- ST. JULIAN

- VON STIEHL

ST. JULIAN WINERY
EIGHTY-ONE YEARS YOUNG
St. Julian Winery has been making wine at its present location in Paw Paw, Michigan since 1936. It was during that milestone year when Mariano Meconi bought out his partner and moved his now family-owned company from Detroit to the fruit-growing region along the shores of Lake Michigan. But the history of Michigan’s oldest and largest winery did not start with that significant westward move: it dates back another twenty-five years and includes two other countries.

Born in Falaria Italy in 1895, Mariano Meconi at the age of 13 immigrated from Italy to Windsor, Ontario Canada where he finished school. A job at the Studebaker Automobile factory paid the bills while Mr. Meconi labored at establishing a business in his preferred vocation of winemaking. In 1921 at the age of 26 Meconi founded his winery and named it Border City Wine Cellars in deference to the potentially vast export business which existed across the river in prohibition stricken Detroit. The name was soon changed, however, to the Meconi Wine Company.

Following the repeal of this country’s worst legislative experiment in December of 1933, the now flourishing enterprise was moved across the river to Detroit in 1934, thus establishing Michigan’s oldest continuously operating winery. A partner was added, but this proved to be a brief relationship due to differences in the philosophy of the operation.

In 1936 the winery partnership was dissolved and the winery and family moved to its present location in Paw Paw. It was easier in those days to move the winery to the vineyards than it was to transport the grapes to Detroit each day. It was a six-hour drive one way on old US-12. With the move came a new name: Italian Wine Company.

In 1941, with the onset of World War II and rising antifascist sentiment in this country, the name of the winery, Italian Wine Company, quickly developed negative connotations. Meconi wisely opted to change the name once again. His choice paid homage to his native land; specifically to his native town of Falaria. In Italy, every town has a patron saint who watches over and protects the community and its’ citizens. The patron saint of the village of Falaria, Italy is San Guilano - nee St. Julian. Thus was born the name that has stood for the past sixty years.

After the war, leadership of the winery grew with the addition of Eugene and Robert Meconi and Apollo Braganini. (Meconi’s two sons and son-in-law). Expansion in physical size and output continued to grow as well. In 1946, sparkling wine was first introduced to the lines of wines already being produced.
The Michigan Champagne was made using the “charmat” bulk process, utilizing large, overhead metal tanks each capable of fermenting 1,000 gallons of sparkling wine at a time. The four original tanks are still being used toady with the additions of nine more tanks for making our popular fruit champagnes. The winery now has a total capacity of nearly 20,000 gallons of effervescent wine storage.

The initial building in Paw Paw, constructed in the nineteenth century as an underground icehouse, was enlarged. Some of the original, and very thick, cement walls still make up a part of the building’s foundation and act as perfect insulators for the winery’s barrel and wine cellar. Winery employees erected a second building in 1951.

In the early 1960’s, carloads of visitors came to the winery, many were families with children. In response to the juveniles’ understandable lack of wine appreciation, St. Julian began the production of a novelty “non-alcoholic champagne.” This was the chance beginning of the company’s sparkling juice line of products, which has grown from that humble start to being one of the largest selling sparkling juice lines in the country today.

In 1971 a severe fire destroyed a major portion of the facility in Paw Paw, including the offices and hospitality center. Out of the ashes rose today’s modern structure, complete with new offices, warehousing and greatly improved hospitality center. The new facility prospered and in 1976, was awarded the Ambassador of Tourism Award by Governor William Milliken for doing the most to promote and encourage tourism in the state of Michigan.

In 1981, sixty years after the inception of winemaking by the family, a second winery was opened in Frankenmuth, Michigan, complete with another hospitality center. The facility houses the 400 barrel solera system, established in 1973 in Paw Paw, that has garnered dozens of gold medal and “Best of Shows” in wine competitions across the country for St. Julian’s Solera Cream Sherry.

In 1983, the family named David Braganini son of Apollo, President of St. Julian, thus marking the commencement of a third generation of leadership and growth. Apollo then shifted his focus from the realm of the front office to the operation of the physical plant. He continued to work with the two dozen loyal workers who are responsible for operations in the cellars until his death in 1999. Executive Vice President Chas Catherman, who, has been with the winery since 1973, continues to oversee the operation of our winery with our Winemaker and Viticulturist Dr. Dave Miller. An experienced pool of dedicated personnel is the greatest asset any firm can lay claim to and St. Julian is blessed with a full roster.

Starting with Frankenmuth expansion and throughout the ensuing years tasting rooms have been added in strategic Lower Peninsula tourist locations. These outlets, presently five in number, regularly introduce thousands of people to the quality emerging from Michigan’s vineyards. This exposure has become symbiotic for the retailers and restaurateurs who carry our state’s wines and juices.

St. Julian has been on a seven year planting program since 1991 and in 1995 harvested, for the first time, Merlot, Cabernet Franc, Cabernet Sauvignon and Pinot Noir. These four vinifera varieties have been added to our increasing acreage of Chardonnay and White Riesling. In 1996 we harvested Pinot Gris for the first time.

With the overwhelming crowds of people constantly touring the winery, St. Julian was elected to build an addition in 1994, The Apollo Restaurant. Over the years the Apollo’s greatest success has come from large parties such as Fund Raisers, Annual Meetings, Christmas Parties, Auctions, Sales Meetings, Cigar Dinners, etc. We can now add wedding receptions to the list. In November of 1997, the restaurant evolved into the Apollo Banquet Hall.

Michigan’s fruit growing history is as old as the State itself. Our orchards and vineyards produce some of the highest quality fruit on the planet. In 1998, after years of entertaining ideas on how to utilize this fruitful bounty lying virtually at our doorstep, St. Julian made the decision to become a producer of fruit brandies.

The first and foremost step toward achieving our goal was to find and obtain the absolute best still apparatus available specifically for distillation of fruit. This search led us to Germany, the world’s most prolific producer of fruit brandies, and the artisan firm of Christian Carl. In addition to furnishing our handcrafted marvel, the Christian Carl family became our mentors, willingly sharing their centuries of experience. We are proud that the “heart” of our fruit brandy comes from a Christian Carl still. We offer both Infusion’s and Eau de Vie’s made from Cherry, Pear and (Red) Raspberry.
Infusions are akin to ports, liqueurs and cordials – only better! Fresh fruit is steeped (infused) for several weeks in brandy distilled from same type of fruit; the infused nectar is extracted and bottled. It takes twenty pounds of fruit to produce each distinctive 500ml bottle of Infusion!

Eau de Vie, French for “water of life”, is a clear fruit brandy. Unlike traditional grape brandy, which is aged for several years in oak barrels, thereby imparting the bouquet, color and flavor of oak. Eau de Vie is matured in either glass or stainless steel vessels. The result, as we say, is “The essence of Michigan fruit distilled in a fine brandy.”

Sales have never been stronger than presently and we look forward to many more years of growth in our future.

von Stiehl Winery
By Brad Schmiling
Listed in the National Historic Registry, and recognized by the Wisconsin Heritage Tourism Program, the von Stiehl winery is housed in a building built around the end of the Civil War. Come experience the bold Austrian architecture. From the underground arched limestone caverns, to the 4th Floor Galerie, there are a multitude of rooms to explore. The traditional architecture is the perfect setting for von Stiehl's traditional wines.
The recipies for over 20 grape and fruit wines are culminated in the limestone cellars. Top quality ingredients from local fruit (Door County cherries) to West Coast grown grapes (Johannisberg Riesling) are utilized to make these popular medal-winning wines so that everyone from the sophistocated wine connoissour to the fruit wine enthusiast can find a favorite at von Stiehl.

von Stiehl's Wines: The grape wines produced at the winery range from traditional vinifera (origin from Europe) to French hybrid wines (Midwestern flavor). Our most cherished is the Johannisberg Riesling. Popular for its semi-dry fruity taste, the Riesling is perfect for wine drinkers and non-wine drinkers alike. It has won a myriad of Gold medals thus far, and continues to turn heads and please taste buds for wine judges across the country. You can also taste von Stiehl's premium quality cherry wines. With six varieties - from Dry Cherry to Cherry Kirsche (fortified with brandy), be ready for a very cherry experience.
Do other fruits fits your fancy? In addition to Cherries, we make wine from Blueberries, Blackberies, Raspberries, Strawberries, Apples, and Cranberries. These specialty wines are made from the freshly pressed juice.
Get ready for an intense very berry experience. From specialty fruit wines to our Gold Medal-Winning Dry White and Red wines, everyone finds something that they can enjoy at the von Stiehl
Winery.

von Stiehl Wins Eleven Medals Including Double Gold

The von Stiehl Winery of Algoma has long coveted the most prestigious award given to those Wineries around the world that produce the highest quality of wines--the Double Gold. The Wisconsin winery was lately awarded a Double Gold medal for one of its well known dessert wines: Raspberry Framboise.

The letter of notice read, "The Tasters Guild wishes to congratulate you on the following award winning wine list from the 2002 Consumer Wine Judging: Cabernet Sauvignon - Silver; Chenin Blanc - Silver; Cranberry - Silver; Cherry Kirsche - Silver; Late Harvest Riesling - Silver; Niagara - Gold; Raspberry Framboise - DOUBLE GOLD; Robust Red - Bronze; Johannisberg Riesling - Silver; Fume´ Blanc - Bronze; Strawberry - Silver.
The Taster's Guild Consumer Wine Judging notes the following about von Stiehl's Framboise on their web sight (www.tastersguild.com):

"In order to receive a Double Gold, ten wine judges must all rate the wine a perfect 10 on a 1-10 scale. It is very difficult to accomplish, and very prestigious to receive--especially from the Tasters Guild. The Tasters Guild is composed of 55 nationwide chapters that receive support from an extensive network of retail wine and specialty food shops, superior restaurants, top rated hotels, premium wineries, knowledgeable wholesalers and top international importers."
The von Stiehl Winery is very excited to be nationally recognized as having one of only six Double Gold Medals presented in its class. In all, 739 wines were entered in this competition with only 34 Double Golds awarded."

When asked about his success, the Algoma winemaker, Aric Schmiling, had this to say, "I am very happy to be receiving eleven medals including a Double Gold from the Tasters Guild. The Double Gold medal is a top honor for any winemaker and I am happy to be able to bring one home to Algoma and the von Stiehl Winery".

The von Stiehl Winery is open everyday of the week throughout the year. For more information, the winery can be reached at 1-800-955-5208. Guests may also visit www.vonstiehl.com.