Cool-climate wines that taste like the hill they grew on.

Now pouring

• ABV 11.8%
• Residual sugar 4 g/L
• Cases 620
• Harvested Oct 22–24, 2024

Picked in two passes off the stoniest rows at the top of the hill, pressed whole-cluster and fermented cool in stainless steel over eleven weeks. It smells like cut lime, white flowers and wet slate after rain. The palate is lean and long, with a saline edge and a little pithy grip that makes you want another glass with food.

Pair with Leelanau Tomme, smoked whitefish, anything with fennel.

• ABV 12.4%
• Residual sugar Dry
• Cases 410
• Harvested Oct 8, 2024

A third of the juice went into old neutral barrels on its lees for six months and the rest stayed in tank, then we blended back. Ripe pear, almond skin, a touch of beeswax. Softer and rounder than the Riesling, with a creamy middle and a gentle, chalky finish. This is the bottle we open most often in the creamery at the end of a make day.

Pair with Suttons Bay Fresh with honey, roast chicken, Bay Blue on toast.

Library pricing ends Nov 30

• ABV 13.1%
• Oak 14 months, neutral French
• Cases 290
• Harvested Oct 30, 2022

We planted three acres of Blaufränkisch in 2012 against everyone's advice and it has become the wine people drive up for. Black cherry, cracked pepper, dried thyme and a cool, iron-rich mineral streak. Medium-bodied with fine tannins; the 2022 was a long, dry autumn and it shows. Drinks well now, better in five years, and the price goes up when the 2023 is released in spring.

Pair with Juniper Ash, lamb from the farm, mushrooms, a cold night.

Limited

• ABV 11.2%
• Dosage None
• Cases 180
• Disgorged Undisgorged, crown cap

Bottled while still fermenting, so it finishes its sugar in the bottle and keeps its own bubbles. Cloudy gold, bone dry, apple skin and bread dough with a sherbet fizz. Keep it cold, open it over a sink, pour the sediment into the last glass or don't. Made for the terrace in July and sells out by August most years. Limit six bottles per customer.

Pair with Oysters, fried things, the Fresh cheese with chili oil.

• ABV 7.4%
• Residual sugar Dry
• Bottles 2,400
• Pressed Nov 2025

The forty-odd apple trees along the lane were planted in the 1930s by the Bakker family who farmed here before us. We press them in November, ferment with the wild yeast on the fruit, and bottle-condition through winter. Tannic, dry and a little funky, with baked apple and a bitter-almond finish. Not sweet. If you want sweet cider, the farm stand on M-22 has excellent jugs.

Pair with Leelanau Tomme, pork, a bonfire.