I couldn’t be more proud of this year’s harvest. For our 2-acre vineyard, we had a small, dedicated group of volunteers help harvest Marquette and Itasca grapes in late August. Everyone seemed to have a great time, and many are already excited to taste the vintage when it’s ready to hit the market, knowing they played a part in bringing it to life. After that, the remaining five varietals followed suit, ripening just days later. Some were co-fermented and blended into other wines right away, while others will produce small batches—lucky if we even get a few cases from them. We’re thinking of naming these wines our Signature Select wines. Ben, my new winemaking assistant, was fantastic throughout the whole process. He’s a true hard worker, and his passion for the craft is evident. Although his family lives nearby, he came to me after completing an internship at Swift Wines in the Willamette Valley, where he gained experience making natural wines. I’ve come to really appreciate his sharp sensory skills—his ability to smell and taste the wine from fermentation to finished product—along with his solid understanding of the winemaking process, especially when it comes to safety and sanitation. I feel incredibly lucky to have him on board this harvest. A big thank you as well to my amazing consultants, Andrew Backlin from Modales and Nick Maliska. Their guidance and expertise have been invaluable, and without them, the winery side of Social Vines simply wouldn’t be what it is today.

It’s hard to believe fall is in full swing already, and the leaves are nearly 80% fallen. Cider mills are bustling, sunrises and sunsets are breathtaking, and the vineyard is beginning its winter rest. The vines are hardening off, and we wrapped up our final mow through the vineyard on November 2nd. Harvest this year was a real learning experience. Between picking our own estate grapes and sourcing additional fruit for our unique blends from the west and north coasts of our beautiful state, it was a season full of adventures. I spent quite a bit of time on the road, making several trips in various-sized U-Hauls to pick up grapes. It was quite the experience—driving a 28-foot truck at a slower pace over rolling hills up north, navigating tight turns, and even pulling into a Starbucks only to realize we couldn’t fit under the drive-thru pole! (It’s the little things, right?) One of the highlights was finally meeting in person the talented growers I had only spoken to over the phone. They graciously gave me tours of their vineyards, and it was wonderful to see the care they put into their vines and the beautiful fruit they produce to complement my own vintage. A huge thank you to Joe Herman, Legacy Vineyards, and Mackinaw Trail Vineyard and Winery for their support this year. We’re making steady progress on the permitting front, and while I’m eager to start selling my wines, there’s still a bit more work to do. The transition from our old red barn to what we’re now calling the “repurposed tasting room barn” has had its fair share of bumps along the way. I’ve learned that navigating the building permit process with the township is a lengthy journey, involving planning commission meetings and eventually securing an agritourism permit. My husband is far more versed in these processes than I am, and we’re now five years into the project, just to give you some perspective. The old barn is still standing in its original spot… but barely! Our goal is to begin selling wine in 2025, and we’re excited for that day to arrive. Patrons will be able to purchase our wine—crafted with love and a lot of hard work—at our pavilion farm stand, which we built this past summer. We can’t wait for you to enjoy our beautiful outdoor space and stick around to watch the sunsets. Over the next few years, we hope to grow into something even bigger, not just for our community but beyond. We couldn’t do it without your support. 

Meet my frequent vineyard companion, George. While George’s gender may lean towards the feminine side, my family knows that many plants and insects in our midst bear the moniker in honor of my late grandfather. It’s an amazing yet nerve-wracking experience to observe the bustling life within the fields. Amidst the beauty, I find myself constantly evaluating which creatures are allies and which pose potential threats to my young vines and fruits. It’s a delicate dance, one where Integrated Pest Management (IPM) principles reign supreme. IPM is the cornerstone of responsible farming, relying on a blend of practical techniques to manage pests effectively while respecting the environment. Armed with knowledge about pest life cycles and their impact on the vineyard ecosystem, I navigate the intricate balance between protection and preservation. Thankfully, resources from MSU Extension provide invaluable guidance, detailing specific pests and diseases that pose risks to grapevines—an necessary aid as I continue to hone my vineyard management skills. My routine includes frequent scouting for signs of fungal diseases and invasive insects, knowing full well the looming threats posed by Japanese beetles and Grape Berry moths in certain years, not to mention the persistent menace of mildews.