Frenchtown Farms

Frenchtown Farms '19 Harts' Syrah Renaissance 2015
85% Syrah 15% Roussanne  Whole-cluster, foot-stomped, naturally co-Fermented from the Renaissance Vineyards in Oregon House, CA at 2300 foot elevation in the most wild and undeveloped part of the 1300 acre property. Aaron and Cara were invited to come pick this fruit themselves, the year before
Item Number: 29351
Case: $419.40

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
Item Number: 28981

Frenchtown Farms ‘The Pearl Thief’ White 2017
60% Sauvignon Blanc, 40% Roussane - Own Rooted, dry farmed, 40 year old vines grown near Renaissance. Pearl Thief is irresistibly refreshing, flavorful, and textured, driven by tangy acidity and firm minerality (thanks, Renaissance!). Crisp stone fruits, fresh green herbs, honey-lemon and lemon

Frenchtown Farms ‘The Pearl Thief’ White 2016
“60% Sauvignon Blanc, 40% Viognier.   The Viognier came from Bokish in Lodi, was stomped and sat on its skins for a few days. The Sauvignon Blanc— from Renaissance— was stomped and then immediately pressed. Aged in a puncheon and half barrel for eight months and bottled with 25ppm SO2 (the only

Frenchtown Farms Suncrest Vyd 'Indigeaux' Red Blend 2015
" 72% Cabernet Sauvignon, 16% Merlot, 8% Cabernet Franc, 4% Sauvignon Blanc  Whole-cluster, foot-stomped, naturally co-fermented from the Suncrest Vineyards in Penn Valley, CA at 1400 foot elevation.  Macerated on the skins and stems for 5 days and then pressed into an old French oak barrel