Pinot Noir - Lake Michigan Shore
This is our third vintage using Burgundian clones of Pinot Noir which
give this wine incredible length and fruit character on the palate. It was
aged in 2-year-old American and French oak for 18 months to add a rich
complexity to the finish
Winemaker's Notes: Bright ruby in color with a delicate and complex bouquet of rose petals
and cherry aromas combine with strawberry tones on the mid-palate,
garnet in color with a "terroir" finish usually found only in Burgundy
itself. The palate is generous and round with wonderfully balanced
acidity and richness.
Food Pairings: One of the few red wines that do well on almost any table this will pair
well with turkey, ham, salmon, BBQ and even alongside a delicate cheese fondue or salad.
View recipes paired with Pinot Noir. |
April is Michigan Wine Month
Ask and You Shall Receive...
Summer Wheat Release - April 24
Hops are the female flower clusters (commonly called seed cones), of a hop species, Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor. Hops were cultivated on a continuing basis around the 8th or 9th century AD in Bohemian gardens in Bavaria and other parts of Europe. However, the first documented use of hops in beer as a bittering agent is from the eleventh century. Hops are used extensively in brewing today for their many benefits, including balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavors and aromas, and having an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms. In other words hops taste good and help protect the beer. Yea Hops! 
