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    Windsor, CA 95492
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Life By The Glass

Carefully Curated. Completely Engaging.

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Sonoma-Cutrer’s Sustainability Story


Sustainability is an integral part of life at Sonoma-Cutrer. Watch our winemakers discuss our ongoing initiatives that led to our winery being designated as a Certified California Sustainable Winery.


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40 Under 40 Tastemaker: Zidanelia Arcidiacono

Sonoma-Cutrer’s own Pinot Noir Winemaker, Zidanelia Arcidiacono, has been named one of WineEnthusiast‘s 40 Under 40! We are immensely proud of her and her incredible accomplishments.

WineEnthusiast Except: 

A Texas native raised in Argentina surrounded by winemakers, Arcidiacono followed her Universidad Juan Agustín Maza-earned degree in winemaking with harvest in France before landing in California wine country. Now, she works exclusively with Sonoma Cutrer’s outstanding Pinot Noir, which she calls its “best kept secret.” She has also championed the winery’s employee resource group, which provides tools, career development assets and education for women within the organization, and helps to promote and implement the producer’s range of green initiatives.



Photos by Matt Sayles

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Baked Ricotta

Holidays & Hosting

Recipe by John Ash


This makes a rich warm cheese dip with a light, airy, soufflé-like texture that can’t be beat for any occasion.  In addition to crudités, it’s delicious served to top a salad, pasta or whatever. 


2 cups whole milk ricotta (not skim or fat reduced)

1 cup freshly grated Parmesan cheese (not out of the green can!)

1 large egg, lightly beaten 

1 medium clove of garlic, peeled and minced or pressed

1 teaspoon fresh oregano leaves, finely minced, or 1/4 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

Butter for the baking dish


Preheat the oven to 400°F. Generously butter a 2-cup baking dish or piece of oven-safe pottery and set it aside.


With a food processor add all ingredients except butter and pulse until smooth. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown. Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.

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Pairing with Point Reyes Cheeses

Holidays & Hosting

Recently, our Director of Winemaking Mick Schroeter conducted a tasting of various Point Reyes cheeses from their Taste of Point Reyes Gift Pack. “One of my favorite ways to pair wine with cheese is to ignore any traditional notions of what should go together and instead let the flavors speak to me. Below are recommendations and thoughts on each pairing.” – Mick 

  • Gouda with Russian River Valley Pinot Noir. The Gouda is complex with a nuttiness and hints of caramel and butterscotch. “I loved the texture of this cheese with the crunchy crystals (like a well aged Parm). Made for a great pairing with the earthy qualities of the Pinot.”
  • Toma with Rose’ of Pinot Noir. The Toma is described as Pt. Reyes’ “perfect any time snacking cheese” and is incredibly versatile. It’s a semi-hard cheese with a creamy, buttery flavor and a grassy tang finish. “The fruity style and bright acidity of the Rose’ paired nicely with this versatile crowd-pleasing cheese.”
  • Original Blue with Russian River Ranches Chardonnay. Known as the “cheese that started it all’, it has been produced on the Pt. Reyes family farm since 2000. The flavor is bold with hints of sweet milk and a peppery finish. “Blues are tricky but the brightness and acidity of the Russian River Ranches went well with this not too powerful version. Nice weight and balance between the two.”
  • Bay Blue with Rose’ of Pinot Noir. The Bay Blue is known for its mellow flavor and sweet, salted caramel finish. The Bay is a classic, powerful blue and therefore a tougher match. Once I put just a touch of the local honey (included in the gift pack) onto the cheese, BAM! Both the Russian River Ranches and Rose’ worked very nicely.”


Here are some delicious and easy appetizer recipes from local chef John Ash. These pair wonderfully with our Russian River Ranches Chardonnay.


Frico or cooked cheese is a specialty of Friuli in Italy where it is made from the local Montasio cheese.  Any hard grating cheese such as Asiago, aged Gouda, Manchego or aged Cheddar can be used.  I like shredded Parmesan which is what I’ve used in this recipe. 

Link to recipe

Baked Ricotta

This makes a rich warm cheese dip with a light, airy, soufflé-like texture that can’t be beat for any occasion.  In addition to crudités, it’s delicious served to top a salad, pasta or whatever.  

Link to recipe


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Supporting Restaurant Workers Community Foundation

Sonoma-Cutrer Donates $100,000 to the Restaurant Workers’ Community Foundation
In support of the donation, Sonoma-Cutrer Russian River Ranches Chardonnay is now available for retail sale

In the wake of the COVID-19 pandemic, Sonoma-Cutrer Russian River Ranches, one of the most popular restaurant Chardonnays for over 30 years, is now available for retail purchase for a limited time. Russian River Ranches Chardonnay sales will directly support Sonoma-Cutrer’s $100,000 donation to the Restaurant Workers’ Community Foundation (RWCF) – an advocacy and action nonprofit created by and for restaurant workers.

“Sonoma-Cutrer Russian River Ranches Chardonnay was first introduced to restaurants in 1981 and was an immediate favorite in fine dining locations across the U.S,” said Sonoma-Cutrer Brand Manager, Tracy Thornsberry. “We are proud and humbled to provide this donation to the Restaurant Workers’ Community Foundation as a “thank you” to the community who helped us build Sonoma-Cutrer’s reputation as one of the best food-pairing wines available.”

Restaurant Workers’ Community Foundation is dedicated to making the restaurant industry more hospitable to everyone. The funds raised for COVID-19 relief are divided between three efforts: 50% for direct relief to individual restaurant workers, 25% for non-profit organizations serving restaurant workers in crisis, and 25% for zero-interest loans for restaurants to get back up and running.

“We’re proud to partner with Sonoma-Cutrer so we can continue to build on our efforts to help restaurant workers in crisis,” said John deBary, Co-Founder and President of the Restaurant Workers’ Community Foundation. “Before the coronavirus, millions of restaurant workers lived at or below the poverty level, and now, with more than 8 million hospitality professionals out of work, the need is greater than ever.”

As Sonoma-Cutrer’s founding and flagship chardonnay, Russian River Ranches is a unique cuvée containing fruit from Sonoma-Cutrer’s estate vineyards, acclaimed as the finest in the region. True to the Russian River Ranches style, the wine is elegant and deftly balanced with a nice, bright acidity, specifically crafted to be paired with food.

Sonoma-Cutrer Russian River Ranches is available in-stores nationwide now through October.

In addition to Sonoma-Cutrer’s $100,000 donation, consumers are invited to donate to the Restaurant Worker’s Community Foundation by texting “RWCF” to 56512.

About Restaurant Workers’ Community Foundation:
Restaurant Workers’ Community Foundation is an advocacy and action nonprofit created by and for restaurant workers. RWCF was founded in 2018 to advocate for – and raise funds for other nonprofits working toward – gender equity, racial justice, fair wages, and healthy work environments in the restaurant industry. RWCF is America’s first nonprofit using the community foundation model to support people in a particular labor segment. For more information please visit, or @RWCFUSA on Facebook, Instagram, Twitter and LinkedIn.

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Bourbon Candied Walnuts

Main Courses

These candied walnuts are great in a salad or on a cheese and charcuterie board, or even by themselves.


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Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

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Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. According to the governor’s new guidance, we will once again suspend all tastings, tours and croquet at Sonoma-Cutrer beginning December 8, 2020. We will continue to share updates via email and social media.

Curbside pickup is still available during this time. Learn more>>

If you have questions, please contact our tasting room at (707) 237-3489 or [email protected].

For wine club questions, please call (707) 237-3498 or [email protected].

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