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Founders Reserve

2016 Chardonnay

Founders Reserve is always the most intriguing wine of the vintage and normally crafted from select fruit of single vineyard blocks. Wine lovers will appreciate the beautiful depth and complexity that they have come to expect from each vintage of this exceptional wine. This is a wine to cellar, as it will continue to age very well in the bottle for the next several years.


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Flavor Notes

Winemaker, Mick Schroeter, made this wine in this particular way to capture the true essence of the vineyard sites. The texture is rich and elegant with a full creamy mid- palate. Flavors of layered bright pear, peach and honey round out to a lingering Honeycrisp apple finish with underlying hints of baking spice and roasted nuts. Fans will appreciate the beautiful depth and complexity that they have come to expect from each vintage of this exceptional wine.

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6.65 gms/L




0.4 gms/L




Russian River Valley


100% Chardonnay


100% Malolactic


The cool, clear golden-green, free-run juice was settled naturally in tanks for a few days before fermenting in French oak barrels for 16 months. It was then aged sur-lies in French one-year old oak.

The Making Of

We concentrated on our vineyards that are planted to the traditional, high density spacing found in the famous Chardonnay vineyards of Burgundy, France.

Recipes & Pairings

How to Create the Perfect Pairing

Chardonnay has often been considered hard to pair with food, however, we've found they marry perfectly with risottos, spring vegetables, and cooked shellfish. Pair our Founders Reserve with prawns, light pasta, or chicken to create a memorable experience.

  • Chicken in a cream sauce

  • Lobster

  • Vegetable Pastas

  • Salmon

  • Lamb

  • Prawns

Slow Cooked Salmon with Red Wine Sauce

Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.

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Middle Eastern Grilled Lamb Chops

Pomegranate molasses is readily available in Middle Eastern grocery stores or on-line. Pomegranate molasses also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. It’s used in the cuisines of the Middle East, India, Armenia, and Georgia. Pomegranate molasses varies in taste, color, and viscosity by region. This dish is absolutely perfect with the Russian River Valley Pinot Noir.

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Farro and Dried Porcini Risotto

Farro is a favorite grain in Italy. The term farro is used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy:  farro piccolo (also known by the German einkorn), farro medio (also known as emmer, the Hebrew word for mother), and farro grande (also known as spelt). The imported Italian farro available in the United States is usually the emmer variety. It’s usually labeled perlato or semi perlato (pearled) meaning it retains some, but not all of its bran and nutrients. It is still a very healthy grain. Most recipes are written for this kind of farro; which requires no soaking and cooks quickly in about 25 minutes. This dish pairs nicely with Sonoma-Cutrer’s bright, fruity Pinot Noirs such as the Owsley.

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