Fostering new knowledge and growth for students is something we take to heart at Black Star Farms. Tours of the farm and winery are provided monthly by Don Coe & Lee Lutes.  Tours are often given to culinary students, aspiring winemakers, business students or anyone else who is interested in learning about agricultural tourism, grape growing and winemaking. We feel strongly about providing a foundation of knowledge for individuals aspiring to become a part of this industry or an industry directly related to ours.
We were recently able to capture a short video of a tour Lee hosted with a Michigan State University student at our Old Mission winery. As part of a class called “Wines and Vines” at Michigan State University with Dr. Ron Perry she had a requirement to visit a Michigan winery and she choose us. Lee provided a tour of the winemaking facility as well as a brief introduction to the distillation process and the spirits that we produce at Black Star Farms.  This video highlights Lee’s talk about distillation and was videoed at the distillery in our Old Mission winery facility.


A Cork and A Fork

CorkandForkAt last, a bottle of wine has found its place on the family dinner table! Join us for our 1st Cork and a Fork with Marigold Productions! We’ll taste wines and enjoy hors d’oeuevres at the Hearth and Vine on March 29th from 6pm – 8pm.  Chef Johnathon Dayton and Chef Paul Carlson will show us how to cook a family meal of beef short ribs cooked en daube.  Guests will leave with a pre-packaged main course, a bottle of wine and a fabulous recipe! For more information click here.


Fall Wine Club Dinner was a huge success! The wine, food and company were fabulous. The menu included:  

  • Rack of Lamb with Black Pepper, Rosemary & Balsamic Reduction
  • Smoked Brisket of Beef 
  • Deconstructed Roasted Beef Tenderlion with accompaniments
  •  Pork & Wild Mushroom Roulade with Black Star Farms Pinot Noir Reduction
  •  Crispy Breast of Duck with Cranberry & Goat Cheese
  •  Roulade of Whitefish & Pesto with Spicy Grilled Tomato Chutney
  • Salmon, Whitefish, & Calamari Ceviche Cured in Citrus with Garlic, Green Pepper, Tomato, & Cilantro
  • Smoked Pheasant Ravioli
  • Pumpkin Cheese Cake, Chocolate Torte &  Raspberry Crème Brulle

Thanks to everyone who attended and made this such a wonderful evening.

Considered one of the rarest wines of the world, true ice wines are made from perfect grapes left on the vine long after traditional harvest. This Riesling “eis wein” concentrates the rich flavors of ripe apricots, peaches, pineapple, exotic flowers, and subtle spices.  Delicious by itself…but also pairs well with any dessert!

Special holiday gift price: $79.50

Black Star Farms Wins Traverse City Record Eagle’s Hot 100
Votes have been counted and Record-Eagle readers have chosen the hottest businesses, services and places in the Grand Traverse area – Black Star Farms is the Hot 100 Winery.

Curious about harvest? Take a peak here for an inside look at pictures taken at our Old Mission and Suttons Bay wineries.


Another great review of Northern Michigan that also includes very nice comments about Black Star Farms.

“Black Star Farms on the Leelanau Peninsula celebrates northern Michigan’s agricultural bounty. In addition to its winery and tasting room, this extraordinary working farm includes a creamery creating European-style cheeses, a market featuring regional produce and a cafe serving oven-fresh pizza and pastries.”

Featured in an article in Country Living ( August, 2009) by Damaine Vonada

ABC News this morning did a feature on the Michigan Wine Industry.  Take a look.

Here’s the recipe for the chili served at this year’s Harvest Stompede.

1 lbs. ground pork

1 lbs. ground beef

2 TB olive oil

1 1/2 cups of onion

1 cup celery

1 1/2 cup of peppers

32 oz. beef stock

16 oz. chicken stock

32 oz. crushed tomato

16 oz. Mexican chili beans

1 TB chopped garlic

1/4 cup cup mild chili powder

1/4 cup hot chili powder

2 TB cumin

1/4 cup cocoa

1/2 tsp. Worcestershire

1 cup Black Star Farms Red House Red wine

Salt and Pepper to taste

In a heavy stock pot brown ground meats strain and remove. Add oil, onion, celery, and peppers. Saute till translucent then add meat back to mixture. Add both stocks, tomato and chili beans. Bring to a simmer and add dry ingredients with red wine and Worcestershire. Simmer chili for 1 hour and enjoy!

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