Maker: Chateau Chantal, Traverse City, Michigan, USA
Place of origin: Chateau Chantal estate, Old Mission Peninsula AVA, Michigan, USA
Style: Oaked Chardonnay
Purchased for $30 (Michigan by the Bottle Tasting Room, Auburn Hills).
Appearance: Medium gold.
Nose: Oak, roux.
Palate: Buttered toast with marmalade and a slice of melon on the side.
Finish: Sage, lemon zest. Fruit fades, but butter lingers.
Parting words: Last week I reviewed Chateau Chantal’s 30 Year Vineyard Anniversary Reserve Riesling, so this week it’s the Chard’s turn. I usually like to review wines that have spent more time in the bottle than these, but since they’re special releases that will likely sell out quickly, I thought I should go ahead and review both.
It helps that they’re both very good! The Riesling, while good now, is a year or more away from its peak as I said in my review last week. This Chardonnay is firing on all cylinders right now. I’m sure it would hold up fine with another year or two in a cellar, but why wait? It’s already delicious. For me to enjoy an oaked Chard, there have to be other things going on besides oak and butter. Oak and malo flavors are in the foreground here without question, but there is enough fruit and acid to round things out. More than that, this is one of the best examples of this style in Michigan.
Like the Riesling, the only place to get this wine is at the Chateau or at the Auburn Hills location of Michigan by the Bottle. Unlike the Riesling, the 30 year Chard is on the menu, so I would guess that more of it was produced, but why wait? Go out and buy some now. Chateau Chantal 30 Year Anniversary Reserve Chardonnay is highly recommended.
Parting words: Chateau Chantal is one of the oldest estates on the Old Mission Peninsula and in Northern Michigan wine country. Founded in 1983 by Nadine and Robert Begin (a former nun and former priest respectively) as Begin Orchards, it was incorporated as a winery in 1991 and named after their daughter Marie-Chantal (now the winery CEO).
The vineyard this wine and its sister wine the 30 Year Vineyard Anniversary Reserve Chardonnay, come from a vineyard on the estate planted in 1986. Luckily for the Chateau, the 2016 vintage was a stellar one, so the anniversary can be celebrated properly with two (or more?) wonderful wines.
Thirty-year-old vines are pretty old for Michigan, due to the climate and youth of the wine industry in the state. This wine shows the characteristics one would hope for in an old vine selection. It has complexity, depth and a surprising intensity. It tastes great now, especially with food, but with another year or two in the cellar the flavors should intergrate a little better to make a truly great wine.
So drink now or cellar? Yes. Head up to Chateau Chantal or to the Michigan by the Bottle Tasting Room in Auburn Hills (the only two places to find this wine) and grab yourself two or more bottles. Hurry though, this wine was produced in very limited quantities! Chateau Chantal 30 Year Vineyard Anniversary Reserve Riesling is recommended.
Look for a review of the Chardonnay in the near future.
Parting words: Practically everybody in Michigan grows Riesling. For some wineries in Michigan, Riesling is a part of their identity. Bowers Harbor is one of those. I reviewed BHV’s 2013 Block II dry Riesling a few weeks ago and the 2010 Block II a while back.
This wine has almost all the same aromas as those wines, but with the sweetness dialed up. It reminds me of a relatively dry German Kabinett, but with the signature characteristics of OMP Riesling.
Pairs well with spicey food and the price is very good for a wine of this quality. There should still be a few 2013s lurking on shelves around Michigan, but if you can’t find any, pick up a bottle or twelve of the 2016 Medium Dry Riesling. Bowers Harbor Medium Sweet Riesling is recommended.
Yes, it’s another head to head! This time I decided to pit a 2014 Gamay Noir from Chateau Grand Traverse on Old Mission Peninsula against a 2014 Beaujolais-Villages from Joseph Drouhin, one of Burgundy’s biggest négociants (wine buyers/blenders/bottlers). I enlisted the help of friends of the blog Amy and Pete to help us out (last seen here). Just to make sure we were tasting the wine and not our biases, we tasted these two wines blind. I’ll review them that way too, revealing which is which (and price and ABV) at the end. I’ll integrate the co-taster’s notes into my own, noting if they differ from mine.
A: Dark rose.
B: Similar, but a little darker
A: Fruity, berries specifically. I also smelled pepper and a drop of balsamic vinegar (in a good way)
B: Very similar, maybe a little more oak and a little less balsamic.
A: Light bodied. Strawberry, blackberry, oak.
B: Same flavor palette, but a little drier, chewier and more intense. That said, none of us knew if I could tell these two apart in a wider tasting. They both grew tart as they warmed, shifting into raspberry.
A: Drying. Balsamic, oak.
B: Similar but drier and longer.
A= Joseph Drouhin Beaujolais-Villages, 2014. 12.5% ABV. $16 (Holiday Market)
The CGT Gamay Noir performed slightly better, but as I wrote above, the wines were virtually identical. Both were delicious and paired well with the chocolate and cheese we nibbled on during the tasting. They’d both do well with grilled or roasted chicken, salmon or pork. Both are recommended, but why not save yourself a buck while supporting the Mitten state and pick up a bottle of CGT Gamay Noir the next time you buy wine!
A few months ago we invited my friends Pete and Amy over to taste two 2012 Late Harvest Rieslings (one from Lake Michigan Shore and one from Old Mission Peninsula) and I wrote it up for the blog. A couple weeks ago I noticed I had a few bottles of 2012 Michigan Cabernet Franc in my cellar and I thought it would be a great opportunity for another four-person wine tasting.
From those 2012 Cab Francs I picked two from two boutique-y wineries, one in Lake Michigan Shore and one on Old Mission Peninsula. Free Run is a sub-label of Round Barn specializing in estate grown and/or single vineyard wines run by Matt and Christian Moersch. Brys Estate is one of the most popular destinations on Old Mission with a dark, swanky tasting room and a beautiful deck that stretches out into the vineyards. It is known for its upscale reds and dry Riesling.
For this tasting we asked our bordeaux varietal-loving friends Jessica and Brian to join us. They suggested we make a dinner of it and so we and our kids gathered at their place for a delicious meal and hopefully delicious wines to go along with it! Big thanks to them for hosting! Now, on to the tasting.
FR= Free Run Cellars Cabernet Franc, Berrien Springs, Michigan USA (Round Barn)
BE= Brys Estate Cabernet Franc, Traverse City, Michigan, USA
Grape: Cabernet Franc (at least 85%)
Place of origin
FR: Lake Michigan Shore AVA, Michigan, USA
BE: Brys Estate, Old Mission Peninsula AVA, Traverse City, Michigan, USA
FR: $25 (winery) At time of purchase I received a complimentary tour, tasting, lunch and discount.
BE: $50 (winery)
FR: Dark ruby.
BE: Darker. Plum.
FR: A little reserved at first. Cherry, strawberry jam, oak.
BE: Less fruity and less tannic. More reserved. French lavender, fig, mulberry, chocolate.
FR: Tart. A little cherry.
BE: Tight, clove, lavender again.
Pairing: Baby spinach salad, sausage and lentil casserole, chocolate tarts.
FR: The spinach salad clashed a bit with the tannins in FR, but FR was wonderful with everything else, especially the casserole. The earthiness of the lentils and spice of the sausage complemented FR’s fruit and tannin perfectly.
BE: While BE wasn’t unpleasant with the main dish, it did sort of stand aloof from it. When we got to the chocolate tarts it seemed to feel more at home. Its floral aroma was a great complement to the dark chocolate and sea salt.
Tasters other than me
Jessica: Liked both. Thought FR took a long time to open up, but once it did, she liked the fruit and tannins and thought it paired very well with the casserole (which she made after seeing lentils listed as a good pairing for Cab Franc). Thought BE was good, but not very food friendly, except as an accompaniment for the chocolate. She did not think either was a good value compared to the similar wines from Napa and France that she and Brian usually drink. On BE: “This is not a $50 wine.”
Brian: Wasn’t aware that Cab Franc was grown in Michigan before this tasting! He agreed with most of what Jessica said. He found BE to be easy drinking with almost no tannin. He found FR to be more aggressive but agreed that FR was more food-friendly.
Liz: Seemed to like everything and agreed with everyone else.
My parting words: I enjoyed both of these wines, but I do agree with the consensus opinion. FR was what I expect when I buy a Cabernet Franc: Food friendly, with fruit, tannin and some oak and spice. The food friendliness is not surprising given the “full culinary experience”-type tastings Free Run wines are made for.
BE was surprising. The lavender aroma dominates and makes it difficult to pair with a meal. There was also very little tannin. It was subtle and elegant, but almost too much so. Some chewiness would have brought things together a little better.
I think FR was worth the money, but BE was not. Brys wines are overpriced across the board. I’d probably pay $30 or $35 for BE Cab Franc, but at $50 I expect more going on. My final verdict: 2012 Free Run Cabernet Franc is recommended and 2012 Brys Estate Cabernet Franc is mildly recommended.
Maker: Peninsula Cellars, Traverse City, Michigan, USA
Grapes: Merlot (75%), Cabernet Franc (25%).
Place of Origin: The Hog’s Back vineyard, Old Mission Peninsula AVA, Traverse City, Michigan, USA
Notes: 230 cases produced, 13 months in French oak.
Purchased for $25 at Michigan by the Bottle, Royal Oak (another bottle purchased at winery for $30)
Appearance: Dark red.
Nose: Crushed sweet cherry, oak smoke, allspice, raspberries.
Palate: Juicy and slightly tart. Cherry juice, nutmeg, red currant, sautéed mushroom.
Finish: Chewy, then sweet, then tart.
Parting words: The Hog’s Back is a ridge in the central part of Old Mission Peninsula, just north of the unincorporated village of Mapleton (home to the Peninsula Grill). The Hog’s Back vineyard is on the western slope of the ridge. It’s one of the few vineyards on Old Mission to specialize in red varietals. It’s planted with Merlot and Cabernet Franc. While Cabernet Franc is common in all parts of Michigan, Merlot is more rare, especially in the north of the state. It evidently thrives on The Hog’s Back or at least it did in 2012.
This wine is wonderful from start to finish. It was one of my favorites when it was on the menu at MBTBRO, even at a relatively young age. Its structure, fruit and acid made it irresistable. It has gotten even better since then, and is probably the best northern Michigan red I’ve had or the best Bordeaux-variety blend at the very least. It tastes just as good with food as it does after dinner. It’s great now but I’m sure it will still be great in another five years. I’ll report back when I open my other bottle. Hopefully there will be a 2016 vintage of this wine or something like it! 2012 Peninsula Cellars Merlot/Cabernet Franc (The Hog’s Back) is highly recommended.
Maker: Left Foot Charley, Traverse City, Michigan, USA
Grape: Riesling (at least 85% by law)
Place of origin: Seventh Hill Farm vineyard, Old Mission Penninsula AVA, Traverse City, Michigan, USA
Purchsed for $20 at Holiday Market
Appearance: Pale gold.
Nose: Lychee, minerals, dried apricot,
Palate: Mineral water, mandarin oranges, lemon thyme, underripe peach.
Finish: Peachy and mineral-y.
Parting words: I’ve said before that I think Left Foot Charley is the best winemaker in Michigan. Seventh Hill Farm Riesling is more evidence to support that claim. 2013 was a difficult vintage for many growers in the state, but one that ultimately produced many wonderful whites (and some good reds too!) According to the label, this wine was fermented for a relatively long time to soften the edgy nature of the vintage. What has emerged is a sophisticated, complex (but not busy) semi-dry Riesling that offers up everything you’re looking for: minerals, herbs, fruit and acid in perfect harmony. This wine is like that extremely chill friend who is at his or her best just lounging in the backyard with you some summer afternoon and talking or even not talking. No awkward silences at Seven Hill Farm.
Seventh Hill Farm Riesling is drinking great right now but would probably hold up for at least another year or two. It goes very well with food (we drank it with grilled porkchops) and is a fair price. There still lots of 2013s hanging around (it’s still available on the LFC website) so buy some if you see them! I’m not sure if there’s going to be a 2016, but if there is, it’s sure to be great too. 2013 Seventh Hill Farm Riesling is highly recommended.
Maker: Bowers Harbor Vineyards, Traverse City, Michigan, USA
Grape: Riesling (German clones)
Place of origin: Block II, Bower’s Harbor estate, Old Mission AVA, Traverse City, Michigan, USA.
Price: $32 (winery)
Note: received complementary media tour in conjunction with 2015 City of Riesling festival (see here).
Appearance: Pale gold.
Nose: Lychee, lemon thyme, dry gravel.
Palate: Medium-bodied and dry. Mineral water, Meyer lemon, fennel, winter savory, clementine.
Finish: Dry and tart. A little pineapple.
Parting words: Block II is a very sandy section of the Bowers Harbor estate, known for its old (by northern Michigan standards) stand of Riesling vines, planted in 1991. Block II is one of three single vineyard Rieslings BHV currently produces. The others are Smokey Hallow (also dry) and Langley Vineyard late harvest.
This is the second review of Block II Riesling I’ve written. I did a review of the 2010 vintage in 2015. It was running out of gas at that point but still good. The 2013 seems to be at its peak or close to it right now. While the 2010 tasted a little tired, this one is vibrant and still full of fruit, with lots of mouth-puckering acid, especially at room temperature. That combo makes for a classically food friendly wine, one that would make for a great addition to the Thanksgiving table.
With some work, you can probably still find a few 2013s kicking around but your better bet is to stock up on 2016s which are sure to be fantastic. The 2016 vintage of Block II Riesling is selling for $26 on the BHV website which is more than fair for a wine of this quality. If you love dry Riesling, stock up now! 2013 Bowers Harbor Block II Riesling is highly recommended.
Maker: Black Star Farms, Sutton’s Bay/Traverse City, Michigan, USA
Grape: Cabernet Franc (at least 75%)
Place of origin: Michigan (56% Leelanau Co, 44% Grand Traverse Co), USA
Price: $28.50 (website, 2013 vintage)
Appearance: Dark burgundy. Opaque.
Nose: Roasted red pepper, sautéed mushrooms, raisins, crushed blueberry.
Palate: Medium-bodied and dry. Chicken jambalaya, oak.
Finish: Tangy and oaky.
Parting words: Chicken jambalaya is a weird tasting note, I know, but I think it’s apt for the combination of vegetal (bell pepper, celery), sweet (tomato, onion), tart (tomato), toasty (toasted rice) spicy (bell pepper, black pepper) and earthy (tomato, celery, chicken) flavors I got in this wine.
I reviewed the 2004 Arcturos Three Black Lot Old Mission Peninsula Cab Franc back in 2011 in the early, halcyon days of this blog. It was more subtle and refined than this wine, but it was also two years older. At the time I thought it was too old, but my palate has shifted toward lighter, fruitier reds so it sounds really good to me right now. The 2012 Cab Franc is good right now but I think it will continue to improve into the first couple years of the next decade. $28.50 is a fair price, especially if one holds on to it for a few more years. There are probably a few 2012s still kicking around, but 2016 and 2017 should be as delicious as this vintage and as age-worthy. Goes well with beef, pork, turkey and spicy Latin chicken dishes. 2012 Arcturos Cabernet Franc is recommended.
Maker: Peninsula Cellars, Traverse City, Michigan, USA
Grape: Lemberger, aka Blaufränkisch
Place of origin: Old Mission AVA, Traverse City, Michigan, USA
Purchased for $22.50 (Michigan by the Bottle Tasting Room, Royal Oak)
Appearance: Dark ruby.
Nose: Blueberry pie, tomato, black pepper. “grapes when you eat them” -nosing note from my 7 y/o daughter.
Palate: Blackberry juice, wild mushroom, pink peppercorn, a little tartness.
Finish: Tannin, then acid.
Parting words: What do Pinot Blanc and Lemberger have in common? They’re both popular grapes that I just haven’t been able to get excited about. Both grow well in Up North, West Michigan and southern Michigan wine countries and both have been floated as “signature grapes” for the state. I’m not a fan of the concept of regions promoting one “signature grape” in general, but if I had to pick, neither Lemberger or Pinot Blanc would be in my top five.
As I do with a lot of things, I’ve been questioning myself over my disinterest in Lemberger and Pinot Blanc and wondering if it meant that my palate was flawed or I’m some kind of moron. So I’ve been trying to drink more of both kinds of wine. This bottle is a part of that effort.
Austria is considered Lemberger’s home turf, although it probably originated farther south and east. It’s known as Blaufränkisch in Austria where it is the second most planted red wine grape. The first is Lemberger’s offspring, Zweigelt.
While I may have had a breakthrough regarding Pinot Blanc, Lemberger’s appeal remains elusive. This is a well made wine, better than the last Lemberger I tried, but I still find myself wondering why it’s such a favorite of some Michigan wine drinkers. For me it’s too rough around the edges. In the past year or two I’ve been moving into sweeter, fruitier wines (Gamay, Riesling, Pinot Noir, cool climate Cab Franc and Merlot) and this wine’s tannic finish and unbalanced earthiness were an unpleasant surprise to my palate. Chilling it did eliminate much of that roughness but I would rather not have to chill a red wine at this price.
I think much of Lemberger’s popularity in Michigan is being driven by how well it grows here (which is a good thing!) but as for me, I still prefer it in blends rather than bottled as a varietal. Austrian Blaufränkisch often improves with extended cellar time, so maybe this one needs more time. Luckily I have another bottle of this in my cellar so I can test that theory in a couple years. Anyway, as it is now 2013 Peninsula Cellars Lemberger is mildly recommended.