The Barrel Room Wine and Ciders

More than one hundred years ago, the State Hospital built this building, now known as the Barrel Room, to cellar the fruits and vegetables grown on campus so patients and staff could enjoy them year round. Over sixty years after the last fruits were taken from the root cellar, LFC began using it for its original intention- aging and storing locally grown crops. Thank you for coming to taste the fruits of our labor!

 

 

◊indicates Barrel Room exclusive wines

Dry White Wines

2018 Gitali

DAN BERGER’S INTERNATIONAL WINE COMPETITION BRONZE MEDAL
–38 BTL 12 GL –
CLUB 63 – 30.4 BTL

This Blanc de Blanc traditional method sparkling wine was slowly fermented in the bottle for two years, creating consistent, fine bubbles throughout the palate.

2018 PINOT GRIS ◊

TALE FEATHERS VINEYARD
– 28 BTL  9 GL 
CLUB 63- 22.4 BTL

This small bottling came from a selection of the 2.5 acre Tale Feathers Vineyard on Old Mission Peninsula. We chose to ferment and age the wine in two very old French oak puncheons.

2021 KERNER

– 25 BTL  8 GL –
Club 63 – 20 BTL 

This is an extremely rare grape variety. The finished wine is dry and balanced with an intriguing floral aroma. 

2020 Pinot Blanc

Prairie School Vineyard
– 24 BTL 10 GL –

For this vintage and vineyard, we extended our yeast time in hopes of drawing out a little more earthy quality and broadening the structure of the wine. To keep the fruit alive there is a touch of natural residual sugar.

2020 Auxerrois 

Island View Orchard
– 28 BTL  9 GL 
CLUB 63- 22.4 BTL

Auxerrois is a soft and very blendable grape variety, but we chose to keep it as a single vineyard wine. It stopped fermenting with a touch of residual sugar which added a lush fruitiness to the wine and low acidity.

2017 SEVENTH HILL FARM RIESLING ◊

2019 JEFFERSON CUP winner
– 28 BTL  11 GL 
CLUB 63 – 22.4 BTL 

This vineyard has an esteemed reputation and back-to-back Jefferson Cups. This prestigious award is earned by the top wines at the invitation-only competition.

Reds, Rosé, and Skin Fermented

2020 SKIN FERMENTED PINOT GRIS ◊

 28 BTL  10 GL 
CLUB 63 – 22.4 BTL 

We fermented the lot with the skins as we would a red wine fermentation. Then, instead of pressing after a week or two, we let the wine age with the skins for 4 months in stainless steel, then neutral oak puncheons for 7 months. The oxygen that inevitably creeps in further tints this and we end up with a beautiful orange-colored wine.

2021 OMP BLAUFRÄNKISCH

DAN BERGER’S INTERNATIONAL WINE COMPETITION BEST OF CLASS – TRIPLE GOLD MEDAL
–28 BTL 9 GL –
CLUB 63 – 22.4 BTL 

This is a blend of two of our great Blaufränkisch vineyards – The Keenan Vineyard and the Swanson Vineyard. Select barrels are chosen for this blend to help execute our goal of a fruit-focused, dry red. We age these barrels for eight months and then bottle young to capture the berry and black pepper tones.

 

On the Sweeter Side

2021 mISSING SPIRE RIESLING

– 22 BTL  8 GL 
CLUB 63 – 17.6 BTL

The spire depicted on the label 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.

2020 LE CABAN RIESLING

– 20 BTL  GL 
CLUB 63 – 16 BTL

We find this Riesling to be a melodic poem of delicate sweetness wrapped around an electric core of acid.

2020 LATE HARVEST RIESLING

INTERNATIONAL EASTERN WINE COMPETITION SILVER
– 28 BTL  10 GL 
CLUB 63 – 22.4 BTL

A late harvest Riesling made from one of our most renowned vineyards.

tien

– 30 375ml BTL  10 3oz GL 
CLUB 63 – 24 BTL

A sweet but structured dessert apple wine made by partially freezing the juice of heirloom apples such as Rhode Island Greening, Porter’s Perfection, Jonathan, and Tremletts Bitter.

Hard Ciders

BAYEUX TAPESTRY

2021 GLINTCAP BRONZE MEDAL
–22 750ML BTL / 9 8OZ GL –

The original Bayeux Tapestry was made to commemorate the Battle of Hastings in 1066. In this battle, a small Norman Army invaded Anglo-Saxon England to begin the Norman conquest of England and establish a new monarchy. This cider represents this notion by combining one French bittersweet apple – Binet Rouge – with two bittersweet English varieties – Yarlington Mill and Ashmead’s Kernel. The cider is dry and structured, with a broad display of flavor bound to the palate by an array of cohesive tannins. 

GOLDEN RUSSET

2021 GLINTCAP BRONZE MEDAL
– 22 750ML BTL/ 9 8OZ GL–

Golden Russet is another American Heirloom apple discovered by chance in the 1800s. The skin of this apple is russetted like a potato which lends some texture to the juice. The tannins combined with high sugar make a natural  apple wine with elevated alcohol and age worthy potential. We left a touch of residual sugar in this cider to keep the alcohol moderate and to balance the heat and acidity. 

Engle’s ransom

– 8 BTL –

Our first venture in cider made from Michigan grown European heritage apples, Engle’s Ransom is a dry, full-bodied cider that has powerful aromatics and a longer mid-palate and finish.

a bite to eat

Burrata

– 19 –

Mozzarella burrata made for us by Trattoria Stella served on a bed of tomato vin and accompanied by their freshly baked focaccia bread

Whitefish Pate

– 11 –

Local whitefish paté made by Natural Northern served with rosemary flatbread crackers and cherry-pickled jalapeños

The Goat

– 10 –

Goat cheese spread from The Cheese Lady of Traverse City made with crème fraîche, figs, walnuts, basil, and thyme.

Trail Mix

–5 –

Village TRAILS Mix made for us by Trattoria Stella

Shortbread Cookies

–5 

Rosemary butter shortbread cookies from Cuppa Joe

Left Foot Charley

Wine Club

For access to exclusive prices on bottles, glass pours, merchandise, events, and more join one of our Left Foot Charley Wine Clubs.

Tasting Room Hours

Sunday-Monday 12pm - 6pm
Tuesday-Saturday 12pm - 7pm

BARREL ROOM HOURS

Monday 4pm - 9pm
Friday-Saturday 1pm - 7pm

Visit Us

The Tasting Room
806 Red Dr
Suite #100
Traverse City, MI 49684

The Barrel Room
1400 Yellow Dr
Traverse City, MI 49684