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Peter Franus Wine Company

Peter Franus Wine Company It's hard to believe that I'm in my third decade of making wines in Napa Valley. The pivotal event of course was launching my own winery under the label “Franus” in 1987. In the beginning I made one wine, but over the years the portfolio grew. Looking both to simplify, and to notch things up, I was ready for something different. I am pleased to reveal this new website, new wines, and an entirely new package. The change to “Peter Franus” was the first step in refocusing the limited, hands-on nature of what I do. My wines are the result of my individual palate, and all the subconscious stuff and intuition that happen below the surface. Next came the notion of simpler and better. A couple of years ago I was making eight different wines. After careful evaluation, I decided to focus on my very best growers whose grapes were most likely to result in wines I both love to make and drink. In the wine world where overall quality has continued to improve, it has become relatively easy to make good wine in California. My niche and challenge had to be in the production of special wines that distinguish themselves with stylish, distinctive personalities My new wines are as much about continuity as they are about change. I’ve worked with all of my vineyards for many years. While new and happening often seems to define the marketplace, old and slow are terms more applicable to outstanding wines. Changes in the vineyard and winemaking often take a long time to materialize, and the results we see in the wines happen over a several year period. I have had that luxury of time. The proof is in the glass. I am confident you will share my enthusiasm for these wines.

Tastings are by appointment only

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Address Web Social
5055 Solano Avenue, Napa, CA, US, 94558 Email:
Phone: 707-945-0542 Web:
Fax: 707-255-4149
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  Cabernet Sauvignon Napa Valley
And now, the 2002 Cab. A deep ruby hue announces something serious is going on and invites you in to discover the classic cassis, berry, and exotic baking spice aromas. The toasty oak notes entice you. Eventually you’ll get to tasting the wine and experience the sweet mouth that definitely scores high on the pleasure scale. Here are some words that came to my mind: seamless, lush, smooth, pure. Lively. Racy. Better than the 2001?
  Sauvignon Blanc Carneros
The forward nose once again offers ginger and lemongrass, citrus peel, a hint of mint, and a touch of freshly cut grass on a cool, damp summer morning in Nebraska. Minerality and acidity provide the structure to keep the wine in balance and allow it to be a great accompaniment to food.
  Zinfandel Brandlin Vineyard
As for the 2003. An erratic wet spring and some summer time heat spikes finally settled down. A blast of torrid heat in mid-September affected many vineyards, but Brandlin had enough time to recover before harvest at the end of the month. Those conditions translated into a wine that accentuates blackberry jam, “blueberries and cream” (as one of my good friends and fellow winemakers used to say) cinnamon, rose petal and coffee. The other virtue of the vintage, for reasons I can’t explain, is a wonderfully firm structure that supports all those lush and juicy qualities.
  Zinfandel Napa Valley
Many Cabernets would love to see the deep, dark, ruby displayed in this wine. Creamy cinnamon, white pepper notes, rose petal and sweet vanilla overtones lead you in to an extravaganza of cassis, boysenberry, and blueberry jam. Raspberries and allspice fill out the mouth in a wine that is serious and playful at the same time. And it won’t require much of a search to discover depth of flavor here.


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