Press Release            Tuesday, September 25, 2007

Chateau Chantal, Contact: Liz Berger, Operations Manager

15900 Rue de Vin, Traverse City MI 49686

800-969-4009, 231-223-4110 x11, fax 231-223-4130

liz@chateauchantal.com   www.chateauchantal.com

Chateau Chantal is proud to announce our collaboration with the artcenter Traverse City and local artist Charles Murphy to release a limited bottling of 2006 Semi Dry Riesling.  The specially produced label features a Charles Murphy painting, celebrating 30 years of painting in Grand Traverse, and will be signed and numbered by the artist.  The wine will be sold for $19.99 per bottle and a portion of each sale will be donated to the artcenter Traverse City. 

Charles Murphy has been painting and exhibiting throughout the Grand Traverse region for the past 30 years. His work in watercolor and oil media features landscape, seascape, social commentary, humor, and pure abstraction. Charles Murphy teaches painting at the artcenter Traverse City. A commemorative poster is also available featuring the same artwork.  Charles will be at the winery from 1-3pm on September 29th and October 13th to personalize further a poster or the wine bottles.

The mission of artcenter Traverse City is “Encouraging art, artists and art education in the Grand Traverse region and beyond…” and it is a driving force behind the growing creative community in northwest Michigan.  For more information about the artcenter Traverse City visit their website: www.artcentertraversecity.com

Chateau Chantal is located on Old Mission Peninsula and grows grapes, crafts wine, and offers overnight B&B accommodations to guests from a stunning location high atop a ridge with views of East and West Grand Traverse Bays.  This 2006 Semi Dry Riesling carries an Old Mission Peninsula appellation and was awarded a Gold Medal from the 2007 Tasters Guild International Wine Competition and a Silver Medal from the 2007 Indianapolis International Wine Competition.  For more information about the winery please visit our website at: www.chateauchantal.com

Contact:
Mark Johnson, Winemaker
800-969-4009
wine@chateauchantal.com


COME AND JOIN CHATEAU CHANTAL FOR OUR 2004 ICE WINE HARVEST

Based upon our current weather conditions and the weekend forecast Chateau Chantal is very excited that we will be able to harvest and produce a 2004 Ice Wine vintage.

Chateau Chantal has only had one ice wine harvest in the last three (3) years, which is why we are so excited about this year's crop. Ice wine is made from grapes frozen on the vine, and then pressed while still frozen. Incredible sweetness and fruitiness, with all the delicateness of a rich and lush desert wine, often described as liquid gold.

To give you another example of the unique quality of Ice Wine, in a normal 1-ton harvest you can produce 175 gallons of wine, but in a 1-ton harvest of Ice Wine you are able to produce only 40 gallons of wine.

The harvest is planned for Monday, December 20th at sunrise (7:30). We only have a acre area to harvest so the harvest should be complete within 2 to 3 hours.

Chateau Chantal invites you to come and do a story on this process. Our wine maker Mark Johnson will be available to talk with you and provide you with the details and answer any questions that you have.

If you are interested in coming to do a story please give us a call at 800-969-4009 or 231-223-4110. Once again the harvest is planned for:

Where: Chateau Chantal 15900 Rue de Vin, Old Mission Peninsula
Monday, December 20th
Time: Harvest will begin around 7:30 a.m.


Thursday, October 14, 2004
Wintertime Wine Escapes - Chateau Chantal offers winter activities

Often passed by in favor of warmer climates, wintertime visits to Northern Michigan offer a special warmth of their own. Recreate the cozy feeling of school time snow days with a secluded and private getaway to the B&B at Chateau Chantal during the snowy months. Feast on fireside fondues, drink mulled cherry wine, learn the art of wine tasting, experience the togetherness found in tranquility.

Visiting in the winter months has its advantages. With less tourism traffic during this season, you can enjoy the Chateau to the fullest. Personalized service from our staff, use of our two beautiful fireplace areas, wine tastings, cellar tours, a full gourmet hot breakfast, afternoon coffee tea service, and the warmth of wintertime seclusion are all included in your stay with us. Personalize your stay further with one of our special packages from fondue to massages, we can tailor your stay to create the most memorable of experiences for you. Room rates range from $125-$175 per night November 1st through April 30.


The School at Chateau Chantal Cooking Classes and Wine Seminars

A grand hit with all guests! Chef Nancy Allen creates a wonderfully entertaining and educational afternoon of hands-on preparation. After your "work" is complete, enjoy the fruits of your labor with your fellow classmates over dinner. Nowhere will you find a more enthusiastic, knowledgeable, and realistic cooking teacher than Nancy. All cooking classes are approximately five hours and require a weekend stay at our 11 unit B&B. Bring an apron and a favorite knife. Cooking class priced from $225-$265 per person including two nights accommodation, full breakfast each morning, cooking class and learning materials.

Chef Nancy Krcek Allen, CCP offers some insight to what you learn in her cooking classes:

As a kitchen veteran and culinary teaching professional you might think I prepare elaborate meals. Who has the time? Like an artist, my best meals arise out of those impromptu dinners that push me to rely on my skills, senses and intuition.

When I teach cooking, I focus on techniques and skills that will free my students from recipes. Cooking only from recipes is like swimming with a life jacket. You won't drown, but you'll never really learn to swim. To enjoy cooking fully you need to take a chance. I encourage students to learn good kitchen skills, learn to trust their senses and go beyond recipes.

You don't need to be a professional cook to be spontaneous in the kitchen. With a little help you can develop a flexible repertoire of skills and dishes that you can change on a whim. Attend a class and learn a few of my liberating secrets to becoming a better, more intuitive cook. Develop and nurture them and you'll find a source of unlimited improvisation and unlimited fun.

Hope to see you in a class this next season!