The Vintage Inn is a five-bedroom bed and breakfast with boutique accommodations and farm-to-table dining in a renovated 1904 farmhouse. The 5-acre estate surrounding the Inn is home to Veritas Estate Winery and vineyard, extensive gardens, a chicken coop, and forest trails. Experience the inn’s upscale farm-fresh breakfasts and luxury amenities for well-deserved relaxation.
Guests enjoy a two-course farm-fresh breakfast, complimentary wine tasting for guests over 21, and fresh baked treats and beverages each evening from 4-5 p.m.
The inn’s upscale rooms feature en-suite bathrooms, luxury linens, tea-infused deluxe mattresses, plush robes, and free Wi-Fi. In addition, each room is uniquely decorated with maps, art, and information about famous wine-producing regions, such as southwest Michigan.
Each room is named after famous winemaking regions with growing conditions similar to those found in the Lake Michigan Shore AVA. The famous grape varieties in Bourdeaux, Loire Valley, Mosel, and Champagne are all grown in Southwest Michigan!
The couple planted 200 vines in the fall of 2023, which will be the start of the Veritas Estate, located on the northwest corner of the property. They “have chosen two French grape varieties, Cabernet Franc and Pinot Gris; both do well in the Lake Michigan Shore American Viticultural Area (AVA) located in southwest Michigan—the state’s traditional fruit belt region. Cabernet Franc is colder and harder than many red Vitis vinifera varieties and ripens slightly earlier than Cabernet Sauvignon. It is also versatile and may be used to make a rich, tannic red wine or picked and pressed early to make a wonderful rosé. Pinot Gris is also a versatile grape that may be used to make dry white, sparkling, and skin-contact pink/orange wines. I hope to experiment with all of these styles in the future!”
After 25 years of directing the culinary programs of large private clubs, Chef Tim, owner, and innkeeper, is delighted to share his passion for food directly with guests staying at the Vintage Inn. Quoted below from Tim:
“Even though I have been cooking for more than 30 years, I’m excited and inspired daily by fresh ingredients and the environment around me. When I find a mushroom in the forest, pick a fresh berry, dig fall potatoes, or catch a spring salmon, my mind immediately begins to construct the dish and flavors I’ll create with the amazing bounty of food I have found or grown. I also love presenting food in artistic and creative ways with garnishes and sauces that bring flavor and visual impact to the plate. I enjoy the daily challenge of working with seasonal ingredients, and I hope you will share my excitement about what is on the table each day!”