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Spirit of Cherry and Spirit of Apple awarded Washington Cup!

Doug Frost

Doug Frost

Black Star Farms enjoyed incredible success at the 2014 Washington Cup Competition, taking home two of the six Washington Cups awarded for our Spirit of Cherry and Spirit of Apple fruit brandies! The Cup is the top honor in this competition exclusively for American-made spirits and liqueurs.

“The distilled spirits business demands a steep learning curve, so an experienced hand like Black Star Farms stands out among the many new and aspiring spirits makers.

Black Star Farms’ success with achieving two Washington Cups is nonetheless remarkable. Only six were given out among the nearly one hundred thirty spirits in the competition.”
~ Doug Frost

Black-Star-Farms-Spirits-of-Apple-and-CherryWashington Cup founder Doug Frost writes extensively about wine and spirits and one of only three people in the world to hold the Master Sommelier and Master of Wine certification. Doug is certainly a unique talent, and for the Washington Cup he created a judging process that is unique for its three phases of competition. These include a blind tasting by professional spirits judges and a tasting by professional bartenders who create signature cocktails for the top scoring spirits and a blind consumer tasting of the created cocktails.

Spirit of Cherry is produced from a blend of black sweet cherries including Hearty Giant, Ulster, Schmidt, Heidel-Fingen, Nelson, Van, and Sam, and from red tart varieties including Montmorency and Balaton. It has a clear appearance and distinctive subtle cherry flavors with robust but balanced alcohol and is neither sweet nor tart.

Spirit of Apple is a small batch, hand crafted apple brandy distilled from a true cider blend of several different apple varieties including Jonagold, Winesap, Rhode Island Greening, Spy, McIntosh, and Jonathan. It is then barrel-aged for three to five years, using both French and American oak. At the precise time the distiller feels is optimal, the brandy is bottled – often a single barrel at a time. Pale golden amber in color, it is well balanced with opulent, sweet-wood apple and caramel aromas and mellowed, spicy warmth.

Black Star Farms Spirit of Pear Brandy was awarded a Silver Medal.

More about the Washington Cup on their website (link will open in a new window)

View our news release right here.

By |September 26th, 2014|Featured, Winery|0 Comments

Massage Therapy at the Inn at Black Star Farms

 

We are pleased to offer a dedicated room for massage therapy appointments.  Providing a calm, relaxing environment for individual and couples massage, this new room is also equipped for Ashiatsu Oriental Bar Therapy.

If you aren’t satisfied with the limited pressure of traditional massage, this Ashiatsu Oriental Bar Therapy is for you. The therapist uses parallel bars overhead for balance as she uses slow, gliding foot strokes and compression to bring about structural change in soft tissue.  These techniques can be applied more deeply and therapeutically using the feet, the therapist’s body weight and gravity than manual massage with the hands.  Ashiatsu Oriental Bar Therapy is approved by the national Certification Board for Therapeutic Massage and Bodyworks as well as the American Medical Association.

There are many reasons you may choose to seek the benefits of professional massage.  Whether it is relaxation, the need for nurturing touch or elimination of chronic pain, each  therapy session will be customized to meet your unique needs.

Appointments are available from 75 minutes and beyond.  Please allow one week for scheduling. Call or email the innkeeper for more information, 231-944-1251 or innkeeper@blackstarfarms.com.

By |March 27th, 2014|Featured, Inn|0 Comments

Harvest Dinner Series

Spend your “Wine Wednesdays” on the farm and enjoy the extraordinary Harvest Dinners at the Inn.  The creative farmstead cuisine is inspired by the best local ingredients.  Seasonal vegetables, fruits and meats are sourced from northern Michigan’s finest farms along with our own in Suttons Bay. These exceptional food and wine experiences are hosted the second Wednesday of every month at the Inn.

Executive Chef Jonathan Dayton and Event Coordinator Stephanie Wiitala invite you to a culinary event you will remember forever! Pictures and sample menus (from previous dinners) are posted below.  Take a look and be sure to make your reservation soon.

Sample Menus:

Root Cellar Revival

Goose & Winter Greens

Morels in May

(please note each dinner will have a seasonal theme & menu items are subject to change)

Tickets for the 5 course wine paired dinners are limited to 30 guests and cost is $100.00 all inclusive of tax and gratuity.  Click here to order your tickets or call 231-944-1251.

By |March 20th, 2014|Featured, Inn, Tasting|0 Comments

Savor the Tastes & Flavors

Kick off the first Friday of each month at TASTES of Black Star Farms! Stop by and partake in our “Savor the Tastes & Flavors” experiential events. Learn first-hand about selected wines and spirits and their complementary food choices. Wine and appetizers provided at each event, $5 per person and $10 per couple.

June 6th – Fermentation, Distillation and Fortification

Are you curious about how alcohol beverages are produced? Expand your knowledge on the different processes and production procedures for wines, distilled spirits and more. Food pairing will be announced closer to the event.

Call 231-944-1349 for information.

By |March 18th, 2014|Farm, Featured, Tasting, Winery|0 Comments

Bringing Our Farm to the Village at TASTES

It’s a new beginning for TASTES of Black Star Farms in the Village at Grand Traverse Commons! Wine and spirit sampling is still available along with a creative selection of cocktails.  Farmstead cuisine is the theme for the small plates menu that features Black Star Farms house cured meats, local cheeses, fondue and the famous Matterhorn Grill.

The newly renovated space has multiple seating options including private tables and comfortable bar stools. The ambient lighting makes TASTES a relaxing and friendly place to dine and sip on local beverages.  Singles, couples, friends, private parties are all welcome! Reservations are not needed and hours of operation are noted below along with information about upcoming events.

Hours:

Sunday from Noon to 4pm

Monday – Thursday 11 am to 7 pm

Friday & Saturday from 11 am to 9 pm

For information please call TASTES at 231-944-1349.

 

By |February 19th, 2014|Featured, Tasting|1 Comment

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.

 

 

 

By |November 29th, 2013|Featured, Inn, Tasting, Winery|1 Comment

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.

By |October 22nd, 2013|Featured, Tasting, Winery|0 Comments

October Monthly Coupon

Black Star Farms Red House Red is a vibrant blend of five different varieties with Cabernet Franc as the main component. Merlot, Pinot Noir, and the French-American varieties-Foch and Regent-have minority roles in the blend, giving this wine a pleasant balance between ripe red fruit and earthy rusticity.

Red House Red is a perfect table red for anything off the grill and for hearty pastas, and any tomato based sauce, cooked or uncooked will be a perfect match to the nice acidity, good texture and fruity character of our house red.

By |October 1st, 2013|Featured, Media, Tasting, Winery|0 Comments

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

By |August 10th, 2013|Featured, Media, Tasting, Winery|0 Comments

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.

 

 

 

 

By |July 27th, 2013|Featured, Uncategorized, Winery|0 Comments