We are busy finalizing little details that State of Michigan requires, such as server training; product and label notification, pricing, etc. We are also researching potential retail outlets and restaurants to focus on as first out of the gait customers. Recently we finished the fermentation of a 1,000-liter batch that will be on the market in the next couple of months. We tried out our new bladder press which was a great time saver compared to hand cranking the juice out of the fruit. A little automation goes a long way. The first three styles we will offer will be dry, semi-dry, and semi-sweet versions. We've also placed an order for delivery of just over 5,000 bottles. Lots of work coming up with the hand corker and labeling in order to get the wine out the door!
In the mean-time we are attending wine conferences in California, Michigan, and New York to meet with suppliers, wine makers, and many expert seminars on topics related to everything from fermentation to sensory evaluation. A class with a Master Sommelier (one of only 5 in the world!) was great fun and very educational.
UPDATE March 14, 2017
First shipment of bottles arrived today! Enough to last us for a while. We will be filling some of these in early April.
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