Current Wine Releases

Experience dry, French-style wine crafted from 100% Michigan grapes. Enjoy classic European vinifera varietals such as Chardonnay, Pinot Noir and Merlot. Taste complex yet balanced wines designed to be served with fine food.

Our speciality…red wine! Taste and see why we are Michigan’s Red Wine Specialists.

Visit our tasting room conveniently located on M22 south of Suttons Bay on the beautiful Leelanau Peninsula, less than 15 minute drive from Traverse City.

White Wine



Three Fires Wine 2013 Barrel Fermented Chardonnay

2011 Pinot Grigio | The Archduke’s Daughter

Leelanau Peninsula

Aromas of pear, citrus, straw and white flowers. Flavors of pear, peach, citrus, minerals and white apple blossom with hints of orange. Crisp acidity with a round mouth feel.

Pair with creamy cheeses, pâté, shellfish, quiche, poultry and pork.

Queen’s Heart | The Archduke’s Daughter

Leelanau Peninsula

Sauvignon Blanc blend with aromas of Blue Spruce, green apple, jasmine and minerals. Flavors of lemon zest, minerals and wet stone.

Pair with smoked whitefish paté, fresh greens, steamed mussels, clams, fresh fish or raw oysters.

2009 Dry Riesling | The Archduke’s Daughter

Leelanau Peninsula

Aromas of honey suckle pollen, petrol, straw and minerals. Flavors of light lemon meringue, and gentle spice. Finishes with soft almond undertones. Pair with Maryland crab cakes, chicken, fish, schnitzel and broiled pork chops with potato au gratin.

Pair with smoked whitefish paté, fresh greens, steamed mussels, clams, fresh fish or raw oysters. Pair with Maryland crab cakes, chicken, fish, schnitzel and broiled pork chops with potato au gratin.

2012 Franconia Reserve | $42

Leelanau Peninsula

AROMA

Blackberry, vanilla, oak, cedar, clove, maduro tobacco, black walnut and a crayons box

PALETE

Plum pie and vanilla. Nuances of nutmeg and allspice with a lingering finish of dried leaves, leather, venison, hazelnut, prune and oak

FOOD PAIRINGS

Duck breast, dry rub barbeque, pheasant, venison and ribs with fig sauce, lasagna and pasta

Serve at 64 degrees; open one hour before serving or decant



Three Fires Wine 2012 Pinot Noir

2012 Pinot Noir | $59

Leelanau Peninsula

AROMA

Cherry, cranberry, black raspberry, toast, graphite, mineral, red apple peal and rose petals

PALETE

Aromas continue on the palate with additional flavors of forest floor, allspice and fig. Finishes with hints of morels, rich leather and Oolong tea

FOOD PAIRINGS

Saltimbocca, mushroom risotto, tea leaf-glazed duck breast, squab, pheasant, lamb or focaccia with Fontina cheese, pear, caramelized onions and pine nuts

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



Three Fires Wine 2010 Reserve Merlot

2010 Reserve Merlot | $48

Lake Michigan Shore

AROMA

Truffle, black plum, sweet vanilla oak, espresso and cocoa

PALETE

Rich, dark red color. Damson plum, dark cherry, vanilla and coffee with a black cherry and cocoa finish

FOOD PAIRINGS

Porterhouse or rib eye steak, rack of lamb, Moroccan stew, Shepherd’s Pie, hearty cheese and dark chocolate

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

 
 
 


Awards

Silver Medal 2014 – Tasters Guild

Release Date

October 2013

Winemaker

Nathaniel Rose, Enologist



Less that one case available for sale – limit one bottle per person

2012 Cabernet Franc | $55

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



Less that one case available for sale – limit one bottle per person

2012 Lemberger | $65

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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