The Frannes Estate
- The Frannes estate sits on one of the most storied pieces of land in Valle de Guadalupe. Originally planted in 1937, not only is it one of the oldest in valley, but, because it is located near one of the valley's terminuses, it has a unique canyon-like micro-climate. Fresh breezes descending from the steep valley walls, and first access to the water entering the valley from the north are two of the defining characteristics of this vineyard site whose well-worn soils have a long memory of vineyards. Naturally filtered water that works its way through many miles of sandstone and granite before arriving at the aquifer that lies below the vineyard is proclaimed by the wine maker Ernesto to be the source of the silky tannins that are elegantly folded into their wines. The overall balance is what is most striking about these wines, which offer a dimension of complexity rarely seen.
- All grapes are estate grown from organically farmed old vineyards of the prestigious original Camou estate.
- This is the first and only estate in the valley to be working in collaboration with the well-known consultant Michel Rolland from France.
Total production: 62 acres under vine, 9 wines, 5,000 cases
2015 Merlot - Viña de Frannes
Tasting Notes and Drinking Window:
Ahhh Merlot, how did we ever get at odds with you? If you ever left the Merlot lovers camp, let this wine serve as your ticket to return. As elegant on the nose as it is in the mouth, this wine puts on full display why Merlot is known as the Cashmere of grapes. Medium to full-bodied with a remarkable balance of fruit along with the French oak, drink this wine now through the next 10 years.
500 cases made
Drinking window: Now - 10 years
80% Merlot, 20% Cabernet Franc
Viña de Frannes
Don Ernesto Alvarez Morphy - Mexican
Valle de Guadalupe, ejido de Francisco Zarco - Estate vineyards are located in a tight fold at the end of the valley near one of its terminuses, approximately 10 miles from the Pacific at an elevation of 1,000 ft. Soils are a sandy clay marl.
Fermented on the skins and seeds for 10 days in stainless steel tanks and then racked into French oak barrels (50% new and 50% used) and aged for 12 months.