Southwest Michigan’s wine scene is gaining fresh momentum as a new cohort of producers takes the reins at established vineyards. These winemakers draw on decades-old vines, hands-on local education, and close collaboration to craft distinctive wines that reflect the region’s unique conditions. Their work highlights a deliberate shift toward minimal-intervention techniques and a focus on terroir.
Legacy Vines and a Passing of the Torch
At Stranger Wine Company, Maxx Eichberg and his wife Sidney Finan acquired the historic Avonlea vineyard in 2021 after it was offered by longtime grower James Lester. The 15-acre site, planted decades earlier, provided immediate access to mature vines that support their approach of skin contact at pressing, extended barrel fermentations, and wines left unfined and unfiltered. Eichberg, who also teaches viticulture at Lake Michigan College, describes the move as a direct continuation of Lester’s vision for world-class Michigan wine. The transition reflects broader changes across the area. Many vineyards established in the 1980s through early 2000s are now changing hands as original owners approach retirement. Tim Godfrey, program director of wine and viticulture at Lake Michigan College, notes that the region once supplied produce nationwide before World War II and that current efforts aim to restore that agricultural strength through renewed commitment to quality grape growing.
Local Training and Hands-On Expertise
Lake Michigan College’s wine and viticulture program has become a central hub for this emerging talent. Amy Birk completed the program after earning a chemistry degree and later acquired Domaine Berrien Cellars in 2022 with business partner Jacob Nivison. She now splits winemaking duties while returning to teach oenology, emphasizing varieties such as cabernet franc that suit the area’s variable spring conditions. Alex McNeely, who released his first vintage under Poetson Wines in 2025, also trained through the college and apprenticed with a local grower. He currently shares production space with Stranger Wine Company, allowing daily exchange of ideas on fruit sourcing and cellar practices. These shared facilities and classroom connections create a network that accelerates skill development without requiring relocation to distant regions.
Collaboration Across the Region
Producers in southwest Michigan frequently exchange fruit, space, and insights rather than working in isolation. Eichberg sources some fruit from Birk’s vineyard, and the two compare results from identical grapes handled through different methods. McNeely similarly draws on Stranger’s facility while developing his own pét-nat and still wines. This cooperative environment extends to culinary partnerships, such as Stranger’s supply of wines for events at Granor Farm led by chef Abra Berens. The arrangement pairs estate-grown bottles with farm-to-table meals and introduces visitors to the wines in a setting that highlights both agriculture and hospitality. Such connections help position the region as a destination where travelers can experience wines shaped by place and community. The proximity to Chicago, Detroit, and South Bend supports steady visitation, while affordable land and a supportive training pipeline continue to attract committed producers focused on sustainable practices.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.