We have eight lushly appointed guestrooms named for various stars in the Northern galaxy. Each has its own private bath, some have fireplaces or spa tubs. The style is contemporary with fine furniture and designer fabrics. The beds are made with luxurious linens and down comforters. Both down and synthetic pillows abound for your comfort. A complimentary bottle of our Red House wine awaits your arrival. We have cozy robes and feature Aveda toiletries and a hairdryer in each bathroom. All guestrooms have phones and satellite TV, some with DVD. Irons, ironing boards, and complimentary guest laundry facilities are available. Breakfast is a not to be forgotten gourmet experience with fresh fruit, juices, homemade baked goods and granola, an incredible hot entree, and, of course, tea and locally roasted coffee. Combine this with an afternoon snack, a pre-dinner wine and hors d'oeuvre reception, after dinner brandies and dessert wines, and your dining day is deliciously complete. Guests are invited to use our sunning decks. Our Innkeeper will reserve the sauna/spa room for your private use, and you can also book a relaxing massage. The Pegasus bar welcomes you for a pre-dinner wine and cheese reception and a post-dinner brandy. The adjacent library boasts books, magazines, board games, puzzles, and a game table for a hand of cards. Our 160 acres of orchards, vineyards, and wooded trails are yours to explore by foot, cycle, x-country ski, or snowshoe. Our stables and riding trails are available to guests who bring their own horses. Visit the tasting room and Leelanau Cheese Co. creamery on site to sample our wines and fruit brandies, watch our wine- and cheesemakers in their natural habitats, and find that special something to remind you of us once you're back home...and don't forget the wine and cheese!

June 14, 2008; 5:47 am. Celebrated photographer Ken Scott is a member of our CSA. He picked up his basket at the Farm on Tuesday, snapped this photo, and munched his way home. Yum! June 12, 2008; 3:17 pm. Black Star Farms managing partner and sought after national speaker, Don Coe, wins Rueben Brigham Award from The Association for Communication Excellence in Agriculture, Natural Resources, and Life and Human Sciences. The Reuben Brigham Award, established in 1947, is reserved for a communicator, including a public relations or advertising professional, who has made a major contribution in the field of agriculture, natural resources, or life and human sciences at the regional, national or international level. Coe was nominated for the extensive oral and written communication work he does in the field of agriculture. Over the past year he has presented at numerous Midwest conferences on creating an agricultural destination winery, has appeared on a local entrepreneur radio show, as well as, on Michigan Public radio to speak on agricultural issues. His involvement also includes a half dozen authored articles for magazines on wineries and issues pertaining to farming. He is also an active member of the statewide MSU Ag Extension and Horticulture Station Advisory Council and serves as one of Michigans five appointed Commissioners to the Michigan Department of Agriculture. In both these positions he is called upon to appear at public hearings, give interviews and attend meeting on behalf of agriculture issues. Coe graduated in 1962 with a degree in hotel administration from Cornel University. After a long career in the hotel/hospitality industry he was recruited by Hiram Walker to work in the marketing and sales arena of the international marketplace. Today, he is a mover and shaker in the farm-to-table movement, advocating fresh, local food and local wines (http://wine.appellationamerica.com/wine-review/544/Black-Star-Farms.html). The Rueben Brigham Award will be presented to Coe Friday, June 13th at the Haggerty Center. June 11, 2008; 8:34 am. Winemaker Lee Lutes shares his view of the 2007 wines: It's that time of year again when we start to review the past year's progress and look forward to the coming harvest. Today we are doing this by tasting 2007 Barrel Chardonnay, following a visit to vineyards yesterday afternoon. As for the 2007s, the wines are rich and full (at a level greater than what is typical for our region - due to the warmer growing season last year), the alcohols are higher and the acids are lower - this will make for a-typical wines that will be fat and plump to enjoy but will likely not have the longevity that they normally might. (We normally have longer-lived wines due to more acidity!). The wines I would be looking for this summer include the 2006 Pinot Gris and Sur Lie Chardonnay, as they are drinking so beautifully right now, and wait for the 2007s to emerge later this fall - they will be prime for fall season fare! You will likely not see the 2007 reds, which are (across the board) beautiful, and full, and rich, until 2009. These are wines that will need some time to develop. That said, the 2007 Rieslings are being released earlier this year, and they are fabulous! This is a variety that has good acidity anyway, so the '07s are slightly softer than normal, but with great fruit and wonderful richness. Look to enjoy these wines this summer too! June 4, 2008; 3:13 pm. Today we visited one of my favorite wineries Black Star Farms for a little wine tasting! It was our first time doing this and it was a lot of fun! I fell in love with their Late Harvest Riesling back in 2005 when we attended a wedding on their property! We tried some new great wine (but still kept my favorite!) and walked away with a few bottles too! Then we ventured on to the Bowery Restaurant for a yummy dinner! from. Capturing the Miracles in Everyday Life. May 30, 2008; 11:22 am is now available for September's Harvest Stompede Vineyard Walk Run. Tickets for the Wine Tour weekend will go on sale in June. for the LPVA E-newsletter to be notified when these tickets are available. This event is always a sell-out, so don't miss out on a great weekend. May 20, 2008; 1:03 pm. Moomer's Ice Cream in Traverse City is one of four still in the running for Good Morning America's Best Scoops in America. Because they make a custom flavor for us to sell in our Farmers Market using our Sirius Cherry Dessert Wine, and because their ice cream is so delicious, we're partial to this home town favorite. We urge you to through Saturday May 24th to help become America's #1 Scoop. Vote soon and vote often! May 20, 2008; 12:56 pm. With the building of our new winery on Old Mission, we added the ability to bottle with screw caps, and Lee has chosen to use this closure for most of our white wines from here on out. The official name for this type of cap is a Stelvin closure, and it does a better job of protecting wine from spoiling than does the traditional cork. There's not much romance or drama in a waiter cracking open a metal cap, but our winemaker reasons that there's no glory in spoiled wine, either. The first of these wines to be released is our '07 Arcturos Late Harvest Riesling which is now available in our tasting rooms. May 13, 2008; 5:11 pm. Master Sommelier Madeline Triffon visited Black Star Farms during her stay last month for the Northwest Michigan Wine Summit. She wrote about us in a in the Detroit News. She comments, Black Star Farms, a winery-creamery-horse farm-bed breakfast, is a 'don't miss' destination, and their 'Leorie' red is a rich celebration of a unique vineyard site.. May 12, 2008; 9:35 am from the Boston Globe written by Devra First about the 2007 judging for the American Cheese Society Awards in which Leelanau Cheese Co. Aged Raclette took Best in Show. May 8, 2008; 4:26 pm. Chef Corey's yummy short ribs were a hit at the Sip Savor. To try them yourself follow the recipe below: 2-3# short ribs trimmed of fat Salt, pepper and veg oil 1 onion rough chop 1 carrot rough chop 2 ribs of celery rough chop 3 garlic cloves rough chop 1 T whole black peppercorns 1 bay leaf 4 sprigs fresh thyme ½ c port wine 1 c Red House Red wine 2-3 c beef stock 1 anchovy filet minced. Preheat oven to 350. Season ribs with salt and pepper and set aside. In a large pan over medium heat add enough oil to coat bottom. Add the ribs and brown on all sides. Remove from heat and pour off excess oil and fat. Add onion, carrot, celery and garlic to pan. Saute the veg until they begin to brown. Add bay leaf, peppercorns and thyme. Add both wines and reduce by half. Add ribs to pan and enough stock to cover. Bring to a boil and cover. Place in oven and braise 3-4 hours or until falling off the bone. Remove ribs from pan and keep warm. Strain the cooking liquid into a sauce pan and reduce by half. Add anchovy. Simmer a bit longer then puree until smooth. Check seasoning and adjust where needed. Serve and enjoy. 2007 Black Star Farms All Rights Reserved ::

Contact Black Star Farms. Please use this page to find the right person to answer your questions. If looking for travel information, visit our page. Tasting Room at Black Star Farms Suttons Bay Hours: Monday through Saturday - 10am-6pm Sunday - noon to 5pm Phone: 231-944-1271 Fax: 231-944-1279 email: Tasting Room at Black Star Farms Old Mission Hours: Monday through Saturday - 10am-6pm Sunday - noon to 5pm Phone: 231-944-1300 email: cbriggs@blackstarfarms.com. TASTES of Black Star Farms Hours: Tuesday through Saturday - 2-9p.m. Phone: 231-944-1349 email: kculloty@blackstarfarms.com. Wholesale Wine and Spirits Sales For wholesale sales, please contact Lee Lutes by phone at 231-944-1280 or via email to sales@blackstarfarms.com. If you are interested in the retail purchase of wine, please visit our. Inn at Black Star Farms Contact Jill, Kari, or Kelly with questions regarding room availability, rates, and reservations. Phone: 231-944-1251 Fax: 231-944-1259 email: innkeeper@blackstarfarms.com. Events at Black Star Farms If you are interested in hosting a private event here on the Farm, please contact Kristin Karam by phone at 231-944-1255 or by email at. Farmers Market Hours: Monday through Saturday - 10am-6pm Sunday - noon to 5pm Phone: 231-944-1297 Stables at Black Star Farms phone: 231-944-1290 email: kari@blackstarfarms.com. Creamery at Black Star Farms Leelanau Cheese Company Phone: 231-271-2600 Fax: 231-271-2601 email: leelanaucheese@blackstarfarms.com. Press Media Inquiries Visit our media@blackstarfarms.com. General Information If none of the above options fits your inquiry, please contact the Innkeeper phone: 231-944-1250 fax: 231-944-1299 email: info@blackstarfarms.com. Our Address Black Star Farms 10844 E. Revold Rd. Suttons Bay, MI 49682

 Guest rooms have air conditioning
 Conference and meeting room
 Credit cards accepted
 Disabled guests are welcome
 Facsimile services
 Hairdryer
 Ironing facilities
 Jacuzzi tub
 Laundry services/washing machine
 Smoke-free guest rooms
 Parking lot
 Private park, garden, courtyard
 Quiet surroundings
 Fridge
 Sauna
 Private/Ensuite bathroom
 Phone at reception
 Phones in rooms
 Patio, summer terrace
 Cheques accepted