Willamette Valley, Oregon

John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team in the Loire Valley. For several years, he raced through some of France’s most revered winemaking regions including Champagne, Burgundy and the across the Loire Valley. When he returned to his hometown of Portland, Oregon, he went to work in the restaurant business and quickly discovered an even greater appreciation for wine. After more than decade selling wine in some of Portland’s finest restaurants, including a 14-year stint at Higgins, Grochau plunged into winemaking. He spent a year in Sonoma before returning to Oregon to work at Erath Winery, and then worked alongside winemaker Doug Tunnel at Brick House Vineyards for four years. His first vintage as owner and winemaker at Grochau Cellars was 2002. With Grochau’s restaurant experience, there was a natural progression as a winemaker to craft food-friendly wines that enhance a meal. Grochau strives to make wines that are balanced, textured and expressive of place. Inspired by the diversity of the Willamette Valley’s soils and microclimates, Grochau sources fruit from fifteen organic and sustainably-farmed vineyards. Grapes are hand-harvested and wines undergo a slow, natural fermentation. Working with grape varieties with a legacy in the Willamette Valley – namely Pinot Noir and Pinot Blanc – Grochau also seeks to showcase the potential of emerging varieties like Melon de Bourgogne and Gamay. Shelftalkers  Winery Website 
grochau-melonMelon de Bourgogne
Bunker Hill Chardonnay
Bunker Hill Vineyard: Located in the South Salem Hills, Bunker Hill is LIVE certified and making the move towards Organic. Chardonnay was planted in the mid 1990’s at 550-600 feet. Vineyard soil composition is predominantly Nekia.
Gamay Noir
Redford-Wetle Farm
grochau-commuterCommuter Cuvee Pinot Noir
A blend from multiple Willamette Valley vineyards that captures the essence of each vintage. The 2014 growing season started with early bud breaks and ended with an early harvest. The dry summer gave us pristine fruit, darker in color and fruit profile. Shows a nose of dusty earth, talcum, dark cherries and dried flowers. The palate is rich and dark, with cola, dried tobacco, sarsaparilla and tobacco notes. it finishes with bright acids and powdery fine tannins.
grochau-plainWillamette Valley Pinot Noir
Vineyard sources for the 2012 vintage were in Dundee Hills, Eola-Amity Hills, and Chehalem Mountain. 20% whole cluster. 30% new oak barrels, 18% single use, and the rest neutral. Hand picked, native yeast. 600 cases produced.
grochau-dundeeDundee Hills Pinot Noir
The Dundee Hills AVA is all about prettiness and elegance. The wines from this growing area always have a wonderful floral perfume with a bit of savory herbs. The fruit is very red with raspberry and cherries being prevalent. 40% new barrels, 10% single use, the rest neutral - all French oak. 175 cases produced.
grochau-eolaEola-Amity Hills Pinot Noir
Vineyard sources for the 2012 vintage were 92% Bjornson and 8% Zenith. The Eola-Amity Hills AVA produces smaller and thicker skinned grapes due to the fast-draining Nekia soils and the cool winds of the Van Duzer Corridor. The resulting wines are generally darker in color, have more fruity/spicy aromas, and are more acidic and tannic in structure. As a rule, they are more tightly wound and can require a bit more aging before they reach their peak. 30% new French oak, 30% previously used, and remaining 40% neutral. 150 cases produced.
grochau-plainZenith Vineyard Pinot Noir
Zenith Vineyard is located on Zena Road in the Eola-Amity Hills. The Grochau blocks sit at 300-350 feet in elevation, face due South, and are composed entirely of the Pommard clone of Pinot Noir. 40% whole cluster fermented. 25% new barrels, 25% single-use, and the remaining 50% neutral French oak. Aged in the barrel sur lie for 18 months. 100 cases produced.
grochau-bjornsonBjornson Vineyard Pinot Noir
Bjornson Vineyard is located due south of the famous Seven Springs Vineyard in the Eola-Amity Hills AVA. The vineyard sits on Jory and Nekia soils between 465 ft and 530 ft elevation. Mostly destemmed, 30% whole cluster. Fermentation with native yeast. 25% new barrels, 25% single-use, and 50% neutral - all French oak. Aged in barrels for 18 months sur lie. 100 cases produced.