GENERAL INFORMATION

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Producer: John Grochau

Country: United States
Region: Oregon - Willamette Valley
Farming: Natural
Website: www.grochaucellars.com

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In the backyard of Portland, Oregon, the Willamette Valley is now one of the premier regions for United States Pinot Noir. Due to its marginal propensity for ripening grapes, those that do ripen tend to have to struggle to do so, which many hold leads the grapes to develop greater complexity.

 

Within the larger AVA lies Eola-Amity Hills, a more defined microclimate that has thinner soils with less water holding capacity and proximity to cooler winds, resulting in wines that are generally darker in color, have more fruity and spicy aromas, more acidic and tannic structure, and have a darker red to black fruit flavor profile.

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Based in the Eola-Amity Hills AVA, Grochau Cellars was founded in 2002 by John Grochau, a Portland native who has worked for such wineries as Erath Winery and Brick House Wines. Based on the principles of minimalism, Grochau only utilizes grapes from vineyards whose processes are organic and environmentally friendly, while using sustainable methods. Vineyard sites include the Bjornson Vineyard and the Zeith Vinyeard, both in Eola-Amity Hills.

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At harvest, the grapes are handpicked and partially destemmed. Fermentation is started with ambient yeast and is allowed to begin and end naturally. Once fermentation is completed, the wines are racked into a combination of new and used barrels for aging. Grochau avoids the temptation of using extra additives and processes and keep the wines true to the region and the vintage.

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The main philosophy of Grochau Cellars is “Don’t Screw It Up,” believing that with minimal intervention, naturally healthy grapes can be given their best chance to shine. By maintaining this philosophy, Grochau Cellars represents the true flavors of Oregon: complex, pure, and satisfying​