Chuck and Kim Corliss are delighted to welcome the community into the long awaited Lutsen business, North Shore Winery and Sawtooth Cider House.
A fine wine must age for a while before it reaches perfection. And apparently it takes time for a winery to develop as well. North Shore residents have been watching the wooded area near the bottom of the Ski Hill Road in Lutsen for quite awhile, waiting for the winery to come to fruition. And finally, like a fine wine, North Shore Winery and Sawtooth Cider House is here to savor.
When Chuck and Kim Corliss decided to open a winery in Lutsen, they decided not to rush things. They introduced themselves to Lutsen residents at a town meeting in 2013. Citizens at that meeting were intrigued by the idea of a winery at 202 Ski Hill Road.
The couple tantalized wine drinkers as they cleared the land, built the unique winery structures and began planting apple trees and raspberry bushes. Anticipation increased when a tongue-in-cheek sign went up at the end of the winery drive in 2014 with a corkscrew and the declaration, “Opening ?”
It appears to be unanimous amongst the guests who have visited since North Shore Winery’s “soft opening” on July 1. It was worth the wait.
Visitors know they are in for a unique experience as they approach the interesting—somewhat industrial-looking—winery building. Out front there is welcoming seating for warm days. Once inside, guests are treated to stunning décor featuring the handiwork of Lutsen artisan Dave Woerheide, with help from Shem Falter of Grand Marais. The curved bar and rail around the room were built from white cedar reclaimed when Lutsen Mountains Ski Hill recently reconstructed a couple of ski runs.
The same wood was crafted into a huge table in the barrel room, which not only houses the French oak wine barrels and the huge stainless steel tanks, but can serve as meeting space or a party room.
Chuck and Kim are both quick to express appreciation to the many community members they worked with, noting that Gordon Thorne, not just an amazing guitarist, but a wonderful woodworker as well, installed the windows and trim. They said the people who have helped them are too many to name.
They are more than pleased with the staff members who are learning the wine business along with them. Kim said they couldn’t have opened without the help of “cellar rats” Karl Klinker and Marc Carter. “They do a little of this and a little of that,” she said. “They are ready to do whatever needs to be done.”
Also helping out is their daughter, Savanna, on break from college in California. Their son Jayden has also expressed interest in joining the winery team.
Greeting guests to the tasting room is manager Rob Grubb. Grubb comes to North Shore Winery after eight years at Lutsen Resort. He is the winery’s first employee, along with cheerful Katie Ilstrup who keeps the tasting room spotless. Backing Grubb up for wine tastings will be Vio Urda of Romania.
Grubb is quite knowledgeable about the wine and cider menu, helping guests select which white wine they might prefer—Cascade or Artist Point? Or if they like red, he explains the notes of Zinfandel or the Lutsen. However, he said he is not an expert. If questions get too technical, he refers them to Chuck, who is the sommelier.
The couple didn’t have a background in creating wine though. Before venturing into winemaking, Kim worked for a software company and Chuck worked in school district operations before retirement. But they have obviously done their homework. What they have learned is evident during a tour and explanation of the winemaking process.
In the barrel room, Chuck explains that the glistening stainless steel tanks hold the white wines for aging. The red wines age in the oak barrels stacked to the ceiling. Chuck explains that their red wines are “fairly traditional,” except for the Boundary Waters red. It is a barbera-based wine, he said. “It’s very fruity and refreshing,” he said.
Kim smiles and adds, “It’s kind of an Italian lunch wine.”
Kim notes that wine will be served from the keg, which keeps the wine fresher longer than in an opened bottle. And, Chuck added, environmentally it is much more practical than using bottles.
Another gleaming tank—the bright tank—holds the special ciders they have developed—Kim’s Blend and Herbie’s Blend. Kim’s Blend was created by trial and error. After blending seven different types of Minnesota apples, Kim declared this cider her favorite.
Herbie’s Blend is so named because it is sweetened with Lutsen sugarbush operator Herb Wills’ Caribou Cream maple syrup.
What about those who don’t like wine or cider? Chuck grinned broadly and said, “We’re here to change that!”
Still smiling he said that they are also brewing root beer. Kim added that the winery grounds has an artesian well. “Our water is wonderful,” she said.
The couple smiles a lot, despite the pressure to get everything just right for the opening. There were many late nights and early mornings, getting all the wine fermenting in tanks and barrels. Now that things have started, it will be much easier, said Kim, as batches of wine will be staggered.
Despite being a bit tired, Chuck and Kim are delighted at the public’s response, albeit a bit overwhelmed. As soon at they put out the “Tasting Today” sign, the lovely cider house building was filled with people wanting to sample their wine and hard ciders. On the 4th of July, it was standing room only.
Everyone is invited to check out the county’s newest establishment at a grand opening celebration on Saturday, July 16 and Sunday, July 17. Double D’s will be on hand with a barbecue. There will be games for kids and live music by the Plucked Up String Band on Saturday and Black River Revue on Sunday.
There will be Sangria to try, only available at the winery. And of course, the tasting room will be open. Stop by and you’ll find yourself smiling too.
Leave a Reply