Tuesday, October 03, 2006
Sandhill Crane Vineyards Tasting Visit
Last Friday was the last Summer Friday at my place of employment. Basically this wonderful benefit means that if one works an extra hour Monday through Thursday then you can only work 4 hours on Friday and get a head start on the weekend. To celebrate (or mourn) the end of another summer, my friend Shelly and I decided to go wine tasting. Our first visit was to Sandhill Crane Vineyards in the east Jackson area (just off of I-94, exit 175, follow the Winery signs). The tasting room is a pleasure to visit, situated on a family farm amidst several fields of vines. We were greeted by Oliver, a very large and friendly black & white cat, and by Rose, a big (somewhat intimidating) Airedale terrier. Instead of standing and leaning against the bar, Sandhill provides bar stools to help encourage you to linger.
The wine list was heavily populated by white and sweeter wines. The only dry red was the Moulin Rouge (see previous post). At first, we were rather disappointed in the 1/2 ounce pours that Anne dispensed, but after getting through the entire 16 wines on the tasting list, we were rather glad we hadn't consumed more. The dry whites, Chanson, chardonnay, Traminette, and vidal blanc, were quite nice. The tasting list quickly delves into sweeter wines with lots of fruit blends and ends in the Raspberry desert wine (13.5% rs).
Most important, we had the distinct pleasure to get to meet Holly, the winemaker. She and Anne gave us a tour of the winery and see the wines that are currently being fermented. The raspberry was a big vat of dark pink mush. What was interesting was the scale. Most wines were being made on less than 40 gal scale. At the time, at least 4 wines were in production with harvesting of the Frontenac grapes in progress. I was intrigued that the apparent goal was to make lots of different wines for blending together, rather than making just a few separate varietals. Had a very nice discussion with Holly and Anne about the trials and tribulations of starting a winery. Their advice was to have plenty of money and jump in with a full time tasting room to avoid alienating one's consumer base by restricting their access to your wines.
I'm sure that I'll have many more posts about activities at Sandhill Crane as I volunteered to help harvest, bottle, etc if they have a need. I'm looking forward to spending more time with them.
Regards,
a Wine Student
The wine list was heavily populated by white and sweeter wines. The only dry red was the Moulin Rouge (see previous post). At first, we were rather disappointed in the 1/2 ounce pours that Anne dispensed, but after getting through the entire 16 wines on the tasting list, we were rather glad we hadn't consumed more. The dry whites, Chanson, chardonnay, Traminette, and vidal blanc, were quite nice. The tasting list quickly delves into sweeter wines with lots of fruit blends and ends in the Raspberry desert wine (13.5% rs).
Most important, we had the distinct pleasure to get to meet Holly, the winemaker. She and Anne gave us a tour of the winery and see the wines that are currently being fermented. The raspberry was a big vat of dark pink mush. What was interesting was the scale. Most wines were being made on less than 40 gal scale. At the time, at least 4 wines were in production with harvesting of the Frontenac grapes in progress. I was intrigued that the apparent goal was to make lots of different wines for blending together, rather than making just a few separate varietals. Had a very nice discussion with Holly and Anne about the trials and tribulations of starting a winery. Their advice was to have plenty of money and jump in with a full time tasting room to avoid alienating one's consumer base by restricting their access to your wines.
I'm sure that I'll have many more posts about activities at Sandhill Crane as I volunteered to help harvest, bottle, etc if they have a need. I'm looking forward to spending more time with them.
Regards,
a Wine Student
Lone Oaks Pioneer Red
A very nice MI dry red wine at 13% abv and $12.95. This blend of cabernet franc, DeChaunac, and Chancellor starts with a light pepper nose with hints of cherries and smoke. A bright tart cherry foretaste with pepper lingering in the back of the throat. Smooth, medium body. Would be very nice with grilled burgers (too bad grilling weather is drawing to a close).
Regards,
a Wine Student
Regards,
a Wine Student
Pentamere Winery 2003 Lake Erie Chambourcin
It's been a few days since my last post. I've been busy pressing my fermented wines and getting some trim boards painted for an upcoming window replacement job. Some where in there I've been busy drinking...whoops, I mean, tasting! Fortunately, I've kept notes, so I can remember what the wines tasted like after I sobered up.
Anyway, one of the wines that I've sample in the past week or so was the 2003 Lake Erie Chambourcin from Pentamere Winery. Admittably, this is one of my favorite red wines from the Pioneer Wine Trail. This wine starts with hints of strawberries in the nose with heavy cedar and greenish pepper notes (not green pepper, but peppercorns with a hint of greenness, kind of like freshly mowed grass). On the tongue, a big fruit bomb and a strong peppery aftertaste. The wine should age nicely. The folks at Pentamere describe this wine as their "Great Lakes Chianti" and I would agree. Easy drinking. Would go great with acidic food, like tomato-based spaghetti sauces or osso bucco.
Regards,
a Wine Student
Anyway, one of the wines that I've sample in the past week or so was the 2003 Lake Erie Chambourcin from Pentamere Winery. Admittably, this is one of my favorite red wines from the Pioneer Wine Trail. This wine starts with hints of strawberries in the nose with heavy cedar and greenish pepper notes (not green pepper, but peppercorns with a hint of greenness, kind of like freshly mowed grass). On the tongue, a big fruit bomb and a strong peppery aftertaste. The wine should age nicely. The folks at Pentamere describe this wine as their "Great Lakes Chianti" and I would agree. Easy drinking. Would go great with acidic food, like tomato-based spaghetti sauces or osso bucco.
Regards,
a Wine Student
