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  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter
  • Artful Retreat with Stephanie Schlatter

Artful Retreat

We invite you to explore the symbiotic relationship at our Artful Retreat on March 23, 2014. Your love of wine, art and food will serve as inspiration for a day of creative thinking and personal artistry. Grand Rapids artist Stephanie Schlatter will lead a 3 hour wine and art class (see more below) that will be followed by a four course artfully prepared meal presented by Chefs Jonathan Dayton and Stephanie Lee Wiitala.

Schedule of Day’s Happenings:
1 pm – 3 pm – Art and Wine with Stephanie Schlatter

Artist & educator Stephanie Schlatter makes artistic expression accessible through an approachable process. Learn how to connect with your creative side while exploring the relationship between art and wine. In this class you will sip your way through samples of four wines while expanding your knowledge of the creative process. Each wine will be recorded on paper and four souvenir art pieces will created as you get your fingers into the fine art of ‘hands on’ tasting.

3 pm – 5 pm – Creative Recharge
Free time to rest in your room at the Inn; explore the farm property or wine taste at the onsite tasting room.

5:30 pm – 6:30 pm – Hospitality Hour
Unwind in our Pegasus lounge and enjoy house made appetizers and select Black Star Farms wines.

6:30 – 8:30 pm – Four Course Wine Paired Dinner
Engage your other palate during at the artfully prepared dinner presented by Executive Chef Jonathan Dayton and Pastry Chef Stephanie Wiitala. An exciting and delicious array colors, flavors and aromas will be included in each course.

Menu for Dinner

First – Salt roasted red and gold beets, fennel, milk curd, almond

Second –Whitefish, roquefort cheese and forest mushroom, spinach, buttered barley

Third – White wine brined pork loin, kale, celery root risotto, farm egg

Fourth – Pear and apple with honey and ginger, lemon

Retreat Pricing (per person)
Includes:
Room & Amenities (plus breakfast)
Art & Wine Class
4 Course Dinner
Single occupancy – $260
Double occupancy – $210

(room rates are subject to 11% sales tax and destination fee)

Art Class Only

$60 per person

Please call or email (innkeeper@blackstarfarms.com) our innkeeper to make your reservation.

Please note the components of this retreat are not available individually and other special offers do not apply towards this event.

Winter: The Season of Tranquility at Black Star Farms

The long days of harvest are over; the color tour & wedding season have come to a close leaving the farm in a state of tranquility. The sublime winter beauty is combined with the daily happenings in the wineries, vineyards and inn creating a true sense of place that is special to both new and return guests.

Enjoy our newest video and discover the quiet nature of winter at Black Star Farms.

Apple Squash Bisque Recipe

This is the bisque that was served at our Leelanau Peninsula tasting room during the annual LPVA Toast the Season event.  It’s perfect for the cool winter months!

Apple Squash Bisque

Jonathan Dayton/Executive Chef at Black Star Farms

3 T unsalted butter

2 large yellow onions, finely chopped

2 shallots, finely chopped

1 large carrot, finely chopped

3 ribs celery, finely chopped

4 apples

1 butternut squash

1 acorn squash

1 c hard apple cider

5 c vegetable or chicken stock

1 t finely chopped fresh rosemary

2 t finely chopped fresh thyme

½ c half-and-half

1 t cinnamon

½ t nutmeg

½ c honey

Salt & freshly ground black pepper to taste

- Peel and seed the acorn and butternut squash and cut into 2-inch chunks.

- Save the seeds and roast in the oven for garnish.

- Peel and core the apples and cut into 2-inch chunks.

- In a soup pot over medium-high heat, melt the butter and saute the onion, shallots, carrots and celery until softened, about 8-10 minutes.

- Add the apples and squash and cook until nicely coated, about 3 minutes longer.

- Add the stock, hard apple cider, rosemary and thyme and bring to a boil.

- Reduce the heat to medium and simmer until the vegetables are soft, about 25 minutes.

- Remove from the heat and stir in the honey, half-and-half, nutmeg and cinnamon.

- Using a hand-held or standing blender, puree the soup until smooth.

- Salt and pepper to taste.

- Reheat gently over low heat before service.

 

 

 

  • Mulled Wine Recipe

Mulled Wine Recipe Card

Black Star Farms Mulled Wine Michigan Leelanau Peninsula

If you have visited during fall and winter Saturdays then you have probably tried our mulled wines. We have used several of our products with the recipe to the right.  Some of our favorites include the Hard Apple Cider and Cherry Wine. This seasonal beverage will probably become a new favorite.  It will warm your soul and make your house smell delightful!

All of the wines in the recipe can be ordered in our online shopping cart.

Fall on the Farm

As autumn arrives in NW Michigan we hope for the usual warm days and cool nights to ripen the grapes to perfection.  We never know just what Mother Nature has in store, and that’s the exciting part.  By the end of September the palette changes to all shades of gold, red and ocher, the leaf peepers arrive to take in our glorious landscape, and the grape harvest begins. 

October is our busiest month at Black Star Farms.  Wine making is in full swing with long hours for our winery teams.  The Inn is full of guests lucky enough to have booked their color tour early.  All three tasting rooms are teeming with folks stocking up for the long winter ahead.  Hearth & Vine is open for the last month of their season, still serving up delicious farm-raised fare.  And it’s harvest time for our farm animals, too, who have provided such enjoyment for our visitors all summer.  This is the cycle of life at the Farm.

Come November things quiet down, but we’re still here, year ‘round, and hoping that you’ll make a visit during one of the “off” times when we have more time to spend. 

  • Winemaker Lee Lutes

36th Annual Michigan Wine Competition

Twenty-five wine experts gathered August 6, 2013 in East Lansing for the 36th annual Michigan Wine Competition. Judges included Peter Bell and Johannes Reinhardt, two of the three winemakers who made “Tierce,” the New York Riesling served at President Obama’s inaugural luncheon in January.

Judges also included two of Michigan’s Master Sommeliers; Doug Frost, who is both a Master of Wine and Master Sommelier; and internationally known authors, winemakers and wine educators. Leading the group through the day was food and wine writer Christopher Cook, who judged at the competition for 12 years before becoming its superintendent in 2001. Cook is a judge at wine competitions throughout the United States and abroad.

Riesling has become a strong variety for Michigan — 71 were entered this year, from very dry to very sweet. Riesling has won Best of Class honors 19 times since 2000 — in various categories — and this year won two of the highest awards, for Best Dessert Wine and Best Semi-Dry White Wine.

Veteran judge Dick Scheer, owner of Village Corner wine shop in Ann Arbor, commented on the red wines of the day: “Gamay, Pinot Noir, Cabernet Franc and Meritage were all worthy of medal consideration, with ripeness complemented by mild tannin and good balance. Thanks to warm growing seasons of late, maturing vines, and talented winegrowing, this was the best cadre of Michigan dry red wines I’ve experienced at a Michigan Wine Competition.”

Roz Mayberry, wine buyer for D&W Fresh Market, remarked, “This year’s wine selection offered a number of lovely surprises: Chardonnays were oakey, but deftly oaked, and more interesting dry roses and Pinot Blancs than ever before. All of this points to the incredible growth in quality and interest in Michigan wines, and to the competence and sense of adventure of Michigan winemakers.”

Fifty-five of the state’s 102 wineries entered a record 450 wines for this year’s competition, which is open only to wine produced from Michigan grapes and other fruit. Gold medals were awarded to a wide variety of wines — from bone-dry reds to sweet and luscious dessert wines. At the end of the day, judges awarded the top “Best of Class” awards to six wines from a group of 42 gold medal winners, including six double gold.

Several of our wines showed very well at this year’s competition including one Best of Show winner! Take a look at our award winners below or view the complete list online.

Black Star Farms Wines:

Best of Class and Gold – 2012 Be Dazzled Sparkling Wine

Gold – 2010 Leorie Merlot Cabernet Franc

Silver – 2011 Arcturos Cabernet Franc and 2011 Arcturos Merlot

Bronze – 2011 A Capella Pinot Noir and 2011 Arcturos Pinot Noir

The competition is co-sponsored by the Kellogg Hotel and Conference Center, which will host a Gold Medal Wine Reception featuring the best wines from the competition this evening. Tickets may be purchased at the door. Visit www.michiganwines.com for more information, and for a complete list of the medal-winning wines.

The competition is also sponsored by the Michigan Grape and Wine Industry Council, which is administered by the Michigan Department of Agriculture & Rural Development. For more information about the wines and wineries of Michigan, contact the council online, or by phone at 517-241-4468.

Michigan Wine Competition Black Star Farms Double Gold

Black Star Farms Featured in Article on Top Up-And-Coming Wine Regions

TravelNerd highlights the winery’s distinctive features

San Francisco, CA (July 25, 2013) – TravelNerd, the travel division of consumer finance website NerdWallet, has featured Black Star Farms in an article that found Old Mission Peninsula, MI. as one of the best up-and-coming wine regions in the United States.

While most people think of Napa Valley as American wine country, the United States actually has more than 200 American Viticultural Areas. To help wine lovers find new places to explore, TravelNerd looked for regions with unique varietals, stunning views, and boutique wineries that have distinctive features.

Old Mission Peninsula was chosen for its rapidly growing wine industry and all-encompassing wineries such as Black Star Farms and Chateau Chantal.

A featured destination along the Old Mission Peninsula Wine Trail, Black Star Farms features two winery production facilities and three tasting rooms. It also has a distillery, an inn, a farm market café, and an equestrian facility.

“Black Star Farms isn’t just a place for wine tasting, it’s an all-inclusive vacation spot in itself,” said NerdWallet analyst Annie Wang. “Distinctive features like those at Black Star Farms are what make Old Mission Peninsula’s wineries so special.”

Texas Hill Wine Country and Middle Tennessee Region were also featured on the list. Read the full article here.

For more information about NerdWallet, visit http://www.nerdwallet.com.

 

 

 

 

  • Red Hot Best Picture

Red Hot Best

We are honored and pleased to be voted the Red Hot Best of Northern Michigan in the TRAVERSE Magazine annual contest. There were 100 categories and over 10,000 voters on the MyNorth.com website. Categories range from Beach, Restaurant with a view, Teacher, Cherry Pie and many more! Voters choose Black Star Farms as a Red Hot Best in the following categories:

Local Rosé Wine – First Place, Black Star Farms Red House Rosé

Local Pinot Noir – First Place, Arcturos Pinot Noir

Romantic Hotel, B&B or Inn – Second Place, The Inn at Black Star Farms

Wine Bar – Third Place, Tasting Room at Black Star Farms in Suttons Bay

Red Hot Best Picture

If you haven’t already picked up the June issue of the magazine now is the time to do it! It is loaded with Red Hot Best winners, great summer event/travel ideas and so much more. We are thrilled to be amongst the winners in this contest and extend a BIG thank you to all of the voters. Cheers to all of our fans!

  • July Coupon
  • CFR
  • May Monthly Coupon
  • May Monthly Coupon

September Monthly Coupon

Black Star Farms Artisan Red is a lively, youthful fruit reminiscent of strawberry and licorice candy are found on the nose. Soft tannins and lower alcohol make this our most easy drinking red wine.

spet-2014-coupon

Artisan Red goes well alongside many festive foods from brats to burgers or ribs on the grill, with flavorful pastas and deep dish pizza. Try it with jambalaya, chili con carne, or even a spicy Asian dish. The splash of sweet will help cut the spices in these dishes and the fruitiness will enhance the flavors.

  • maeapinfographic
  • MAEAP Ceremony Pictures
  • womp-maep-governor

This Farm is Environmentally Verified…

“Promoting Stewardship and Protecting the Environment…”

The farm in Suttons Bay and the Montana Rusa vineyard on Old Mission Peninsula (adjacent to our tasting room) are proud to be verified in the Michigan Agriculture Environmental Assurance Program (MAEAP).  This is a voluntary program that helps our farm and the one of our vineyard owner (on Old Mission Peninsula) prevent and minimize any agricultural pollution risks.

MAEAP is a holistic approach to environmental protection. Farms, orchards and vineyards are verified in many different systems. Those applicable to Black Star Farms and our grape growers include Farmstead and Cropping. These pertain to the management of farm infastructure, site conditions and evaluation of vineyard management practices.  A complete description of the program and systems is available from the MAEAP site.  Or if you prefer the condensed version take a look at our infographic below.

maeapinfographic

We salute the Michigan farms and vineyards that are verified. Six of those include our neighboring Wineries of Old Mission Peninsula vineyards that were recognized in a ceremony with Governor Rick Snyder this afternoon. The photo below shows winemaker Lee Lutes and vineyard owner Bob Mampe with their MAEAP plaque.