IMG_1850.JPG
IMG_1895.jpg
craft_large_center.jpg
IMG_1830.JPG
bg_eolaamity.jpg
Cascadia_shot.jpeg
IMG_0135.JPG
bg_greens.jpg
Jan_Riesling.jpeg
IMG_1850.JPG

About Franchere Wines


 The Wines

SCROLL DOWN

About Franchere Wines


 The Wines

Unique blends, alternative varieties, and minimal intervention Pinot Noir

All grapes are grown without systemic herbicides or irrigation. All wines are fermented with native yeasts, and I never use new oak.

IMG_1895.jpg

2018 For Heaven's Sake, Don't Move Here


2018 For Heaven's Sake, Don't Move Here


Franchere_Heavens_2018.png

2018 "For Heaven's Sake, Don't Move Here"

Willamette Valley AVA   •   $20

My ironically-named tribute to explorers and immigrants. Vitis vinifera is, of course, not native to this hemisphere, and in the long view of things, so few of us are. But as we put down roots we adapt to our new home, and ideally harmonize with it, rather than bend it to our will.

I cofermented 64% Pinot gris and 36% Grüner geltliner for 10 days in an open-topped fermentor, pressed at 5 brix in a basket press, then allowed the wine to complete both primary fermentation and MLF in neutral French oak barrique for 4 months, with another month in tank. The resulting wine – unfined, unfiltered, and intentionally cloudy – suggests Italian plums, papaya, honeysuckle, and dry salami. With its moderate tannins and low 11.3% alcohol, recommended serving temperature is 60° F.

11.3% alc   •   6.4 g/L TA   •   3.44 pH   •   0 RS (totally dry)

craft_large_center.jpg

2018 Acadia Grüner Veltliner


2018 Acadia Grüner Veltliner


Franchere_Acadia_Gruner_2018.png

2018 Acadia Vineyards Grüner Veltliner

Columbia Gorge AVA   •   $18   

Sited on the knife edge between desert and rainforest, and perched at 1300’ elevation above the Columbia River, Acadia is a windswept, dry farmed, certified organic vineyard planted in an ancient pyroclastic flow on the slopes of extinct Underwood Mountain. Cool climate varieties thrive thanks to the deep ashy loam soils and significant diurnal temperature swings.

So how does the wine taste? Imagine running through a meadow of spring flowers, leaping over a salt block, and diving into a bushel of luscious, ripe Comice pears. It’s bright and medium bodied, and equally at home with grilled meats as it is with summer salads.

Fermented in stainless steel, this is the one wine I make that is both fined and filtered.

12.2% alc •   6.8 g/L TA   •   3.22 pH   •   5.6 g/L RS (dry)

IMG_1830.JPG

2016 Havlin Vineyard Syrah


2016 Havlin Vineyard Syrah


Franchere_Syrah_2016.png

2016 Havlin Vineyard Syrah

Willamette Valley AVA   •   $28

Although the Van Duzer Corridor AVA in the Willamette Valley seems an unlikely spot for Syrah – it’s even cooler than the neighboring Eola-Amity Hills – the variety excels here, thanks to the shallow soils and Ironstone bedrock at Havlin Vineyard.

Fermented in an open-topped bin with 26% whole clusters, and aged for 24 months in neutral French oak, the 2016 clocks in at just 12.3%. It's super-fresh and pure as spring water, showing all sorts of lovely dark characteristics: black raspberry, violets, and a hint of olive. I recommend decanting an hour before serving to allow it to blossom. It's unfined, unfiltered, and untouched by enological additions beyond a modest touch of SO2..

12.3% alc •   6.7 g/L TA   •   3.48 pH   •   ~0 g/L RS (totally dry)

bg_eolaamity.jpg

2017 Eola-Amity Hills Pinot Noir


2017 Eola-Amity Hills Pinot Noir


Franchere_Eola-Amity_Pinot_2017.png

2017 EOLA-AMITY HILLS PINOT NOIR

Eola-Amity Hills AVA  •  $24

Even though 2017 saw an extraordinarily hot summer, you'd swear this garnet-hued Pinot was harvested from one of our cooler vintages. After all, it's just 12.4% alcohol, and the aromas suggest roses, grilled lamb, and red fruits such as raspberry and cranberry. It's lively and red-fruited on the palate, drinking beautifully now, and it has the right balance and proportions to gain complexity over the next 5+ years. 

10% whole cluster fermentation and aged for 10 months in neutral French oak, it's unfined, unfiltered, and untouched by enological additions beyond a modest touch of SO2.

12.4% alc   •   6.1 g/L TA   •   3.65 pH

Cascadia_shot.jpeg

2017 Cascadia


2017 Cascadia


Franchere_Cascadia_2017.png

2017 "Cascadia"

Willamette Valley AVA   •   $18

This is light, juicy, fresh, chillable, and unoaked. A regional blend in the spirit of the Touraine region in France, this cofermentation of 90% Pinot noir, 5% Gamay, 4% Grüner veltliner, and 1% Syrah – all sourced from the Willamette Valley – is named for our “Cascadia” volcanic province. I farmed most of the Pinot (including a 30 year old block of own-rooted Pommard clone) and used 50% whole cluster fermentation for vibrancy, spice, and structure. 

Lively citrus and loganberry flavors lead to green peppercorn & nutmeg spices on the lightly tannic finish. It's great with salmon, but the pairing opportunities are endless.

12.3% alc •   5.6 g/L TA   •   3.66 pH   •   ~0 g/L RS (totally dry)

IMG_0135.JPG

2016 Havlin Pinot Noir


2016 Havlin Pinot Noir


Franchere_Havlin_Pinot_2016.png

2016 Havlin vineyard Pinot Noir

Willamette Valley AVA   •   $28

Spicy. That's the first thing I think when I stick my nose into a glass of the 2016 Havlin Vineyard Pinot Noir. And not the kind of spice that comes from a barrel, but exotic cardamom spice, which is the signature of the "north field" block at Havlin Vineyard. The terroir signature is strong, and it's present in all the grapes I purchase from this site. 

There's more going on than just spice, though. With its lovely red fruit, fresh herb characteristics, and structuring tannins, the Havlin pinot drinks well now and indications point to a terrific future. 10% whole cluster fermentation, aged for 10 months in used French oak barrels. Racked once, unfined and unfiltered, no additions other than minimally effective sulfites..

13.3% alc   •   6.0 g/L TA   •   3.67 pH

bg_greens.jpg

2016 Havlin Grüner Veltliner


2016 Havlin Grüner Veltliner


Franchere_Havlin_Gruner_2016.png

2016 Havlin vineyard Grüner Veltliner

Willamette Valley AVA   •   $22   

Grüner veltliner loves the silt loam soils of the Havlin Vineyard, and the 2016 is the most complete, complex, and downright tasty vintage yet. As usual, this took 12 months to complete primary fermentation – malolactic conversion actually finished well before primary – and fermentation was conducted completely in used acacia barrel. It then spent an additional 5 months in stainless tank, whereupon it was bottled unfiltered.

More savory than fruit-driven, here you'll find aromas of orange oil, yellow plums, and baking spices; while on the palate, crisp acids frame a beautifully textured midpalate, fresh orchard fruit, zingy white pepper, and a touch of honey – although the wine is completely dry. Along with elegant density of fruit, the long and salty-leesy finish augurs well for additional complexity over the next several years.

13.1% alc •   6.0 g/L TA   •   3.30 pH   •   2.5 g/L RS (dry)

Jan_Riesling.jpeg

Previous Vintages


Previous Vintages


Previous Vintages

The below wines are generally no longer available for purchase. Some of the below wines have been set aside for special events or for future release as library selections.

2017

  • 2017 For Heaven's Sake, Don't Move Here

  • 2017 Acadia Vineyards Grüner Veltliner

2016

  • 2016 For Heaven's Sake, Don't Move Here

  • 2016 Eola-Amity Hills Pinot Noir

  • 2016 Cascadia

2015

  • 2015 Havlin Vineyard Grüner Veltliner

  • 2015 Havlin Vineyard Pinot Noir

  • 2015 Eola-Amity Hills Pinot Noir

2014

  • 2014 Havlin Vineyard Syrah

  • 2014 Havlin Vineyard Pinot Noir

  • 2014 Eola-Amity Hills Pinot Noir

  • 2014 Zena Springs Vineyard Pinot Noir

  • 2014 Zenith Vineyard Pinot Noir

  • 2014 Havlin Vineyard Grüner Veltliner

2013

  • 2013 Willamette Valley Pinot Noir

  • 2013 Willamette Valley Grüner Veltliner

  • 2013 Havlin Vineyard Syrah