COVID-19 Health & Welfare Policies

Attention!  We have learned that there was a COVID exposure at Chateau Chantal on Wednesday, October 17, from 2:30 - 3:45 pm.

We take the safety of our guests and staff very seriously during these times. We continue to enforce mask wearing for all, barriers for our staff, distancing markings, provide sanitizer to all, installed UV-C air purification units, maintain regular cleaning and sanitizing protocols.  We look forward to continuing to offer a safe environment by requesting reservations are made in advance to monitor our capacity requirements.  Thank you and stay safe.
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We are open daily!  Sun-Wed 11am-5pm, Thurs-Sat 11am-7pm.  We require a reservation to ensure we are meeting the 50% capacity requirements set forth in the re-opening order.  All staff and guests are required to wear masks indoors at all times, and outdoors when within 6 ft of other groups.  We ask all staff and guests to practice social distancing when visiting the winery.

Place your reservation online here: https://shop.chateauchantal.com/res-401111/Flight-Or-Glass-Of-Wine-Reservation.html 

Our Bed & Breakfast is open!  You can check availability online at www.chateauchantal.com/reservations. 

Please check back for updates if you are planning to visit Chateau Chantal.

Group Wine tastings

Our current wine reservation system limits reservations to 4 per ticket.  We realize that some people are traveling in groups larger than 4, and with people who are not from their immediate household. Per the governor's latest order if you are with people not from your immediate household and cannot stay 6-ft distant (even outside) you must wear masks at all times. Current health recommendations suggest masks and 6ft buffers for anyone not in your immediate household. 

 The likelihood of large groups bringing COVID into our facility is much greater- it would be of risk to our staff, and could potentially cause a shutdown by the governor of all wineries in Northern Michigan if we have an outbreak.   Quite frankly, there is no ‘safe’ way for a large group of people to travel together.  Gatherings larger than 10 are prohibited by the State, but even groups of 10 or fewer create greater risk. While it is possible that a group could make multiple reservations of 4, when a large group enters our winery together it causes a large cluster around which it is difficult, if not impossible, to maintain a 6ft buffer.

 Please reconsider outings to our facility with people not in your immediate household until 2021 or after the pandemic has subsided.

Employee & Guest Protocol & Procedure Guide

A letter from Marie-Chantal:

Chateau Chantal Family,

I want to wish you the very best from all of us at Chateau Chantal.  We all hope you and yours are well, and provide our sympathy for those suffering from isolation or illness.  A big virtual Hug to everyone. 

We’re living in the most unusual time in our 34-year history – a time where we are forced to shut our doors to our extended family members – our guests.  It is in our nature to grow & make great wine, host & entertain, and bring a familial experience.  Needless to say, with most of our staff at home, we can’t wait to see you again soon. 

From the start, we have followed CDC, OSHA, and Grand Traverse County recommendations for keeping our staff and guests safe.  These plans are being updated as new regulations are released.  You can count on the Chateau Chantal team to deliver a clean and healthy environment when you return.

Steps that are being taken now include:

• All Staff: Employee education/training, screening and provisions for PPE will be adhered to based on the latest regulations. Staff will wear face masks, gloves where appropriate, practice frequent hand sanitizing, practice distancing, and be provided face shields and further protective gear as necessary. We have manufactured our own hand sanitizer for staff and guest use.  Signage will be placed extensively throughout the building to guide guests on safety measures. 
• Tasting Room Protocol: We are developing new reservation systems for wine flights/by the glass and bottles to-go that will allow us to practice social distancing within our capacities. We have expansive outdoor seating areas that will allow for very comfortable distancing.  Common areas will be sanitized regularly with particular attention to frequently touched surfaces. 
• New Cleaning Training: Our housekeeping team has not been sitting dormant. We have used this time to deep clean several areas of the facility so that every area will be ready for your arrival. We also have been implementing new training to our sanitation staff that by means of video and in practice, and we must admit, stealing a few pointers from hospital staff so that our level of cleanliness and safety will contribute to your comfort. Know that our staff’s willingness to help and their friendly smiles will still be present… under the PPE.
• •B&B Cleaning Regimen Changes: There will be some radical and some not so radical changes that we are implementing as part of our overnight guest experience. A video will soon follow to point out many of the changes. All are done in good faith to keep the safety and health of our staff and extended family (you) as the focal point as we journey down this road of uncertainty together. Many offerings will be streamlined. Many of our regular offerings will be available only upon request. Some of our “usual spaces” will not always be available as they once were. We will need more time to prep for you. We will need more space to work with you. We will need more patience from you. This is new for us too.

We take these steps to protect all of us – our staff and our guests are our utmost concern. Winery founder, Bob Begin, age 85, currently resides in his apartment home above the tasting room. He has always set the hospitality bar high for us, and we’re committed to reinventing ourselves to maintain that status in a new normal. 

Our managers have rallied from day-one with creative ideas to serve our guests.  I look forward to revealing those plans are they are finalized, and most importantly, to welcome you back to our beautiful winery.  It’s not the same without YOU. 

My very best wishes, until we meet again,

Marie-Chantal Dalese, President & CEO

COVID-19 Health & Welfare Policy

Chateau Chantal is taking the threat of the COVID-19 seriously and we are implementing the Michigan Department of Health and Human Services (MDHHS) Interim Recommendations for COVID-19 Community Mitigation Strategies March 11, 2020.

Chateau Chantal recognizes that community mitigation strategies are crucial to slowing the transmission of coronavirus disease 2019 (COVID-19), particularly before a vaccine or treatment becomes available. These strategies provide essential protections to individuals at risk of severe illness and to health care and other critical infrastructure work forces. 

We are taking the following personal-hygiene measures to prevent the spread of the virus: 

• wear face masks while at the work site;
• wash your hands often with soap and water or use hand sanitizer;
• avoid touching your eyes, nose, or mouth with unwashed hands;
• cover your mouth and nose with a tissue when coughing or sneezing;
• avoid handshakes;
• avoid contact with sick people who are sick; and
• stay home when you are sick.

Based upon Grand Traverse County Health Department recommendations for workplaces, Chateau Chantal will:

1. Screen employees for COVID symptoms and require them to stay home when sick and to notify supervisors/health care providers of illness.
2. Communicate and reinforce best practices for washing hands, covering coughs and sneezes.
3. Regularly clean and disinfect frequently touched surfaces, like doorknobs, keyboards, cell phones, and light switches.
4. Ensure hand hygiene supplies are readily accessible throughout the workplace.
5. Encourage staff to tele-work when feasible, particularly individuals at risk of severe illness.
6. Implement social distancing measures as feasible, including limiting in-person meetings.
7. Limit large work-related gatherings (e.g., staff meetings and after-work functions).
8. Limit non-essential work travel.
9. Cancel or postpone large gatherings, conferences, and sporting events.
10. Discourage employees from eating meals in a large group setting, such as a cafeteria.
11. Tailor continuity of operation plans to the COVID-19 threat.