With vineyard selection, Grochau seeks out vineyards dedicated to non-interventionist farming techniques (organic when feasible, sustainably focused, environmentally sensitive) and work closely with the growers so that their fruit sources can become the wines Grochau strives to make. In the cellar the philosophy is pretty simple. As John says “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. Grochau eschews all this. Minimal handling, native yeast fermentation, no enzyme additions, minimal use of new oak: these are the hallmarks of their wines. Honest, accurate, true to their roots and to the wonderful subtleties of vintage variation.
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