Check Out Amy Birk’s Story

Today we’d like to introduce you to Amy Birk. 

Hi Amy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
Domaine Berrien Cellars is situated on an 80-acre farm located in the Berrien County Michigan which was purchased in 1992 by Thomas and Abigail Fricke. Tom was nearing retirement and wanted to spend more time on his hobbies of growing grapes and making wine, so he began to rip out the cherry trees on the property and planting wine grapes, a few acres at a time. 

From his travels and research Tom was convinced that our area in Berrien County was similar to that of the Northern Rhone and that Rhone varieties such as Syrah, Viognier, Marsanne, and Rousanne could successfully be grown and vinified here. With this knowledge, we were the first vineyard in Michigan to plant those four varieties, along with an additional seventeen other varieties planted throughout the years. 

Tom’s daughter and son-in-law Katie and Wally Maurer lived in the suburbs of Chicago and toiling away in corporate America but would visit on weekends to escape city life and help with the grapes and winemaking. 

After several years of making small-batch wines and expanding the vineyards, the grape harvests became larger than their hobby could use, and they began to sell grapes to other wineries in the area. 

Wally and Katie had always dreamed of owning their own business and took the plunge in 2001, opening Domaine Berrien Cellars as a small boutique winery specializing in estate-grown and crafted wines. Over the years they have continued to grow the business to a 4,500-case annual production. In recent years they have brought in Jake Nivison, a Michigan-born, California-trained viticulturist, and Amy Birk, a Michigan-born and trained Winemaker to continue the tradition of high-quality small-batch wines made with 100% estate-grown grapes. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
As with any business, there will always be ups and downs. The most difficult time was when Tom and Abigail passed away in 2007, but their memory lives on in our vineyards. 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My name is Amy Birk and I have a bachelor’s degree in Chemistry from Marquette University and an Associate degree in Applied Science from Lake Michigan College’s Wine and Viticulture Technology program. I am the operations manager/ winemaker for Domaine Berrien Cellars. I greatly enjoy making wines that express their terroir Riesling, Viognier, Marsanne, Lemberger, and Syrah are all some of my personal favorites. I also find Pinot Noir to be a particularly interesting challenge that is always fun to tackle. Something I find that sets me apart is my approach to wine, I always viewed winemaking as a perfect intersection of art and science. I use my background in chemistry to help me make informed decisions about fermentation health, wine stability, and finishing. My creative side is where is draw I for my wine styles, approach, and final blends and it allows the grapes to really come through and show their character. I am giant nerd and being able to marry science and art makes me truly happy. 

Is there anyone you’d like to thank or give credit to?
I would not be able to be where I am today without several very important people. The first two would be Wally and Katie Maurer, they originally brought me into Domaine Berrien Cellars in 2014 when I was fresh out of college and looking to learn how to make wine. Wally has been my mentor for years and has taught me so much about winemaking, grape growing and the wine business. His wife Katie has helped guide me in this new position at Domaine Berrien, taking over more of the day-to-day business responsibilities. Without them taking a chance on me when they did, I wouldn’t be here today! 

The second person would be Michael Moyer, the director for Lake Michigan College’s Wine and Viticulture Technology program. Mike has been a great guide for me, first as a student in the program and then later as my boss as I taught Enology for the program from 2019-2022. Mike helped install the confidence in me that I was a strong winemaker and helped me grow into the person I am today. 

Finally, is Jake Nivison, the viticulturist at Domaine Berrien Cellars, Jake is my business partner, and we plan to take Domaine to the next level together. His immense knowledge of viticulture, practical outlook and hard-working but always positive attitude keeps me sane and helps so much in moving the business forward 

Contact Info:

• Website: www.domaineberrien.com
• Instagram: https://www.instagram.com/domaineberriencellars/
• Facebook: https://www.facebook.com/domaineberriencellars

Image Credits
Amy Birk