A Year to Pause and Pour
This past year at Gilchrist Farm Winery unfolded in rhythm with the land — shaped by the weather, the harvest, and the steady routines that define life on the farm. From long days in the vineyard and fields to evenings spent pouring wine and sharing what we grow, the season offered plenty of moments that quietly reaffirmed why we chose this work and this place.
Here, nothing is rushed. Wine and produce require patience, care, and attention — and in return, they invite us to slow down. To gather, to taste what the season has given, and to savor not just the flavors, but the time spent together. As the year comes to a close, we invite you to pause with us and reflect on some of the moments that shaped the year.
We’re grateful for both the small victories and the inevitable challenges that come with farming and winemaking. From planned seasonal events to spontaneous afternoons in the tasting room, the farm was filled with conversation, curiosity, and connection.
None of this happens without the people behind it. We’re thankful for our team — the hands, hearts, and shared commitment behind every bottle poured. Their care for the land, the wine, and our guests keeps Gilchrist grounded, growing, and deeply human.
Looking ahead, we remain focused on what matters most: thoughtful stewardship of our land, honest winemaking, and creating a place where people feel welcome to linger. We look forward to continuing to share not only our wines, but the stories and work that shape them.
Marc and Elizabeth Huntoon, Gilchrist Farm owners
photo by Alexandra Diaconu
Winter
January
The year began quietly, with winter vines at rest, plans taking shape, and the steady behind-the-scenes work that sets everything else in motion. We welcomed cold-weather crowds for Sips and Soups and were thrilled by the hearty response to our butternut squash soup with browned butter crumbles — comfort food at its finest.
February
A month for patience and precision. In the cellar, we tasted the early promise of our first concrete-fermented reds, while in the market garden we began sourcing and planting seedlings indoors. In the tasting room, we celebrated Valentine’s Day and welcomed the annual Yeti Fest crowds to Suttons Bay. Our chefs entered the Yeti Fest Chili Cook-Off — and while we didn’t take home the trophy, we had a wonderful time connecting with everyone who ventured down to our corner of the village to sample our creations.
Spring
March
As the light returned and the land began to stir, so did our sense of momentum. A warmer early spring brought maple sap runs front and center and allowed us to begin pruning for the season ahead. To stay warm, we gathered around the outdoor fire pit while boiling sap for maple syrup — still made the old-fashioned way, right here on the farm.
April
Spring arrived with fresh energy — longer days, final pruning decisions, and the unmistakable feeling that the growing season had begun. We searched the property for ramps, one of the first green gifts of the season, peaking from late March through mid-May. Our chef turned this foraged treasure into ramp butter, ramp salt, and a variety of seasonal dishes. We love that something so special is right outside our door.
May
The vineyard came alive. Growth quickened, buds opened into tender leaves, and the farm settled into its familiar spring rhythm. Vegetables and herbs went into the ground, and the promise of our asparagus and rhubarb plots delivered. Spring garlic was planted (a bit late), while fall garlic continued to mature — their bright green shoots poking through the straw in search of sunshine and sparking plenty of anticipation.
Summer
June
Early summer brought long days, full schedules, and the joy of welcoming more visitors back to the winery. Our organic spray decisions were put into action, and we watched the results unfold. Meanwhile, checking on the fall-planted garlic proved a lesson in patience — despite my eagerness to harvest (and eat), the garlic gods insisted I wait just a little longer.
July
Sun-soaked and spirited, July was defined by warmth, conversation, and the simple pleasure of sharing wine in abundant company. At last, the fall-planted garlic was ready for harvest. Nothing makes weeding and harvesting more enjoyable than chilled white wine, dirty hands, warm sunshine, and the greatest hits of the ’80s playing in the background.
August
A month full of promise — in the vineyard, the tasting room, and across the table. New releases of Albariño, Chardonnay, and Grüner Veltliner created an immediate buzz and quiet pride as accolades began to roll in. We were honored to participate in the inaugural Traverse City Food & Wine event, a multi-day celebration of the region’s culinary and craft beverage scene. Northern Michigan weather kept things exciting, but our tent held strong — and eventually the sun (and wine glasses) returned.
Back in the market garden, a truce was declared between me and the Colorado Potato Beetle Brigade. They may have won this round — we don’t use toxic sprays — resulting in a smaller potato harvest than hoped. I vowed never to plant potatoes again… though spring may test that resolve.
Fall
September
Harvest season arrived. The farm buzzed with focus, teamwork, and the kind of energy that reminds us why this work matters. New wells and irrigation lines were completed, bringing the promise of healthier vines and more consistent yields in the seasons ahead.
October
Harvest season arrived. The farm buzzed with focus, teamwork, and the kind of energy that reminds us why this work matters. New wells and irrigation lines were completed, bringing the promise of healthier vines and more consistent yields in the seasons ahead.
November
The pace softened, and gratitude took center stage. We welcomed a new farm superintendent, Andrew Petrini, who immediately set to work assisting with composting and fertilization plans for the coming season. Plans were also made for a log-chopping and wood-splitting gathering to prepare firewood for maple syrup season.
We also submitted three estate wines — Albariño, Grüner Veltliner, and Chardonnay — to the San Francisco Chronicle Wine Competition. Fingers crossed. Spoiler alert: we won! View them in our shop.
December
A season of celebration and pause. As the year came to a close, we raised a glass to the moments, the people, and the promise of what lies ahead.
Thank you for being part of our year. As 2026 begins, we look forward to raising a glass with you in the season ahead.
–Sláinte Mhaith from the Gilchrist Farm Winery Family
