White Pine Winery

Southwest Michigan Winery and tasting room

white expression blue herron

Winemaking Data


White Expression is a blend of Vidal Blanc, Seyval Blanc, Vignoles and Cayuga White. All varieties are harvested and processed within 4 hours of harvest. The must is chilled and settled for 24 hours before racking to ferment in jacketed stainless steel tanks. The finished wines are settled, racked and cold stabilized naturally during Michigan’s winter. The final blend is assembled after the base wines are polish filtered. White Expression is sweetened to 3.5% residual sugar before bottling the spring following harvest so it can be enjoyed while young and vibrant.

Winemaking Data


Marechal Foch, DeChaunac and Rougeon are used in roughly equal proportions to create Red Expression. The fruit is processed via Thermal Vinification to extract color from the skins without extracting astringent tannin from the seeds. The juice is then settled 24 hours and racked to ferment in stainless steel tanks. The must is fermented cool like a white wine to retain bright fruit aromas and flavors. ML completes in tank and the finished wines are racked and naturally cold stabilized before assembling the final blend.

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.

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. The Chambourcin tank is sealed until the cap falls, usually 7 to 10 days following the completion of alcohol fermentation. Post- fermentation the must is pressed and ML completed in tank. The finished wine is racked and settled in tank followed by a polish filtration prior to assembling the final blend.

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

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

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


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


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


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


Fruit was 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 VL3 yeast to dryness. Wine was settled, racked and cold stabilized naturally. The Finished wine was polish-filtered and bottled in March 2018.

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


Chardonnay grapes were hand harvested at Arrowhead Vineyards on September 29th. The fruit was destemmed and crushed and allowed 2 hours of skin contact. Gentle pressing to tanks encouraged settling of grape solids. Clear juice was racked to a stainless steel fermenter after 48 hours. CY 3079 yeast was used to inoculate the must. The fermenting must was racked to used, French oak barrels to ferment. The finished wine was aged sur-lie in the barrels for 7 months with regular batonage or stirring of the lees and topping. The wine was racked to tank, settled and then filtered for bottling.

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.

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