Winemaker and director of the vineyards is Grant Coulter. Grant grew up as a California surfer peripherally in touch with wine world working in cellars in Napa and Sonoma. Studied Enology & Viticulture at Fresno State. Worked in California and Australia, then in 2007 went to Oregon as assistant winemaker at Beaux Freres, where he stayed for 9 years eventually working up way up to winemaker in 2013. "These years were spent observing the vines and the resulting wines. In the end, I learned that the greatest wines I created were ones where I did not follow common convention, and instead let the wines chart their own course. This solidified my belief in holistic farming practices and allowing the natural process to occur." - Grant Coulter
About Beaux Freres: Named after the French term for "brothers-in-law," Beaux Frères was part of the second wave of the rebirth of the Oregon wine industry, following in the footsteps of pioneers like David Lett and Dick Erath. In 1986, while working as a wholesale wine salesman in Colorado Springs, Colo., Michael Etzel was vacationing in Oregon when he stumbled on an 88-acre pig ranch for sale in northern Willamette Valley. With Parker as an investor, Etzel purchased the ranch and resettled his family from Colorado, working four harvests at Ponzi winery while his vineyards matured.
Aromatics of light red fruit, wild strawberry and dried cranberries, sage, bayberry and white pepper wrapped up in toasted bread and cracked vanilla bean. 18 months in 228L French oak barrels, 30% new. The Flanerie Vineyard, planted in 2003 sits facing due east on the southern edge of the Ribbon Ridge AVA. The terrain is comprised of a thin layer of topsoil over a deep seam of marine sedimentary motherock. These dry farmed vines produce intense wines with dark fruit and unique meaty/savory signature. The pinot noir chosen for this wine was from block 4 Pommard.
Willamette Valley, Ribbon Ridge, Pinot Noir, "Flanerie Vineyard"
This wine is blended from 3 of the 4 clones grown at our Estate Vineyard, Wädenswill, 667 and 777. The grapes were picked on September 25th. Fermented in stainless steel then aged in 30% new French Oak for 18 months. On the nose Blackberry, white pepper, hoisin sauce and cinnamon. Savory mouthfeel, cacao and mint.