Why Choose Laurentide Winery?
Why Laurentide? Because if you prefer and desire to drink and support local wines, you will find the grapes to grow our wine on French Road in Lake Leelanau. We are an estate boutique winery, a family owned business since 2006 specializing in cool climate wines.
If you want innovative, creative, award winning wines that honor the terroir of Northern Michigan, try our current vintages of 15 types of wine. With over 160 awards to date, we excell at most wines produced since our 1st 2010 vintage. Try Sauvignon Blanc, our flagship wine or even more unique, our Fume Blanc, the only in Michigan. From fun Bubble de Bubble, a sexy fizzy Chardonnay to our weighty Reserve Meritage blend of Cabernet Franc and Merlot, we have a large repertoire of wine to satisfy your tastes and your budgets.
If you yearn for kind and knowledgeable staff, we train our staff and serve our wines with a smile. If we don’t know the answer to your question, we’ll find out if you’d like so you don’t drive away with another confusing wine myth stuck in your head. Our philosophy is that training is continual and we practice servant leadership.
If you would like to host a private event, we offer our lovely tasting room to reserve after hours for small plates wine pairings so you can leave the details and service to us. Expert wine pairing and small plate preparations are chosen per your needs and requests.
If you want to see the vines that make the wine in your glass, reserve a private vineyard tour available May-October. We’ll take your small group for a 1 hour guided trip to our vines 3 miles away on one of the highest spots in Leelanau, where you can take a picture, pick a petoskey stone and smell the grapes ripening.
If you want to mingle, stand at the bar, check out our rotating artist of the month display or shop our retail logo items. If you want a rendevous, enjoy sitting at the quiet tables inside or out for an intimate chat. Our indoor tables are set aside for customers that desire a sit down tasting of wine flights which can challenge your deductive skills so you leave Laurentide knowing much more than when you entered. We can tease you with blind flights or tailor a custom flight however you want to delight your palate.
If you are tired of fighting for a parking space and jostling for a spot in a noisy tasting room and if you want to be far from the madding crowds, drive into the bucolic heart of Leelanau. You can hear the birds, the buzz of the bees and listen to the live music playing on the patio, on the stereo or in your heart while sipping superb wine at the bar, or tables inside and out.
If you want to know that Wine is History started 350 million years ago and the reason why we are named Laurentide, please visit us, stay a while, lend an ear and we’ll tell you our story: Laurentide Winery.
Cheers! See you at Laurentide…
Artist of the Month, Shealyn Sarns Sunday 6/16/19 at Laurentide.
Meet and Greet 2-4 at the tasting room. Wine by the glass, Wine Flights and Cheese selections available.
2015 Harvest Stompede Recipe by Susan Braymer, Laurentide Winery
- 1c Black lentils
- 1c Tan Lentils
- 1 Vegetable Bouillon cube
- 1T Seasoning Blend as desired
- 1 t Sea Salt
- 1 Carrot peeled and grated
- 1 Celery stick sliced thin
- ½ Red Pepper diced
- ½ Orange Pepper diced
- ½ c Red Leaf lettuce julienned
- ½ c Green Leaf Lettuce julienned
- ¼ c Raisins
- ½ c Almonds, sliced and toasted
- ½ c Feta Cheese crumbled
- 2 Red Onions sliced
- 2 Garlic clove
- 2T Olive oil
- ½ c Laurentide Chardonnay
- ¼ c Olive Oil
- ¼ c Fresh Lemon Juice
- Lemon Zest from 1 Lemon reserve
- ~½ c Water
- ¼ c Dijon Mustard
- 1 T Honey or to taste
- 1 t Sea Salt or to taste
- 1 t Cracked Pepper or to taste
- Combine lentils with bouillon, seasoning blend and salt. Cover 2 c lentils with 2 c water and cook lentils in pressure cooker 3 minutes until al dente. Release pressure to end cooking quickly so the lentils retain “bite”.
- Prepare the rest of the salad vegetables and ingredients. Gently combine vegetables with cooled lentils.
- Caramelize the onion and garlic under low heat with olive oil. Season with salt and pepper while cooking down. Combine with all the rest of the dressing ingredients into a blender and puree until smooth. Adjust thickness of dressing carefully with water to thin if desired and salt and pepper to taste. Add reserved lemon zest.
- Pour enough of the dressing over the lentils and vegetables to coat lightly and lastly add the raisins, almonds and feta mixing gently. Refrigerate any extra dressing.
- Pair with Laurentide Chardonnay, our unoaked Chablis style classic award winner! Cheers….
Serves: 6 or more as a side
Thoughts from assistant manager Ben at Laurentide Winery…
“It’s a Riesling with the potential of earning legendary status among worthy white wines.”
Allie Merrick, Riesling on the River Laurentide 2013 Riesling
The first documented evidence of this varietal dates all the way back to March 13th, 1435. This varietal is commonly associated with Germany due to evidence of it being discovered in Rüsselsheim, Germany. It is a white grape that begins green, then slowly becomes a darker, more golden shade of yellow when ripe. This versatile grape can be made both bone-dry and ultra-sweet, and everything in between.
A staple varietal in the global world of wine, Riesling is planted on three continents and enjoyed by millions of people each year. Northern Michigan is a place where this varietal seems to thrive. In fact, Traverse City, Michigan holds an annual event every year called, “The City of Riesling.” Its the most common varietal in the region, appearing in ninety-one vineyards, 57 times on the Old Mission Peninsula and 34 on the Leelanau Peninsula. Here at Laurentide, it has become the most prominent varietal on our list with three different wines comprised of 100% Riesling grapes and one blend with these grapes. Each of the past three vintages of Laurentides’ Dry Riesling have achieved double-gold medals at various international competitions:
– 2011 Dry Riesling which won the Riesling Challenge, Best of Show White, and Double Gold at the International Eastern Wine Competition in 2013.
-The 2012 Dry Riesling, took home another international double-gold medal, this time at the 2013 American Wine Society National Commercial Wine Competition.
-The 2013 Dry Riesling has continued the tradition and then some. It took another double-gold at the 2014 American Wine Society National Commercial Wine Competition.
Though this wine is highly decorated, it’s important to note that it is not the awards that defines this wine as a special vintage; it’s the taste. The flavor of the 2013 Dry Riesling is what makes this wine a true rockstar. Those huge notes of apple give the 2013 Dry Riesling a refreshing, pleasant, crisp taste and an even smoother finish. Having 0.2% residual sugar technically makes it a very dry wine, however the fruit sweet character that is present seems to harness all that ideal Riesling flavor. It has been my favorite wine to pour to customers because it consistently receives positive reaction from wine drinkers of variable palates. It has an uncanny ability to appeal to sweeter palates while still remaining a favorite for even the driest of palates. With this crowd-pleasing quality that it has, the 2013 Dry Riesling is an outstanding white dinner wine that can be paired with countless meals from spicy Thai dishes to fresh seafood.
Thank you, Susan and Bill Braymer
- 5 lb pork shoulder roast bone in
- 1 c Laurentide Cherry wine
- Chipolte or Virgin Olive oil
- 2 c tart cherries, pitted
- 1 bottle cherry based BBQ sauce, your choice or homemade
- 1 T Red pepper flakes
- 2T Cornstarch
- Brioche rolls
Season roast with salt and pepper. Coat with Olive Oil. Brown roast on all sides in pressure cooker. Add 1 c Cherry wine. Cook 1.75 hours.
Remove roast and set aside to cool. Reserve 2 c stock from cooker. De-fat and heat stock on stove in large pot for the BBQ sauce. Add cherries, bottle of BBQ sauce, red pepper flakes and simmer until cherries cooked through ~ 10 minutes. Add cornstarch to ~1/2 c water and then to bubbling sauce to thicken if desired.
Pull apart pork and shred pork with forks.
Combine shredded pork and sauce, reheat slowly. Slice open Brioche rolls and plate with pork.
Enjoy with Laurentide Pinot Noir Rose.
Thank you- Susan Braymer, Laurentide Winery
Dog daze of August got you down? Rosy agrees! Beat the heat with a chilled glass of Rosy’s favorite- Laurentide Pinot Noir Rosé 2014! Come celebrate the most versatile wine of all: Pinot Noir Rosé the entire Month of August!
We plan on sampling Rosé every Thursday this month at the Westside Farmer’s Market in Ann Arbor along with 2 other alternating award winning estate wines. Need a particular wine? Let us know ahead of time and we bring it to you for pickup at the market. See you there Thursday, 3-7pm….
Thank you Susan & Bill Braymer