Sonoma-Cutrer Vineyards in Windsor, California

Sonoma-Cutrer Vineyards

Sonoma–Cutrer Vineyards was founded as a vineyard company in 1973. Its foundation was built upon a selection of several key vineyard properties in the marginal bench lands, hillsides and rocky foothills in what later became recognized as the Sonoma Coast Appellation — an area with long, even growing seasons due to the cool and foggy climate. Initially, the company planted several different grape varieties. By the end of the seventies, Sonoma–Cutrer’s Chardonnay grapes had a reputation for exceptional quality and were in great demand by many premium wineries. With white wines gaining popularity in the United States , discussions about creating a cutting edge winery took root. To bring this vision alive, Sonoma–Cutrer organized a cadre of wine experts, such as Terrence Clancy, Brad Webb, Bill Bonetti, Robert Haas, David Reid and Chuck Bennett. Under the guidance of this legendary group, the decision was made to focus on one wine: Chardonnay produced exclusively from Sonoma–Cutrer’s own vineyards. Ground was broken for a new winery in 1981. Over the next several years, a facility that is the envy of the industry was constructed on the Cutrer Vineyard, home base for the vineyard operation. Sonoma–Cutrer built the prototype sorting tables and cooling tunnels, was one of the first wineries in California to use membrane presses to crush whole clusters of grapes in a CO2 atmosphere, and even constructed a temperature and humidity controlled cave-like cellar for its barrels. No expense was spared in the production of the wine. Today, Sonoma–Cutrer’s flagship wine, Russian River Ranches, is the number one requested Chardonnay in the nation’s finest restaurants by almost a two-to-one margin over its closest competitor, according to the annual Wine & Spirits Magazine Restaurant Poll. For many consumers, the name Sonoma–Cutrer is synonymous with Chardonnay. Soon it will also be known for Pinot Noir. Sonoma–Cutrer began experimenting with Pinot Noir grapes in the mid-nineties, as it became apparent that the cool Sonoma Coast appellation in which its vineyards reside would be perfect for cultivating the other noble grape of Burgundy. Working with Pinot Noir winemakers from California, France and New Zealand , the winery is taking the same approach as it does with Chardonnay. After several vintages of “practice Pinot Noir,” the winemaking team will release its first commercial bottling in the near future. Sonoma–Cutrer prides itself as a practitioner of Frances’ Grand Cru standards, producing wines of distinction and character that reflect the unique terroir of their origin.

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4401 Slusser Road, Windsor, CA, US, 95492

Email: wineclub@sonomacutrer.com

Phone: 707-237-3489

Web: www.sonomacutrer.com

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Products

"The Cutrer" Russian River Valley Chardonnay

Intense aromas of ripe apple are dotted with cinnamon and clove, as hazelnuts bathed in cream march hand in hand with notes of fragrant Acacia blossoms. In the mouth, there is a dichotomy as the wine is both dense and concentrated while offering a sensual, softer side in balance. Flavors of baked apple appear along with glazed pineapple and fresh tangerine. A hint of clove teases and entertains the taste buds. This vintage offers a Cutrer with a perfect acid backbone, resulting in a wine that pairs exceptionally well with a wide array of foods, fresh, alive and begging to be enjoyed again and again.

Founders Reserve

The perfectly composed nose of pear and honey are lifted by a touch of clove, all classic expressions of the Cutrer Vineyard. The aroma remains youthful, yet restrained, kept that way by our use of the Stelvin closure. In the glass it will open up, becoming ever more beautiful, rich, powerful and seductive. The delicate floral qualities of the nose burst forth on the palate with a cornucopia of fruit. Wonderful flavors of apple mingle with guava, tropical pineapple and lichee, providing a multi-layered mid-palate with firm texture and acidity, resolving to a long, lingering finish of pear, peach and mango.

Les Pierres

At first the scent is creamy, yet clean, with essence of delicate green pear. With time in the glass, the flinty wet stone aroma takes over, coupled with overtones of rich, yeasty Champagne. The mouth is lush and ripe, yet at the same time firmly structured. The finish is Grand Cru Les Pierres … firm, crystalline and mouthwatering. Les Pierres is a more austere Chardonnay and pairs well with sauces made with cream or finished with butter. It is elegant with a pan-seared sea bass, topped with a sauce of coconut milk, fish stock and reduced Les Pierres, seasoned with ginger, lemongrass and shallots. Taste for a balance of sweetness, acidity and smoothness (you can perk it up with a little lime if it needs it!). Whether you use seafood, poultry or veal, the sauce you serve should be well-rounded and full, with good balance. This magnificent Chardonnay deserves the best.

Russian River Ranches Sonoma Coast Chardonnay

The 2003 Russian River Ranches is crisp and lean, with good weight in the mid palate. Melons come to mind, overlaid by a lemon citrus flavor, drifting onward to an even more buoyant lemon zest finish of exceptional length and complexity. I’m fond of this wine with Pan Asian dishes, and traditional pairings such as shellfish or lobster risotto. An interesting cheese trio from the cart might include a Chèvre, Gruyère and Provolone.

Reviews