2023 Growing Season Leading to Harvest

Cellar & Harvest Update: 9/7/2023

Blending, Bottling & Prepping for Harvest

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Prepping For Harvest: 2022 Blending & Bottling

by assistant winemaker, Anthony Sereni

“Blending the 2022 vintage was a lot of fun! I make up some composite samples based on the notes Grant and I take while tasting through the cellar. We each come up with a few options for each blend and taste them blind before deciding on the final composites. The quality of the wines was so high in 2022 we really got to focus on the smallest details. After blending is finished I start marking barrels for which blend they’ll be included in. I then look at the wine chemistry of the composite lots to be sure the wines are in a good place to be moved. Tanks, equipment and hoses are thoroughly cleaned in preparation for moving the wine. We try to minimize the amount of oxygen the wine is exposed to and use nitrogen gas to displace the wine out of barrels and into tanks. This method also does not generate any heat with a pump and helps keep the wine smelling and tasting as fresh as possible. Once the wines are blended we check the chemistry again and make sure all our packaging supplies arrive on time to get the wine safely in bottle and into storage before release. It’s a great sigh of relief once the wine is in bottle, another vintage encapsulated and ready to begin a life outside of our hands.

The time between the last bottling run of the year (early August) and harvest is usually a great time of calm, organization, and deep cleaning. And then it’s off to the races as fruit begins to ripen and we start the process all over again! We are eager to welcome the 2023 vintage in the door.”

– Assistant Winemaker, Anthony Sereni

The 2023 Growing Season Leading to Harvest

by Director of Winemaking & Viticulture, Grant Coulter

“The winter of 2023 started with usual Willamette Valley rains. As winter progressed, cold, late winter fronts brought more than a few inches of snow. The cool weather then continued and thoughts of a late spring persisted until, boom! The warm weather came on fast starting in April and went from cool 50’s right up into the 80’s overnight. The vines quickly woke from their winter slumber and pushed through bud break and right into flowering in record time. Our Vineyard Manager, Jaime, and his crew spent many long hours working in our two estates, Flânerie Vineyard (Ribbon Ridge) and La Belle Promenade Vineyard (Chehalem Mountains), to keep up with the explosive growth. With ample yields we decided to dropped grapes to achieve the perfect balance of fruit in the vineyards. Warm days continued and looking at the growing season degrees of years past, this year is tracking closely with the 2018 growing season. Starting in the first week of August we witnessed the first berries beginning to color up harkening the feel of an early harvest. A week of 90 degrees followed but cool overcast mornings have slowed progress of ripening allowing the fruit to soak in the final days of summer before harvesting. August 30^th, marked our first pick of the vintage starting with Pinot Meunier for our sparkling wine program. Now with all the fruit dedicated to our 2023 sparkling wines in the door, we patiently wait for our vineyards to tell us it’s time to GO! We have a team of three fantastic interns helping Anthony (Assistant Winemaker) and I in the cellar this harvest. We are currently sampling grapes from across our two estates checking on sugars and ripeness, we will be in the thick of harvest any day now. It’s an exciting time here in Carlton, Oregon with the smell of harvest in the air – come check out the action!”

– Grant Coulter, Director of Winemaking & Viticulture

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2023 Harvest Interns: Brian, Darren & Ellen in La Belle Promenade Vineyard (Chehalem Mountains AVA)

Sampling fruit at La Belle Promenade Vineyard (Chehalem Mountains AVA)

Sampling Chardonnay for sugar levels at La Belle Promenade Vineyard (Chehalem Mountains AVA)

Flanerie Vineyard Ribbon Ridge AVA Oregon Flâneur

Early Morning Harvest Pick at La Belle Promenade Vineyard (Chehalem Mountains AVA)

Harvesting grapes on a foggy day at Flâneur Wines vineyards

Early Morning Harvest Pick at La Belle Promenade Vineyard (Chehalem Mountains AVA)

Oregon Wine Month: Quick Facts, Stats and Tips

Happy Oregon Wine Month!

Oregon is home to some of the most unique terroir in the world and although we think it’s worth celebrating more than one month a year, we will gladly take the month of May as ours! Today we are digging into some quick facts, stats and pro tips to pull out at your next wine and dine party.

Landscape view of the Flaneur Wines vineyard

Oregon Wine Facts, Stats, & Tips

Fact #1: The Willamette Valley typically sees 30-40” of rainfall per year.

Fact #2: The first Pinot Noir planting was by David Lett in 1965.

Fact #3: Oregon has some of the strictest labeling laws requiring that 100% of grapes must be from Oregon to declare country, state or county on a label and 95% of grapes must be from the AVA declared on the label.

Stat #1: 19,030 acres of Oregon’s 27,202 is Pinot Noir.

Stat #2: There are 931 vineyards in the Willamette Valley, as of this May, 2022.

Stat #3: Oregon accounts for 52% of the United State’s Biodynamic Certified Vineyards.

Tyson’s Pro Tip #1: If you aren’t normally a “Chardonnay drinker”, I highly encourage you to taste Oregon Chardonnay. Our style is much different than much of the world and may change your mind!

Tyson’s Pro Tip #2: Oregon leads the nation in independently owned vineyards/wineries. By drinking Oregon wine, you are supporting your fellow Oregonians and economy directly.

Oregon’s Largest AVA, The Willamette Valley

Surrounded on either side by mountains and near the Pacific Ocean, the Willamette Valley is ideal for growing multiple grape varieties including Pinot Noir, Chardonnay, Pinot Gris, Gamay, Riesling, Pinot Meunier and others!

At about 150 miles long spanning from Portland to Eugene, the Willamette Valley is home to 10 sub AVAs all recognized to be unique growing regions differentiated by soil, microclimate, and location. These sub AVAs include… Chehalem Mountains (home to our La Belle Promenade Vineyard) Dundee Hills, Eola-Amity Hills, Laurelwood District, Lower Long Tom, McMinnville, Ribbon Ridge (home to our Flanerie Vineyard), Tualatin Hills, Van Duzer Corridor, and Yamhill-Carlton.

Environmental Stewardship in Oregon

The state of is a leader in sustainable farming, environmental preservation, and responsible winemaking. Here at Flâneur, we take pride in our organic farming practices. Both our La Belle Promenade Vineyard and Flanerie Vineyard are organically farmed meaning we only use organic products, avoid chemical sprays, and promote the natural ecosystems within our vineyard to maintain our vine and soil health for generations to come.

Additionally, we are members of the Deep Roots Coalition – committed to farming and sourcing grapes that are not irrigated in the Willamette Valley. Consequently, this means we dry-farm our vineyards to preserve the water table

Cheers to Oregon Wine Month!

We hope you celebrate the month of May with a glass of Oregon wine. Drink Oregon wine and join us in supporting small businesses, sustainable practices and beautiful wines made with purpose from a truly special place.

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Authors:
Tyson Theese | Tasting Room & Hospitality Manager
Amelia Dobbes | Director of Marketing

Sources:
www.willamettewines.com
www.oregonwine.org

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Q&A with Team Flâneur

Here are Flâneur Wines we consider ourselves to be flâneurs at our core, passionate artisans joined together by the desire to slow down, observe the world, and create delicious wines. Whether it’s on your next visit to our tasting room or right here in our Q&A, we invite you to get to know our team!

These connoisseurs of life will be sharing their knowledge throughout the year as the collective authors of our 2022 blog posts. Their experience spans from years of winemaking, Michelin star hospitality, impressive wine certifications, international travel, and quite literally, entire life times in the wine industry.

Enjoy getting to know the team through the below Q&A. Stay tuned for more to come!

From Winemaking & Viticulture to Marketing, Sales & Hospitality, Meet the Flâneur Wines Team…

Grant Coulter

Winemaker & Director of Vineyards

Q&A with Flâneur Wines’ Grant Coulter

Q: How did you get started in the wine industry?
A: There was not a singular moment that catalyzed my decision to be a winemaker but more a confluence of many factors in my life that lead me into winemaking. My grandparents farmed cotton in the central valley of California and my great grandparents were plum and cherry farmers in the Russian River area, so farming was something that existed in my family lineage. I remember being in the fields outside my grandparents house and realizing that farming was a profession. My parents were wine lovers and would often take my Sister Kate and I up to the Sonoma and Napa area when we were kids. I remember haunting the halls of Franciscan, Frogs Leap and Iron Horse while they tasted wines.

Fast forward to my college years, after a couple of failed attempts at a major and fateful call from Dad asking exactly what I was up to, I did some soul searching and realized that winemaking was an actual profession I could pursue. I fell in love with the nexus of science, agriculture, art and food. The rest is a story that is still being written.

Q: In a few sentences, how do you define your winemaking style and philosophy?
A: I make wines I want to drink. Using the best raw materials I use the natural elements of the yeast, bacteria, skins and stems in the hope of creating wines that are multidimensional, thought provoking and most of all delicious.

Q: What is your favorite thing about working with our La Belle Promenade Vineyard?
A: I love its flexibility, LBP is such an incredible Vineyard with soils, aspect and climate perfectly suited to grow world class grapes. I can play around with all kinds of different fermentation techniques and extraction methods and I know at the end of the day I will always make something delicious. It’s like cooking with the best ingredients.

Q: What is a fun fact about you?
A: I love a good building project, If I had more time I would love to design and build a house by myself.

Q: What is your advice for someone thinking about embarking on a career as a winemaker?
A: Try to find work with wineries /growers you respect and watch and listen. This will help formulate the ideas and questions you want to answer over the course of your career. And away remember that growing and making the wine is easy, now selling it, that’s another story…

Anthony Sereni

Assistant Winemaker

Q&A with Flâneur Wines’ Anthony Sereni

Q: What do you consider to be the last remarkable Willamette Valley wine vintage and why?
A: 2019 – the wines are so pretty with their subtle floral aroma, balanced earthy notes, high toned fruit, and really enjoyable acidity. But what really excites me are the hidden layers which unfold with proper cellaring. The delicate textures are dynamic and intriguing. These wines showcase some of the best the Willamette Valley has to offer.

Q: What makes our portfolio of wines Flâneur unique to the Willamette Valley?
A: I think our estate vineyards have their own unique story to tell providing two strong counterpoints in wine style. LBP Pinot Noir is floral and fruity, high elevation with lots of dimensions and subtle textural elements. We’re also producing some vibrant and memorable sparkling wines from this site. Additionally, we’re making Aligoté, Grüner Veltliner, Chardonnay, and soon Gamay, something exciting and rare varietals for the valley.

Flanerie is planted East to West, unique in the Willamette Valley. It’s one of the reasons the Pinot from this site is ‘in your face’ in the best way. Flanerie is meaty, earthy, with a different fruit profile (thimbleberry, ripe plum, strawberry, and currants), and texture which welcomes a different style of food.

Q: What is a fun fact about you?
A: I love Rollerblading! I’m pretty good; it’s been a love of mine since I was small.

Q: What is your advice for someone thinking about embarking on a career as a winemaker?
A: There’s lots learn and a science based foundation will go a long way. Go travel and work harvest in a variety of places. This will allow you to taste a huge variety of wine styles and find what speaks to you. Traveling is essential: get out there and enjoy your own flâneur!

Jaime Cantu

Vineyard Manager

Q&A with Flâneur Wines’ Jaime Cantu

Q: How did you get started in the wine industry?
A: Growing grapes didn’t start as a passion for me; at first, it was just a job. But the more I did it and the more I learned, the more I became personally invested in the land and the vines. Last year was my 32^nd vintage. With 32 years of industry experience, I’m fortunate to have worked with several well-recognized growers and winemakers.

Q: What is our farming philosophy?
A: Our farming philosophy is to grow organic. This means, Flâneur does not use harmful pesticides, and we do not irrigate our vineyards.

Q: Can you explain the seasonal life cycle of a vine throughout the year?
A:
1. Bud break – represents the beginning of a new cycle
2. Bloom – represents the fruit setting
3. Lag phase – the phase when we will know how much fruit we will have at harvest
4. Harvest – the picking of our fruit and final step

Q: What is a fun fact about you?
A: I enjoy spending time with my son and grandkids and I enjoy flying planes.

Q: What’s the most rewarding part of your job?
A: The most rewarding part of my job is to see our customers enjoying our wines and showcasing the vineyards.

Russell Lichtenthal

Director of Hospitality & Sales

WSET Diploma

Q&A with Flâneur Wines’ Russell Lichtenthal

Q: How did you get started in the wine industry?
A: During Culinary school I took a few wine classes and really enjoyed them. I continued taking wine courses on my days off while working as a line cook in NYC. A couple of years into cooking, a front of house position came available at the hotel I was working at. The F&B Director suggested I take the position, and after a year if I didn’t enjoy it I could always go back to the kitchen. I was 25. I am still in the front of the house today.

Q: Can you tell us the history about why the company is named, Flâneur Wines?
A: The owner of the winery, Marty Doerschlag, named it so. He had just sold off his shares of the family business he helped build up, considerably. After nearly 20 years of working nose to the grindstone, he took a year or so off before starting the next phase of his life. In any event, came across the word Flânuer in the financial book, “The Black Swan”, and thought it was the perfect name for a winery. Wine is all about getting lost in conversation with friends, discovering something new, traveling to a distant land through a drop of juice.

Q: What is a fun fact about you?
A: I speak Mandarin

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: Anytime I am in a city, one that I know, or one that I have never been to. In either case, I tend to walk around neighborhoods with the intent of getting a little lost; wandering in and out of eateries and pubs.

Amelia Dobbes

Director of Marketing

WSET II

Q&A with Flâneur Wines’ Amelia Dobbes

Q: How did you get started in the wine industry?
A: I was technically born into it. My dad, Joe Dobbes, has been a Winemaker here in the Willamette Valley all my life. Consequently, I grew up in the vineyards, bung hunting in the barrel room and helping out with harvest. After studying Marketing and International Business in school, I worked at my family’s winery, Dobbes Family Estate. Once I turned 21, I “officially” joined the tasting room, helping with harvest, and then in marketing. In between I spent some time working as a harvest intern for different winemakers and in distribution for Southern Glazer’s Wine and Spirits.

Q: How would you describe a modern day Flâneur?
A: To me, I like to think of a modern day Flâneur as a solo backpacker traveling through a new city. Moving slowly, taking it all in. They may not know where they are going to wander next but they are taking in the beauty along the way. They live a simple life in reality but aren’t strangers to enjoying the finer things on occasion. Like a beautiful glass of wine at a hole in the wall restaurant along their adventure.

Q: How do you predict the Willamette Valley wine industry will change in the next 10 years?
A: It’s growing every day and I don’t see signs of slowing. Thus, as the Willamette Valley gets more and more national and international recognition, the more investment we will see. Such as, tourism, new wineries and innovative/sustainable farming and winemaking investment. Pinot Noir is here to stay as our mainstay but I do believe we will see new varietals taking up larger shares of total plantings as our climate changes.

Q: What is a fun fact about you?
A: I fell into a fermenter of Pinot while doing a punch down when I was seven so my dad named the wine after me.

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: When I spend the day exploring a new city.

KELLIE CAMPBELL

Wine Club & Direct Sales Manager

WSET III

Q&A with Flâneur Wines’ Kellie Campbell

Q: How did you get started in the wine industry?
A: I was living in Australia, working at a beautiful little Italian restaurant and had my first ah-ha wine which was a 1987 Barolo. Believe it or not, I still feel like I can taste it. When I moved back to PDX to finish my degree, the Italian restaurant that I worked at took us out to Wine Country for a staff appreciation day. Our first stop was Domaine Drouhin. The rest is history…

Seeing the family history and culture of the Willamette Valley made me fall in love. It involves non-stop education, experiences and a beautiful community of people who work and collaborate together.

Q: What is unique about the Flâneur Wine Club?
A: Every single person in this club is truly a part of our family. Everyone is connected in so many ways and the friendships and connections are long lasting. Additionally, we curate wines specifically for our wine club that you will never see outside of the tasting room.

Q: What would you consider to be Flâneur Wines’ Flagship Wine?
A: Personally, the La Belle Promenade Chardonnay. This wine continually surprises people even when they step into the tasting room with the idea that they don’t enjoy Chardonnay.

Q: What is a fun fact about you?
A: I lived in Australia for a year and studied Modern Greek for two years.

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: When I am traveling abroad. There is something about being in another country or place that brings out a completely different side in me.

Tyson Theese

Hospitality & Tasting Room Manager

Certified Sommelier

Q&A with Flâneur Wines’ Tyson Theese

Q: How did you get started in the wine industry?
A: I started out as a premium & import wine sales rep in Wisconsin.

Q: Why the Willamette Valley?
A: I find Pinot/Chard the most compelling/interesting varietals. I also love all Oregon has to offer for outdoor activities, as well as the overall approachability of its wine culture. Wine is for everyone, and Oregonians do a great job of living out that belief.

Q: You hold some pretty impressive wine certifications, can you tell us the hardest and most rewarding part of your certification journey?
A: I would say the hardest season of pursuing those certifications was when I lived outside of a wine region, with very little wine culture around me. All my studying was done out of books and by myself. The most rewarding moment was becoming a Certified Sommelier. It was a very full-circle moment in my life that reinforced many decisions that I had made to pursue that certification.

Q: What is a fun fact about you?
A: I have two tattoo sleeves.

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: When I am sipping wine out of a camp mug, at the top of a mountain.

Mindy Casteel

Assistant Hospitality Manager

Q&A with Flâneur Wines’ Mindy Casteel

Q: How did you get started in the wine industry?
A: My family was involved in the wine industry and I started to work in the tasting room at Bethel Heights Vineyard in 2011.

Q: What is your favorite part of working in the Grain Elevator in downtown Carlton?
A: Seeing everyone’s faces when they walk in and see the historical space.

Q: What would you describe to be the key identifying traits of the portfolio of Flâneur Wines?
A: Balanced. Grant does a beautiful job every year of creating really balanced wines regardless of the vintage.

Q: What is a fun fact about you?
A: I vastly prefer white wine over red wine.

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: I try to really live in the moment and appreciate the now, observe the beauty of how life unfolds.

Sandy Willats

Hospitality Associate

Italian Wine Scholar & WSET III

Q&A with Flâneur Wines’ Sandy Willats

Q: How did you get started in the wine industry?
A: After a few decades working in advertising and owning my own consulting business, I was feeling burnt out and in need of a change. Not ready to stop working altogether, I wanted to immerse myself in my passion: wine. My husband and I have always loved Oregon and especially Oregon Pinot Noir so it was an easy choice to move to the valley and start making connections. A few resumes and interviews later, I found my home at Flâneur!

Q: What is your go to explanation when asked, “What does Flâneur mean?”?
A: While it literally means “curious stroller”, I like to think of it as the deliberate choice to slow down and enjoy the life that is in front of you.

Q: Can you tell us your favorite thing about our two estates, Flanerie Vineyard and La Belle Promenade Vineyard?
A: Flanerie has the potential to produce these beautiful, dark brooding Pinots that are so complex and long lived. La Belle Promenade is such a breathtaking vineyard and the views are spectacular. Her wines are equally romantic and luscious.

Q: What is a fun fact about you?
A: Not wanting a conventional wedding, my husband and I eloped and got married in Tuscany.

Q: Where/when in life do you feel you most embody your inner Flâneur?
A: Whenever I’m at the coast, I can wander aimlessly up and down the beaches for hours.

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Grant Coulter Winemaking Interview

Grant Coulter Winemaker Interview With Arden Restaurant in Portland

Grant Coulter, Flâneur Winemaker & Director of Vineyards, sat down this past week with our friends at Arden Restaurant and Wine Bar in Portland to publish a question and answer for their followers. The interview is a brief look into his inspiration, experience and an exploration of his winemaking style. It’s a quick read, but worth the time to get into the mind of one of the Willamette Valley’s shining stars of winemaking.

Enjoy!

Full interview can be found on Arden’s website here – Click Here

A full bio can be found on our website here – Click Here

Browse Grant’s Flâneur Wines creations here – Click Here