We were on our way for dinner, but as we were leaving Boyne Valley Vineyards, they asked where we were going to eat, and they suggested that since we were going to be in the neighborhood, we should stop at Walloon Watershed and check out the newest wine bar and tavern.  We had some time before our dinner reservation, and I am always interested in checking out a new place of interest.

We found Walloon Watershed in the heart of Walloon Lake Village and a very easy walk to the lake, I mean, even I would not build up a sweat walking there.  While it was in a brand-new small strip center, the tavern itself evoked the charm of the village.   My Bride parted company with me, as she saw a coffee shop and that is one of her beverages of choice, so she left me to my own devices.   They had a well curated wine carte, locally produced craft beers and as they proclaimed, “meticulously crafted cocktails.”  I was intrigued and I had to walk around a bit, being the curious person that I am.  It was a very comfortable shop, with a private room for ten for a small gathering, and they offered small artisanal plates for sharing.  I even saw an interesting bottle of Hometown Horseradish Vodka with Natural Horseradish Flavor that was made by Detroit City Distillery from pure Michigan corn vodka.  I thought would be ideal for Bloody Mary’s or for our brother-in-law who hails from Canada, especially for his Caesar of Bloody Caesar where Clamato Juice is substituted for Tomato Juice.

As I was waiting for my Bride to finish with her coffee next door, I opted for something chilled and Maison La Saget La Petite Perriere Sauvignon Blanc Vin de Table 2023.  The Saget family has been producing wines from both sides of the Loire River for nine generations since 1790.  They only produce wines that are either Sauvignon Blanc or Pinot Noir, using fruit from their estate as well as long- term partnerships in the south of France.  Their vineyards are certified for biodiversity, with careful management of fertilizers and water conservation.  The harvested fruit is half manually picked, and the other half is mechanically harvested, pressed and clarified for twenty-four hours.  The wine undergoes cold maceration and then fermentation in temperature-controlled Stainless-Steel tanks for eight days. The wine is then aged on fine lees for around four months and then bottled to maintain freshness.  The pale-yellow colored wine offered notes of peach, mango, lemongrass, white florals, citrus, and camphor.  On the palate this light to medium bodied, well-balanced wine displayed notes of grapefruit, lemon, lime and minerals, ending with a medium-count finish of fruit and a saline finish.