A Visit to Wyncroft/Marland Winery

Back in June of 2021, as Liz and I were planning our visit to Dablon Winery and Vineyards in Southwest Michigan (read the account of our visit here), I sent an email to James Lester of the nearby Wyncroft/Marland winery in Fennville asking if we could pay him a visit while we were out there. He obliged and we arranged a date and time to visit.

Why the two names? Wyncroft is the main, flagship label for higher-end single vineyard wines, and Marland is the one used for the more affordable line of wines from grapes sourced from other vineyards in the region. James made a point of saying that he only buys grapes from vineyards that adhere to his precise viticultural standards. I will be using Wycroft to refer to the winery for the rest of this post to avoid repeated slashes. There are only two full-time employees at Wyncroft, James, and his partner Daun Page.

Wyncroft is only open by appointment (no walk-in tourists!), but that appointment includes a personal tasting of at least five wines with James at the winery. It’s not free though. Tastings are $25 per person and no discounts are given. The tastings are scheduled for two hours but two hours with James can easily turn into four or more, especially as the wine and conversation start flowing.

On the afternoon of our appointment, I got an email from James reminding us of the tasting charge and that he does not give freebies or engage in quid pro quo arrangements with writers. As you know, dear readers, I never ask for or expect freebies, although when I visit wineries in my “official” Sipology Blog capacity, I do usually get complimentary tastings and occasionally get media discounts which I always disclose. I emailed him back and told him that we understood and that was perfectly fine.

We showed up to the front gate on time, even though Liz wasn’t sure if it was the right place since there is no sign (to deter the dreaded walk-in tourists). We were in the right place, I assured her, and I pushed the buzzer at the gate. After a few minutes with no response, I did it again. Still not response. I walked around the gate, wondering if we were supposed to just park there and walk. The winery buildings weren’t visible from there, so that was unlikely. I then checked the first email I received from James, and, of course, it contained his phone number and instructions to call him when we arrived so he could open the gate. I did so, he answered on the second or third ring and opened the gate for us to drive through. We drove up the short (by car) driveway up to the winery and parked in the precise spot James directed us to. We got out, greeted our hosts, and got the visit underway.

The Winery

 Unfortunately, the only notebook I brought was a large, ringed binder that was a little difficult to jot notes onto while standing. I think I did fairly well under the circumstances, and I have a pretty good memory when it comes to wine. That said, our conversation with him during our visit was wide ranging, and James frequently tossed tangential anecdotes and nuggets of knowledge our way. It was engaging conversation but it made note-taking difficult. To make this post readable, I’ve had to arrange most of my notes topically, rather than according to the flow of the conversation.

Trying to keep up with James!

The first part of our visit was a tour of the property and its vineyards. As James told me, “You can do a lot in the cellar, but flavor begins in the vineyard.” The circular end of the drive is flanked by two buildings, the winery and James and Daun’s home. Surrounding them is ninety-four acres, most, but not all, of which is vineyard, which they’ve named LePage, a combination of their last names. Other Wyncroft-owned vineyards are nearby. The vineyard is technically in the Fennville Sub-AVA, making Wyncroft one of only two Michigan wineries to use Fennville on their labels. The other one, unsurprisingly, is Fenn Valley.

James also grows apples and pears on the estate, with plenty of room left over for prairie land, multiple ponds and twenty acres of forest. The forest includes the trees that ring the property, acting as a wind break and snow fence. Before James purchased the property it was a private arboretum. Many of the trees from that era are still standing and healthy, including several rare Asian conifers. The woods do attract deer, unfortunately, so James will occasionally drive through the vineyards while firing off a shotgun to scare them away.

We didn’t tromp over the entire ninety-four acres, but we did visit a few blocks of Merlot and Pinot Noir. Aside from those, he also grows Cabernet Franc, Sauvignon Blanc, Riesling, and Semillon on site. The rows are three feet apart, like in France (and at Dablon). James says this makes cropping easier, and that he crops in the sub-Grand Cru range, ten to fifteen clusters per vine. The rows are kept in a natural state, and clippings from the mower are left in place to act as a natural weed-blocker.

Ironically, a large north-facing slope is the warmest part of the vineyard, so that’s where he puts the Pinot Noir and Cabernet Sauvignon. James claims the slope is so warm, his Pinot can overripen if care is not taken, a relatively rare problem for Michigan. He uses early-ripening, loose clustered Dijon clones for his Pinot Noir. He believes that Michigan is much better suited to Pinot Noir cultivation than warmer climates like California, because of how closely Burgundy’s and Michigan’s climates resemble each other. He believes that varieties are adapted to particular climates and that it’s foolish to attempt to grow them in a different one. It was hard not to think of some other Michigan vineyards after hearing that comment. “So it would be foolish to try to grow something like Tempranillo?” I asked. He gave a thoughtful smirk, then told me that Tempranillo is grown in the highlands in Spain, so it can actually be grown well in Michigan.

I’m a big fan of Michigan Merlot, and James makes some of the very best. He has five different clones planted, including two from Pomerol, one Northern Italian, and one Inglenook California clone. I know that only adds up to four, but I couldn’t find the fifth one in my notes. James says that Merlot is just as fussy as Pinot Noir, but it’s easier to grow, so it’s often grown in bad sites, which is to blame for its bad reputation in some quarters. He says his Merlot tastes like Pomerol, and I can’t disagree.

Lester’s business model is a bit different from that of his neighbors’, even wineries like Dablon or Domaine Berrien. James is the founder, winemaker, and vineyard manager and Wyncroft.  Daun handles most of the business end of the business. As I noted above, they are the only full time winery employees, although part-time seasonal help is used. He uses distributors in Chicago (his biggest single market) and in Michigan. Wyncroft and Marland wines can be found at better wine shops in Southeast and Southwest Michigan, and, of course at Friends-of-the-Blog Michigan by the Bottle Tasting Room, specifically the one in Auburn Hills, Michigan. In the early days, though, he self-distributed, but the job quickly became too big, especially in Chicago.

James was raised in a Seventh Day Adventist family (West Michigan is a big center of that denomination) and never had a glass of wine until he was twenty-nine years old. He made his first wine as a hobbiest in 1983 becoming interested in aged Burgundy and Bordeaux, and reading books on the topic. His first wine was a Pinot Noir, and he liked it a lot. He sent samples around to friends and people in the wine industry and they all enjoyed it as well, so he kept at it. He counts Willy Frank of Constantin Frank winery in New York and Leonard Olson of nearby Tabor Hill as mentors.

James’s business philosophy is to make wines he likes, and then to find customers for them. The wines he likes are for the most part traditional, French-style wines. He describes his style as classic, full flavored “wow” wine, that is an expression of its terroir.

To be fair, a lot of winemakers say things like that, but what sets Wyncroft apart is James Lester himself. He cuts a dashing figure with long gray hair, an open lapel, and a full, well-groomed beard. James is one of those rare people who talks a lot about himself and his business but is able to back up every word with excellent product. His wines are as much an expression of his unique personality as they are of Wyncroft’s beautiful vineyards.

Wyncroft isn’t a part of any official wine trails or Michigan winemaking organizations, partially to prevent tourists from showing up unannounced, but also because James has reservations about the way those organizations operate. He takes grape-growing and winemaking very seriously and is concerned that not all wineries take it as seriously as he does. Why should wineries like his and tourist-oriented ones making plonk from bulk grapes get the same benefits for the same fees? James doesn’t think that makes much sense.

Most of James’ red wines, in both lines, are classic red Bordeaux blends in various configurations. Cab Franc/Merlot, Merlot/Cab Fran/Cab Sauv, etc. Their ability to age varies with the varieties in question (as well as the label they’re bottled under), but all should have at least a full four years on them before drinking.

The crown jewel of his Red Bordeaux blends is Shou (pronounced “show”) from a Chinese word meaning longevity. In 2019 it was 47% Cabernet Sauvignon, 40% Cabernet Franc, and 13% Merlot. As the name suggests, this is a wine made for an extended time in the cellar. As the percentage of grapes suggests, it is intended to be James’ take on a Left Bank red Bordeaux blend. When our tour finally got to the cellar, I was able to taste some of the wines that would go into the 2020 vintage. The Cab Franc was chewy and dark with lots of berry flavors. The Merlot was deep purple and tasted like blackberry pie. The Cab Sauv was brick red and tasted like fruit of the forest pie. When I remarked on how little sulphur I tasted in the barrel samples, he was very proud of the fact. “Too much sulphur in a barrel sample is a sign of bad winemaking.”

A pair of Shous

The Wyncroft LePage Pinot Noir ages very well and should also be at least four years old before drinking, but the Marland Pinot Noir can be consumed early with no loss of flavor. They’re both elegant, but easy drinking, in fine Burgundy style. Aside from the usual suspects, James also makes a Blaufränkisch (aka Lemberger) under the Marland label. The grape has been increasingly popular with winemakers in recent years, since it grows so well in Michigan and produces very flavorful red and pink wines. Despite my early skepticism about the grape, I am now all in on Blaufränkisch, and James is too. When I asked him if Blaufränkisch had a future in Michigan, his answer was an enthusiastic “Yes!”

 James Lester’s reds are probably his best-known wines, but his whites should not be slept on either, as the kids say. We tasted the Wren Song Vineyard dry Riesling which was close in style to dries from Alsace and Oregon. James regularly makes Riesling Ice-wine as well. The Wyncroft website shows a Marland Late Harvest Riesling, but I don’t recall ever tasting it.

James produces two Chardonnays, the single vineyard Wycroft Chard with oak, and the Marland Chardonnay “Non Affecte”sur liewithout. When he discussed Wyncroft Chard with me, he compared it to a picture in a frame. The oak acts as a frame, supporting and drawing attention to the aromas and flavors of the grape, like a frame supports and draws attention to a picture. It’s not an attraction in itself. “Nobody cares about the frame.” I had a taste of Chardonnay (Wyncroft I think, the samples were coming fast and furious) in the cellars and enjoyed it quite a bit even at that early stage. It had lemon, a little butter, and tropical fruit. He also produces an Auxerrois, with grapes from Bel Lago’s Moreno vineyard.

The white wines he seems most proud of are his Semillion/Sauvignon Blanc blends, aged in acacia wood barrels, like in Bordeaux. He sells two, the Wyncroft Shou Blanc and the Marland Sauvignon Blanc/Semillon blends. The website also lists a Marland Pinot Grigio, which I think I may have tasted at one point, but I don’t recall when or where.

Wyncroft produces only one pink wine, Marland rosé of Cabernet Franc. I asked why he doesn’t make a Pinot Noir or Blaufränkisch rosé, and he replied that he thought Cab Franc made the best rosé of the varieties he uses (to which I agreed), and he didn’t find it necessary to make more than one pink wine. I asked about orange wine and he smirked. “I’ve never had an orange wine that wouldn’t have tasted better as a white,” he replied. It’s intended to be consumed promptly, but I think quality rosé is at its best the spring or summer after its first birthday.

After the vineyard tour (and before going into the cellar), James led us to a small table that he or Daun had set up outside the winery for the more formal tasting portion of the visit. We tasted through most of what he had in stock. It was all good. We also had a nice long discussion about my blog and James said some very kind things, and that he would, after all, give us a media discount, and throw in a few “freebies” for tasting purposes. We ended up leaving with six bottles after originally thinking we would only buy three (due to price). The strange thing was that when we received our receipt via email a few days later, no discounts of any kind had been applied. I contacted James and he was apologetic and said they would get it sorted out and adjust the bill accordingly. That hasn’t happened yet.

I have an enormous amount of respect for James and Daun and all they’ve accomplished. I only mention this because I feel obliged to be transparent to my readers about the discounts that I may or may not receive. As I said above, I never demand or expect discounts or free product from any winery, distillery or anywhere else when visiting. If I ever do receive any, I always disclose what I received in the post about the visit and in any subsequent reviews. So I feel like I need to disclose all this, in the event that we do end up getting the media discount at some point.

Discount or not, James’s wines are worth every penny we paid for them. We got a great tour, and bought some great wine. A visit to Wyncroft/Marland is highly recommended. It’s a beautiful estate and James Lester is one of the best conversationalists in Michigan wine. Call and arrange your visit today!

Note: All photos by Liz Wright

A Visit to Dablon Vineyards

Disclosure statement: We received a free night in the guest house, and a complimentary wine tasting of just about everything on the menu during our visit.

Back in December of 2020, I received an email from Bill Schopf, owner of Dablon Vineyards (and the Music Box theater in Chicago and Music Box film distributors). He had seen my head-to-head review of Dablon’s 2016 Cabernet Franc and 2Lads’ 2016 Cab Franc and offered to host me in the winery guest house and show me around the place. December of 2020 being December of 2020, I told him I didn’t feel comfortable going there at that time, but I would email him back when I did feel comfortable.

Dablon and da big blue sky

 By mid-May, Liz and I were both fully vaccinated, and things seemed to be settling down for the moment, so I emailed Bill again and took him up on his offer.  We arranged to stay at the Dablon guest house for one night on July 5, as the opening night of our scaled-back 20th anniversary trip.

We arrived at the winery at around 2 pm on July 5.  Bill was at the tasting bar when we arrived, and he promptly gave us a tour along with one other person, Magda, a friend of Bill’s. It was a very hot day by southwest Michigan standards, so we only visited the vineyards right outside of the tasting room, which happened to be planted with Pinot Noir. Later, Liz and I did have a chance to wander through the Cabnernet Sauvignon, though.

Bill stressed the importance of vine density in the vineyard. His Pinot Noir vines are planted about three feet apart, mirroring the density found in many French vineyards. This results in about 2,000 vines per acre, cropped to yield around 3 tons of fruit per acre. All Dablon’s grapes are harvested by hand, which can be a challenge, given the the tight harvest window here in the Wolverine state. That said, trimming and hedging are done mechanically for the Burgundian varieties. All wines produced under the Dablon label are estate grown. The nearly phased out Music Box label is used for wines from grapes that were purchased from elsewhere.

I asked Bill which clones he used for Pinot Noir and Chardonnay. Bill referred us to his winemaker/vineyard manager Rudy Shafer, who responded via email. Out of curiosity I asked about some other varieties as well. Here’s how it breaks down*:  Four out of the five Pinot Noir clones used are from Cote d’Or in Burgundy. The other one (clone 23) is from Switzerland. For Chardonnay they use two clones from California, two from Dijon in Burgundy, and the remaining three are other French clones. For Riesling, Dablon uses all German clones: 3 from the Rheingau, 2 are from Pfalz, and one from the Mosel. All their Cab Franc and half of their Cab Sauv clones are French. The rest of the Sauvignon clones are from Mendoza in Argentina and one is from California.

It was a very hot day by Michigan standards so after showing us the Pinot Noir block, Bill quickly hustled us inside to take a look at his equipment, his winemaking equipment, that is. Bill said he loves technology, and I could tell by the pride in his voice when he ran down the vital stats on everything in the winery proper. He was especially proud of his new bottling machine.

For fermenting the whites, Dablon uses temperature-controlled, Italian-made jacket tanks. According to Rudy Shafer, Dablon has thirty of these tanks ranging from 1500 to 13,000 liters in campacity for a total capacity of 40,000 gallons. All Dablon wines are cold stabilized to reduce the amount of tartrate crystals in the finished product. Personally, I like wine crystals but I’m not in the business of selling wine. Different yeast strains are also used for different varieties.

Dablon almost exclusively uses French oak for their wines that spend time in wood. Bill estimated that less than 2% of their barrels are non-French. “Good for whiskey, not good for wine.” The exception is their forthcoming Tempranillo, with which they’ve been using American oak, since Bill thinks it works better with wines made from that grape.

The highlight of the tour was the wine library, a small room will racks covering the walls and high-top table and chairs in the middle. All the racks are made from the wood of a single ash tree from the property that was cut down shortly after Bill purchased the farm in 2008. It’s a beautiful room, and he said there had been many proposals made there. I assume he meant marriage, but he wasn’t specific.

We then headed back up to the tasting room for a tasting with wine club manager Cassondra Rudlaff. She grew up in the area and was able to give us some nice insights into the state of SW wine and agriculture in general. One issue that came out of my look at the Michigan Craft Beverage Council’s Small Fruit and Hops report back in May was the slow decline of juice grape farming in southwest Michigan. I asked her if she could see SW Michigan grape-growers shifting over the wine grapes entirely (or close to it). She noted that there are geological limits to where good quality wine grapes can be grown, wine juice types can be grown nearly anywhere. She also expressed pessimism on the future of the blueberry industry in the state, which is facing competition from the coasts.

The tasting room itself is beautiful with lots of glass and wood and an open, airy feel. Liz was instantly a fan because of the purse hooks underneath the bar.

Magda also joined us for the tasting. We started with dry white wines, as one does. Cassondra poured all three of us the 2017 unoaked Chardonnay to start and it ended up being everyone’s favorite of the whites. The other stand-outs in that category were the 2017 Eastate White Blend (75% Chardonnay), the 2017 Pinot Gris (oaked, unlike the Pinot Grigio), and of course the 2017 Dry (<1% residual sugar) Riesling.

Next were the 2018 Pinot Noir Rosé and 2018 sparkling Blanc de Blanc. The Rosé was strong, and according to Cassondra there are no plans to make any of other varieties. The Blanc de Blanc was even better. They make it themselves, and it is a money-losing proposition even at $50 a bottle, according to Bill. It’s a matter of “honor” for him, though. I’m with Bill on this. When you can grow Chard of this quality, producing a Blanc de Blanc is the right thing to do.

As good as their whites were, dry reds take up the most space on the Dablon tasting menu. At the time, it listed one Pinot Noir, Cabernet Franc, Merlot, Malbec, Syrah, and Carmenere (according to Bill, the Dablon estate is the only place in Michigan where this grape is being grown), two Cabernet Sauvignons, and three red blends. Petit Verdot and Tannat were available by the bottle but not for tastings and large format bottles of the 2016 Syrah and Cab Sauv Reserve are also available for purchase. Older varietal bottlings and an exclusive blend are available through the wine club. A Tempranillo blend was released earlier this year (2021) and a varietal Nebbiolo is planned for release sometime in the next few years, according to winemaker Rudy Shafer.

All of the dry reds we tasted were good. My favorites (earning the coveted ++ mark on my menu), were the 2016 Merlot, 2017 Cab Sauv, and the 2016 Estate Red blend. The Estate Red varies in its composition from year to year. In 2016 it was 59% Cab Sauv, 25% Merlot, 10% Malbec, and 6% Petit Verdot. The constituent wines spend one year in oak separately and then another year together. The 2016 Estate Red Blend sells for $50 a bottle at the winery.

The other dry red blends include Producer’s Cut and the Cabernet Sauvignon/Merlot. The producer’s cut also varies from year to year with regard to grapes and percentages of those grapes. The 2016 we tasted was 45% Cab Franc, 45% Merlot, and 10% Malbec. It sells for $36. The Cab Sauv/Merlot blend is always 50/50, had good acid, and also sells for $36 a bottle.

Dablon produces a limited number of sweet wines. The standouts in that category were the 2018 Traminette, and 2020 sweet Riesling. The only remaining Music Box wine still on the menu was the 2017 Matinee Red, made from the relatively new Arandell variety, a Seyval Blanc descendent created at Cornell University. The grapes were grown in the vineyards of the Nitz family, frequent St. Julian collaborators. Dablon does not produce any fruit or true dessert wines.

After the tasting Cassondra showed us to the guest house. It was a short three-minute walk away, but five to ten minutes by car. (They frown upon driving through the vineyards). I expected a tiny one-room cottage or trailer, but it’s a comfortable, fashionably decorated three-bedroom, three level house with a full kitchen, dining room, patio and a den in the basement. No food or WiFi was provided, but there was an extensive DVD collection (all Music Box films of course). I was too tired to cook anything at the end of the day, so we picked up some grocery store fried chicken and ate it in the dining room.

After a comfortable night’s sleep, we ate a light breakfast and decided to talk a walk along the forest trail next to the house. After a pleasant stroll among the cohosh and ferns, the trailed ended at the top of the huge (by lower Michigan standards) hill that is home to Bill’s Cabernet Sauvignon, a hill made even bigger by dirt excavated from what’s now the wine cellar. We wandered around the vines a bit, taking a few photos and enjoying the beauty of the scene before heading back to pack.

Parting words:

What sets Dablon apart from its peers? A couple things do, in my view. First, their Burgundian-type wines are very good, but Dablon’s overall strength is in age-worthy Bordeaux style reds. This puts them in relatively rare company in Michigan, but what sets them apart from even from the other winemakers  that produce strong is their willingness to experiment with different varieties. Cabernet Sauvignon and Syrah are relatively rare in Michigan, but Malbec, Tannat, Tempranillo, and Petit Verdot are almost unheard of. Nebbiolo is only grown one other place in the state to my knowledge, and as noted above Carmenere is probably unique to Dablon. You’re not going to get to taste Michigan Carmenere anywhere other than at Dablon’s tasting room, and varietally bottled Michigan Malbec is nearly as rare.

Future 2021 Pinot Noir.

Second, there’s an independent streak to Bill, and Dablon in general. The winery is not a part of the Lake Michigan Shore Wine Trail or the Michigan Wine Collaborative, so Dablon doesn’t appear on wine trail maps or participate in many Michigan wine events. They’re a little too big to be called a cult winery, but they do have a dedicated group of fans that have sought them out despite their rugged individualism and remain loyal year after year. After this visit, I think Liz and I consider ourselves a part of that group.

What’s the future have in store for Dablon? Besides new vintages of their current line-up, they’re very excited about the upcoming Tempranillo and Nebbiolo releases. According to Rudy, the 2020 unoaked Tempranillo was released in September, with the 2022 vintage due to be released in the summer of 2022. The 2019 Tempranillo blend may be released this November (2021). As for the Nebbiolo: “The 2021 Nebbiolo will be made as a 100% varietal and aged in French oak. We will taste it every few months to determine for how long we age it in oak. It could be as long as four years.”

Our visit to Dablon was a lot of fun and we appreciate Bill’s hospitality, Cassondra’s knowledge and Rudy’s willingness to take time out from harvest to answer my questions after we returned home. If you have to opportunity to take a tour, visit the tasting room or just buy a bottle of their Cab, I highly recommend it!

*Pinot Noir clones: 115, 667, 777, 828, 23. Chardonnay: 17, 96, 41, 76, 70, 69, 72. Riesling:  09, 21, 23, 17, 01, 12. Cab Franc: 12, 04, 214, 13, 11. Cab Sauv: 06, 04, 33, 337, 43, 05.

Troglodyte Rosso

Maker: Mari Vineyards, Traverse City, Michigan, USA

Grapes: 50% Pinot Noir, 40% Teroldego, 10% Merlot

Place of origin: Mari Vineyards Estate, Old Mission Peninsula AVA, Traverse City, Michigan, USA

Style: Dry red blend.

Vintage: 2017

ABV: 13%

Purchased for $26 (Red Wagon, Rochester Hills)

Appearance: Slightly overdone fruit of the forest pie.

Palate: Medium bodied. Wild blackberry, black currant, clove, a little smoke.

Finish: Medium chewy, a little acid, a little fruit.

Parting words: Teroldego is a grape grown mostly in the Alpine vineyard areas of Northern Italy. It produces wines that are sometimes compared to Zinfindel, but it also bears more than a passing resemblance to its nephew Syrah. I don’t know how much Teroldego is grown in Michigan, but I’m guessing that it’s not a lot. I don’t know enough to say whether it should be grown more widely in Michigan, but I do like it in this blend. It brings a spicy, tarry (in a good way) punch to this wine that makes it food-friendly and well-rounded. For a grape this rare, and a wine this good, $26 is more than fair. Troglodyte Rosso is recommended.

Burgdorf’s Pinot Noir, 2016

Maker: Burgdorf’s Winery, Haslett, Michigan, USA

Grape: Pinot Noir (at least 75%)

Place of origin: Michigan (100%)

Vintage: 2016

ABV: 11.5%

Purchased for $24 (Michigan by the Bottle, Auburn Hills)

Appearance: Translucent red.

Nose: Blueberry, blackberry, pepper, oak.

Palate: Juicy with very little acid. Blueberry, mulberry, a little oak.

Finish: Tart with a little tannin.

Parting words: Burgdorf’s winery is located to the east of Lansing, Michigan, and not close to any other wineries, at least ones that I’ve heard of. Owners Deborah and David Burgdorf, a microbiologist and an agronomist respectively, began as hobbiests making fruit wine and were so good at it, they opened their commercial winery in 2005. They still call themselves garagistes even though they don’t technically make wine in their garage anymore.

2016 was a hot (which usually =good in Michigan) vintage and the ripeness comes through strongly on the palate, but there’s still enough acid to keep it from going off the rails. I’ve had mixed results with Burgdorf’s varietals in the past, but this Pinot Noir was enjoyable and easy to drink without being too dull. It’s easily worth what I paid for it. Burgdorf’s 2016 Pinot Noir is recommended.

Blue Water Pinot Noir

Maker: Blue Water Winery & Vineyard, Lexington, Michigan, USAwp-1585183684968.jpg

Grape: Pinot Noir (at least 75%)

Place of origin: Michigan (at least 75%)

Vintage: 2015

ABV: 13.5%

Purchased for $22 (Michigan by the Bottle Sipper Club)

Nose: Blackberry, red currant, fresh mushroom.

Palate: Medium bodied. Chewy, with black raspberries and wet earth.

Finish: Black currant, wet leaves.

Parting words: Blue Water is located in the tourist town of Lexington, Michigan. I reviewed their Chardonnay back in 2018 and I recommended it. This Pinot Noir is uncharacteristic of Michigan. It’s much earthier than most around here which makes for a refreshing change from the tart fruit that dominates in the Mitten State.  That said, this wine could stand to be more balanced. Still, not bad for a $22 bottle from one of the most challenging vintages in state history. 2015 Blue Water Pinot Noir is recommended.

Boathouse Pinot Noir, 2012

Maker: Boathouse Vineyards, Lake Leelanau, Michigan, USA.20190612_222115.jpg

Place of origin: Leelanau Peninsula AVA, Michigan, USA

Grape: Pinot Noir (at least 85%)

Vintage: 2012

ABV: 12%

Purchased for $20

Appearance: Dark red.

Nose: cedar, blackberry jam, blueberry pie, clove.

Palate: Semi-sweet. Black cherry, raspberry, red currant jelly.

Finish: Blackberry jam, French oak, apple wood smoked pork.

Parting words: I discovered this bottle sitting on a dusty bottom shelf at Holiday Market in Royal Oak. The bottle was on the shelf, that is. I had heard of Boathouse, but never visited there. I wasn’t sure if a Pinot Noir from a small winery would hold up after seven years, but I decided to take a chance. I was pleasantly surprised!

This is a full-flavored and ripe Pinot, similar to some California ones I’ve tasted in the same price range. I prefer a softer, more acidic wine from this grape, but there’s nothing to complain about, really. This is a very food-friendly wine that has held up surpisingly well for being left to languish in obscurity. 2012 Boathouse Pinot Noir is recommended.

West Coast vs North Coast: A Pinot Noir Head to Head blind tasting

Four wines: A, B, C & D. Four tasters: Josh, Liz, Amy & Pete. Notes are a combination of mine and those of the other tasters.

Makers: Revealed at the end.

Grape: Pinot Noir

Places of origin (in no particular order): Lake Michigan Shore AVA, Old Mission Peninsula AVA, Willamette Valley AVA, Oregon, Russian River Valley AVA, California.

Vintage: 2016

ABV

A: 14.5%, B: 11.6%, C: 13.1%, D:  14.3%

Price

A: $23, B: $18, C: $15, D: $14

Appearance

A: Dark ruby.

B: Light. Translucent.

C: Medium dark red.

D: Darkest. Brick red.

Nose

A: Cherry jam, plum, cedar.

B: Wild blackberry, hint of brett (fades quickly), wet earth, black pepper, cedar.

C: Mild compared to the others. Crushed strawberry, a little oak.

D: Crushed mulberry, oak, coffee, pepper.

Palate

A: Cherry juice, black pepper, smoke, almost no acid.

B: Light mouthfeel. Broken grape stem, tangy. Raspberry, toasted oak.

C: Light bodied. Strawberry, red currant, lightly acidic.

D: Black current jam, blackberry, lemon, earth.

Finish

A: A little oak, black cherry.

B: Chewy. One taster noted an unpleasant aftertaste.

C: Toasted French oak, a little fruit.

D: Light. Fruity  with a little oak and leather.

20190322_172719.jpgTHE REVEAL

A: De Loach PN, Russian River Valley AVA, Sonoma County, California.

B: Domaine Berrien PN, Martha’s & Katherine’s Vineyards, DB estate, Lake Michigan Shore AVA, Michigan.

C: Chateau Chantal PN, Old Mission Peninsula AVA, Traverse City, Michigan.

D: Kirkland Signature PN, Willamette Valley AVA, Oregon.

Parting words: I got idea for this head to head after I noticed that I had purchased a lot of 2016 Pinot Noir in the past couple months. I thought comparing an LMS Pinot to an OMP Pinot and comparing both of them to ones from Oregon and Sonoma might be a fun and educational excercise. They had to be around the same price, too, to keep us from tasting the price differences rather than the terroir and technique of the wine makers.

I know this is a Michigan wine blog, but I will say that my personal favorite was the Kirkland. It was the most balanced and was a delight to drink from beginning to end. My least was the De Loach. It tasted overripe and was nothing but sweet fruit. Of the two Michigan wines, the Chateau Chantal Pinot was the most balanced and drinkable, but it was very mild compared to the others. I’ve complained about this before. Domaine Berrien was good, but tasted a little green and unrefined compared to the others. I know from experience, though, the Wally’s wines can take a while to blossom, even in a warm vintage like 2016. Another year or two in the bottle is recommended for DB PN.

The other tasters varied in their choices, but the differences were all a matter of taste not of disagreement of quality or flaws. One taster liked the fruity sweetness of De Loach, but disliked Domaine Barrien strongly. Another found Chateau Chantal delightful, but Kirkland overbearing.

These are all good value wines. Kirkland and Chateau Chantal are recommended. Domaine Berrien is recommended with further cellaring and De Loach is mildly recommended.

 

 

Head to Head: Charbay No. 89 vs No. 83

Distiller: Charbay, Ukiah, Mendocino Co, California, USA (Karakasevic family)20190207_205341.jpg

Note: Samples provided by Charbay Distillery.

Grapes

83: Folle Branche (100%)

89: Pinot Noir (74%), Sauvignon Blanc (26%)

Place of origin

83: Mendocino Co, California, USA

89: California, USA

Age

83: 27 y/o (distilled 1983, released 2010)

89: 24 y/o (distilled 1989, released 2013)

ABV

83: 40%

89: 46%

MSRP

83: $475

89: $240

Appearance

83: Medium copper.

89: Light copper

Nose

83: Leather, Parmesan cheese, cola, lavender, ghost pepper.

89: Leather, woodruff, dried flowers, vanilla custard.

Palate

83: Dry and light bodied. Butterscotch, tarragon, oregano, old oak.

89: Mild. Dried flowers, lemon meringue, oak, crushed coriander seed.

Finish

83: Cola, burn, raisins.

89: Leather, Meyer lemon, burn.

Parting words: The Charbay Distillery is one of the oldest micro-distilleries in the US. It’s best known product is its distinctive line of whiskeys distilled from drinkable ( as opposed to distiller’s) beer sourced from local brewers with hops also usually added after distillation. As one might expect, they’re pretty weird. They are also very expensive, even by micro-distiller standards. The flagship expressions are the 6 y/o Charbay Releases I-V (brewed from a pilsner with hops also added after distillation). Release III sells for $375 per 750 ml bottle at K&L Wine Merchants in Southern California, with IV listed at $500 and V for $650 (the latter two are listed as out of stock). There is also the R5 made from Bear Republic’s Racer 5 IPA (1 y/o, $75) and Whiskey S made from Bear Republic’s Big Bear Stout (2 y/o, $90). They also produce a line of infused vodkas.

I’ve had a couple of the Releases and I didn’t care for them. Long time readers will know that I’m not a fan of funky hops or young, expensive whiskey, so that shouldn’t come as much of a surprise. On November 9, 2018 I saw some folks on Twitter talking about Charbay whiskey and I rattled off a snarky tweet in response: “Charbay is gross, there I said it.” It got a little interaction but I didn’t really think about it much afterwards.

Then on January 13, 2019 I got a response from the distillery asking if I was interested in trying any of their other products since I obviously didn’t like the whiskey. After some back and forth on the tl and in the dms, Jenni of Charbay kindly sent me samples of their two brandies, the Nos. 83 and 89.

No. 83, coincidentally distilled in 1983, was the first thing to ever come out of Charbay’s still. It was distilled twice and aged in Limousin oak for 27 years. It seems to fall into the quirky house style, but I’ll admit that I haven’t had enough 27 y/o brandies to truly make a fair comparison. It’s the most Cognac-like of the two, which should come as no surprise since it’s made from Folle Blanche grapes, one of the historic grape varieties of Cognac. Wood is prominent, but there’s enough herbs and spices to keep No. 83 from being one-dimensional.

No. 89 is a different animal altogether. It was distilled in 1989 from two popular wine grapes, Pinot Noir and Sauvignon Blanc. Pinot Noir brandies are rare but not completely unknown, with fellow Ukiah distiller Germain-Robin producing a celebrated one. Sauvignon Blanc is more rare, but is still not completely unheard of as a source material for brandy. There’s slightly more fruit in 83 than in 89, but there’s still not a lot. What is there is a citric acidity that cuts through the oak to make for an enjoyable special occasion sipper.

I’m not going to do the thing I typically do in the final paragraph of a review and evaluate these on price. These are both special, one of a kind brandies and their prices reflect that. Both are outside of my price-range for any spirits, although I could see myself paying $240 for something exceptional if my wife got a big bonus or promotion or when we become empty-nesters. Nos. 83 and 89 are important pieces of micro-distilling history. If you get a chance to taste them, jump on it! You’ll never taste anything like them again.

One pairing suggestion: If you do pay full price for these bottles or over $50 for a pour in a bar, maybe make a matching donation to your favorite charity or local DSA chapter.

Chateau Grand Traverse Ltd Ed Pinot Noir, 2016

Maker: Chateau Grand Traverse, Traverse City, Michigan, USA20190108_200128.jpg

Grape: Pinot Noir (at least 85%, looks and tastes like 100%)

Place of origin: Old Mission Peninsula AVA, Traverse City, Michigan, USA

Vintage: 2016

Note: 5 months in oak

ABV: 12%

Purchased for $13 (Meijer)

Appearance: Translucent ruby, like a good red Burgundy.

Nose: Very ripe strawberry, cherry syrup, crushed mulberry, nutmeg.

Palate: Medium-bodied. Dry but fruity. Strawberry fruit leather, black cherry, raspberry, actual leather, earth.

Finish: Fruity and leathery.

Parting words: Although I think it should be Gamay, Pinot Noir is probably Old Mission’s finest red wine grape right now. Chateau Grand Traverse produces some of the peninsula’s finest, and they should, seeing how long they’ve been at it.

This wine is like a quality vin de bourgogne, or even a village Burgundy at a similar age. There’s not much earthiness, but loads of fruit and cool-climate Pinot character. It should improve and show better integration over the next two or three years too, if stored properly. That said, it’s very tasty now and at a price where one doesn’t feel obliged to let it lounge in the cellar for a long time. I like this wine a lot. 2016 Chateau Grand Traverse Limited Edition Pinot Noir is highly recommended.