I've been making adventurous, balanced, thoughtfully crafted wines under the Franchere label since 2013. I ferment my wines solely with native yeasts and without temperature controlled tanks, filtration, weird enological products, or fancy machines.

And while I love grapes in the Pinot family, I also work with Grüner Veltliner, Blaufränkisch, Ehrenfelser, Kerner, and other varieties that are less commonly grown in the Willamette Valley.