SHIP OF FOOLS

Every wine has a story, but Ship of Fools has a legend.

Originally conceived with classical ambition—its name nodding to Homer and the mythologies of the Iliad and the Odyssey—this wine was destined to become something entirely different than what anyone expected. What began as an idea among Chateau Grand Traverse founder Ed O’Keefe, his son Eddie (President), and Sean (Winemaker), quickly turned into a spirited debate over style, varietal focus, and technique. With three family captains at the helm, the "ship" changed course more than once—guided at times by instinct, at others by rebellion.

But out of that creative chaos came clarity. The resulting blend—Chardonnay, Pinot Gris, and Pinot Blanc—struck a balance none of them had anticipated, delivering a wine that felt at once bold and refreshing, structured and playful. What was once a point of contention became a shared triumph—and ultimately, a fan-driven phenomenon. Today, Ship of Fools is one of the winery’s most requested and anticipated annual releases, attracting a devoted following who know that sometimes, a little disorder leads to unexpected brilliance.

Stylistically, the wine is dry, richly textured, and mouth-coating, with aromas of ripe pear, yellow apple, melon, and citrus zest, underscored by notes of honeycomb, almond skin, and white flower. A portion of the Chardonnay adds weight and a creamy mid-palate, while the Pinot Gris brings aromatic lift, and the Pinot Blanc contributes minerality and brightness. Stainless steel fermentation ensures that the blend remains clean and expressive, without the interference of oak.

Terroir Insight:
Each component is grown on Old Mission Peninsula, where cool-climate conditions and glacial soils produce wines with elevated acidity, restrained alcohol, and nuanced flavor profiles. Unlike its counterparts in warmer regions, this blend avoids overripe tropicality in favor of precision and length, making it a uniquely Northern Michigan white.

Cellaring Note:
Drink now for freshness and energy, or age for 2–4 years to allow tertiary notes of hazelnut, lemon curd, and flint to emerge.

Food Pairing Ideas: 

• Omnivore
  • Lemon-herb grilled shrimp over couscous; Chicken piccata with capers and preserved lemon
• Vegitarian
  • Asparagus and leek tart with gruyère; Roasted fennel and white bean salad
• Vegan
  • Chilled soba noodle bowl with miso-lime dressing; Braised endive and citrus salad with hazelnuts