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Hidden Gem Spotlight

Aaron & Cara Mockrish ended up in North Yuba County with the intention of establishing a farm, but a bottle of Clos Saron Black Pearl 2008 sent them off on an unexpected path to winemaking. Having tasted the wine, they found that the man who made it lived near to their farm, and so they made it their mission to meet him. It was there, in Oregon House, California, that they found Gideon Beinstock, his tiny home vineyard, and their future.They began learning from Gideon, everything from working in the vineyards to the winery and everything in between, and it was clear that not only was this the life for them, that this place was a singular place and the wines were unlike anything else. They managed to make a connection with Renaissance Winery (where Gideon had made his earliest, incredible wines, as well as many of the first vintages of Clos Saron), which was no longer producing their own wine, and leased their oldest producing vines.This had three immediate effects. One: Frenchtown Farms was born. Two: Clos Saron regained access to this incredible vineyard. Three: La Onda and Thee & Thou (the other Yuba Wineries) were able to work with this site as well. These four wineries represent something very special: the history and the future of this incredible terroir. And with this wine, the debut of Frenchtown Farms, we are observing the thrilling next phase of this long overlooked region.

This is an archived special

While this is an archived special, we like to keep these lists of wine on our website for you to use as suggestions.

Frenchtown Farms ‘Cotillion’ Blend 2016
60% Carignan, 40% Zin From the oldest producing vines in California. Jessie’s Grove in Lodi, owned by the same family since the late 1800’s when they were planted.Whole cluster, foot stomp with a relatively short maceration. Aged in neutral puncheon for 8 months. 20ppm total SO2.
Item Number: 29141

Frenchtown Farms Cecelia Rose 2016
Syrah/Viognier Rosé  "We picked the Syrah from our small vineyard in Penn Valley at 18.5 brix, stomped it, ate lunch, and then pressed it into puncheon to ferment in barrel. The Viognier from Bokish was added after the fermentation was complete to fill up the puncheon. Aged for eight months, also