ABOUT US

At Grochau Cellars, we come to wine as appreciators first, explorers second and creators third. We try to always remember that balance. Drawing inspiration from the landscape around us, and the classic, nuanced wines of France and Spain, we craft the kind of wines we hope to drink at the end of the day: pure, honest and delicious.

Established in 2002, Grochau Cellars is anchored to our Oregon homeland, and we approach each vintage with the same goals: Create complex, genuine wines true to their origins and to the distinct flavors of Oregon.

Origins
Grochau Cellars is the project and passion of John Grochau, and his wife Kerri. John has been fortunate enough to learn the trade from some of the Willamette Valley’s finest winemakers. From the pioneering cellars and large-scale work of Erath Winery to four years as Doug Tunnel’s assistant at the esteemed Brick House Wines, John has logged the numerous hours of careful attention, expert advice and forklift skills necessary to risk his own money on his own undertaking.

John grew up in Portland, and watched his backyard evolve into a world-class wine area. After years of selling wine at some of Portland’s finest restaurants, including a 13-year stint at Higgins, it was John’s desire to learn the craft behind the wines we loved, and to try and approach the process of making wine with the same blend of curiosity, respect and excitement that we feel when drinking it.

Inspiration
We look out the window at it every day: a magnificent valley, shot through with a tremendous river and overlooked by the peaks of the Cascades. We’re blessed with a region rich with world-class grapes and dedicated farmers. We seek out vineyards dedicated to non-interventionist farming techniques (organic when feasible, sustainably focused, environmentally sensitive) and work closely with the growers so that our fruit sources can become the wines we strive for, with as little interference from us as possible.

Philosophy
It’s simple really: Don’t screw it up. Resist the urge to do too much. Modern winemakers have such an array of options available to them it’s staggering. Micro-oxygenation. Wine concentrators. Enzyme addition. Not to mention the temptation so many indulge to beat an otherwise fine wine over the head with a battery of new oak.  We eschew all this. Minimal handling, subtle coaxing, oak as a seasoning not as main dish: These are the hallmarks of our wines. Honest, accurate, true to their roots and to the wonderful subtleties of vintage variation.