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
2017 Sauvignon Blanc - Viña de Frannes
Tasting Notes and Drinking Window:
A elegant Sauvignon Blanc that is made in a Bordeaux style where a small portion of the wine ages for a few months in new French oak barrels and undergoes partial malolactic fermentation, this wine is the ultimate smooth operator. Channeling essence of honeydew, passionfruit and gooseberrys dipped in vanilla custard on the nose, the wine shows a balance of bright acidity and buttered bread on the palate. Looking for a pairing with light meats, salty cheeses, or herb sauces? This is your wine.
700 cases made
Drinking window: Now - 8 years
100% Saugivnon Blanc
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 in stainless steel tanks for a period of 10 days and then split into two lots. 10% is sent to age in French oak for 3 months and the rest is aged in stainless tanks.