautiful hilltop tasting room.
I had wanted to do a “A Visit To…” profile on one of the LMS wineries and I thought Round
Barn would be the perfect choice. I had a nice conversation with winemaker Matt and then Brand Ambassador Bethany of Round Barn/Free Run Cellars at the Michigan Wine Showcase so I thought I’d send Bethany and email and ask if she’d be available to give us a tour for blogging purposes. A man named RJ replied that Bethany was no longer brand ambassador, but he was now and he’d be able to give us a tour. Unfortunately, he ended up having a conflict himself, and we got our tour from veteran tour guide Jessica.
Round Barn opened as a winery in 1992. It was founded by Rick Moersch, who was winemaker at nearby Tabor Hill at the time. He had owned vineyards since 1981, so he used them as the basis for his own winery which he named Heart of the Vineyard. In 1997 the round barn was purchased and moved from Rochester, Indiana to the property where it was reassembled by Amish builders. Rick intended it to serve as a home for a brandy distillery. In 2004 the winery was renamed after the remarkable building. The spirits and brewing program began then as well.
We arrived at Round Barn shortly after opening. The place has changed quite a bit since our first visit several years ago. When we last visited, the eponymous round barn was used for production and the tasting room was in the other barn. The round one has been beautifully remodeled and now serves as the tasting room. The bar runs in a circle around the interior with bottles on the wall opposite. The second level has another bar
and six compartments for small group tastings. The group tastings are a popular bachelorette party activity according to Jessica.
Our tasting was on ground level and went through the usual tasting procedure with a few add ons. The system has been in use since mid May. You can see the tasting menu and the format they use in the photo. The menu changes monthly. Nothing we tasted was bad, but the standouts were Vineyard Tears (dry Riesling/Pinot Gris/Chardonnay blend), Albariño (American, but estate grown grapes are in the mix), estate Merlot (we had a lot of Merlot on this trip!), Cabernet Sauvignon Reserve (also estate). Farm Market Blueberry and the wine-based Black Walnut Crème were standouts in the dessert arena (also the name of my new gameshow). When I mentioned that I wanted to try the Farm Market Blueberry, Jessica and had a short discussion about fruit wines. We agreed that fruit wines are really their own category that shouldn’t be judged by the standards of wine grape wines.* As I put it, it would be silly to say that a Chardonnay was bad because it lacked hop character. It’s just as silly to dismiss fruit wines for tasting too much like fruit. That’s entirely the point.
According to another employee, Round Barn has eighteen acres of vines, plus an additional four used for Free Run cellars (see below). Another two acres are used for something else, but I forgot to write it down in my notes (fruit maybe?). The vineyards didn’t suffer much damage in the polar vortex, according to Jessica. The only losses were their black currants, which I thought were illegal in Michigan, but can be grown with a special license.
We also tasted their spirits. The rum and agave spirit (distilled from imported agave juice) are both unaged and of mixer quality (as you can see above, those spirits are offered in cocktail form in the tastings). The real standout was the bourbon which is a very pleasant surprise. It is of limited production and will be reviewed in the near future. They also produce an aged brandy and a “grappa” but those are under the Free Run label and not currently offered for sale at the Round Barn tasting room. They are available at the Public House (see below). According to Jessica, there are no plans to produce an aged rum or agave spirit. There is also a blended American Whiskey on the menu that is a blend of rye and bourbon, according to RJ. I did not taste it. An Applejack is in the works too, made using locally grown apples.
The roof of the round barn
Round Barn’s best known spirit is DeVine Vodka, made from grapes. As I’ve ranted about on Twitter a few times, I don’t understand the desire to take perfectly good fruit like grapes or apples and turn them into a spirit that is by nature flavorless. It’s always seemed like a waste, but as the saying goes, you can’t argue with success and DeVine Vodka has been a success. They recently followed up the success of DeVine with 269 Gin, named after their area code. It’s a basket infused gin made using the grape spirit used for the vodka and will be reviewed in the future as well.
The column on the still
After touring the upstairs, Jessica led us through a beautiful courtyard to the not-
roundbarn (built in 1907 on the property), now christened the Round Barn. Upstairs is a smallish bar and gift shop with seven Round Barn beers on tap and all their spirits behind the bar. It’s a decent size space with a good sized deck attached. It seems like it would have a good flow of people between the two spaces when busy (and warm). We tried a sample of Vanilla ‘Stache, a vanilla porter, there. The vanilla comes through but in a subdued way. I liked it.
Deck at the other barn with hop vine
Black Walnut tree
The next stop was the production facility. It’s a non-descript industrial building set several yards away from the barns. It houses the winemaking equipment, automated bottling line, still and oak barrels, (all French for the wine). Since 2014, all brewing has been located adjacent to the Round Barn Public House in downtown Baroda (such as it is). That was our next stop. RJ’s meeting was over so he was able to meet us there.
The Public House is a red building with a bar and a large seating area and a large covered patio. It once served as a tool and die shop, owned by RJ’s father, as a matter of fact. The food is limited but good. Sandwiches mostly. Our lunch (RJ comped us for this) was good. They exclusively serve their own beer and spirits. With my lunch (turkey Bahn Mi and a cup of chili) I ordered a pint of Escaped Goat, the Hef PA. It was good. I told RJ that I was a fan of wheats, so brought me a couple samples of their current wheats (Vacation wheat ale and Straw Beery Strawberry wheat ale, both good) plus a couple experiments. The first experiment was a Saison they had been working on. It was good, but was not as flavorful as I had hoped. The second was a dry, tannic cider with Balaton cherry juice added. It was really intriguing. The result was closer to a sour beer than a fruit cider. It was not ready for prime time, but it had a lot of potential that I hope is realized soon!
RB Public House & Brewery
Public House bar
The one aspect of Round Barn’s business that we didn’t get to see was Free Run Cellars. Free Run is a multifaceted project. The name comes from the juice produced from the initial pressing of the wine, called free run juice, but also from the Rick’s sons (Matt and Christian) being given “free run” in the Round Barn Cellars. All the wines under the Free Run label are from free run juice (appropriately), and are single vineyard, estate wines. Free Run also has its own facility (opening later this month) that will host four wine, four appetizer pairing tastings with an emphasis on locally sourced ingredients.
Many businesses that try to do a lot of different things end up letting their ambition getting the best of them. They are mediocre at everything instead of being good at one or two things. Round Barn does not fall into this trap. Some products are better than others, obviously, and wine is what they do best, but their beers and spirits were good too, some of them very good. If anything maybe they to be more ambitious with their beers and spirits. An aged rum could be very good. Ramping up their production of brandy might be a good idea as well. Bourbon is hot right now, but rum is also popular and getting more so. Brandy is on the way up as well. Copper & Kings in Kentucky is getting a lot of attention for bottling and selling Michigan-made brandy. Michigan producers need to be getting that attention.
Beautiful grounds, well run facilities and delicious products. Round Barn does it all and does it well. A visit to Round Barn is highly recommended.
Note: I received a free lunch at the Public House and a 25% media discount on purchases on this visit.
*”Wine grape wines” may seem redundant but the phrasing is intentional. In my opinion, wine made from grapes like Concord, Niagara or table grape varieties belongs in the “fruit wine” category. While they are grapes, they are not grown for the express purpose of winemaking. The line gets fuzzy when it comes to some native North American grapes like Muscadine that are eaten as fruit but also have a long history of being made into wine. Maybe this discussion would make a good My Two Ounces post.