White Pine Winery

Southwest Michigan Winery and tasting room

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


Hand-harvested fruit was crushed and destemmed to 1/2-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 French oak. After barrel aging the final blend was assembled and polish filtered for bottling.

Winemaking Data

Fruit from Cabernet sauvignon, Merlot and Cabernet Franc was used to create this blend. Hand-harvested fruit was destemmed and crushed to 1 ton and 5 ton fermenters where it was inoculated with several yeast strains. The caps were plunged twice to three times daily depending on the rate of fermentation, until dryness. The finished musts were pressed and inoculated with ML, completed in tanks. The finished wines were racked to barrels where they aged for 12 months.

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


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.

LETS HAVE A PARTY

Wine tastes better with friends. Schedule a group tasting.