🥂 50 Years of Mawby Sparkling Wine!
Episode 12318th August 2023 • Total Michigan • Cliff Duvernois
00:00:00 00:26:00

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Happy Birthday! Mawby Sparkling turns 50 this year! Break out the bubbly! In this episode, Mike Laing, Director of Mawbyness, shares with us the history behind Mawby Sparkling Wine, how to pick out a good bubbly for your next event, and what some of his personal favorites are. You won't want to miss this!

Links:

https://mawby.wine

Address

4519 Elm Valley Rd.

Suttons Bay, MI 49682

Transcripts

Mike Laing, Mawby Sparkling:

And realizing also that we can grow Pinot Noir and

Mike Laing, Mawby Sparkling:

Chardonnay grape varieties that are, used to make high quality champagne.

Mike Laing, Mawby Sparkling:

resulted in the realization that this is the right style to

Mike Laing, Mawby Sparkling:

produce in Northern Michigan.

Mike Laing, Mawby Sparkling:

And we still think that.

Mike Laing, Mawby Sparkling:

Not every year is a great year.

Mike Laing, Mawby Sparkling:

But every year you can make quality sparkling wine.

Cliff Duvernois:

Hello everyone, and welcome back to Total Michigan, where

Cliff Duvernois:

we talk to ordinary Michiganders who are doing some pretty extraordinary things.

Cliff Duvernois:

today's guest, Mike Laing, he's the Chief Marketing Officer for Mawby Sparkling.

Cliff Duvernois:

But today's very special interview, though, for Mawby.

Cliff Duvernois:

And why is that, Mike?

Cliff Duvernois:

Mike Laing, Mawby Sparkling: Well, we're celebrating our 50th

Cliff Duvernois:

anniversary this year, Cliff.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

Happy birthday.

Cliff Duvernois:

Yes.

Cliff Duvernois:

Talk to us a little bit about the, 'cause you're not 50, so let's talk

Cliff Duvernois:

to us, talk to us a little bit about the history of Mawby Sparkling.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

Gladly.

Mike Laing, Mawby Sparkling:

Larry Mawby, our founder, with a background in agriculture

Mike Laing, Mawby Sparkling:

planted grapevines in 1973 on the Leelanau Peninsula.

Mike Laing, Mawby Sparkling:

At the time he was still working for his family's farm who, managed

Mike Laing, Mawby Sparkling:

cherry orchards and apple orchards all the way from Rockford, Michigan

Mike Laing, Mawby Sparkling:

up to the Garden Peninsula of the UP.

Mike Laing, Mawby Sparkling:

And he planted grapevines on the side and started making wines in

Mike Laing, Mawby Sparkling:

the late seventies and then in the mid eighties experimented with,

Mike Laing, Mawby Sparkling:

traditional method or bottle fermented sparkling wine, Methode Champenoise.

Mike Laing, Mawby Sparkling:

And then after a decade or so of experimentation in the late

Mike Laing, Mawby Sparkling:

nineties, decided that Mawby would focus on sparkling wine.

Mike Laing, Mawby Sparkling:

At the time that was only 15% of our, of his business was sparkling.

Mike Laing, Mawby Sparkling:

So he took a big gamble by putting all of his nons sparkling eggs into

Mike Laing, Mawby Sparkling:

the sparkling basket, so to speak.

Mike Laing, Mawby Sparkling:

But it has proven to be a wise decision.

Mike Laing, Mawby Sparkling:

We really think this region is right for sparkling wine, grape growing.

Mike Laing, Mawby Sparkling:

And consequently sparkling wine production.

Mike Laing, Mawby Sparkling:

In the mid two thousands, Larry Mawby added Pressure Tank or Charmat

Mike Laing, Mawby Sparkling:

or Cuve Close, production Bubblies, which are faster to market, easier to

Mike Laing, Mawby Sparkling:

respond to market demand, lower price.

Mike Laing, Mawby Sparkling:

More economical options for folks.

Mike Laing, Mawby Sparkling:

Because if you age sparkling wine for years en tirage, you have to have

Mike Laing, Mawby Sparkling:

other products to sell in the meantime.

Mike Laing, Mawby Sparkling:

So

Cliff Duvernois:

Certainly

Mike Laing, Mawby Sparkling:

In the mid two thousands, he launched

Mike Laing, Mawby Sparkling:

the Cuve Closed Brands, or Line of Wines, sex, Detroit, Us.

Mike Laing, Mawby Sparkling:

Actually at that time it wasn't Detroit, it was Fizz.

Mike Laing, Mawby Sparkling:

So Sex, Fizz and Us.

Mike Laing, Mawby Sparkling:

And then my story, intersects Mawby in 2007.

Mike Laing, Mawby Sparkling:

I came to Mawby, from a, from a teaching background, and I learned

Mike Laing, Mawby Sparkling:

from the ground up how to make sparkling wine and sell sparkling wine.

Mike Laing, Mawby Sparkling:

And, technically my title, I guess is Director of Mawbiness although I do see

Mike Laing, Mawby Sparkling:

oversee marketing, I do, I also oversee production, and a lot of other things.

Mike Laing, Mawby Sparkling:

But, but yeah, that's, that's kind of the history of Mawby.

Cliff Duvernois:

Certainly.

Cliff Duvernois:

And so the question I got for you, taking a step back here for a second,

Cliff Duvernois:

is he started experiencing with creating sparkling wine back in the eighties.

Cliff Duvernois:

And then at some point in time, he's decided to like really

Cliff Duvernois:

make that his primary business.

Cliff Duvernois:

Why is that?

Cliff Duvernois:

Why not stick to just more of the traditional white wine?

Cliff Duvernois:

Red wine?

Cliff Duvernois:

Why go the bubbly route?

Cliff Duvernois:

Mike Laing, Mawby Sparkling: As any strong brand, you gotta

Cliff Duvernois:

find your point of difference.

Cliff Duvernois:

So I think, and I'm putting words in his mouth maybe a little bit, but realizing

Cliff Duvernois:

that this is a short growing season that we have here in northern Michigan.

Cliff Duvernois:

And realizing also that we can grow Pinot Noir and Chardonnay grape

Cliff Duvernois:

varieties that are, that are, used to make high quality champagne.

Cliff Duvernois:

Realizing that over decades of experi experimentation resulted in the

Cliff Duvernois:

realization that this is the right style to produce in Northern Michigan.

Cliff Duvernois:

And we still think that.

Cliff Duvernois:

Not every year is a great year.

Cliff Duvernois:

But every year you can make quality sparkling wine.

Cliff Duvernois:

The fall makes or breaks our season.

Cliff Duvernois:

Well, it's not always warm in the fall.

Cliff Duvernois:

Sometimes it rains and gets cold and we don't need the fruit

Cliff Duvernois:

as ripe for sparkling wine.

Cliff Duvernois:

We pick earlier.

Cliff Duvernois:

Because we don't want as much sugar in the grapes because we don't

Cliff Duvernois:

want as much alcohol in the base wine because we referment the wine.

Cliff Duvernois:

And when you referment, alcohol can inhibit the second fermentation.

Cliff Duvernois:

So if it's too high, The base wine.

Cliff Duvernois:

If the alcohol's too high in the base wine, you won't have a

Cliff Duvernois:

successful second fermentation.

Cliff Duvernois:

Because the yeast will create an environment that's

Cliff Duvernois:

too toxic for themselves.

Cliff Duvernois:

They'll kill themselves.

Cliff Duvernois:

So there's a lot of other reasons.

Cliff Duvernois:

But short growing season, pick early, for sparkling wine.

Cliff Duvernois:

Those are, those are sort of the, the re the main reasons why, why

Cliff Duvernois:

that was the style decided upon.

Cliff Duvernois:

And the second fermentation that you're talking

Cliff Duvernois:

about here, this is when sparkling wine becomes sparkling wine.

Mike Laing, Mawby Sparkling:

Correct?

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

So almost all sparkling wine, not all, but almost all sparkling wine

Mike Laing, Mawby Sparkling:

goes through two fermentations.

Mike Laing, Mawby Sparkling:

So in the fall we pick the grapes and we ferment the juice into wine.

Mike Laing, Mawby Sparkling:

But then throughout the rest of the year we're refermenting.

Mike Laing, Mawby Sparkling:

So we're essentially adding yeast and sugar and confining the wine

Mike Laing, Mawby Sparkling:

to a closed vessel, whether that's the bottle or a pressure tank.

Mike Laing, Mawby Sparkling:

And the bubbles produced from that second fermentation have nowhere to go.

Mike Laing, Mawby Sparkling:

So they're trapped.

Mike Laing, Mawby Sparkling:

So they dissolve into the, into solution.

Mike Laing, Mawby Sparkling:

They dissolve into the wine.

Cliff Duvernois:

Right?

Cliff Duvernois:

So right now in front of us, you've got a bottle of bubbly.

Cliff Duvernois:

Talk to us about that.

Mike Laing, Mawby Sparkling:

So we're 50 years old this year.

Mike Laing, Mawby Sparkling:

So I mentioned Larry Mawby planted grapevines in 1973.

Mike Laing, Mawby Sparkling:

Currently this is 2023, so that's 50 years.

Mike Laing, Mawby Sparkling:

And we're celebrating those 50 years with a 50th anniversary Cuveé and

Mike Laing, Mawby Sparkling:

this Cuveé is unique in several ways.

Mike Laing, Mawby Sparkling:

So there's only a set amount of this cuveé that we're going

Mike Laing, Mawby Sparkling:

to produce, a thousand cases.

Mike Laing, Mawby Sparkling:

Because this wine is finished with 20 year old oak aged grape brandy spirits.

Mike Laing, Mawby Sparkling:

Let me back up.

Mike Laing, Mawby Sparkling:

So, in 2019, that's the base year for this particular product.

Mike Laing, Mawby Sparkling:

We picked chardonnay and Riesling grapes, pressed the grapes, fermented the juice.

Mike Laing, Mawby Sparkling:

We refermented the wine in this bottle.

Mike Laing, Mawby Sparkling:

And then it aged for three years.

Mike Laing, Mawby Sparkling:

So the fermentation only happens for about a month.

Mike Laing, Mawby Sparkling:

But the real magic happens with bottle fermented bubbly as it ages in

Mike Laing, Mawby Sparkling:

the bottle and the yeast breakdown.

Mike Laing, Mawby Sparkling:

And they give off their toast like bread, like aromas and flavors.

Mike Laing, Mawby Sparkling:

And that's really what we're looking for in a bottle fermented sparkling wine.

Mike Laing, Mawby Sparkling:

Well, when it's time to sell a bottle of fermented sparkling

Mike Laing, Mawby Sparkling:

wine, The wine needs to be riddled.

Mike Laing, Mawby Sparkling:

The yeast needs to be removed.

Mike Laing, Mawby Sparkling:

So we riddle the bottle.

Mike Laing, Mawby Sparkling:

Disgorge it.

Mike Laing, Mawby Sparkling:

Disgorging is removing the yeast, and then we have to balance the acidity and

Mike Laing, Mawby Sparkling:

the carbonic acidity with residual sugar.

Mike Laing, Mawby Sparkling:

Otherwise, these products would be unpalatable, too sharp, to astringent.

Mike Laing, Mawby Sparkling:

So we add sugar.

Mike Laing, Mawby Sparkling:

Well, we added sugar in the form of a dosage, a liquer.

Mike Laing, Mawby Sparkling:

in this case, the liqueur was made from 20 year old oak aged grape brandy

Mike Laing, Mawby Sparkling:

that Larry distilled years ago and put in a barrel and forgot about.

Mike Laing, Mawby Sparkling:

And sugar.

Mike Laing, Mawby Sparkling:

So we mix sugar with these grape spirits and a little bit of

Mike Laing, Mawby Sparkling:

potassium, meta bis, sulfite sulfur, elemental sulfur for preservative.

Mike Laing, Mawby Sparkling:

But then we dose every bottle with about seven mils of these spirits.

Mike Laing, Mawby Sparkling:

And the result is cognac, like aromas and and flavors.

Mike Laing, Mawby Sparkling:

So it's very unique.

Mike Laing, Mawby Sparkling:

It will not be repeated.

Mike Laing, Mawby Sparkling:

Because, it'll be another 20 years before we have, oak aged.

Mike Laing, Mawby Sparkling:

Grape brandy, and we're currently aging it in bourbon barrels.

Mike Laing, Mawby Sparkling:

So it's not gonna be the same.

Mike Laing, Mawby Sparkling:

So you can do a lot of things with the dosage.

Mike Laing, Mawby Sparkling:

You can change a sparkling wine dramatically with

Mike Laing, Mawby Sparkling:

subtle tweaks to the dosage.

Mike Laing, Mawby Sparkling:

And that's what we've done here.

Mike Laing, Mawby Sparkling:

and the result is our 50th Cuveé.

Cliff Duvernois:

So let me ask you this question.

Cliff Duvernois:

Is it normal that you would put like a brandy or a cognac

Cliff Duvernois:

into sparkling wine or is

Cliff Duvernois:

Mike Laing, Mawby Sparkling: normal special that you did.

Cliff Duvernois:

It's not normal.

Cliff Duvernois:

What's normal is dosage is normal.

Cliff Duvernois:

so adding residual sugar to balance the acidity is normal.

Cliff Duvernois:

But using spirits to do that is not necessarily normal.

Cliff Duvernois:

we've done it before.

Cliff Duvernois:

We'll do it again.

Cliff Duvernois:

But no, it's not conventional.

Cliff Duvernois:

it's unique.

Cliff Duvernois:

We've added mead to the dosage to change a bubbly.

Cliff Duvernois:

We've added lavender tinctures.

Cliff Duvernois:

We've added what else have we added?

Cliff Duvernois:

apple brandy.

Cliff Duvernois:

We've added all sorts of stuff.

Cliff Duvernois:

and that's really where the fun is for us as a wine making team is, playing with

Cliff Duvernois:

those playing with all those different tools and, and, and creating new products.

Cliff Duvernois:

So actually that brings up a good question.

Cliff Duvernois:

'cause I'm imagining you guys sitting around all getting tanked

Cliff Duvernois:

trying on all these different

Mike Laing, Mawby Sparkling:

No, we spit.

Mike Laing, Mawby Sparkling:

That's the pro, that's, how pros do it.

Cliff Duvernois:

it

Cliff Duvernois:

Oh, that's right.

Cliff Duvernois:

You guys got the bucket or the little, what do they call those?

Cliff Duvernois:

I don't think it's a cistern, but you got something that you sit in and do

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

Like a spittoon anyway, or spit it down the floor, drain, whatever.

Mike Laing, Mawby Sparkling:

But yeah, you can taste better when you spit because you're coating

Mike Laing, Mawby Sparkling:

your mouth and then, you pick up on different subtleties, and then you're

Mike Laing, Mawby Sparkling:

not, you're not getting buzzed,

Cliff Duvernois:

Yeah.

Cliff Duvernois:

Well, I'm gonna stick to the Cliff traditional way and get buzzed.

Mike Laing, Mawby Sparkling:

There you go.

Mike Laing, Mawby Sparkling:

All right.

Mike Laing, Mawby Sparkling:

Sounds good.

Cliff Duvernois:

So when you're talking about, coming up with these

Cliff Duvernois:

different flavors and I'm super intrigued and I'm very happy we

Cliff Duvernois:

get an opportunity to try this.

Cliff Duvernois:

When we're talking about coming up with these particular flavors, when you're

Cliff Duvernois:

mixing those, obviously you don't m make, you know, a thousand cases of

Cliff Duvernois:

something hoping that it's gonna turn out.

Cliff Duvernois:

You've done some experimenting beforehand so you can get an idea of what that

Cliff Duvernois:

flavor profile is gonna look like.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

So walk us through a little bit about how that goes.

Cliff Duvernois:

do you just pour like a base bubbly into a glass and then just add

Cliff Duvernois:

a little bit of spirits to it?

Cliff Duvernois:

How does that work?

Mike Laing, Mawby Sparkling:

We'll, we will, we'll disgorge remove the yeast

Mike Laing, Mawby Sparkling:

from several different bottles and, add varying rates of a dosage, right?

Mike Laing, Mawby Sparkling:

And then, Top 'em up, mix 'em, let 'em settle.

Mike Laing, Mawby Sparkling:

And then taste and see what we like.

Mike Laing, Mawby Sparkling:

and so yes, trials are, industry standard for how to come up with these

Mike Laing, Mawby Sparkling:

decisions, how these decisions are made.

Mike Laing, Mawby Sparkling:

Trials.

Mike Laing, Mawby Sparkling:

We do trials on, pretty much all wine additions.

Cliff Duvernois:

Because the, I believe before you mentioned

Cliff Duvernois:

that this had seven mils,

Mike Laing, Mawby Sparkling:

So 1%.

Mike Laing, Mawby Sparkling:

Yeah, so that's a 750 milliliter bottle.

Mike Laing, Mawby Sparkling:

So about 1% of the bottle contains these spirits.

Mike Laing, Mawby Sparkling:

But even that small amount, can change the aroma and flavor of a wine dramatically.

Mike Laing, Mawby Sparkling:

Certainly.

Mike Laing, Mawby Sparkling:

So we just, we experiment.

Mike Laing, Mawby Sparkling:

Yeah.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

Because I can imagine you try one at six, you try one at seven, you

Cliff Duvernois:

try one at eight, and then you're like, you know what, the seven's

Cliff Duvernois:

got that right balance, it's got the right taste that we're looking

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

you know what?

Mike Laing, Mawby Sparkling:

I think we did, I think in this particular case we did, as far as I'm

Mike Laing, Mawby Sparkling:

remembering, we did five, 10, and 15 and then we narrowed it down from there.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

Oh yeah.

Mike Laing, Mawby Sparkling:

It's, that's the fun part for us for sure.

Cliff Duvernois:

Certainly.

Cliff Duvernois:

And for our audience, we're gonna take a quick break to thank our sponsors.

Cliff Duvernois:

When we come back, we're going to dive into this lovely

Cliff Duvernois:

Cuveé that, Mike has set out.

Cliff Duvernois:

And we're gonna talk a little bit more about some of the flavor profiles and what

Cliff Duvernois:

you can expect when you come to Mawby.

Cliff Duvernois:

We'll see after the break.

Cliff Duvernois:

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Cliff Duvernois:

Hello everyone, and welcome back to Total Michigan, where we interview

Cliff Duvernois:

ordinary Michiganders doing some pretty extraordinary things.

Cliff Duvernois:

I'm your host, Cliff DuVernois.

Cliff Duvernois:

Today we're talking to Mike Lang, director of Mawbiness.

Cliff Duvernois:

This.

Mike Laing, Mawby Sparkling:

Yes

Cliff Duvernois:

At Mawby because it's your 50th.

Cliff Duvernois:

And what wetter better way to celebrate the 50th than with lots of bubbly,

Cliff Duvernois:

which is what Mawby is known for.

Cliff Duvernois:

That's what we do.

Cliff Duvernois:

Yes, that's what you do.

Cliff Duvernois:

So before the break, we were talking a little bit about the Cuveé the

Cliff Duvernois:

special blend that you guys have come out with for your 50th.

Cliff Duvernois:

So obviously Mawby's got a lot of other Bubblies.

Cliff Duvernois:

And we could probably spend the next day talking about them all.

Cliff Duvernois:

So why don't you talk to us first about Grace.

Cliff Duvernois:

What is that bubbly?

Cliff Duvernois:

What can people expect when they're trying that?

Mike Laing, Mawby Sparkling:

Sure.

Mike Laing, Mawby Sparkling:

So we make bubbly in a variety of styles and, excuse me, in front

Mike Laing, Mawby Sparkling:

of us we have Grace, the 50th and, and another wine called Sandpiper.

Mike Laing, Mawby Sparkling:

But yeah, grace is a bottle fermented sparkling wine, Pinot

Mike Laing, Mawby Sparkling:

Noir, Chardonnay, Pinot Gri.

Mike Laing, Mawby Sparkling:

It's aged two and a half years in the bottle.

Mike Laing, Mawby Sparkling:

So we pick the grapes in the fall, ferment, and then we re-ferment in

Mike Laing, Mawby Sparkling:

the bottle and age it in the bottle for two and a half years before we

Mike Laing, Mawby Sparkling:

remove the yeast and finish with a red wine dossage, making this wine pink.

Mike Laing, Mawby Sparkling:

It's not actually a, a rose until we, disgorge and add our red wine dosage.

Mike Laing, Mawby Sparkling:

So we were talking a little bit about subtle tweaks that you can

Mike Laing, Mawby Sparkling:

make to a dosage to change the aroma, flavor, even appearance of a wine.

Mike Laing, Mawby Sparkling:

And in this case, we added red wine to change the color and

Mike Laing, Mawby Sparkling:

it also impacts aroma as well.

Mike Laing, Mawby Sparkling:

Grace is a brute rose and it's my favorite wine that we're

Mike Laing, Mawby Sparkling:

serving and selling right now.

Mike Laing, Mawby Sparkling:

So I brought it here, to talk about.

Mike Laing, Mawby Sparkling:

I love the balance between the acidity and the fruit, the yeast

Mike Laing, Mawby Sparkling:

and the fruit notes as well.

Mike Laing, Mawby Sparkling:

It's very clean, fresh, would pair really well with Brie or, I would say

Mike Laing, Mawby Sparkling:

grilled salmon or things like that.

Mike Laing, Mawby Sparkling:

Maybe, maybe roasted chicken and,

Mike Laing, Mawby Sparkling:

I don't know.

Mike Laing, Mawby Sparkling:

I really like this wine.

Mike Laing, Mawby Sparkling:

It's one of my favorites.

Mike Laing, Mawby Sparkling:

So, so I brought it here to talk about it.

Mike Laing, Mawby Sparkling:

It's not what's in our glass, by the way.

Mike Laing, Mawby Sparkling:

If it was, it would be, pink.

Mike Laing, Mawby Sparkling:

This is the 50th cuveé in our glasses.

Cliff Duvernois:

yes.

Cliff Duvernois:

And it is quite delicious.

Cliff Duvernois:

And 'cause when you were talking before about when you added the red wine dosage

Cliff Duvernois:

to the bottle, I know that there's another way too, that you can add a certain red

Cliff Duvernois:

or pink, and that's by leaving the skins.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

There's a couple different ways.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

usually, yeah, usually there's, some skin contact, between, juice and the

Mike Laing, Mawby Sparkling:

red grape skins to extract color.

Mike Laing, Mawby Sparkling:

And that's the conventional way to make a rose.

Mike Laing, Mawby Sparkling:

But here, here, we've added red wine to a white wine, at the

Mike Laing, Mawby Sparkling:

final stages to create the rose.

Mike Laing, Mawby Sparkling:

So there's, there, there's, several ways to make rose.

Mike Laing, Mawby Sparkling:

But, yeah, Grace is, technically a blush if you are being picky.

Cliff Duvernois:

Ooh.

Cliff Duvernois:

There's a term I haven't heard before.

Cliff Duvernois:

Blush.

Cliff Duvernois:

I know that there's Rose.

Cliff Duvernois:

I know there's white and there's red, but a blush.

Cliff Duvernois:

Okay,

Cliff Duvernois:

Cool.

Cliff Duvernois:

Learn something new every single day.

Cliff Duvernois:

This is awesome.

Cliff Duvernois:

Now as far as Grace goes, this particular bottle from Mawby, is

Cliff Duvernois:

this also something that people can find in stores around michigan?

Mike Laing, Mawby Sparkling:

Yeah, both the 50th Cuveé and Grace are available,

Mike Laing, Mawby Sparkling:

at select retailers across the state.

Mike Laing, Mawby Sparkling:

But the other wine here in front of us, Sandpiper is only

Mike Laing, Mawby Sparkling:

available here and online.

Mike Laing, Mawby Sparkling:

Cannot find this wine anywhere else.

Mike Laing, Mawby Sparkling:

We gotta have a reason for people to come see us.

Mike Laing, Mawby Sparkling:

And, and we sell, we sell a lot of Sandpiper to our tasting room.

Mike Laing, Mawby Sparkling:

Because it's, we believe a real value.

Mike Laing, Mawby Sparkling:

as well as, kinda that middle ground, sweetness level wise.

Mike Laing, Mawby Sparkling:

So again, appeals to the dry and the sweet drinker.

Mike Laing, Mawby Sparkling:

and it's really nice for mimosas.

Mike Laing, Mawby Sparkling:

It's really nice for, wedding toasts.

Mike Laing, Mawby Sparkling:

It's really nice for, it's really food friendly.

Mike Laing, Mawby Sparkling:

anyway, that's Sandpiper.

Mike Laing, Mawby Sparkling:

which we can talk about next if you'd like.

Cliff Duvernois:

Yes, and we will, because Sandpiper is my favorite.

Cliff Duvernois:

That Mawby actually, yes, it does.

Cliff Duvernois:

every, and I sometimes I can't remember the name, but I just

Cliff Duvernois:

remember it's got a duck on it.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

the Sandpiper is a bird.

Mike Laing, Mawby Sparkling:

That's, I.

Mike Laing, Mawby Sparkling:

native to this area.

Mike Laing, Mawby Sparkling:

that's what it's named after.

Mike Laing, Mawby Sparkling:

And it's a blend.

Mike Laing, Mawby Sparkling:

So it's a blend of everything we press.

Mike Laing, Mawby Sparkling:

when we press grapes in the fall, we fraction the juice and the harder we

Mike Laing, Mawby Sparkling:

press, the more, varietal character and as stringency and bitterness you extract.

Mike Laing, Mawby Sparkling:

Well the hardest press fraction is used for Sandpiper, of

Mike Laing, Mawby Sparkling:

everything that we press.

Mike Laing, Mawby Sparkling:

So it's a blend of, geez, Chardonnay, Riesling, Pinot Noir, Pinot

Mike Laing, Mawby Sparkling:

Blanc, Seyval, Cayuga, Traminette.

Mike Laing, Mawby Sparkling:

it has at least seven different varieties in it.

Mike Laing, Mawby Sparkling:

And it's finished off dry, so it's finished with just over 1% residual sugar.

Mike Laing, Mawby Sparkling:

So, um, yeah, fruit forward, fresh drink now and, very affordable.

Cliff Duvernois:

Yes, it is.

Cliff Duvernois:

So let's talk a little bit about, 'cause I wanna give our

Cliff Duvernois:

audience a little bit of scale.

Cliff Duvernois:

'cause we've talked about Grace.

Cliff Duvernois:

You've got your 50th Cuveé here and we got Sandpiper.

Cliff Duvernois:

I'm trying my best not to call it the duck.

Cliff Duvernois:

That's okay.

Cliff Duvernois:

Mike Laing, Mawby Sparkling: It's all right.

Cliff Duvernois:

So for Grace, if we're looking at, on a scale of let's say, one

Cliff Duvernois:

to 10, where one is it's just, it's dry.

Cliff Duvernois:

Dry.

Cliff Duvernois:

Dry.

Cliff Duvernois:

Dry.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

10 is just like super sweet.

Cliff Duvernois:

Where would you put brut on that scale?

Mike Laing, Mawby Sparkling:

In champagne, they define the brut scale from, I

Mike Laing, Mawby Sparkling:

think zero to 1.4% residual sugar, but one point, 1.4 is pretty high.

Mike Laing, Mawby Sparkling:

Grace falls in the 0.9 to 1% residual sugar.

Mike Laing, Mawby Sparkling:

And 1% residual Sugar means.

Mike Laing, Mawby Sparkling:

10 grams of sugar per liter.

Mike Laing, Mawby Sparkling:

Okay.

Mike Laing, Mawby Sparkling:

so this is not a full liter, this is three quarters of a liter.

Mike Laing, Mawby Sparkling:

So if it's 1% residual sugar, then that means there's 0.75 grams per liter.

Mike Laing, Mawby Sparkling:

Okay?

Mike Laing, Mawby Sparkling:

Or sorry, per bottle, right?

Mike Laing, Mawby Sparkling:

Or

Cliff Duvernois:

would,

Cliff Duvernois:

Mike Laing, Mawby Sparkling: Sorry, my math is fuzzy, but

Cliff Duvernois:

7.5 the math teacher, the math is fuzzy.

Mike Laing, Mawby Sparkling:

well, no, I corrected it pretty quickly, but

Cliff Duvernois:

Don't worry.

Cliff Duvernois:

I'm a recovering engineer.

Cliff Duvernois:

I would've followed you right down that path.

Cliff Duvernois:

So then if I'm translating this correctly, it would probably fall

Cliff Duvernois:

on maybe like a six or a seven.

Mike Laing, Mawby Sparkling:

10.

Mike Laing, Mawby Sparkling:

What is 10?

Mike Laing, Mawby Sparkling:

Like a

Cliff Duvernois:

10 would be like

Mike Laing, Mawby Sparkling:

moscato?

Mike Laing, Mawby Sparkling:

okay.

Mike Laing, Mawby Sparkling:

like no, I would put this more Grace is more like 1, 1,

Cliff Duvernois:

1 to two.

Cliff Duvernois:

Okay.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

Great.

Cliff Duvernois:

Because it's dry.

Cliff Duvernois:

Okay.

Cliff Duvernois:

Because, and I'm asking the question because I know sometimes, especially

Cliff Duvernois:

with people that are a little bit newer when it comes to wines or even

Cliff Duvernois:

to bubblies for that matter, just to get a little bit of perspective.

Cliff Duvernois:

A little bit sweet can be just an absolute hit.

Cliff Duvernois:

So if somebody was going to a party or something, I was just trying to

Cliff Duvernois:

give them a little bit of a frame of reference to be able to say, okay, so

Cliff Duvernois:

if you, if you're going somewhere where maybe people got more discerning pallets

Cliff Duvernois:

Then the Grace could be a really good option.

Mike Laing, Mawby Sparkling:

Yeah.

Mike Laing, Mawby Sparkling:

If you see brut, you know, it's dry.

Mike Laing, Mawby Sparkling:

So, and that's la It's, yeah, It's labeled as such.

Mike Laing, Mawby Sparkling:

And then, you know, with Sandpiper, We use little different naming

Mike Laing, Mawby Sparkling:

conventions on Cuve closed or Charmat style Bubblies, where we're calling the

Mike Laing, Mawby Sparkling:

semi-dry versus trying to, label those products with champagne style sweetness

Cliff Duvernois:

Because for me, the almost called it the duck side winder.

Cliff Duvernois:

Sandpiper, See?

Cliff Duvernois:

Oh, I should've just called it the duck.

Cliff Duvernois:

Anyway, I gotta have another one of these.

Cliff Duvernois:

so the, the Sandpiper, to me is like a great blend.

Cliff Duvernois:

' cause I've got experience tasting.

Cliff Duvernois:

So I'm not like overly sweet.

Cliff Duvernois:

But, I take this somewhere to a party or something and it is gone.

Cliff Duvernois:

People really love it.

Cliff Duvernois:

And these are, these are people that are typically like, maybe don't

Cliff Duvernois:

drink a lot or, they're, you know, they're, they're cracking up a bottle

Cliff Duvernois:

of beer or something else like that.

Cliff Duvernois:

This disappears quickly when it's at a party.

Cliff Duvernois:

Mike Laing, Mawby Sparkling: Well, that's great.

Cliff Duvernois:

That's the goal.

Cliff Duvernois:

But also, the reason I think is again, because, it kind of hits

Cliff Duvernois:

that, that middle zone between not too sweet and not too dry, right?

Cliff Duvernois:

So it's pretty approachable, right?

Cliff Duvernois:

For most people.

Cliff Duvernois:

And, also affordable.

Cliff Duvernois:

it's the wine we pour for people when they walk in the door here at Mawby.

Cliff Duvernois:

To again, start that conversation about sweetness level and, and what

Cliff Duvernois:

they like, what they don't like.

Cliff Duvernois:

Do they wanna go sweeter?

Cliff Duvernois:

Do they

Cliff Duvernois:

go dryer,

Mike Laing, Mawby Sparkling:

drier, et

Mike Laing, Mawby Sparkling:

cetera.

Cliff Duvernois:

Yeah, it, would be, I could totally see that.

Cliff Duvernois:

This is a very nice starting point.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

For people to sit there and say, oh, I like my wines dryer,

Cliff Duvernois:

or I like my wine sweeter.

Cliff Duvernois:

And then you go from there.

Cliff Duvernois:

'cause how many do you, how many different bubblies do you have?

Mike Laing, Mawby Sparkling:

Right now?

Mike Laing, Mawby Sparkling:

As we sit here in midsummer, we've got quite a bit.

Mike Laing, Mawby Sparkling:

We've got probably somewhere between 15 and 20 different bubblies on the menu.

Mike Laing, Mawby Sparkling:

And a lot of those are seasonal small batch releases that will fade as sales,

Mike Laing, Mawby Sparkling:

you know, as they're, as they deplete.

Mike Laing, Mawby Sparkling:

But then we bring new stuff back in the fall.

Mike Laing, Mawby Sparkling:

And then new stuff back in the spring.

Mike Laing, Mawby Sparkling:

So we're trying to, we're trying to create excitement around new products.

Mike Laing, Mawby Sparkling:

At the same time, create consistency with, Mawby staples, like blanc or Sex, or

Mike Laing, Mawby Sparkling:

Detroit or US or things, wines like that,

Cliff Duvernois:

Which I see those at a lot of stores.

Cliff Duvernois:

Oh, that's good.

Cliff Duvernois:

Throughout michigan.

Cliff Duvernois:

A lot of them I hear that.

Cliff Duvernois:

Always looking for the Mawby label when I go out looking

Cliff Duvernois:

for bubbly in case I need it.

Cliff Duvernois:

So it's really nice.

Cliff Duvernois:

Now the one thing is with Mawby, and you kind of alluded to this before,

Cliff Duvernois:

is that you do have a wine club.

Cliff Duvernois:

Mawby's got a wine club.

Mike Laing, Mawby Sparkling:

Of course.

Mike Laing, Mawby Sparkling:

little bit

Mike Laing, Mawby Sparkling:

Okay, so it's pretty simple.

Mike Laing, Mawby Sparkling:

It's free to join.

Mike Laing, Mawby Sparkling:

But what you're committing to, you're committing to purchases.

Mike Laing, Mawby Sparkling:

And you're committing to two purchases a year of six bottles.

Mike Laing, Mawby Sparkling:

But you can customize those shipments.

Mike Laing, Mawby Sparkling:

If you don't like what we suggest, we always suggest six bottles.

Mike Laing, Mawby Sparkling:

But you can customize.

Mike Laing, Mawby Sparkling:

And you can add, you can swap Big Little wines out for Mawby Wines if you'd like.

Mike Laing, Mawby Sparkling:

So Big Little wines, are options for customizing your order.

Mike Laing, Mawby Sparkling:

Those shipments are in April and September and, that's pretty

Mike Laing, Mawby Sparkling:

much the minimum commitment.

Mike Laing, Mawby Sparkling:

Now, addition, additionally, wine club members receive complimentary

Mike Laing, Mawby Sparkling:

flights to the tune of six per year when they visit the tasting room.

Mike Laing, Mawby Sparkling:

There are deals on shipping inside Michigan, outside of

Mike Laing, Mawby Sparkling:

Michigan for wine club members.

Mike Laing, Mawby Sparkling:

There are discounts on wine and merchandise all year round, as long as

Mike Laing, Mawby Sparkling:

you're a member and you get access to, limited release wines as well as events

Cliff Duvernois:

Certainly, and for somebody that's

Cliff Duvernois:

thinking about like joining.

Cliff Duvernois:

What would be, what would be a couple of the, the wines that you would

Cliff Duvernois:

think that they should try first?

Cliff Duvernois:

Like maybe they don't have experience with all 15 or 20 that you're doing.

Cliff Duvernois:

So just give us like a ' few, cause I know we've talked about today, we've

Cliff Duvernois:

talked about grace, qVE and sandpiper.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

The duck.

Mike Laing, Mawby Sparkling:

The duck.

Cliff Duvernois:

But what would be some, like you would sit there and recommend

Cliff Duvernois:

and just say, hey, you know what?

Cliff Duvernois:

try this.

Mike Laing, Mawby Sparkling:

when we put together our six bottle,

Mike Laing, Mawby Sparkling:

selection, what we're doing is we're selecting both wines that people

Mike Laing, Mawby Sparkling:

know about or wines that are more popular, as well as new release wines.

Mike Laing, Mawby Sparkling:

So we're suggesting a blend of options.

Mike Laing, Mawby Sparkling:

Gotcha.

Mike Laing, Mawby Sparkling:

Now what are we most known for?

Mike Laing, Mawby Sparkling:

Sex is what we're most known for.

Mike Laing, Mawby Sparkling:

That's actually half of our entire production.

Mike Laing, Mawby Sparkling:

So that's the wine that most people will be, introduced to Mawby, through.

Mike Laing, Mawby Sparkling:

But then we've got wines like Us.

Mike Laing, Mawby Sparkling:

These are, these are, the big movers for us, US, Blanc,

Mike Laing, Mawby Sparkling:

Sandpiper, Detroit, and Grace.

Mike Laing, Mawby Sparkling:

And then outside of that, yeah, we're always trying to seasonally feature new

Mike Laing, Mawby Sparkling:

things and excite, those wine club members or those thinking about joining the wine

Mike Laing, Mawby Sparkling:

club, to pull the trigger and, and have access to those limited release products.

Cliff Duvernois:

Certainly.

Cliff Duvernois:

And, Mike, If somebody's listening to this and they're thinking to themselves,

Cliff Duvernois:

man, I wanna know more about this.

Cliff Duvernois:

I wanna get bubbly delivered to my door, right?

Mike Laing, Mawby Sparkling:

Yeah.

Cliff Duvernois:

I wanna learn more about what it's you're doing.

Cliff Duvernois:

I wanna stop by the tasting room, whatever that might be.

Cliff Duvernois:

Yeah.

Cliff Duvernois:

What's the best way for them to start connecting?

Mike Laing, Mawby Sparkling:

With so we spent, a lot of time and a lot

Mike Laing, Mawby Sparkling:

of money developing our new website.

Mike Laing, Mawby Sparkling:

Mawby, Mawby.Wine.

Mike Laing, Mawby Sparkling:

Thank you.

Mike Laing, Mawby Sparkling:

I appreciate that.

Mike Laing, Mawby Sparkling:

So there's a lot of info there.

Mike Laing, Mawby Sparkling:

And there's as much or as little as you want to, as you want to know about Mawby.

Mike Laing, Mawby Sparkling:

It's easy to navigate.

Mike Laing, Mawby Sparkling:

It's easy to get to where you want to go quickly.

Mike Laing, Mawby Sparkling:

It's also easy to dig in and learn more.

Mike Laing, Mawby Sparkling:

So Mawby Wine and, that's the best resource.

Mike Laing, Mawby Sparkling:

you got information, you got, you got, a lot of detail on the product pages.

Mike Laing, Mawby Sparkling:

There's some videos there.

Mike Laing, Mawby Sparkling:

There's information about our vineyard practices, information about the wine

Mike Laing, Mawby Sparkling:

club, and, information about events.

Mike Laing, Mawby Sparkling:

So on and so forth.

Mike Laing, Mawby Sparkling:

Mawby.Wine is by far the best.

Mike Laing, Mawby Sparkling:

the best place.

Cliff Duvernois:

Awesome.

Cliff Duvernois:

Mike, thank you so much for taking time outta your busy schedule to be with us.

Cliff Duvernois:

Great.

Cliff Duvernois:

Appreciate it.

Cliff Duvernois:

And for our audience, you can always roll on over to Total Michigan.com.

Cliff Duvernois:

Click on Mike's interview to learn more about the great bubblies that are

Cliff Duvernois:

coming your way from Mawby this year.

Cliff Duvernois:

We'll see you next week with another great episode of an ordinary Michigander

Cliff Duvernois:

doing some pretty extraordinary things.

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