Larry Mawby, founder of L. Mawby Vineyards in Leelanau County, first planted vines in 1973. He has since become a nationally recognized vintner of sparkling wines, as well as a tireless advocate for wine and agriculture of all kinds in Northern Michigan. Tim caught up with Larry to pick his brain on, what else this holiday season, the bubbly.
I love them and it’s nice to make the wine you like to drink. When looking to grow grapes here 30 years ago I found the climate was most conducive to sparkling wines. I believe we should make wines that are appropriate to our geography.
Our only real departure is in using nontraditional varietals like Vignoles. When it comes to viticulture and production we are solidly embedded in Champagne methodology.
The L. Mawby line is bottle-fermented (like traditional Champagne) and strives for a balance of varietal flavor and yeasty, toasty complexity. M. Lawrence wines are tank-fermented and fruity with flavors and aromas that would be too intense for a drier style.
It was a reaction to the government warnings required on the labels, I needed balance. Sometimes the wine exists and the
poem describes it, and sometimes they are created simultaneously.
I particularly like it with Nori rolls. The chemistry between sparkling wine and wasabi is wonderful: the pain leaves but the flavor lingers. I have to be careful not to overindulge in wasabi this way.
Krug Champagne, their Grand Cuvée from ’89 or ’90: survival would take care of itself.
Monday through Saturday, 12pm-6pm and Sunday 12pm-5pm.