White Pine Winery

Southwest Michigan Winery and tasting room

feb2012 wpw traminette front 303

A cross with Gewurztraminer, Traminette shows off with intense aromas of apricot, orange zest, honeysuckle and rose like its well known parent. The flavors pop with a hint of sweetness that leads to a satisfyingly long finish. Perfect for any occasion, Traminette pairs well with salads, mild cheeses and curries. Medium. R.S. 2.5%

wpw icewineThe classic dessert wine produced from grapes naturally frozen in the vineyard in the old-world tradition. Intense aromas and flavors of honey, pineapple and apricot dance in an amber liquid more like nectar than wine. This is dessert in a glass that you want to savor sip, by sip. An ethereal experience you won’t forget!

wpw reserverieslingPeaches, mango and honeysuckle define this wine. The aroma’s leap from the glass and are followed by juicy, mouth-watering flavors supported by crisp acidity and a hint of minerals. Great with on its own or with spicy foods, Asian and fusion cuisine. A classic from our own backyard!

wpw merlotfrontThe classic grape as expressed by our wonderful Southwest Michigan climate. Rich aromas of Dark Cherries, brambleberries and allspice are followed by a velvety soft, rich palate. Aging in oak barrels for 12 months integrates and softens this wine into something truly special. Sip it by itself to experience all its subtleties or enjoy with a wide variety of rich sauces and hearty fare.

wpw serendipityfrontA classic blend of the world-famous Cabernet sauvignon, Merlot and Cabernet franc grapes, Serendipity shows the potential of Southwest Michigans climate and soil to produce a truly world-class red wine. Brambleberry and dark cherry aromas lead with hints of vanilla, chocolate and cedar. The palate is rich and bursting with dark fruits supported by firm tannins and just enough acidity for balance and age-ability. Enjoy with beef, lamb or a special occasion.

dry rieslingGranny Smith apples, peaches and pear aromas and flavors with a hint of lime zest. This drier style of the classic Riesling wine compliments just about any kind of lighter cuisine. Enjoy!

  

wpw pinotgrigio front 304Pinot grigio has found a home in southwest Michigan!
The crisp acidity supports a palate of honey dew melon and apple, with a hint of lilac blossom. This is the perfect wine for sipping ice-cold on the deck or by the warmth of a fire on a chilly autumn night. Enjoy with seafood, salads or poultry.

white expression blue herronLovely aromas of peach, melon and honeysuckle dominate. Delicate flavors of apple, pear, and mango are supported by crisp acidity leading to a long, satisfying finish that begs for another sip. Our White Expression is an excellent accompaniment to traditional fare, spicy Asian dishes and today’s “Fusion” cuisine.

dune shadow red 1Intense dark cherry, brambleberry and plum aromas are followed by a mosaic of flavors. Hints of chocolate and cedar interplay with the bright cherry and berry flavors supported by soft tannins and acidity. Enjoy with hearty fare like roasts, burgers and tomato-based sauces.

red expressionRed Expression is the perfect wine for any occasion. Loaded with intense aromas of raspberries, dark cherries and plums. The palate is silky smooth highlighting the bright fruit flavors. Pair with everyday foods like pasta, chili of your favorite grill foods.

Winemaking Data

Fruit was machine harvested at optimum maturity for Pinot Grigio style wine production. Harvest took place during cool temperatures in the mid 50’s to minimize skin extraction. Harvested fruit was destemmed and immediately pressed. Press fractions were made at 0.8 bar and hard – press juice was separated and removed. The must was racked and fermented cool in stainless steel tanks with VL1 yeast to dryness. Wine was racked and settled. Cold stabilization occurred naturally during winter. The finished wine was racked and polish-filtered. Final adjustments were made and the wine was bottled in March of 2018 with 0.2% residual sugar.

Winemaking Data

Fruit was mechanically harvested in cool conditions and immediately destemmed and crushed. Fruit was pressed to 0.8 bar at which point fractions were made and hard-press juice separated. The must was racked to a stainless steel fermenter and was fermented cool with Epernay 2 yeast to 1.8% residual sugar at which point the fermentation was stopped. Wine was settled, racked and cold stabilized naturally. The Finished wine was polish-filtered and prepared for bottling.

Winemaking Data

Traminette was machine harvested during cool, morning conditions and transported to the winery where it was quickly destemmed and crushed. Light press juice was chilled and settled for 24 hours, then racked to ferment in a stainless steel tank. The fermentation was kept cool to retain fruit aromas and preceded to dryness over 7 days with Epernay 2 yeast. The finished wine was racked and naturally cold stabilized followed by a polishing filtration. The finished wine was sweetened to 3.4% residual sugar prior to bottling to enhance the expression of fruit flavors on the palate.

Winemaking Data

2013 was a cool, late season with excellent hang-time resulting in perfectly matured fruit. Hand-harvested fruit was crushed and destemmed to 5-ton fermenters. After a 4-day cold soak, the must was inoculated with D254 yeast. Caps were plunged twice daily until dryness at which time the must was pressed and inoculated with ML. Press wine was racked after ML completed to barrels where it was aged 12 months in 30% new Hungarian oak. After barrel aging the final blend was assembled and polish filtered for bottling.

Winemaking Data

Chambourcin comprises the largest component of Dune Shadow Red with approximately 10% each Merlot and Cabernet franc, depending on the season. The must is inoculated with yeast and the caps punched down twice daily until dryness.

Winemaking Data


Our Ice Wine is produced from Vidal Blanc harvested in the critical range of 18-20° F and then pressed at that temperature. The juice is warmed to 60° F and inoculated with a double the normal amount of yeast to insure fermentation. The fermentation is quite slow and proceeds for 6 to 8 weeks due to the stressful conditions for the yeast. When fermentation completes, the wine is settled, racked and cold stabilized. A final, polishing filtration is performed before bottling this wonder of nature. Minimal handling insures the concentrated fruit flavors and aromas are retained in the bottle.

Winemaking Data


Chambourcin grapes were machine picked on October 29th and immediately destemmed and transferred to the press. Pressing was gentle and separated hard-press fractions to leave only the first press cut. The must was settled 48 hours, then racked to fermenter. V1116 yeast was used to ferment with temperature controlled at or below 63 F to retain fruit aroma and produce esters. The finished wine was racked and filtered for bottling in the spring of 2018.

Winemaking Data


Fruit from Berrien County Cabernet Franc was used to create this delicious wine. Hand-harvested fruit was destemmed and crushed to 1 ton fermenters where it was inoculated with several yeast strains. The caps were plunged only once daily to extract soft tannins from skins and seeds. ML completed in primary fermenters. The finished musts were pressed to tanks then racked to French oak barrels where they aged for 12 months. 30% new Seguin Moreau barrels were used for this wine which lend beautiful harmony and balance.

Winemaking Data


Fruit from our estate – grown Cabernet Franc was used to create this delicious wine. Hand-harvested fruit was destemmed and crushed to 1/2 ton fermenters where it was inoculated with several yeast strains. The caps were plunged only once daily to extract soft tannins from skins and seeds. ML completed in primary fermenters. The finished musts were pressed to tanks then racked to French oak barrels where they aged for 12 months. 30% new Seguin Moreau barrels were used for this wine which lend beautiful harmony and balance.

Winemaking Data


Fruit from Daddy Long Legs Vineyard in Benzonia was hand-harvested then destemmed and crushed to 1/2 ton fermenters where it was inoculated with D254 yeast. The caps were plunged once daily to extract soft tannins from the fruit. The finished musts were pressed, inoculated with ML, then racked to barrels where ML completed. The wine was aged in barrels for 12 months. This was an extremely small experimental lot

Winemaking Data


Chambourcin grapes from low-yielding vines were destemmed and crushed directly to fermenters. ICV D254 yeast was used to ferment the fruit to maximize expression of fruit flavor and color extraction. The caps were punched by hand only once daily to minimize harsh tannins.The must had extended maceration time on the skins and seeds to increase extraction of soft tannins. The must was pressed and settled, then racked and fortified with neutral spirits from grape (192 proof) to 20% alcohol by volume and sweetened to produce this port-style dessert wine. The wine was aged for 10 months prior to bottling.

Winemaking Data


Chardonnay was hand harvested during cool, morning conditions and transported to the winery where it was whole-cluster pressed. Light press juice was chilled and settled for 24 hours, then racked to ferment in a stainless steel tank. The fermentation was kept cool to retain fruit aromas and preceded to dryness over 7 days with Prisse de Mousse yeast. The finished wine was racked and naturally cold stabilized followed by a polishing filtration. A first dosage was added along with yeast and the wine was bottled for the 2nd fermentation. After 12 months on the yeast wine was disgorged and finished dry with 0.5% sweetness to focus the crisp, refreshing acidity and creamy mousse.

The 2018 Reserve Chardonnay and Non-vintage Effervescence sparkler have been released just in time for spring!  

2018 Reserve Chardonnay:  This is fermented in neutral oak barrels and the lees (yeast sediment) stirred for 7 months prior to racking in April. The flavors are rich and complex from barrel aging and show off lemon curd, apple, fig and creme brulee'.  You will want some of this in the cellar for the coming summer months. Pair with soft cheeses, summer salads, grilled veggies and your favorite preparation of Lake Michigan Perch.

NV Effervescence Sparkling wine:  Our philosophy is to make the best possible wine we can from our grapes, using old-world techniques. Many of the best methods are time-consuming and expensive but, wow are they worth it!  The Effervescence is crafted using the traditional methode' champenoise in which the 2nd fermentation is done in the bottle. The yeast sediment is left in contact with the wine for 12 to 18 months before disgorging, and finishing. The extended lees contact is the source of complex flavor and aroma and tiny, creamy bubbles that can only be had by using the traditional method.  Effervescence is finished dry and crisp and is perfect for summer entertaining.Pair with raw oysters or prosciutto and melon. Yum!

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