Library Wine

The wines listed below are no longer available for sale in our tasting room, but you may have a bottle in your cellar or have the option of purchasing one from a retailer. Tasting notes are provided for each library wine. Enjoy!

White Wine



Three Fires Wine 2012 Unoaked Chardonnay label

2012 Unoaked Chardonnay

Lake Michigan Shore

Awards: Silver Medal 2014 – Tasters Guild

Tasting: Aromas of lemon and apple blossom. Palate of lemon, pear and white orchid with earthy tones. Finishes with crisp lemon and subtle pear. Medium bodied, round, mouth coating with a gentle lingering finish.

Pair with raw oysters, mild fish or chicken, grilled vegetables and light, soft cheeses. Do not over chill; serve at 48 to 50 degrees. Open an hour or so before serving for the best flavor.

Released: October 2013


Three Fires Wine 2012 Right Bank | Merlot-Cab Franc Blend

2012 Right Bank – Cabernet Franc/Merlot

Lake Michigan Shore

Awards: Silver Medal 2014 – Tasters Guild

Tasting: Plum, black currant, red raspberry with a hint of a violetsMedium bodied, round, mouth coating with a lingering finish. Open an hour or so before serving for the best flavor.

Pair with beef or lamb, BBQ ribs, chicken or duck. Mushroom cassoulet. Serve at 64 degrees. Open an hour before serving or decant

Released: October 2013



Three Fires Wine 2012 Unoaked Chardonnay label

2012 Unoaked Chardonnay

Lake Michigan Shore

AROMA

Lemon and apple blossom notes

PALETE

Lemon, pear and white orchid with earthy tones. Finishes with crisp lemon and subtle pear. Medium bodied, round, mouth coating with a gentle lingering finish

FOOD PAIRINGS

Raw oysters, mild fish or chicken, grilled vegetables and light, soft cheeses.

Do not over chill; serve at 48 to 50 degrees. Open an hour or so before serving for the best flavor.

 
 


Awards

Silver Medal | 2014 Tasters Guild
 

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist



Three Fires Wine 2011 Barrel Fermented Chardonnay label

2011 Barrel Fermented Chardonnay

Lake Michigan Shore

AROMA

Ripe peach with hints of butterscotch

PALETE

Creamy ripe white peaches mixed with pineapple and light buttery notes. Full-bodied, round and wonderfully mouth coating. Satisfying lingering finish.

FOOD PAIRINGS

Lobster, crab and fish in creamy sauces. Hard cheeses.

Do not over chill; serve at 61-64 degrees. Open an hour or so before serving

 
 


Awards

“Best-of-Category” 2014 Lake Michigan Shore Wine Evaluation Workshop
 
Silver Medal | 2014 Tasters Guild
 
Silver Medal | 2015 Great Lakes Wine Judging

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist



Three Fires Wine 2013 Unoaked Chardonnay label

2013 Unoaked Chardonnay

Lake Michigan Shore

AROMA

Pineapple, key lime, crisp apples, nectarine with hints of slate, straw and gardenia

PALETE

Pineapple, orange rind, touch of spice, straw and cashews. Crisp and creamy finish.

FOOD PAIRINGS

Pair with raw oysters, seafood, chicken and cheese dishes.

Do not over chill; serve at 48 to 50 degrees. Open an hour or so before serving for the best flavor.

 
 


Awards

?Best-of-Category? 2015 Lake Michigan Shore Wine Evaluation Workshop

Gold Medal | 2015 Tasters Guild

Release Date

October 2014

Winemaker

Nathaniel Rose, Enologist



Three Fires Wine 2013 Inland Sea Rose' - dry rose' wine

2013 Inland Sea Rosè

Michigan | Dry Rosè Wine

AROMA

Strawberry, crème fraiche, kiwi, red delicious apples, graphite, cranberry sauce and white lilacs

PALETE

Brilliant coral color. Flavors of strawberry, cranberry and damson plum. Creamy tannins give the illusion of sweetness on the finish

FOOD PAIRINGS

Excellent as an aperitif. Serve with appetizers, sandwiches, salmon and Thanksgiving dinner

Do not over chill; serve at 48 to 50 degrees

 
 
 


Awards

Silver Medal | 2015 Tasters Guild
 

Blend

Saignee “bleeds” of red vinifera Cabernet Franc, Merlot, Pinot Noir & more

Release Date

September 2014

Winemaker

Nathaniel Rose, Enologist



Three Fires Wine 2012 Right Bank | Merlot-Cab Franc Blend

2012 Right Bank

Lake Michigan Shore | 1/3 Cab Franc – 2/3 Merlot

AROMA

Plum, black currant, red raspberry with a hint of a violets

PALETE

Plum, raspberry, violets, vanilla, toast and coffee. Medium to full-bodied with moderate tannins. Finishes with the same flavors and a hint of pepper

FOOD PAIRINGS

Beef or lamb, BBQ ribs, chicken or duck. Mushroom cassoulet

Serve at 64 degrees. Open an hour before serving or decant

 
 


Blend

2/3 Merlot
1/3 Cabernet Franc

Awards

Silver Medal 2014 – Tasters Guild

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist

2012 Cabernet Franc

Lake Michigan Shore

AROMA

Oak, red currant, dark fruits, white pepper and briar

PALETE

Flavors burst of tart cherry, black currant, plum with vanilla and hints of coconut and toast. Soft, creamy mouth feel.

FOOD PAIRINGS

Duck, filet mignon with a roasted coffee crust and bleu cheese, mixed wild mushrooms, loaded baked potato, beef stew.

Serve at 62 – 68 degrees. Open an hour or so before serving for the best flavor.

 
 


Awards

“Best-of-Category” 2014 Lake Michigan Shore Wine Evaluation Workshop
 
Silver Medal | 2014 Tasters Guild
 

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist

2012 Lemberger

Lake Michigan Shore

AROMA

Cherry, red currant, black pepper, toast and spice

PALETE

Black cherry and cranberry with hints of an empty cigar box. Some black pepper and a touch of spice, possibly nutmeg. Medium-bodied with moderate tannins and bracing acidity.

FOOD PAIRINGS

Rich fatty cheeses. Meatloaf, ham steak, BBQ ribs, brisket, grilled brats or chicken

Serve at 62 – 68 degrees. Open an hour or so before serving for the best flavor.

 
 


Awards

“Best-of-Category” 2015 Lake Michigan Shore Wine Evaluation Workshop
 
Gold Medal | 2014 Tasters Guild
 

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist

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