The Barrel Room Wine and Ciders

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.

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.

 

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  8 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.

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.

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