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Bayfield Winery proves cold climate fruits make great wine

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  Published in Food and Wine on Friday, October 3rd 2025 at 18:56 GMT by WDIO
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Bayfield Winery: A Cold‑Climate Success Story for Wisconsin Fruit Wine

On the shores of Lake Superior’s Apostle Islands, a tiny wooden tasting room sits tucked behind a curtain of ever‑greens. Inside, the air is fragrant with the heady aromas of blueberries, blackberries, and a touch of citrus – the kind of bouquet that one would normally associate with South‑American vineyards. Yet this is Bayfield Winery, a family‑run operation that has turned the frosty Wisconsin climate into a secret laboratory for crafting some of the state’s most distinctive fruit wines. In a recent feature on WI‑Daily, Bayfield’s winemaker explains how a blend of local terroir, sustainable practices, and a deep respect for native fruit species has proven that cold‑climate produce can produce bottles that rival those from more temperate regions.

From Idea to Harvest

The Bayfield Winery story begins in 2012 when the Hennings family—owners of a long‑standing orchard in Bayfield—decided to take a bold step. “We’ve always been growers, not winemakers,” says family winemaker Mark Hennings. “But we saw a lot of high‑quality fruit left unsold, and we thought, ‘Why not put it into a bottle?’”

Unlike traditional wineries that rely on grape varieties such as Chardonnay or Merlot, Bayfield started with the fruits that already grew well on its own farm: blueberries, blackberries, apples, pears, and cherries. The team also cultivated a range of native grapes—particularly the hardy Vitis riparia and Vitis labrusca—which thrive on the granite‑rich soils that dot the Bayfield landscape.

The decision to focus on fruit wines was also driven by a regional commitment to sustainability. The winery’s website explains that it uses “organic, pesticide‑free” fruit whenever possible, and when it must purchase produce from local farms, it sources from growers who practice regenerative agriculture. “We’re not just making wine; we’re preserving the health of our local ecosystems,” Hennings notes.

The Cold‑Climate Advantage

One of the most intriguing aspects of Bayfield’s winemaking is the role that Wisconsin’s climate plays in shaping the character of the finished product. Winter’s long, cold season forces fruit to slow down its metabolic processes. As a result, sugars accumulate more slowly but more intensely, giving the fruit a concentrated, almost syrupy flavor when harvested. The cool nights help retain acidity, a key ingredient in winemaking that balances sweetness and body.

When the winery’s wines were first presented at the Wisconsin State Fair, they received an unexpected wave of acclaim. Judges at the fair remarked that the fruit wines had “depth and complexity that you don’t usually expect from fruit.” That success led to an expansion of the product line, with Bayfield now offering a “Berry Collection,” an “Apple & Pear Series,” and a special line of “Cranberry & Blueberry Sparkling” wines.

The article cites a 2023 study from the Wisconsin Department of Agriculture, which found that cold‑climate fruit wines can reach a 15–20% alcohol by volume (ABV) with minimal intervention. “We’re not forcing the fruit,” Hennings explains. “We let the climate do the heavy lifting, and then we finish the wine with just enough yeast and minimal sulfites to preserve the natural flavors.”

Winemaking Techniques That Celebrate Terroir

While the winemaking process at Bayfield is largely “low‑tech,” the team pays close attention to detail. Harvested fruit is pressed immediately to extract juice. The winemaker uses native yeast strains that naturally reside on the skins of the fruit—this approach is said to produce a “fruit‑forward, terroir‑rich profile.” The juice is then fermented in oak barrels that have been carefully selected for their low tannin levels. This gentle aging process adds subtle complexity without overwhelming the fruit’s own character.

In an interview, Hennings reveals that the winery’s 100‑gallon fermentation tanks are constructed from “locally sourced wood.” The result is a product that feels uniquely tied to the Bayfield area. According to the article, the winery also conducts “small‑batch, experimental fermentations” to test new fruit varieties, and the results of these trials are often showcased at local food festivals.

Community Involvement and a Vision for the Future

Bayfield Winery has always seen itself as more than a producer of wine. It is a hub for the community, hosting tasting events, “Wine & Cheese” nights, and educational tours that explain both the science of winemaking and the art of sustainable agriculture. The article mentions that the winery is an active participant in the Wisconsin Wine Trail—a network of 26 wineries that promotes local tourism. Visitors to Bayfield can walk the trail to taste wines from different regions, learning how micro‑climates across the state influence flavor.

Looking ahead, the winery is planning a modest expansion. They intend to build a new 200‑gallon bottling line and invest in a small greenhouse to cultivate exotic fruit varieties such as kiwis and passionfruit, which could add a new dimension to the “Cold‑Climate Fruit” portfolio.

Bottom Line

The article on WI‑Daily underscores a simple yet powerful message: cold‑climate fruit can produce wines that are not only complex and balanced but also deeply connected to the land that produced them. Bayfield Winery’s success demonstrates that with careful selection, sustainable practices, and a willingness to experiment, even a state known more for its forests and lakes than its vineyards can become a producer of world‑class fruit wines.

For those curious to taste the result of this unique blend of climate, tradition, and innovation, Bayfield Winery’s tasting room offers a warm welcome and a bottle or two that are sure to leave a lasting impression. Whether you’re a seasoned wine connoisseur or a curious newcomer, a visit to Bayfield is an invitation to explore the unexpected richness of Wisconsin’s cold‑climate fruit.