John Grochau was introduced to the world of fine wine through his time racing bicycles in France. He raced through some of the country's most prestigious vineyard areas including Burgundy, Champagne and the Loire Valley. This immersion in the world of high quality wine led to a career in Portland’s restaurant industry.14 years later, John jumped head first into winemaking. After spending a year in Sonoma, he returned to Oregon, working alongside expert winemakers until he ventured out on his own. His first vintage as owner and winemaker of Grochau cellars was in 2002.
All the grapes are sourced from sustainably farmed vineyards. John focuses on grape varieties that have an established following in Oregon, like Pinot Noir and Pinot Gris, and grape varieties he believes have immense potential in the region such as Melon de Bourgogne and Gamay. We are huge fans of John’s wines and can’t wait until you try them too!
This wine is a thirst quenching blend of Gamay (75%) and Pinot Noir (25%). It is a fresh, youthful style of wine that is perfect for sharing with friends and family all summer long. We fell for this friendly wine on the first sip. With ripe brambly fruit and a pretty lilac-scented nose, this vibrant wine is juicy without being jammy. Named “Convivial” because this “wine brings people together,” it is the wine to open while catching up on all we’ve missed this past year.
This Pinot Noir is blended from multiple Willamette Valley vineyards and is made to express Oregon’s signature style while demonstrating the unique qualities of each vintage. With notes of black cherry, speculoos cookie, and fresh earth, this Pinot Noir is perfect for all sorts of occasions. Enjoy it alone, with a meal, on a camping trip, or on the couch. The supple, silky texture of this Pinot Noir will leave you wanting to top up your glass.
While all John’s wines are made with sustainability in mind, the Etheric wines come from vineyards dedicated to non-interventionist farming techniques. This philosophy continues on into the winery where John “resists the urge to do too much.” Minimal handling, native yeast fermentation, no enzyme additions, and minimal use of new oak make this Pinot Noir a raw and vibrant expression of the grape. It has marked herbality and a savoury finish. Fresh and thought-invoking!
Again using the most minimal of interventions, John makes this skin contact Pinot Gris. Its deep amber hue is contributed to the eleven days the grapes spent on their skins. It is composed of 90% Pinot Gris and 10% Chardonnay. The minimal handling ensures that the unique nuances of vintage are expressed in the wine. This wine has significant mouthfeel and flavours of smoky peach, hazelnut, and bruised apple. A curiosity that is delightful with food!
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