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Please Share the Cutrer Responsibly.
©2015 Sonoma-Cutrer Vineyards, Windsor, Sonoma County, California
Recipes courtesy of Chef John Ash ©2015
www.chefjohnash.com
SONOMA-CUTRER
Spring 2015 RECIPES
THE WINES of SONOMA-CUTRER
The wines of Sonoma-Cutrer express a partnership
with nature, resulting in world-class Chardonnays
and Pinot Noirs. At every step from the vineyard to
the bottle, the winery nurtures our wines to reflect
their unique terroir. Each is a study in elegance
and complexity, developing their own distinctive
character and leading to a long, exquisite finish
with beautifully balanced fruit and acidity. The
result, vintage after vintage, is noble wines that
eloquently express our winemaking vision.
RUSSIAN RIVER
RANCHES
CHARDONNAY
Vintage 2013
Sonoma Coast
Estate Bottled Chardonnay
OBSERVATIONS on a
NEW VINTAGE
The 2013 growing season was one of the more
moderate in several years. A fairly dry spring
normal and set the pattern through flowering, set,
brought on bud break a couple of weeks earlier than
the summer was just about perfect with just the
verasion, and finally harvest. Weather throughout
right amount of fog influence. Harvest started a
couple of weeks early, beginning in the Les Pierres
Vineyard on August 28th. The pace quickened the
Pierres Vineyard in a week and a half. The great
following week and we completed harvesting the Les
weather continued and a steady fruit intake peaked
brought in just over a quarter of the harvest. This
during the week of September 23rd during which we
represented an all-time single week tonnage record
for Sonoma-Cutrer. The team and the winery took
it all in stride and the process ran at a fast but
smooth pace. The harvest took a total of five weeks
with the last fruit trickling in on October 7th. This
was the second consecutive year of an above average
harvest leading to another great vintage.
RS: 1.90 gms/L • 100% Chardonnay | 90%
Alcohol 14.2% | TA: 6.08 gms/L • pH: 3.36 |
Malolactic Fermentation
Oak aged for a total of 8 months 17% New, 14% One year, 18% Two year,
18% Three year, 33% Neutral
OUR ESTATE VINEYARDS
Russian River Ranches is a cuvée of distinct vineyard lots, each contributing its own
personality to the wine. Les Pierres gives us wonderful citrus and minerality. Our
Vine Hill Vineyard’s quickly-draining, sandy, clay soil produces smaller berries,
lower yields and adds concentrated flavors to the blend. At Shiloh in the Mayacamas
Range, the warmer climate produces riper, more full-bodied fruit. The Kent
Vineyard with its cool morning allows for extended maturation and adds backbone
and elegance. And our Estate Growers with their collection of unique, small
vineyard blocks, provide us a spice rack of flavors. These vineyards come together to
create a Chardonnay that is consistent from year to year and remains among the
most coveted in each and every vintage.
ON THE WINE
Grapes were hand-harvested starting in the early mornings and then cooled down
to 50°-55°F to preserve the fruit’s fresh flavors and natural acidity. After
hand-sorting, the grapes were whole-cluster pressed to avoid bitter tannins from the
skins and grape seeds. The cool, clear golden-green, free-run juice was then settled
naturally in tanks for a day before heading to French oak barrels and stainless steel
tanks for fermentation. The wine was then aged sur lies in French oak. Barrels were
a mixture of new, used and neutral oak.
Aromas of Fuji apple, fresh roses, lime, lemon blossom and nectarine are
complemented with touches of nougat, baking spices and Sonoma-Cutrer’s
signature wet stone minerality. True to the Russian River Ranches style, the wine is
elegant and balanced with a nice, bright acidity and a long focused structure. Crisp
and zesty flavors of lemon drop, lime and grapefruit are accented with a nice barrel
spice. A light, creamy mid-palate flows into a crisp, citrus acidity rounding out to a
long and persistent finish.
CUTRERIAN CORNER
Designating a wine as Estate Bottled means that the producer has complete control of the
vineyards, viticulture, harvest, production and bottling of the wine.
Food pairing for
Russian River Ranches
Chardonnay on the next page.
PAN ROASTED CHICKEN with
TARRAGON AND MUSTARD
CREAM SAUCE
Serves 4
Fresh watercress (Upland cress
preferably)
2 tsp. fresh chopped tarragon
(1 tsp. dried)
cup crème fraîche or heavy cream
2 Tbs. grainy Dijon mustard
½ cup dry white wine like
Sonoma-Cutrer Russian River
Ranches Chardonnay
I’ve used what are called “Airline Breasts” in the restaurant business. These are
simply skin-on, boneless breasts with the end of the wing bone still attached. Your
butcher can easily do this for you. It makes for a nice presentation but a skin-on
boneless breast without the wing bone is just as nice. The mustard and tarragon
are classic ingredients to pair with Chardonnay - in this case the Sonoma-Cutrer
2013 Russian River Ranches with its lovely balanced fruit.
4 skin-on boneless chicken breasts
(airline breasts if possible)
2 Tbs. butter
1 Tbs. olive oil
Sea salt, freshly ground pepper
Salt free seasoning mix (optional)
2 cups chicken stock
(homemade or canned)
Preheat oven to 400 degrees. In a heavy sauté pan large enough to hold the
breasts in a single layer, heat the butter and oil over moderately high heat.
Season the breasts liberally on both sides with salt, pepper and salt free
seasoning mix if you so desire. Place breasts skin side down in the pan and
cook until skin is nicely browned and beginning to crisp.
Turn breasts skin side up and place in the oven for 12 – 14 minutes or until
just cooked through but still juicy Set breasts aside and keep warm.
Pour off any fat from pan and over medium heat add stock and wine and
deglaze the pan stirring up any of the browned bits and boil until reduced
by half.
Add mustard and crème fraîche and continue to boil until reduced to a nice
sauce consistency, about 4 minutes. Stir in tarragon and season to your taste
with salt and pepper. Serve with cress and sauce spooned around.
WINEMAKER’S
RELEASE
SAUVIGNON BLANC
Vintage 2014
Russian River Valley
OBSERVATIONS on the
FIRST VINTAGE
2014 was another incredibly dry year with the
We were able to make it through the season
formal declaration of a California drought.
without water shortages in the vineyards by
using deficit irrigation concepts and careful soil
the growing season, we paced about two weeks
and plant moisture data. Throughout most of
classic California spring and summer without
earlier than a typical season; including another
any weather extremes. We were also anticipating
an early harvest until the arrival of significant
began on September 4th.
fog and a late summer cool down. Harvest
All four distinct vineyards were harvested
coming in on September 9th.
within a five day period, with the last fruit
Alcohol: 13.3% • TA: 6.34 gms/L
100% Sauvignon Blanc
pH: 3.15 • RS: 0.27 gms/L
33% Barrel Fermented in two-year-old oak,
67% Stainless steel fermentation
FOUR DISTINCT VINEYARDS
For this Winemaker’s Release of Sauvignon Blanc, we selected fruit from four
unique vineyards within the Russian River Valley. Each of these sites produced
remarkably different wines. The first two vineyards were located to the west.
Shone Farm, has a higher elevation and deep, red, volcanic soils, giving the
wine a lot of citrus flavors and nice minerality. The second, Mirabelle Vineyard,
sits right on the banks of the Russian River and is the lowest, coolest site of the
four. This site contributed classic lime and lychee characters, steely acidity and a
tightly framed palate. Wood Vineyard located in the eastern part of the Russian River
Valley contributed guava, tropical notes, and gave the wine a Chardonnay-like expansive,
creamy palate. Lastly, to the south is Bevill Family Vineyards. This very cool, foggy site
contributed unmistakable aromas and flavors of passion fruit while adding a wonderful
elegance and balance to the palate.
ON THE WINE
Sauvignon Blanc is the third wine to be introduced in our Winemaker’s Release series.
As we crafted this wine, it was important to us to bring together the unique
characteristics of each of the four vineyards in a complimentary way. We are thrilled
with the result of a classic Sauvignon Blanc that is distinctly Russian River Valley.
The wine has a bright and vibrant style. It showcases aromas of passion fruit, lychee,
lime and white peach with overtones of wet stone minerality. The palate is sleek and
crisp with tropical flavors of guava and passion fruit that mingle with notes of grapefruit,
mandarin, and lime. One-third of the wine was barrel fermented in two-year-old oak
for four months, adding a nice creamy texture to the mid-palate, which is supported by
a bright finish of citrus laced acidity.
CUTRERIAN CORNER
This Winemaker's Release represents the first varietal Sonoma-Cutrer
has produced outside of our well-known Chardonnays and Pinot Noirs.
Food pairing for the
Winemaker’s Release
Sauvignon Blanc
on the next page.
QUICK CURED SALMON
Serves 4 as a starter course
Good crackers or black bread, sliced,
to serve alongside.
2 tsp. rinsed fresh salmon caviar
2 tsp. drained small capers
3 Tbs. extra virgin olive oil
This is a gravlax approach, which is accredited to the Scandinavians.
Normally, we would marinate for a day or two for gravlax. In this
recipe, the salmon can be cured for just a few minutes and then
topped with lemon and herb vinaigrette. It’s important that
the salmon be frozen first before cutting, as this will make it easier
to slice. This dish is a delicious accompaniment for the new 2014
Sonoma-Cutrer Sauvignon Blanc with its crisp, citrus notes.
½ lb. salmon, skin on and chilled
Kosher salt and freshly ground black
pepper, to taste
1 tsp. coarsely chopped tarragon
2 tsp. coarsely chopped parsley
1 tsp. chopped chives
Juice of 1 lemon
Slice the salmon on a 45-degree bias as thinly as you can without tearing it.
Using the skin as your guide, slide the knife as close to it as possible (there
should be no skin adhering to the slice). Use long sawing strokes to make the
slices. It’s best if you can almost see through the fish. Cut away and discard
any of the dark meat. Each slice should be about 1 ounce.
Sprinkle a bit of salt and pepper over several plates, and lay two slices of the
salmon neatly on each plate. Sprinkle with a little more salt and pepper and
cover with plastic wrap for 15 minutes to allow the salmon to quick cure.
TO SERVE: Whisk together the herbs, lemon juice and olive oil.
Drizzle over the salmon and scatter the capers and salmon eggs as a topping.
Serve immediately with crisp crackers or thinly sliced black bread.
FOUNDERS RESERVE
CHARDONNAY
Vintage 2013
Russian River Valley
Chardonnay
OBSERVATIONS on a
NEW VINTAGE
The 2013 growing season was
years. A fairly dry spring brought
one of the more moderate in several
on bud break a couple weeks earlier
than usual and set the pattern
and finally harvest. Weather
through flowering, set, veraison,
nearly perfect with just the right
throughout the summer season was
the harvest a couple weeks early on
amount of fog influence. We started
August 28th in the Les Pierres
vineyard and the grapes for the
2013 Founders Reserve Chardonnay
were harvested on the first day.
Alcohol 14.2% • TA: 6.5 gms/L • pH: 3.17
RS: 0.97 gms/L • 100% Chardonnay
100% MalolacticFermentation • 100% oak aged
8 months three-year-old oak.
for a total of 7 months in one-year-old oak and
Les Pierres Vineyard Block D
ON THE VINEYARD
Les Pierres Vineyard sits atop the gravelly clay loam of an ancient riverbed, thick with
cobbled stones that infuse the grapes – and the wine – with a varied mineral essence.
The fruit for the 2013 Founders Reserve Chardonnay came from Block D, a very lean,
rocky section within the vineyard. The rocks of Les Pierres absorb sunlight and slowly
release heat to the roots and the vines. Combined with the cool fog that tempers the
warm Sonoma Valley climate, the fruit is able to ripen and reach full maturation earlier
than any other vineyard in the region.
ON THE WINE
Grapes were hand-harvested at night into shallow bins and then cooled down to 50°F
to preserve the fruit’s fresh flavors and reduce phenolic extraction during pressing. The
grapes were whole-cluster pressed and the cool, free-run juice settled naturally for one
day before heading to French oak barrels for fermentation. The wine was fermented in
100% oak using only the naturally occurring wild yeast to undertake the fermentation.
The winemakers took extra care to stir the barrels more frequently after fermentation,
using a technique known as batonnage. This added mouthfeel and texture to the
wine. The wine aged in one-year-old barrels for seven months, and was then racked off
the heavy lees and put into three-year-old barrels for an additional eight months for
extended aging and complexity. The wine was not fined or filtered to offer the clearest
expression of the site, aromatics and structure.
This wine combines a striking, deep, rich palate with the tight focus and length we get
from our Les Pierres Vineyard. Nutty aromas combine with those of baking spice,
white peach, nougat and caramel that are complemented by the classic Les Pierres
notes of lemon, lemon blossom, wet stone and minerality. The wine has wonderful,
rich flavors of Meyer lemon and crème brûlée.
CUTRERIAN CORNER
Each vintage, our Winemakers select a few of the best barrels of wine from the finest
lots in our vineyards to ultimately handcraft into Founders Reserve.
Food pairing for the
Founders Reserve Chardonnay
on the next page.
SHRIMP with
ZUCCHINI NOODLES
Serves 4
Here fresh zucchini noodles replace conventional pasta, making this dish
gluten– free. You can find vegetable pasta cutters at good cookware stores or
online, which will make cutting the zucchini noodles much simpler. The sweet
shrimp along with the buttery zucchini is a perfect match for the
Sonoma-Cutrer 2013 Founders Reserve Chardonnay.
Sea salt and pepper to taste
2 Tbs. lemon juice (~1 lemon)
1 tsp. lemon zest
1 Tbs. olive oil
1 lb. (16-24) shrimp, shelled
and deveined
1 Tbs. parsley, chopped
3 medium zucchini, cut into noodles
(preferably yellow and green)
4 cloves garlic, chopped
2 Tbs. butter
1 pinch red pepper flakes (optional)
¼ cup white wine or chicken broth
or shrimp broth
Heat the oil and butter in a pan over medium-high heat until foaming.
Add the shrimp, cook for 2 minutes, flip, add garlic, red pepper flakes
and cook for 1 more minute before setting shrimp aside.
Add the white wine and lemon juice to the pan, deglaze it, and simmer for
2 minutes, add the zucchini noodles and cook until just tender, about
1 minute. You want to ensure they are not raw, but retain a good texture.
Season to your taste with salt and pepper.
Add the shrimp, zest and parsley and quickly toss. Serve immediately topped
with the Parmigiano-Reggiano, and enjoy!
THE CUTRER
CHARDONNAY
Vintage 2012
Russian River Valley
OBSERVATIONS on a
NEW VINTAGE
After two challenging years in the
vineyard, the 2012 harvest saw an
abundance of both quantity and quality.
Perfect weather arrived in April and led
outstanding yield. Good weather
to an even bloom, setting the stage for an
continued throughout the summer with
no extreme weather events. Harvest
and warm sunny afternoons provided
began on September 5th. Cool evenings
slowly develop in the vineyard. Several
ideal conditions that allowed the fruit to
warm days at the end of September led
up to the harvest on October 18th. The
fruit had a bright, golden hue, lovely
flavors, and nice acidity. Quality and
quantity don’t often go hand in hand,
OUR VINEYARDS
Located in the heart of the famous Russian River Valley, the Cutrer Vineyard
soil formed from an ancient seabed that retains heat throughout the day and
into the early evening, radiating that heat up to the closely-spaced vines. The
Cutrer Vineyard is multi-faceted, with microclimates throughout the vineyard.
The soil characteristics, varied rootstocks, and diverse clones interact with the
climate to create different nuances in each block of the vineyard, giving the
winemakers a virtual spice rack of flavors to create the wines.
ON THE WINE
The grapes for this single vineyard wine were hand-harvested at night into
shallow bins and then cooled down to 55°F to preserve the fruit’s fresh flavors and
natural acidity. The grapes were whole-cluster pressed and the cool, golden-green
free-run juice settled naturally for a few days before heading to French oak barrels
for fermentation. The Cutrer is 100% barrel-fermented and aged five months
sur-lies. The barrels were stirred and topped weekly. After aging in the newer
French oak barrels for five months, the wine was racked to blend and placed into
three-year-old French oak barrels for another eight months of maturation. The wine
was then bottled and allowed to bottle-age before release.
This wine is richly textured with a lovely mid-palate creamy richness and bright
acidity that leads to a long, flavorful, crisp finish. Aromas of Golden Delicious
Apple, white peach, and nectarine are accented with nougat, honeydew, and brown
sugar. Flavors of peach, apple, and crème brulee meld with hints of butterscotch,
caramel, warm pie crust, and baked apple.
CUTRERIAN CORNER
Our 2012 The Cutrer received a Platinum medal and was named Best in Class at
but the 2012 season provided the
winemakers with outstanding fruit from
the 2015 San Diego International Wine competition.
Food pairing for
The Cutrer Chardonnay
on the next page.
which to craft this 2012 vintage of The
Cutrer.
Alcohol 14.2%| TA: 5.93 gms/L
pH: 3.45 | RS: 0.4 gms/L
100% Chardonnay • 100% Malolactic Fermentation
100% oak aged for a total of 13 months
Five months sur-lies in 25% new and 75%
one-year-old oak and then an additional eight
months in three-year-old oak.
GREEN AND WHITE PIZZA
Serves 2
3 oz. fresh mozzarella
1 12-inch round of pizza dough,
stretched
Half a lemon, juiced
2 big handfuls baby arugula
2 – 3 Tbs. freshly grated
Parmigiano-Reggiano cheese
Any young greens may be substituted for the arugula in this recipe, but the
spiciness of arugula works especially well. This is a fast and easy recipe, now that
premade pizza dough is widely available. Serve with a glass of Sonoma-Cutrer
2012 The Cutrer Chardonnay for a delicious and quick weeknight meal.
Extra virgin olive oil
Sea salt
Place a pizza stone or tiles on the middle rack of your oven and turn heat
to its highest setting. Let it heat for at least an hour.
Break the mozzarella into small pieces and place them gently on the stretched
dough. Drizzle lightly with olive oil and a pinch of salt and scatter the
Parmesan over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles
in the oven. Bake until the crust is golden brown and the cheese is bubbling,
approximately 4 to 8 minutes.
Meanwhile, put the arugula in a large bowl and dress it lightly with a splash
of the olive oil, lemon juice and a further pinch of salt, or to taste.
When the pizza is done, put the dressed greens on top of the pie and
serve immediately.
RUSSIAN RIVER
VALLEY PINOT NOIR
Vintage 2013
Russian River Valley
OBSERVATIONS on a
NEW VINTAGE
OUR PINOT NOIR VINEYARDS
ON THE WINE
Our Owsley and Vine Hill vineyards in the Russian River Valley provided all the Pinot
Noir for this vintage. The Owsley Vineyard, with its dramatic temperature changes
from warm days to cool, foggy nights, creates concentrated and complex flavors in
the grapes. Vine Hill Vineyard, with its more than 400-feet elevation change, allows
each ridge, slope, and valley in the vineyard to contribute unique characteristics to
the grapes. Combined with a variety of soils and clones, high-density spacing and
rootstocks that limit excessive vine growth, the vineyards provide a beautiful variety
of elegant fruit. It is from this fruit that we craft our Sonoma-Cutrer Russian River
Valley Pinot Noir.
A fairly dry spring brought on bud
the more moderate in several years.
The 2013 growing season was one of
break a couple of weeks earlier than
usual and set the early pattern
finally harvest. The weather was
through flowering, set, veraison, and
absolutely perfect throughout the
of fog influence. The Pinot harvest
summer with just the right amount
Food pairing for
Russian River Valley
Pinot Noir
on the next page.
Classic red fruit flavors of Bing cherry and wild strawberry greet the palate, followed
by barrel spice and dark chocolate. This wine is round, silky, and elegant with a juicy
mid-palate and a wonderful long finish, expressing all the hallmarks and elegance of
a great Russian River Valley Pinot Noir.
This vintage of our Pinot Noir expresses classic Russian River elegance and sensuous
red fruits. The first impression starts in the nose with deep, dark fruit aromas of
blackberry, dark raspberry, and black cherries, followed by an earthy, forest floor
complexity and accented with hints of cola, tobacco, licorice, and baking spices.
Grapes are picked by hand early each morning into small bins and hand-sorted before
a gentle destemming. During the four-day cold soak and the eight- to twelve-day
fermentation, the wine is punched down by hand in small, open-top fermenters. When
we deem the moment has arrived, the wine is gently pressed using a basket press and
gravity-racked into the barrels. We’ve aged our Pinot Noir in a regimen of one-third
each of new, once-used and twice-used French oak. After resting for 10 months, the
final blend is assembled and prepared for bottling. It is then allowed to evolve for an
additional six months in the bottle.
started a week early, beginning on
The great weather continued and a
August 28th in our Vine Hill Ranch.
winery during the next four and
steady stream of fruit rolled into the
half weeks, with the last of the fruit
coming in from the Owsley Ranch on
slightly higher yields, the perfect
September 28th. The combination of
weather, and our artisanal approach
to winemaking created elegant wine
style.
in the classic Russian River Valley
Our 2013 Russian River Valley Pinot Noir has received high
CUTRERIAN CORNER
Alcohol 14.3% • TA: 5.7 gms/L
praise including two scores of 95 and a Platinum medal at
the 2015 San Diego International Wine Competition.
pH: 3.5 • RS: 0.3 gms/L
100% Pinot Noir
Principal Vineyard this Vintage:
Vine Hill (37%), Owsley (63%)
MAITAKE TEMPURA with
PONZU DIPPING SAUCE
FOR THE PONZU SAUCE
Maitake mushrooms are ideal for this dish, and are now widely cultivated, or
available to order online. However, other mushrooms would be delicious, as well.
When frying, don’t worry if the mushrooms break up a bit. You can fry all the
little pieces, which are my favorite nibbles. These are fantastic with a glass of
Sonoma-Cutrer 2013 Russian River Valley Pinot Noir.
FOR THE BATTER
½ cup fresh lime or lemon juice or
a combination
cup Japanese soy sauce
2 Tbs. rice vinegar
2 cups rice flour
1 egg yolk
2 cups club soda, chilled cold
2 Tbs. light brown sugar
2 Tbs. mirin
1 lb Maitake mushrooms, sliced into
¼-inch slices
½ tsp. Asian fish sauce (or to taste)
Canola oil for frying
1 cup corn starch
Sea salt
Lemon wedges
In a bowl, whisk together flour, egg yolk and club soda for the tempura batter. In a
separate bowl, whisk together all of the ingredients for the Ponzu sauce. Set aside the
Ponzu sauce to serve alongside the mushrooms. Add 2 inches of oil to a deep sauce
pan or Dutch oven and heat to 375 degrees.
Dust Maitake with the cornstarch shaking off any excess. Dredge them in the batter
and fry until golden brown, about 3 minutes. With a slotted spoon or spider, transfer
to a paper-lined rack to drain. Sprinkle lightly with salt and serve warm with the
Ponzu dipping sauce and lemon wedges.
2012 VINE HILL
VINEYARD
PINOT NOIR
Vintage 2012
Russian River Valley
Estate Bottled
OBSERVATIONS on a
NEW VINTAGE
We started the year with low rainfall, but
started. By early May, perfect weather arrived
significant April showers helped to get the season
right up to the start of the Pinot harvest. We
and remained throughout the summer months,
started the Pinot harvest in the hillside blocks of
mornings and warm afternoons allowed for
the Vine Hill Ranch on September 4th. The cool
longer hang time with the fruit coming in from
Vine Hill Ranch, slow and steady over the next
September 17th. The near perfect weather
two weeks. We finished the Vine Hill harvest on
resulted in a long ripening season providing us
River Valley Pinot Noir.
with a classically elegant, fruit-driven Russian
Alcohol: 14.3% • TA: 5.96 gms/L
pH: 3.45 • RS: 0.33 gms/L
100% Pinot Noir
Vineyard Lots: 50% C, 50% BB
OUR VINE HILL VINEYARD
The Vine Hill Vineyard is Sonoma-Cutrer’s largest and among its most coveted.
Its dominating characteristic is the Goldridge soil: sandy, deep, and gravelly. As a
hillside vineyard at a higher-than-usual elevation, it has moderate temperature
fluctuation and a fog cover that burns off quickly. The soil drains particularly well
and is perfect for growing Pinot Noir grapes. Each slope, ridge and valley produces
individual characteristics which contribute unique characteristics to the final
Pinot Noir blend. The Pinot Noir grapes planted here have deep color, elegance,
and balance.
ON THE WINE
This vintage of our Vine Hill Vineyard Pinot Noir comes from select lots within the
C (Pommard clone) and BB (677 clone) blocks in the northeast corner of the
vineyard, harvested September 4th through the 7th. Early each morning, grapes
were picked by hand, placed into small bins, and hand-sorted before a gentle
destemming. During the four-day cold soak and the eight- to twelve-day fermentation, the wine was punched down by hand in small, open-top fermenters. When we
judged the moment had arrived, the wine was gently pressed using a basket press
and gravity-racked into the barrels. We aged our Pinot Noir in a regimen of
one-third each new, once-used, and twice-used French oak. After resting in oak for
sixteen months, the final blend was assembled and prepared for bottling. It was then
allowed to evolve in the bottle for an additional 6 months.
This is a deep, powerful, and richly structured Pinot Noir with great length.
Deep aromas of black cherry, earth, cherry pie, black currant, and blackberry are
mingled with sweet oak and warm vanilla bean. Rich, deep flavors of black cherry
and blackberry are accented with earth notes and a nice barrel spice on the finish.
We consider it to be the best Vine Hill single vineyard Pinot Noir produced to date!
Food pairing for
Vine Hill Vineyard
Pinot Noir
on the next page.
SALT-ROASTED PORK
TENDERLOIN with FINGERLING
POTATOES
Salsa verde (recipe follows)
1 tsp. minced shallots
1 Tbs. butter, at room temperature
1 lb. fingerling potatoes, scrubbed
but unpeeled
Serves 4
Roasting in salt creates an even temperature and results in juicy meat,
fish or fowl. It’s simple to do, but I’d recommend having an instant read
thermometer on hand to monitor internal temperature of the meat. Serve
with the Sonoma-Cutrer 2012 Vine Hill Pinot Noir for something special.
2 Tbs. snipped rosemary leaves
6 cups coarse salt
3 Tbs. vegetable oil
2 pork tenderloins, about 1¼ lb.
each, trimmed
Heat the oven to 400 degrees. Combine the rosemary and salt in a large mixing
bowl and stir in 1¼ cups of water until the texture is that of gritty snow.
In a large skillet, heat the oil until the surface ripples. Pat the pork tenderloin
dry with paper towels, season with pepper and sear it in the hot oil until it is
browned on all sides, about 8 minutes. While the pork is browning, spoon
a layer of salt about one-fourth-inch thick into the bottom of a gratin or baking
dish just large enough to hold the tenderloins and potatoes in a single layer.
When the pork is browned, pat it dry with a paper towel to remove any excess
oil and center it in middle of the gratin dish. Arrange the potatoes around the
outside and cover everything with the remaining salt. Roast until the pork
reaches an internal temperature of 145 degrees, about 25 to 30 minutes.
At this point, the pork will be quite moist, but still a little pink. If you prefer
the pork to be more cooked, push the temperature to 150 degrees, about
5 more minutes.
Remove the baking dish from the oven and set aside five minutes to finish
cooking. With a sturdy metal spoon or chef’s knife, chip a crack around the
base of the salt crust and carefully lift off the top. Use a dry pastry brush to
brush away any salt on the surface of the potatoes and the pork, turning the
pork over to brush all sides. Transfer the pork to a carving board.
Slice the pork into medallions one quarter inch thick and arrange on a
serving platter.
Place the potatoes in a medium bowl and toss with shallots and butter until
coated, discarding any excess butter. Arrange potatoes around the outside of
the pork and serve immediately with the salsa verde to spoon over.
SALSA VERDE
Makes about 1 cup
Salt and freshly ground black pepper
to taste
cup or so fruity extra virgin olive oil
1 Tbs. finely grated lemon zest
This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan
seared or roasted meats, fish and vegetables. Note that I’ve used blanched garlic rather
than the fresh raw type. I think this is especially important if you are going to make the
sauce ahead. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic
maintains its more subtle and sweet flavor and doesn’t overpower the sauce as it sits.
2 cups coarsely chopped parsley
½ cup chopped fresh basil or mint
4 (or more) anchovy filets in oil
2 Tbs. drained capers
2 Tbs. blanched garlic (see note)
Add the parsley, anchovies, capers, garlic, basil and zest to a food processor
or blender. With machine running, slowly add the oil until just blended.
The sauce should still have a little texture. Season with salt and pepper.
This can be stored covered and refrigerated for up to 2 days.
NOTE: To poach garlic, separate cloves but don’t peel them. Place in a small sauce pan and
cover with at least half an inch of cold water. Place on stove over high heat and bring to a boil.
As soon as water boils, drain and repeat process one more time. Rinse to cool off cloves.
Remove husk from poached garlic and store covered in refrigerator for up to 2 weeks.
OWSLEY
PINOT NOIR
Vintage 2012
Russian River Valley
Estate Bottled
OBSERVATIONS on a
NEW VINTAGE
We started the year with low rainfall,
but significant April showers helped to
get the season started. By early May,
throughout the summer months. The
perfect weather arrived and remained
cool mornings and hot afternoons
allowed for the fruit to come in slow
and steady. The cooling fog that rolls
Bloomfield Gap cools the Owsley
in off the Pacific Ocean through the
making it consistently the last
Vineyard, adds additional hang time,
vineyard that we harvest each year.
The grapes for this year's Owsley
Vineyard Pinot Noir were harvested
on October 2nd and 5th. The near
perfect weather resulted in a long
ripening season providing us with a
classically elegant, fruit-driven
Russian River Valley Pinot Noir.
Alcohol: 14.4% • TA: 5.2 gms/L
pH: 3.7 • RS: 0.12 gms/L
100% Pinot Noir
Owsley Vineyard lots: K Top
OUR OWSLEY VINEYARD
This vintage of our Owsley Vineyard Pinot Noir comes from two separate picks
from the K Top block. The climate of the Owsley Vineyard has more influence
on grape character than its soil. Pinot Noir grapes thrive here. K Top is the
westernmost vineyard block receiving the coolest breezes off the ocean, and the
most drastic temperature fluctuations due to its facing and slope. These conditions
develop exceptional depth, and concentrated fruit flavors in the wine.
ON THE WINE
Grapes are picked at night, placed into small bins, and hand-sorted before a gentle
destemming. During the four-day cold soak and fermentation, the wine is punched
down by hand in small, open-top fermenters. When fermentation is complete, the
wine is gently pressed, gravity-racked to barrels, and allowed to complete malolactic
fermentation. We mature our Owsley Vineyard Pinot Noir in a regimen of one-third
each of new, once-used, and twice-used French oak barrels. After resting for
16 months in oak, the final blend is assembled and prepared for bottling. It is then
allowed to evolve in the bottle for an additional 6 months before its release.
This wine expresses the unique characteristics of the Owsley Vineyard. Aromas of
black raspberry, blackberry, maple syrup, boysenberry and complex earth and forest
floor are accented with toasty oak, cocoa, plum, allspice and a berry jam reduction.
The wine is rich, elegant and bold with well-integrated tannins, a smooth and silky
texture and a long, bold finish. Flavors of dark berries and black cherry lead to a
long, big-spice finish with notes of warm spice, toasty oak, and cinnamon toast.
Food pairing for the
Owsley Pinot Noir
on the next page.
HOME–CURED CORNED BEEF
Serves 8–10
1 gallon water
5 Tbs. pickling spice
Corning is an old English term that refers to pellets of salt called corns. Making
this recipe at home is quite simple and much more delicious than manufactured
corned beef. This recipe can easily be doubled or tripled. The only uncommon
ingredient in this recipe is the pink salt, which is available in spice shops and
online. It’s not the same as Himalayan pink salt. This salt accounts for the deep
red color of the beef and gives a distinctive flavor. Try this with the Sonoma-Cutrer
2012 Owsley Pinot Noir, which will stand up to the big flavor.
1½ cups kosher salt
To cook: Carrots, onions, celery,
fennel, potatoes and cabbage
1 5-lb. beef brisket, well trimmed
½ cup sugar
4 tsp. pink salt (sodium nitrite),
optional
3 cloves garlic, minced
In a pot large enough to hold brisket, combine ½ gallon of water with kosher
salt, sugar, sodium nitrite (if using), garlic and three tablespoons pickling spice.
Bring to a simmer, stirring until salt and sugar are dissolved. Remove from
heat, add remaining ½ gallon water and let cool to room temperature, then
refrigerate until chilled.
Place brisket in brine, weighted with a plate to keep it submerged and
cover. Refrigerate for 4 to 5 days. Remove brisket from brine and
rinse thoroughly.
To cook the beef, place in a pot slightly larger than the brisket. Cover with
water and add remaining pickling spice, carrots, onions, celery and fennel.
Bring to a boil over high heat, reduce heat to low and cover. Simmer gently
until brisket is fork-tender, about 3 hours, adding water if needed to cover
brisket. Add potatoes, cabbage and whatever else you like the last 20 minutes
of cooking.
Keep warm until ready to serve. Meat can be refrigerated for several days in
cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve
on a sandwich or with additional vegetables simmered until tender in the
cooking liquid.
FOUNDERS RESERVE
PINOT NOIR
Vintage 2012
Russian River Valley
Estate Bottled
OBSERVATIONS on a
NEW VINTAGE
Noir is a very complex wine
This year’s Founders Reserve Pinot
showcasing an outstanding year for
the year with significantly low
our Vine Hill Vineyard. We started
showers helped to get the season
rainfall, but an abundance of April
started. By early May, perfect weather
arrived and remained throughout the
of the Pinot harvest. We started
summer months, right up to the start
harvesting our Pinot in the hillside
picked the fruit for this year’s
blocks of the Vine Hill Ranch and
Founders Reserve Pinot Noir on
September 6th and 7th. The near
perfect weather resulted in fruit with
wonderful concentration and balance.
Alcohol: 14.2% • TA: 6.06 gms/L
pH: 3.45 • RS: 0.36 gms/L
100% Pinot Noir
Vine Hill Vineyard lots: 85% BB
and 15% Z clone 777
OUR VINE HILL VINEYARD
The Vine Hill Vineyard is Sonoma-Cutrer’s largest and among its most coveted. Its
dominating characteristic is the Goldridge soil: sandy, deep, and gravelly. As a
hillside vineyard at a higher-than-usual elevation, it has moderate temperature
fluctuation and a fog cover that burns off quickly. The soil drains particularly well
and is perfect for growing world-class Pinot Noir grapes. Each slope, ridge and
valley produces individual characteristics which contribute unique flavors to the
final blend. The Pinot Noir grapes planted here have deep color, elegance, and
balance. The Pinot Noir for this year’s Founders Reserve comes from block BB and
block Z clone 777.
ON THE WINE
Grapes are picked at night, placed into small bins, and hand-sorted before a gentle
destemming. During the four-day cold soak and fermentation, the wine is punched
down by hand in small, open-top fermenters. When fermentation is complete, the
wine is gently pressed, gravity-racked to barrels, and allowed to complete malolactic
fermentation. We mature our Founders Reserve Pinot Noir in a regimen of
one-third each of new, once-used, and twice-used French oak barrels. After resting
in oak for 16 months, the final blend is assembled and prepared for bottling. It is
then allowed to evolve in the bottle for an additional 6 months.
This very complex wine expresses the unique characteristics of the Vine Hill Vineyard. Aromas of rhubarb, deep black cherry, clove, anise, and forest floor are accented with molasses, lots of oak spice and toasty oak sweetness. It is a beautifully-structured wine that strikes the perfect balance between power and elegance. Bright and
vibrant flavors of blackberries and black cherry dominate before leading to a long,
big-spice finish with hints of cardamom. This big and powerful Pinot will pair well
with duck or stand up to a big, hearty steak. Built for longevity, this wine will
continue to develop complexity through 2017.
CUTRERIAN CORNER
During the San Francisco Chronicle Wine Competition our
2012 Founders Reserve Pinot Noir was awarded Sweepstakes
Red, which is the highest honor a red wine can receive.
Food pairing for
Founders Reserve
Pinot Noir
on the next page.
POLENTA with MORELS,
SOY AND BUTTER
Serves 6–8
FOR THE POLENTA
2 oz. dried morel mushrooms
FOR THE MUSHROOMS
Soy sauce combined with butter is one of the great flavor combinations on rice,
greens, poached eggs, grilled meat, fish and more! These flavors weave beautifully
together with the Sonoma-Cutrer 2012 Founders Reserve Pinot Noir.
1 cup whole milk
5 Tbs. cold unsalted butter, cut into
pats, divided
1 medium clove garlic, peeled
and minced
1 Tbs. extra virgin olive oil
1 tsp. salt, or to taste
1¼ cups polenta or coarse cornmeal
2 Tbs. unsalted butter, or to taste
2 Tbs. freshly grated Parmesan,
or to taste
12 ounces fresh mushrooms, wild or
cultivated, sliced
1 tsp. fresh thyme leaves
1 Tbs. soy sauce, or to taste
2 Tbs. heavy cream
Freshly ground black pepper
For the polenta, bring 3½ cups water and the milk to a high simmer in a
medium-size heavy saucepan set over medium heat. Add salt. Pour the
cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping.
Continue stirring as the mixture thickens, for about 2 to 3 minutes. Turn heat
to low and cook for approximately 20 minutes, stirring occasionally. If the
polenta becomes quite thick, thin it with ½ cup water, stir well and continue
cooking. Add additional water if necessary to keep the polenta soft enough to
stir. Stir in the butter and parmesan. Taste for seasoning. Set the covered
saucepan in a pot of barely simmering water, and keep warm for up
to an hour.
Meanwhile, put the dried mushrooms in a small bowl, and cover with about
¾ cup boiling water. Allow to steep for 15 minutes. Remove the mushrooms
and pat dry reserving the mushroom soaking water. Add 2 tablespoons of the
butter and the olive oil to a sauté pan, set over high heat. When the butter
has melted, add the garlic and cook until it starts to sizzle, about 30 seconds.
Do not let the garlic brown.
Add the fresh and reconstituted mushrooms and thyme to the pan and sauté
stirring until lightly browned, 4 to 5 minutes. Add about ¼ cup of the
mushroom stock to deglaze the surface, using a wooden spoon to scrape up
the browned bits. Continue cooking until the stock has nearly evaporated.
Turn the heat to medium and whisk in the remaining 3 tablespoons of butter,
soy sauce and cream. Allow mixture to cook until it thickens a little then
remove from heat. Taste for seasoning, adding black pepper if desired.
Put the polenta in a warmed bowl, top with mushrooms and sauce.
Serve immediately.
SONOMA-CUTRER
LATE HARVEST
Vintage 2013
Russian River Valley Chardonnay
Estate Bottled
OBSERVATIONS ON
A NEW VINTAGE
right conditions for our winemakers to
The 2013 season once again provided the
craft a vintage of our Late Harvest
Chardonnay. At Sonoma-Cutrer, our
winemakers are constantly monitoring
each vineyard, block, and clone to ensure
each is harvested at exactly the right time to
create our distinctive Sonoma-Cutrer wines.
Alcohol 10.7% • TA: 9.96 gms/L
pH: 3.27 • RS: 22.3° Brix
100% Chardonnay |
54% Barrel Fermented in one-year oak,
46% Stainless steel fermentation
Vineyard Breakdown: 29% Vine Hill Block FF,
71% Hansen Rued clone
ON THE VINEYARD
During 2013, our winemakers noticed that conditions for making Late Harvest
Chardonnay existed in blocks of our Vine Hill Vineyard and at our estate grower partner,
Hansen Vineyard. The right elements were in place to allow for the development of
"noble rot”. The unique combination of some early rains, late fall warmth and then bone
chilling, sub-freezing November mornings created conditions for the growth of botrytis
and tremendous fruit concentration. These conditions are rare in California, but key
to the creation of this very special wine. Prior to Thanksgiving, we finally harvested the
grapes at an incredible 40 degrees Brix.
ON THE WINE
The unique character of Late Harvest Chardonnay is developed in the vineyard. The
additional hang time and drying conditions add sweetness to the fruit. The botrytis,
or “noble rot,” then concentrates the sweetness and adds complexity to the flavors
by slowly dehydrating the grapes from within the skins. Grapes were hand-harvested
and whole-cluster pressed, then 54% of the sweet must was placed in one-year-old
French oak barrels and the remainder in stainless steel for fermentation. The individual
components were then blended to create the cuvée, including a portion made from
the Rued Chardonnay clone which adds beautiful floral notes to the wine.
The wine was bottled and allowed to bottle-age for a minimum of four months
prior to release. This vintage of Late Harvest Chardonnay has all of the renowned
Sonoma-Cutrer elegance. Sweet aromas of peach, dried apricot, baked apple and honey
are accented with maple syrup, caramel, and floral notes of honeysuckle. The wine is
incredibly lush and viscous with a sweet richness and a buttercream feel that is balanced
by Sonoma-Cutrer’s classic crisp acidity. Fruit flavors of peach, apricot, and pear mingle
with notes of honey and brown sugar. This Late Harvest Chardonnay expresses all the
classic elegance and character of Sonoma-Cutrer in a rich and succulent wine that pairs
perfectly with the dessert course.
CUTRERIAN CORNER
Double gold was awarded to this vintage of Late Harvest
Chardonnay at the 2015 San Francisco Chronicle Wine
competition. This vintage is only available at the winery or
through our online store www.SonomaCutrer.com.
Food pairing for
The Late Harvest
Chardonnay
on the next page.
LIME POSSET
Serves 6
2¼ cups heavy whipping cream
Berries of your choice
Pinch of dried ginger
Posset (pronounced pos-it) was originally an English drink made of hot milk
curdled with ale or wine and usually sweetened and spiced. Here it becomes a
lovely rich dessert. I’ve made it with lime juice, but any citrus juice would work.
You can even experiment by adding spices that you like. This is a wonderful
dish to serve with the Sonoma-Cutrer 2013 Late Harvest Chardonnay,
as the sweetness of the wine and dish pair perfectly.
¾ cup granulated sugar
6 Tbs. freshly squeezed lime juice
Whisk together the cream and sugar in a stainless-steel pot with high sides.
Bring to a simmer over medium-low heat, whisking often. Continue to simmer
for 5 minutes, adjusting the heat as needed. Keep an eye on it because mixture
can overflow while simmering.
Remove from the heat and immediately whisk in the lime juice and ginger.
The mixture may curdle slightly. Let stand for 10 minutes. Whisk one last time
until very smooth and creamy.
Divide the posset among six 6-ounce glasses or ramekins. Refrigerate for at
least two hours to sufficiently set and thicken the posset. Serve chilled with
berries if desired. This can be made 2 days ahead, and stored refrigerated and
covered with plastic wrap.