wine and cider rooted in michigan · 2019-04-18 · the short version: white peaches, pear, melon,...

WINE AND CIDER

LEFT FOOT CHARLEY

806 Red Drive Traverse City, MI 231.995.0500 leftfootcharley.com

ROOTED IN MICHIGAN

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Y Left Foot Charley was created in 2004. Winemaker Bryan Ulbrich was called to a favorite vineyard which had been recently sold to a new owner. It was sliding quickly into a state of disaster. The excessive growth, negligent canopy management and impending powdery mildew attack was too much to bear. With the somewhat bridled, yet honest support of his wife Jennifer, he canceled their vacation to work in this vineyard and save the Riesling. In exchange he was able to harvest a small crop and create a single dry Riesling.

Through this process the Left Foot concept was formed. Throughout Northern Michigan there are numerous small vineyards owned and farmed by individuals who do not have wineries. The grapes were often sent to giant blends. Many of these viticulturists are excellent farmers and deserve to see their work turned into wine. Left Foot Charley has teamed up with Northern Michigan’s best 16 farms to produce wines that display the range of aroma and flavor found among the glacially tilled hills of our appellations. Lake effect, soil composition, vineyard aspect, and grower mentality shape these flavors individually. Through mutually established goals, their farms are defining terroir in our appellations. Our goal is to bring their work to the bottle.

The winery has since grown to around 10,000 cases of wine and cider and is located in the former Northern Michigan Asylum for the Insane in Traverse City, Michigan. The urban environment has served to bring the terroir to the people. LFC is a Michigan version of an Austrian Heuriger – a place where aromatic and flavorful wine is an everyday event. Locals and visitors alike have come to realize that the non-traditional setting pairs perfectly with the atypical fruit sourcing and old style winemaking that defines LFC. Left Foot has a committed a focus on white wine varietals, hard cider, and sparkling wine.

LEFT FOOT WHO?As a child Bryan was an impulsive kid with an inward leaning left foot. This, combined with the unencumbered enthusiasm to run before thinking, caused him to trip and eat a lot of earth in his day. The nickname grew out of family parties and to this day its true origin remains a bit of a mystery. His taste for dirt has been refined over the years – more in line with the concept of terroir.

1. OLD ORCHARD VINEYARD

2. EDEN HILL VINEYARD

3. TERMINAL MORAINE VINEYARD

4. CORK'S VINEYARD

5. LONGCORE’S YARD D’VINE

6. MACDONALD VINEYARD

7. ISLAND VIEW VINEYARD

8. TALE FEATHERS VINEYARD

9. PRAIRIE SCHOOL VINEYARD

10. SHANGRI-LA TOO FARM

11. ISLAND VIEW ORCHARD

12. SEVENTH HILL FARM

13. MANIGOLD VINEYARDS

14. CHATEAU FIASCO & ROSI VINEYARD

15. ENGLE RIDGE FARMS

16. BOALS ORCHARDS

LFC VINEYARDS

14

15

12

9/10

5

3/4

6

LFC

1

1316

7/811

2

THE SHORT VERSION: Bright, fruity acidity with soft oak and creamy tones

THE LONG VERSION:Our Chardonnay is best compared to French Chardonnay over one

from California. It still has striking acidity and a bright fruity acid attack that mellows as it travels across your palate. The gripping

approach smooths out with softer oak and slight creamy tones that leave a rounded impression and a lingering finish. Customers who

love Chardonnay will accept it without issue. Some may find it lean but that is part of its youthful appeal. It will age well over the next

5 years.

We fermented the juice in old barrels (5-7 years old) because we wanted the roundness that oak contributes without the

dominating smoky/toasty tones to add weight to the mid palate. We aged the wine on the yeast (sur lie) for 9 months and lightly filtered it before bottling. Those who think they do not like oak

may be surprised by the delicate nature and elusive support the barrels lend.

This will be a tasting room feature wine with little distribution. We are bottling only 165 cases.

WINE GEEK TECHNO SPEAK:RESIDUAL SUGAR: 0 g/L

PH: 3.44TITRATABLE ACIDITY: 7.35 g/L

ALCOHOL: 13%FERMENTATION AND AGING: French Oak Barrels

CASES EXPECTED: 165AGING WINDOW: 5 years

2016 CHARDONNAY

ENGLE RIDGE FARMSGRAND TRAVERSE COUNTY, MICHIGAN

THE VINEYARD: This vineyard is at the northern border

of Grand Traverse County in the pastoral rolling drumlins and kales of Northern Michigan’s lake country. Grower Ken

Engle has been raising cherry and apple trees for decades and has recently

diversified his farm with grapes. Ken raises fruit, he doesn’t grow it. He is a model farmer for anyone interested in creating flavor from the weather and land. He spends much of his energy developing a relationship with the

nutrient cycle and microbial population in his soil.

Engle RidgeAPPELLATION: Grand Traverse County

VARIETIES PLANTED: Riesling, Chardonnay, Gewürztraminer, Cabernet Franc

ACREAGE: 6YEAR PLANTED: 2009

GROWN BY: Ken and Jan Engle

806 Red Drive #100 Traverse City, MI 49684 231.995.0500 leftfootcharley.com

THE SHORT VERSION:81% Pinot Gris, 7% Pinot Blanc, 5% Riesling, 5% Traminette, 2%

Auxerrois

THE LONG VERSION: Those swirling clouds of starlings you see swooping and diving like a single black spirit over the vineyards are called murmurations. They love grapes as much as we do and can clean us out in an afternoon.

We named this full bodied, dry white wine after these voracious foes in trust that they would be appeased and spare us our harvest. This

wine murmurs with fruit buzzed energy.

We fermented each lot independently and then created this great dry blend from Northern Michigan. Every year we promise that the wine will be unique. This year’s blend includes a portion that has

been fermented and aged in older oak puncheons.


PH: 3.23TITRATABLE ACIDITY: NA

ALCOHOL: 12.5%CASES PRODUCED: 112

FERMENTED & AGED: Stainless steel and oakAGING WINDOW: 1-2 Years

2017 MURMUR

DRY WHITE TABLE WINEOLD MISSION PENINSULA

THE VINEYARDS:

Pinot Gris - Tale Feathers VineyardAPPELLATION: Old Mission Peninsula

Pinot Gris - MacDonald VineyardAPPELLATION: Old Mission Peninsula

Pinot Blanc - Shangri-La Too FarmsAPPELLATION: Old Mission Peninsula

Riesling - Terminal MoraineAPPELLATION: Old Mission Peninsula

Riesling - Longcore’s Yard D’VineAPPELLATION: Old Mission Peninsula

Riesling - Bird’s Perch VineyardAPPELLATION: Old Mission Peninsula

Traminette - Seventh Hill FarmAPPELLATION: Old Mission Peninsula

Auxerrois - Lyon FarmAPPELLATION: Old Mission Peninsula


THE SHORT VERSION: White peaches, pear, melon, and floral aromas

THE LONG VERSION: In 1929 this grape was created when a Riesling vine crossed with a

red grapevine called Trollinger. The two did not make a pink wine as expected, but rather a peach colored grape. Kerner is a new grape for

our region but it has been around for over 100 years in Austria, Northern Italy and Germany. The general impression of the wine is somewhere

between Dry Riesling and Pinot Blanc.

It has a feathery light texture with honest and simple floral aromas. It’s the kind of wine you want to drink while wearing an air-dried linen shirt,

with a warm lake breeze swirling, and the flakiest of whitefish close at hand.

Kerner is poised to become a very significant grape in Michigan. This dry wine is good for the farmer, the winemaker, the consumer, and the cellar.

As interest in delicate dry wines continues to grow across the country, Michigan Kerner offers a distinct vinifera varietal from a very unique

terroir.



ALCOHOL: 12%CASES PRODUCED: 75

FERMENTED IN: Stainless steelAGING WINDOW: 6 Years

2016 KERNER

LEELANAU PENINSULA, MICHIGAN


THE SHORT VERSION: Dry, typical floral aromas of lychee, orange, pomelo grapefruit

THE LONG VERSION: Gewürztraminer is one of the rarest of the Noble Grapes. With only 20,000 acres planted in the world, we are lucky to have two acres

of Gewürztraminer planted just for us.

When the first Gewurz vine pushed through the earth it must have startled the natives. The powerful aromas and snarling spice

probably induced fanatical celebrations. With a wine that is so highly dependent on the skins of the grape, it is vital to ripen the fruit evenly. Thankfully, the Northern Michigan climate and the

sites that grow our Gewürztraminer create an ideal environment for evenly ripening fruit.

Our Gewürztraminer presents a firm balance between spicy phenolics and ripe acid with a dry finish. Expect it to age with dignity for the next six to eight years. Looking for a delicious pairing? This wine will be excellent with roasted birds of any

feather, autumnal root vegetables and of course aromatic cuisine from China, Japan, Korea, and Vietnam.


PH: 3.35TITRATABLE ACIDITY: 5 g/L

ALCOHOL: 13.1%FERMENTATION AND AGING: Stainless Steel

CASES EXPECTED: 266AGING WINDOW: 6-8 years

2016 GEWÜRZTRAMINER

GRAND TRAVERSE COUNTY, MICHIGAN

THE VINEYARDS:

33% Engle Ridge FarmsAPPELLATION: Grand Traverse County

VARIETIES PLANTED: Riesling, Chardonnay, Gewurztraminer, Cabernet Franc



67% Manigold VineyardsAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: GewurztraminerACREAGE: 1

YEAR PLANTED: 2008GROWN BY: Rob and Lois Manigold


THE SHORT VERSION: Dried apple, peach, bright acidity

THE LONG VERSION: Dry is a very parched word and not particularly well suited to describe a refreshing beverage. But it’s our word and we winemakers defend it like an awkward kid brother on the

playground. The point really is to say, “This wine is not sweet.” But dry really is so succinct. So put away the idea of a bitter, stinging, tannin bomb when tasting this wine. The “dryness” is a balance

between the dried apple and peach flavors against the spicy acid. It should leave you wanting only another taste.

Each vineyard was fermented independently with a combination of volunteer vineyard yeast and selected yeast. They were fermented to dryness and then blended for aging. The spicy finish leaves your mouth craving some slow cooked pork or a wild mushroom cream

sauce.

WINE GEEK TECHNO SPEAK:RESIDUAL SUGAR: 5.1 g/L


ALCOHOL: 12.1%FERMENTATION AND AGING: Stainless steel

CASES EXPECTED: 580AGING WINDOW: 3 years

2016 DRY RIESLING

OLD MISSION PENINSULA, MICHIGAN

THE VINEYARDS: 43% Terminal Moraine

APPELLATION: Old Mission PeninsulaVARIETIES PLANTED: Riesling

ACREAGE: 1.8YEAR PLANTED: 2002

GROWN BY: Lisa Reeshorst

32% Seventh Hill FarmOriginal Block

APPELLATION: Old Mission PeninsulaVARIETIES PLANTED: Riesling, Traminette,

Pinot Blanc, Pinot NoirACREAGE: 5

YEAR PLANTED: 1997, 1999, 2011, 2012GROWN BY: Tom & Linda Scheuerman

13% Longcore’s Yard D’VineAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: RieslingACREAGE: .5

YEAR PLANTED: 2002GROWN BY: Jim and Mim Longcore

12% Cork’s VineyardAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: RieslingACREAGE: 1

YEAR PLANTED: 2002GROWN BY: Cork Eringaard


THE SHORT VERSION: Light cherry and blueberry

THE LONG VERSION: This Blaufrankisch was grown in Benzie County on the Eden Hill. It is a young vineyard with great promise. Eden Hill overlooks Lake Michigan, Sleeping Bear Dunes, and the Crystal Lake Valley in Benzie County. The high plateau is comprised of sandy loam soil and is home to 2 acres of

Chardonnay and 2 acres of Blaufränkisch. Following fermentation the wine was aged in stainless steel for 5

months. Blaufränkisch is an Austrian grape variety that grows very well in Northern Michigan




SOILS: Sandy loamFERMENTED IN: Stainless steel

AGING WINDOW: ready to drink now

2017 BLAUFRÄNKISCH

ROSÉBENZIE COUNTY, MICHIGAN

THE VINEYARD:

Eden Hill VineyardAPPELLATION: Benzie County

VARIETIES PLANTED: Chardonnay, BlaufränkischACREAGE: 4

YEAR PLANTED: 2015GROWN BY: Michael and Nancy Call


THE SHORT VERSION: Fresh apple and pear

THE LONG VERSION: Of the sisters Pinot, much has been sung. Noir is the popular

cheerleader and Gris is the brooding artist. Blanc is the prodigal daughter off on an adventure soon to return with all the

confidence, grace, and worldly presence of a benevolent leader.

Pinot Blanc is often assumed to be a “blender” for large wine blends with multiple varieties, or at best, an unassuming white wine. Not so with Michigan grown Pinot Blanc. This grape loves

our cool climate and sandy soils. It is able to ripen an expression of powerful aromatics and intense fruity length while maintaining a

buzzing acidity which keeps it fresh.

We expect this Pinot Blanc to develop more complexity in the bottle over the next two years.



ALCOHOL: 12 %CASES EXPECTED: 530

AGING WINDOW: 3 years

2017 PINOT BLANC


THE VINEYARDS:

59% Shangri-La Too FarmsAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Pinot BlancACREAGE: 1

YEAR PLANTED: 2008GROWN BY: Louis Santucci

23% Seventh Hill FarmAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Riesling, Traminette, Pinot BLanc, Pinot Noir

ACREAGE: 5YEAR PLANTED: 1997, 1999, 2011, 2012

GROWN BY: Tom & Linda Scheuerman

10% Prairie School VineyardAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Pinot BlancACREAGE: .8

YEAR PLANTED: 2010GROWN BY: Rick and Peg Frederick

8% Lyon FarmAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Pinot Blanc, Kerner, Auxerrois, Blaufränkisch, Chardonnay

GROWN BY: The Lyon Family


THE SHORT VERSION: Fresh apple and pear

THE LONG VERSION:This Pinot Blanc is changing the wine world’s perception of the

grape. Ours is not the bland blender most people associate with classic Pinot Blanc. Instead, our vines release a wonderful aromatic presence of fresh apples and pears. The vines are hand thinned 6 times throughout the growing season to ensure that every cluster

gets the proper amount of sunlight and every shoot is carefully positioned so that the leaves can receive the maximum amount of light as well. The fruit is hand harvested by friends and family in a

joyous celebration of wine, work, and food.Once in the winery we quickly press to minimize skin contact and reduce the potential for bitterness. The juice ferments for about 8 weeks in cool oval shaped tanks. These tanks help to incorporate the yeast into the flavor profile which adds weight and roundness to the palate. Once fermentation is complete, we continue to age the wine for another 3 months with the yeast. This protects the delicate aromas and allows all the flavor components to meld

together. The result is a complex and rich white wine. 2016 was a very solid growing season that gave us an excellent

opportunity to showcase how interesting our growing region can be. Precious vintages like 2016 explain why we choose to dance along the edge of viticultural sanity here in Northern Michigan.



ALCOHOL: 12.2 %CASES BOTTLED: 340


2016 I S LAND VI E W

PINOT BLANCOLD MISSION PENINSULA, MICHIGAN

THE VINEYARD: The Island View Vineyard is

Michigan’s oldest Pinot Blanc planting dating back to 1995 –last

century! There are 1100 plants farmed under the watchful eye and

expert hands of Werner Kuehnis.

Island View VineardAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Pinot Blanc


GROWN BY: Werner and Margrit Kuehnis


THE SHORT VERSION:Dried blueberries and black pepper

THE LONG VERSION:

We don’t just make white wines. The truth is we have been nurturing some relationships with the great red vineyards for years.

It’s just that nothing is quick in the wine world. Blau as in blue, Frank as in French, Isch as in …well…ish. It has deep potential that

will be revealed over time in the bottle. We began experimenting with this Austrian grape called

Blaufrankisch in 2000. It has proven to be a perfect fit into our northern climate so we have been actively seeking sites around

Old Mission and Benzie Counties to plant more. This is the second vintage for these vineyards. There is a concentrated dark berry

juiciness coupled with the classic black pepper of Blaufrankisch. The tannins are mellow and this wine only required 8 months in barrels to come of age. We wanted to capture the playful side of

this grape and bottled in screw caps. This will keep the wine bright and fresh for many years to come.


BRIX AT HARVEST: 21.5-23PH: 3.45

TITRATABLE ACIDITY: 6.4 g/LALCOHOL: 13%

CASES PRODUCED: 350FERMENTED & AGED : 8 months

AGING WINDOW: 3-5 years

2017 BLAUFRÄNKISCH

BENZIE COUNTY, MICHIGANGRAND TRAVERSE COUNTY, MICHIGAN


WHY SCREW CAP? We have been documenting the

development of our wines under cork and screw cap for 9 vintages now.

Through the years we have learned that the cap has the ability to preserve the fruit qualities in the vintage longer than cork. The cork requires a bit more sulphur dioxide and while it allows the wines to develop patina and beautiful aged qualities, We feel these happen a

little too quickly with our delicate wines. Screw caps are not perfect and require diligent cellar practices to make sure that the wine will not become “Dick

Clark-like” and never age. Through our experiments in aging we feel confident

that this closure will protect the youthful fruit we work so hard to grow in the vineyard, yet allow the wine to

develop into maturity.

THE SHORT VERSION:80% Cabernet Franc, 20% Merlot

THE LONG VERSION:Cabernet Franc is the father (genetically) to Cabernet Sauvignon. It

is a very old grape variety found around the world, but most notably in Loire Valley France, Bordeaux, and Michigan! Cab Franc brings

an aromatic herbal quality that can come off as mint leaf or thyme and this complements its brambleberry fruit qualities. It is typically

medium-bodied with firm tannins.

Merlot is widely recognized around the world; however, few get to taste it in its more austere form because it’s typically made for an overly jammy presentation. Here we grow a traditional style reminiscent of Bordeaux. It has a supple black raspberry

presentation with structured tannins, moderate alcohol, and a dark chocolate finish.

We aged the two wines independently and blended right before bottling. Together they represent an incredible balance of terroir,

vinification, time, and complexity.

Where did the name Cadia come from? Bryan’s favorite place in this world is a small valley called Arcadia. As kids they thought of it as Our Cadia. He heard his son ask a friend where his Cadia was and realized that everyone should have one – that special place where

you can retreat and find asylum from the chaos.


PH: 3.63TITRATABLE ACIDITY: -


FERMENTED & AGED : 12 months in French OakAGING WINDOW: 5-10 years

2016 CADIA

ENGLE RIDGEGRAND TRAVERSE COUNTY, MICHIGAN


THE VINEYARD: This vineyard is at the northern border

of Grand Traverse County in the pastoral rolling drumlins and kales of Northern Michigan’s lake country. Grower Ken

Engle has been raising cherry and apple trees for decades and has recently

diversified his farm with grapes. Ken doesn’t grow fruit, he raises it. He is a model farmer for anyone interested in creating flavor from the weather and land. He spends much of his energy developing a relationship with the

nutrient cycle and microbial population in his soil.

Engle Ridge APPELLATION: Grand Traverse County




THE SHORT VERSION:Dried apricots, fresh crescent rolls

THE LONG VERSION:We took a very relaxed approach with this Riesling in 2013 and it

has been aging in our cellar for two years in the bottle. The vintage delivered an edge that needed to be softened. We let this part of

the vineyard ride a very slow fermentation throughout the stillness of winter and spring. The long aging with the yeast gave the wine a

rounded counterpart to the fruity acid. It’s different than any Riesling we have made from this site. Rather like nectarine jam over a soft

English muffin - no butter of course.

WINE GEEK TECHNO SPEAK:RESIDUAL SUGAR: 23.0 g/L



SOILS: Sandy loamFERMENTED & AGED: Fermented over 9 weeks and aged with

yeast for 5 months in stainless steel oval tanksAGING WINDOW: 3 years

2013 RIESLING

SEVENTH HILL FARM OLD MISSION PENINSULA, MICHIGAN

SEVENTH HILL FARMAPPELLATION: Old Mission Peninsula

VARIETIES PLANTED: Riesling, Traminette, Pinot Blanc, Pinot Noir

ACREAGE: 5YEAR PLANTED: 1997, 1999, 2011, 2012

GROWN BY: Tom & Linda Scheuerman

THE VINEYARD: This 5 acre vineyard was planted in 1999. It has a perfect southern

slope at the north end of Old Mission Peninsula. It typically ripens early with strong acidity and needs

some residual sugar to balance. The sandy soils and aspect of the hillside give the wine very natural

fruity tones.


THE SHORT VERSION: Peach, apricot, bright acidity

THE LONG VERSION: The many faces of Riesling are one of the great joys in Michigan

winemaking. Our vintages vary and each vineyard responds in its own way, giving us great opportunity for diverse styles. Riesling

is the most transparent of grapes. Winemakers can try to mold it into their image but the vineyard always comes out in relief. It’s

like writing on a quarter- you can never use enough ink to hide the face.

Old Mission Peninsula grows excellent Riesling. This medium dry style was fermented from three vineyard sites on OMP. We halted the fermentation with 1.2% RS to maintain the bright peach and

apricot flavors and balance the ripe acidity. All of the sugar is naturally produced by the grapevine - none was added back. The result is a full wine with bold acidity and strong fruit qualities. It

will age very well over the next 5 years.



ALCOHOL: 11.8%CASES EXPECTED: 600


2016 RIESLING


THE VINEYARDS: 90% Seventh Hill Farm

APPELLATION: Old Mission PeninsulaVARIETIES PLANTED: Riesling, Traminette,

Pinot Blanc, Pinot NoirACREAGE: 5

YEAR PLANTED: 1997, 1999, 2011, 2012GROWN BY: Tom & Linda Scheuerman

8% Rosi VineyardAPPELLATION: Old Mission Peninsula


YEAR PLANTED: 2010GROWN BY: Bob and Penny Rosi

2% Chown Family FarmAPPELLATION: Old Mission Peninsula


YEAR PLANTED: 2010GROWN BY: Glen and Becky Chown


THE SHORT VERSION: Balanced fruit with firm acidity

THE LONG VERSION: Wine is the art and science of balance. However, describing the result is incredibly difficult. Everyone independently writes their

own definition for the paradigm. Acid, sweet, astringent, silky are all relative to your tongue. I find this Riesling to be a melodic poem

of delicate sweetness wrapped around an electric core of acid. Sometimes these words we share for our taste seem jumbled, but

hidden among the letters is the ultimate goal - balance.


PH: 3TITRATABLE ACIDITY: 7.88 g/L

ALCOHOL: 10%CASES EXPECTED: 350


2017 LE CABAN RIESLING


THE VINEYARDS:






YEAR PLANTED: 2010GROWN BY: Glen and Rebecca Chown

9% Bird’s Perch VineyardAPPELLATION: Old Mission Peninsula


YEAR PLANTED: 2002GROWN BY: Lindsey Kegerise

riesling

The ArT of BAlAnce


THE SHORT VERSION: Peaches, honeysuckle and tropical fruit qualities

THE LONG VERSION: Riesling is often discarded by nouveau wine geeks because they think they should be critical of all things sweet and that all Riesling is sweet.

Both assumptions are silly. This point is often raised when talking about dry Rieslings, but it is more relevant when talking about a naturally sweet Riesling. Sugar is the most critical portion of the grape and leaving some

in the wine is an art. This Riesling is a blend of grapes from our higher acid and higher ripening sites in 2017. We capture balance by halting the fermentation with cold. This is important because the resulting sugar balance is more natural tasting than a wine sweetened after

fermentation. This also prevents the alcohols from being excessively high in the presence of added sugar which can create an overly flabby wine.

With sweet wines it is important to remember that they will age beautifully if fermented from excellent fruit. This wine will continue to

develop aroma and flavor in the bottle for several years. The beauty and pleasure they provide in their youth is only amplified over time.

WHAT IS THE MISSING SPIRE?The label refers to the center spire of the old asylum where LFC is

located. The spire was torn down in the 1960s as part of a fire deterring mentality. It was the most ornate section of the building and there is

a noticeable vacancy where the spire once stood. There is a hope that someday it will be re-built. Until then, it is just a memory.




SOILS: Sandy loam, silt, clay FERMENTED IN: Stainless steel

AGING WINDOW: 6 Years

2017 MISSING SPIRE

GRAND TRAVERSE COUNTY, OLD MISSION PENINSULA MICHIGAN

84% Engle Ridge APPELLATION: Grand Traverse County










2% Bird’s PerchAPPELLATION: Old Mission Peninsula


YEAR PLANTED: 2002


THE SHORT VERSION: 61% Riesling, 39% Gewurztraminer

THE LONG VERSION: One morning in the cellar, we stumbled across an exciting blend. Melding

Riesling and Gewürztraminer makes a wine that can be spicy and full of tropical fruit, but finishes clean and cool. Sunlight makes this wine really glow. Open one on a bright day when you deserve to stumble

into quiet relaxation.


PH: 3.16ALCOHOL: 12%

CASES PRODUCED: 220SOILS: Sandy loam, silt, clay

FERMENTED IN: Stainless steelAGING WINDOW: 1-2 Years

2017 STUMBLE

GRAND TRAVERSE COUNTY


THE VINEYARDS:

Riesling/ Gewurztraminer- Engle Ridge

APPELLATION: Grand Traverse CountyVARIETIES PLANTED: Riesling, Chardonnay,

Gewurztraminer, Cabernet FrancACREAGE: 6

YEAR PLANTED: 2009GROWN BY: Ken and Jan Engle

Riesling - Rosi VineyardAPPELLATION: Old Mission Peninsula



Riesling - Chown Family FarmAPPELLATION: Old Mission Peninsula



THE SHORT VERSION: 61% Riesling, 39% Gewurztraminer

THE LONG VERSION: One morning in the cellar, we stumbled across an exciting blend. Melding Riesling and Gewürztraminer makes a wine that can be spicy and full of tropical fruit, but finishes clean and cool. Sunlight makes this wine really glow. Open one on a bright day when you deserve to stumble into quiet relaxation.


PH: 3.16ALCOHOL: 12%

CASES PRODUCED: 220SOILS: Sandy loam, silt, clay

FERMENTED IN: Stainless steelAGING WINDOW: 1-2 Years

2017 STUMBLE

GRAND TRAVERSE COUNTY


THE VINEYARDS:

92% Engle Ridge APPELLATION: Grand Traverse County










HENRY’S PIPPIN HARD CIDER

MICHIGAN HEIRLOOM APPLES

STYLE: North American Common Dry Cider

THE LONG VERSION: Pippin is an old word for apple. It was also used to describe

someone or something that is excellent. We think this cider is pippin indeed. We blended several different fermentations from

our multitude of options in the cellar. Some were fermented in barrels, some in oak tanks and some in stainless steel tanks. Months after fermentation and settling we tasted through and found this blend worked very well. One of the lots had stopped

fermentation on its own and we used that tank to add the volume in the palate. Another had a whiff of wild fermentation and we

thought that brought great complexity. The rest were chosen for their aromatic and textural contributions.

We use a Solera Method to blend this cider. This means portions

of the blend are also from different vintages. This allows us to maintain a complex profile in the cider that combines the freshness

of a new fermentation with the aged mellowness that only time brings. Because we have already aged the cider, it is ready to drink

today.

CIDER GEEK TECHNO SPEAK:RESIDUAL SUGAR: 11.1 g/L


ALCOHOL: 6.5%


ENGLE’S RANSOMMICHIGAN HEIRLOOM APPLES

STYLE:North American Heritage Cider

THE LONG VERSION: Ken Engle planted and grew these apples. It is his first crop from

this orchard. Ransom is a an old family name from Jan’s side of the family. Together they grow incredible fruit for LFC. We combined

the two names to create a story that reflects the farmer’s commitment to the plants. The plants really control the farmer throughout the growing season with many demands upon the

caretaker’s time and energy. The farmer is, in a sense, kidnapped by the plants and is only freed once the Ransom (the fruit) has

been harvested.

We were able to bottle about 250 cases from this first crop. We blended all 17 varieties together and fermented them in stainless

steel. In the future we may isolate certain varieties for single varietal cider or look at specific blends. For now we are just

celebrating the initial success of the first crop and beginning the long process of discovery.

CIDER GEEK TECHNO SPEAK:RESIDUAL SUGAR: 0 g/L

ALCOHOL: 7.8%

APPELLATION: Grand Traverse CountyVARIETIES USED:

Winesap – American Heritage Esopous Spitzenberg – American

HeritageGolden Russet – American Heritage

Dabinette – English Bitter sweetBrown Snout – English Bitter sweet

Porter’s Perfection – English Bitter sharpEnterprise – American Sweet

Binet Rouge – French Bitter SweetWickson – American Crab

Yarlington Mill – Bitter sweetBaldwin – Sharp American Heritage

Harry Master’s Jersey – English Bitter SweetAshmead’s Kernel – English Dessert

Calville Blanc – French SharpTremlett’s Bitter – English Bitter Sweet

Cortland – American Heritage Northfield Beauty – American Heritage


THE CUNNING HAM HARD CIDER


STYLE: New World Cider

THE LONG VERSION: In the realm of rustic ciders, the pursuit of funky qualities requires

a cunning hand if one is to avoid disaster. This farmhouse style cider is named for a previous cellar hand, Graham, who shed light

on the possibility of alternative yeast selections.

We fermented this hard cider with Saison yeast in French Oak puncheons. Including an extended rest with the yeast, cider

unfiltered. It was bottled unfiltered to highlight the great combination of phunk and phruit. It’s dry and tannic, yet still

retains a bright reminder of the orchards from whence it came.



ALCOHOL: 7%


ANTRIM COUNTYHARD CIDER


STYLE: North American Common Cider

THE LONG VERSION: This is a single origin cider grown by Ron Boals and family. We chose this blend for its striking acidity and fresh, juicy apple

character. This cider has snap! The apples were picked in October and allowed to age off the tree to soften and further ripen the

fruit. The juice was cold fermented in stainless steel and stopped short of dryness to retain natural residual sweetness. No sugar has

been added. We blend and bottle this cider in small batches to retain freshness.

Our batch bottling method is designed to keep the cider fresh. We recommend that these ciders are consumed young. Keep cool for

the best storage.


pH: 3.40TITRATABLE ACIDITY: 7 g/L


KEGS PRODUCED: 50

APPELLATION: Antrim County, MIVARIETIES USED: Rhode Island Greening, Jonathan - Boals Farm

Antrim County Michigan


CINNAMON GIRL HARD CIDER


STYLE:North American Spiced Cider

THE LONG VERSION: This is a classic combination - apples and cinnamon. The apples are harvested from two farms on the Old Mission Peninsula and allowed to age off the tree for 4-8 weeks prior to pressing. This

allows the starch in the fruit to convert into sugar making the apple sweeter and softer. The juice is fermented in stainless steel for 6 weeks. It is then removed from the yeast before all of the sugar

has been consumed, leaving a balanced, natural sweetness. Whole cinnamon sticks are then added and steeped in the cider for 4-6

weeks.

Our batch bottling method is designed to keep the cider fresh. We recommend that these ciders are consumed young. Keep cool for

the best storage.


pH: 3.30TITRATABLE ACIDITY: 6.7 g/L

ALCOHOL: 5%

APPELLATION: Old Mission PeninsulaVARIETIES USED: Northern Spy,

Golden Delicious, Ida Red


wine and cider rooted in michigan · 2019-04-18 · the short version: white peaches, pear, melon,...

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