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.
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.
2025 The Rosé
I haven’t made a true rosé since the 2017 vintage, so this is truly new to the Franchere portfolio. It’s an all-estate grown blend of 86% Pinot noir, 10% Gamay, and 4% Gewürztraminer. Think fresh berries, cherries, a hint of melon, and slate minerality.
