Over the decades Peter Franus Wine Company has received numberous reviews in a number of industry publications. These are some of the more recent we have been fortunate enough to have had featured.
The 2016 Cabernet Sauvignon Brandlin Vineyard is positively stellar. Inky dark blue and purplish fruit, lavender, jasmine and sweet spice notes are pushed forward. The 2016 melds together rich, inky fruit with plenty of Mt. Veeder savoriness that lurks below. Ample and creamy in feel with terrific resonance, the 2016 has so much to offer.
- Antonio Galloni (January 2020)
The 2017 Merlot is absolutely gorgeous, Supple and pliant, with lovely depth and soft curves, the 2017 offers plenty of near- and medium-term appeal. Dark cherry, plum, espresso, menthol, licorice and spice notes give this fruity Merlot a good deal of complexity. This is such a delicious wine.
- Antonio Galloni (January 2020)
A juicy and fruity zin with crushed-berry and chocolate aromas and flavors. Shows softness and easiness with some form and freshness. - James Suckling (Feb. 2020)
This is an exceptional white, crisp and high in acidity that lingers in thirst-quenching brightness and energy. Lemon peel, lime and wet stone flavors wrap around gorgeous aromatics of star anise and jasmine., offering just the right amount of ripeness and body. -V.B. (July 2019)
Some dried applies and lime zest here with a touch of vanilla and herbs. Flint, too. Full-bodied with fresh acidity and lively fruit character, as well as a phenolic finish. Hint of stone. -James Suckling (Feb. 2020)
Deep garnet-purple colored, the 2016 Cabernet Sauvignon Brandlin Vineyard (100% Cabernet) sings of baked cherries, mulberries, cassis and dark chocolate with hints of Provence herbs and tilled earth. Medium-bodied, it has a chewy texture and lively, crunchy black fruit, finishing with good length. -Lisa Perrotti-Brown (Jan 31, 2019)
A fresh red showing blackcurrants, elderberries, cassis and mint. Focused and minerally on the palate with medisum-chewy tannins and a lithe finish. -James Suckling (May 2019)
Dense aromas of forest fruits and raisins lead on to a lifted and delicate palate. A sleek attack with drive and energy. Limpid and poised with dark chocolate and a long, menthol finish. - (April 2018)
Tight and thick in a concentration of dark black fruit, this is the producer's 25th vintage from this site on the wild appellation. Oak, tannin and dried herb give it a savory persistence that complements the complexity of tart brooding flavor. -V.B. (Aug. 2019)
Floral and youthful in lively acidity, this is a nicely made, balanced and moderately weighty white. Stone, mineral and a thread of apple skin provide a measured level of fruity fleshy flavor that holds onto some nuance and complexity. -V.B. (Aug. 2019)
Stewy, meaty and juicy, this wine is fleshy and expansive on the palate, with deft touches of smoke, black cherry and berry pie. Seasoned throughout is a classical layering of black pepper and cinnamon that keeps it fesh and spicy. - V.B. (May 2018.)
This impressive wine, grown at 3,000 feet, offers deep dark-fruit flavors and hints of dark chocolate carried on a lush rich texture. It's full bodied, very ripe and concentrated, featuring blackberry and boysenberry flavors that flood the palate and linger on the finish. -Jim Gordon (Aug. 2018)
This is a densely flavored and firmly textured wine that will benefit from further aging. It has a deep color, restrained aromas of black pepper, beef and berries and a mouthcoating viiscosity due in part to an abundance of fine-grained tannins. -J.G. (May 2018)
-Peter and our importer Michiyo Hagio in Tokyo