Neu Cellars

We met John Keller in the parking lot at Third Coast Soif when he was just getting started and were instantly blown away by how unique and natural his wines tasted. John used to work in a lab at Ravenswood in CA but wasn’t into industrial winemaking so he quit and started the Neu Cellars project with his Dad. Neu in German means new, fresh, or young and all his fruit hails from the Old Mission Peninsula. In the cellar, everything is fermented spontaneously and there are zero additions or subtractions. If there was an ingredient list on the label, it would read simply– grapes.

Michigan agriculture is the second most diverse in the nation next to, of course, California. There are 112 operating wineries in Michigan and the wine scene dates back to the 1800s. Like other regions in the US, prohibition set back the wine industry there and for a long time, most of the grapes grown went to the production of grape juice like Welch’s.

The Great Lakes, specifically Lake Michigan make the difference for growing there. The giant lake tempers the air along shoreline regions, protecting fall crops from harsh, early frosts, and preventing spring crops from blooming too early. Lake effect snow is important too, as it insulates vines from extremely cold temperatures. Also, the state runs between the 41st-47th parallels with a lot of vineyards on or near the 45th. Most vineyards are planted either in the south across the lake from Chicago called the Lake Michigan Shore region, or in the north on Leelanau Peninsula and Old Mission Peninsula…like Neu Cellars! It’s definitely a cool climate wine region, similar to the wine regions of Germany in grapes and style with some native grapes similar to upstate NY. 
 

 

 

Riesling — Back to the top

Variety: 100% Riesling
Location: Old Mission Peninsula AVA
Alcohol: 10.0%
Total Production: 50 cases

Making of: In late October 2021, the Riesling was hand-harvested, whole cluster foot trod, and pressed into neutral oak barrels to complete fermentation and age for 5 months on the gross lees. At this time, the wine was racked and bottled. Unfined, unfiltered, unsulfured.

Skin Contact — Back to the top

Varieties: 55% Chardonnay, 45% Riesling
Location: Old Mission Peninsula AVA
Alcohol: 10.0%
Total Production: 40 cases

Making of: In early October 2021, the Chardonnay was hand-harvested, foot trod, and pressed with stems into a neutral oak barrel to complete fermentation and age for 5 months. In late October, the Riesling was hand-harvested, foot trod, and placed into stainless tanks with the skins and stems for 1 month. After the month-long skin contact, the free-run juice was transferred to a neutral oak barrel to complete fermentation and age for 5 months. At this time the wine was racked, blended and bottled. Unfined, unfiltered, unsulfured.

Rosé — Back to the top

Varieties: 82% Baco Noir, 18% Riesling
Location: Old Mission Peninsula AVA
Alcohol: 10.7%
Total Production: 25 cases

Making of: In late September, the Baco Noir was hand-harvested, foot trod, and pressed with stems into a neutral oak barrel where primary fermentation was complete in 2 weeks. In late October, the Riesling was also foot trod and pressed with stems into separate neutral oak barrels where it completed primary fermentation and aged on the gross lees for 5 months. Both Baco Noir and Riesling were racked, blended and bottled in early May 2022. Unfined, unfiltered, unsulfured.

 

Skin Contact Sparkling — Back to the top

Varieties: 65% Cayuga, 20% Chardonnay, 10% Riesling, 5% Gewürztraminer
Location: Old Mission Peninsula AVA
Alcohol: 10.0%
Total Production: 35 cases

Making of: In early October, the Cayuga was hand-harvested. 60% of the total Cayuga harvested was placed in stainless tank, which was filled halfway with whole clusters, then topped with foot trod clusters and sealed for 11 days. As a result, this Cayuga underwent semi-carbonic maceration. The remaining 40% of the total Cayuga was lightly foot trod and pressed with stems into a neutral oak barrel. The Chardonnay and Gewürztraminer were lightly foot trod and pressed with stems into the same neutral oak barrel. In late October, the Riesling was treated the same as the Chardonnay and Gewürztraminer and used to top the same barrel. Primary fermentation was complete in approximately a month. At this time, freshly-pressed Cayuga was added as liqueur de tirage during bottling. The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in early April. Unfined, unfiltered, unsulfured.

Rosé Sparkling — Back to the top

Variety: 100% Baco Noir
Location: Old Mission Peninsula AVA
Alcohol: 10.0%
Total Production: 21 cases

Making of: In late September, the Baco Noir was hand-harvested and whole-cluster direct-pressed into a neutral oak barrel where primary fermentation was complete in 2.5 weeks. In late October, the wine was racked and blended with freshly-pressed Baco Noir, which was used as liqueur de tirage during bottling. The wine was bottle aged for 5 months on the lees before it was disgorged by hand in early May. Unfined, unfiltered, unsulfured.

Riesling Sparkling — Back to the top

Variety: 100% Riesling
Location: Old Mission Peninsula AVA
Alcohol: 9.0%
Total Production: 21 cases

Making of: In late October, the Riesling was hand-harvested, lightly foot trod, and pressed with stems into a neutral oak barrel where primary fermentation was complete in approximately a month. At this time, freshly-pressed Riesling was added as liqueur de tirage during bottling. The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in early April. Unfined, unfiltered, unsulfured.

Riesling Sparkling On Lees — Back to the top

A version of the 2021 Sparkling Riesling that spent 17 months on lees before disgorging.

Variety: 100% Riesling
Location: Old Mission Peninsula AVA. Certified sustainable & practicing organic.

Alcohol: 9.0%

Making of: In late October, the Riesling was hand-harvested, lightly foot trod, and pressed with stems into a neutral oak barrel where primary fermentation was complete in approximately a month. At this time, freshly-pressed Riesling was added as liqueur de tirage during bottling. The wine was bottle aged for 17 months on the lees before it was disgorged by hand in late April 2023. Unfined, unfiltered, unsulfured.

White Sparkling — Back to the top

Varieties: 75% Vidal Blanc, 25% Chardonnay
Location: Old Mission Peninsula AVA Certified sustainable & practicing organic.
Alcohol: 11.3%

Making of: In early October, the Vidal Blanc and Chardonnay were hand-harvested, lightly foot trod, and pressed with stems into a neutral oak barrel where primary fermentation was complete in 2 weeks. At this time, freshly-pressed Chardonnay was added as liqueur de tirage during bottling. The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in early April. Unfined, unfiltered, unsulfured.

Apple-Grape Co-ferment — Back to the top

Varieties: 85% Organic Michigan Apples (34% Gala, 34% Crimson Crisp, 17% Liberty), 15% 2020 Neu Crispy wine (see below)
Location: Grand Traverse, Co.
Alcohol: 8.4%
Total Production: 20 cases

Making of: In Spring 2021, a small amount of 2020 Crispy was transferred to a partially full neutral oak barrel. It was allowed to age with adequate headspace until October 2021, when it was topped with freshly pressed, organic Michigan apples. It completed primary fermentation in 2 weeks. The apple-grape wine was aged for 6 months on the gross lees in neutral oak before it was racked and bottled at the end of April 2022. Unfined, unfiltered, unsulfured.

 

ChiChi — Back to the top

Variety: 100% Baco Noir
Location: Old Mission Peninsula AVA. Practicing organics.
Alcohol: 11.0%
Total Production: 23 cases

Making of: In late September, the 30-year-old Baco Noir was hand-harvested. 80% was placed into sealed stainless steel tanks whole cluster. The other 20% was lightly foot trod and pressed with stems into a stainless fusti tank. After 2 weeks of carbonic maceration, it was pressed and blended with the 20% direct press in a neutral oak barrel. It aged for 5 months before being racked off and bottled in mid-March. Unfined, unfiltered, unsulfured.

Splash 2020 Traditional Method Sparkling — Back to the top

Variety: 100% Riesling
Location: Old Mission Peninsula AVA. Practicing organics.
Alcohol: 10.7%
Total Production: 19 cases

Making of: In mid-October, the Riesling was hand-harvested and placed in sealed stainless steel tanks as whole clusters. After 3 weeks of carbonic maceration, it was pressed with stems back into stainless tanks. After 3 weeks post-press, primary fermentation (native yeast only) was complete. At this time, freshly-pressed Riesling must was added as liqueur de tirage during bottling. The wine was then bottle-aged for 4.5 months on the lees before it was disgorged by hand in mid-April. Unfined, unfiltered, unsulfured.

Ripper — Back to the top

Total production: 25 cases

Location: Old Mission Peninsula AVA. Practicing organics.

Varieties: 90% Cayuga, 10% Riesling

Vinification Method: The Cayuga was picked, lightly foot trod, and pressed with stems into neutral oak barrels in early October, where it completed primary fermentation within 3 weeks. Freshly pressed Riesling was added liqueur de tirage during bottling. The wine was then bottle aged for 5.5 months on the lees before it was hand disgorged in mid-April.

Collective — Back to the top

Total production: 22 cases

Location: Old Mission Peninsula AVA. Practicing organics.

Varieties: 70% Baco Noir, 15% Cayuga, 15% Riesling

Vinification Method: The Baco Noir, Cayuga, and Riesling were picked in early October. They were foot trod collectively and allowed to sit on the skins for 12 hours before pressing. The resulting juice was placed in neutral oak, where it underwent a 3-week primary fermentation. At this point, freshly pressed Riesling was added. 2 weeks later, the blend was sugar-dry for a second time. At this stage, newly pressed Riesling was added as liqueur de tirage. The wine was bottle aged on the lees for 6 months prior to disgorging by hand.

Blast Traditional Method Sparkling — Back to the top

Variety: 100% Riesling

Location: Old Mission Peninsula AVA. Certified sustainable & practicing organic.

Making of: In mid-October, the Riesling was hand-harvested, lightly foot trod, and pressed with stems into neutral oak barrel and left to ferment with native yeast. It completed primary fermentation in 5 weeks. At this time, freshly-pressed Riesling was added as liqueur de tirage during bottling. The wine was then bottle-aged for 4-5 months on the lees before it was disgorged by hand in April. Unfined, unfiltered, unsulfured.

Vitality 2020  — Back to the top

Variety: 100% Pinot Meunier
Location: Old Mission Peninsula AVA. Practicing organics.
Alcohol: 11.0%
Total Production: 27 cases

Making of: In early October, the Pinot Meunier was hand-harvested. 80% of the grapes were placed into sealed stainless steel tanks as whole clusters. The other 20% were lightly foot trod and pressed with stems into a stainless fusti tank to ferment spontaneously. After 2 weeks of carbonic maceration, it was pressed and blended with the 20% direct press in a neutral oak barrel. It aged for 5 months before being racked off and bottled in mid-March. Unfined, unfiltered, unsulfured.

 

Breezy Traditional Method Sparkling — Back to the top

2022

Variety: 100% Chardonnay
Location: Leelanau Peninsula AVA. Certified sustainable & practicing organic.
Alcohol: 12%
Total Production: 18 cases

Hand-harvested in early October, destemmed, crushed, and pressed into a neutral oak barrel where native primary fermentation was complete in approximately a month. At this time, freshly-pressed Chardonnay must was added as liqueur de tirage during bottling.The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in late April 2023. Unfined, unfiltered, unsulfured. 

 

2020

Variety: 95% Chardonnay, 5% Pinot Meunier
Location: Old Mission Peninsula AVA. Certified sustainable & practicing organic.
Alcohol: 11.3%
Total Production: 42 cases

Making of: In late September, the Chardonnay was hand-harvested, lightly foot trod and pressed with stems into neutral oak barrel. It completed primary fermentation (native yeast only) in 3 weeks. At this time, freshly-pressed, direct press Pinot Meunier was added as liqueur de tirage during bottling. The wine was then bottle-aged for 5.5 months on the lees before it was disgorged by hand in mid-April. Unfined, unfiltered, unsulfured.

 

 

Crush Traditional Method Sparkling — Back to the top

2022

Variety: 100% Pinot Noir
Location: Leelanau Peninsula AVA. Certified sustainable & practicing organic.
Alcohol: 12.6%
Total Production: 46 cases

Making of: In early October, the Pinot Noir was hand-harvested, lightly foot trod and pressed with stems into an egg-shaped vessel. It completed primary fermentation in 8 weeks (native yeast only). At this time, freshly-pressed, Pinot Noir was added as liqueur de tirage during bottling. The wine was then bottle-aged for 4.5 months on the lees before it was disgorged by hand in April. Unfined, unfiltered, unsulfured.

 

2020

Variety: 100% Pinot Meunier
Location: Old Mission Peninsula AVA Practicing organics.
Alcohol: 11.5%
Total Production: 21 cases

Making of: In early October, the Pinot Meunier was hand-harvested, lightly foot trod and pressed with stems into neutral oak barrel. It completed primary fermentation in 4 weeks (native yeast only). At this time, freshly-pressed, direct press Pinot Meunier was added as liqueur de tirage during bottling. The wine was then bottle-aged for 5.5 months on the lees before it was disgorged by hand in mid-April. Unfined, unfiltered, unsulfured.

 

 

Crispy — Back to the top

2022

Variety: 50% Chardonnay, 33% Baco Noir, 17% Léon Millot
Location: Old Mission Peninsula AVA (Baco, LM) and Leelanau Peninsula AVA (Chardonnay). Both certified sustainable & practicing organic.
Alcohol: 11.3%
Total Production: 98 cases

Making of: In mid-September, the Baco Noir and Léon Millot were harvested from Old Mission Peninsula. They were hand-harvested, de-stemmed, crushed, and pressed into a stainless tank. Two weeks later, the Chardonnay was harvested by hand from Leelanau Peninsula,de-stemmed, crushed and pressed into the same stainless tank as the Baco Noir and Léon Millot. The blend co-fermented and finished native primary fermentation in about 6 weeks. It was allowed to age on the
gros lees for 5 months, before a series of racking 1 month before bottling. Unfined, unfiltered, unsulfured. 

 

2020

Variety: 50% Chardonnay, 50% Baco Noir
Location: Old Mission Peninsula AVA. Practicing organics.
Alcohol: 11.3%
Total Production: 98 cases

Making of: In late September, the Chardonnay and 30-year-old Baco Noir were hand-harvested. Both varieties were direct pressed as whole clusters. The stainless tank was filled with a 50-50 ratio of Chardonnay and Baco Noir and the grapes then co-fermented spontaneously. Primary fermentation was completed in 3 weeks. It was allowed to age on the gross lees for 5 months, before racking and bottling. Unfined, unfiltered, unsulfured. 

 

Eins Dry Vermouth — Back to the top

A collab with John Keller’s friend, the Cincinnati chef Evan Hartman who selected the botanicals used to aromatize the fortifying spirit and painted the label.

In the winemaker’s own words: “When I returned from my internship at Ravenswood in CA, I landed in Cincinnati, Ohio. The first job I had while attending graduate school was at Pleasantry OTR. This was a new natural wine-based concept and it first exposed me to natural wine. I fell in love with wine all over again. Evan Hartman was the Executive Chef at the restaurant. He and I really experienced the same wine growth journey at Pleasantry. We have similar tastes and interests in wine. Last year, I really wanted to give vermouth a try and he is a genius when it comes to flavors. I asked him to come over to my house and help me come up with the herbs/citrus blend for fortification. He’s a very good friend and I love working with my friends!”

Ingredients: 100%Riesling base wine, organic neutral grape spirit, herbs, spices, citrus fruit

Location: Old Mission Peninsula AVA. Certified sustainable & practicing organic.

Making of: In late October, the Riesling was hand-harvested, lightly foot trod, and pressed with stems into a neutral oak barrel with adequate headspace. This was allowed to rest for 5 months and contributed to 30% of the base wine. The other 70% was harvested at the same time, fermented, and aged with no headspace in neutral oak. The base wine was native-fermented dry. Unfined, unfiltered, unsulfured. In the spring, the high-proof organic neutral grape spirit was soaked in a blend of herbs, spices, and citrus prescribed by Cincinnati chef Evan Hartman. The base wine was blended with the aromatic grape spirit and sealed in stainless for several weeks before bottling.

Personality: bright and refreshing! Sip slow and chilled or over rocks on a hot summer day outside. 17% ABV.