White Pine Winery

Southwest Michigan Winery and tasting room

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 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 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

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.

LETS HAVE A PARTY

Wine tastes better with friends. Schedule a group tasting.