We don't list every winery — we list the ones that are doing something the wine itself can vouch for. The pours where the producer is in the tasting room. The hillsides where the view does half the work. The pet-nat experiments and the serious Rieslings.
Click through, taste through. Names, not adjectives.
A third-generation family farm turned winery one mile from the lake — seven acres of cold-hardy grapes worked on thirty-six acres of rolling ground. The stacked-cordwood tasting room looks out over the vines rather than the water, the trade for a quieter afternoon than the lakefront spots get. Monday to Thursday 11 to 6, Friday and Saturday to 7. Local cheese and salsa by the pour.
A family winery on US-131 north of Petoskey that added a brewery without losing the wine side — fourteen taps of small-batch beer alongside estate vintages that have collected more than 500 medals since 2004. Thirty acres, fifteen planted in grapes. Open daily, Sunday from noon. The stop for a group split between beer people and wine people.