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Grand Cuvée Late Disgorge

2014 Grand Cuvée Late Disgorge

Introducing Sonoma-Cutrer's Grand Cuvée Late Disgorge. Showcasing the artistry and innovation of our winemakers, and the unique terroir of our Sonoma County Vine Hill and Owsley Ranch Vineyards, fruit for this vintage was picked two to four weeks earlier than our still wines and harvested at 19-20 brix with a very high acidity that is ideal for sparkling wine.

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Flavor Notes

Our 2014 sparkling wine is a cuvée of Chardonnay and Pinot Noir fruit. Fragrant aromas of red apple and pear are complemented with hints of hazelnut, brioche bread, mineral, and Meyer lemon notes. On the palate, apple, nut, and light strawberry flavors are balanced with Sonoma-Cutrer's signature acidity.

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Profile

Alcohol

0.12

TA

8.19

PH

3.09

RS

12.2

Vintage

2014

Appellation

Vine Hill & Owsley Ranch

Composition

60% Chardonnay & 40% Pinot Noir

Fermentation

100% Tank Fermented

Recipes & Pairings

How to Create the Perfect Pairing

A sparkling wine for toasting a big night or a homemade meal. The Late Disgorge can be paired with goat cheese, fruit tarts or fresh oysters.

  • Salmon Caviar

  • Fruit Tarts

  • Fresh Oysters

  • Goat Cheese

Oysters Rockefeller

Invented at Antoine’s in New Orleans in 1899, the dish was named after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Antoine’s has kept the original recipe secret but all kinds of interpretations exist. Basically it includes a rich cream sauce with spinach and other greens and flavored with Pernod or anisette. This version omits the rich sauce but is still full of flavor. This would be wonderful with Sonoma-Cutrer Les Pierres Chardonnay.

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Goat Cheese Stuffed Piquillo Peppers

Piquillo peppers come from the small northern Spanish region of Navarra. The peppers take their name from their distinctive, narrow, triangular shape: Piquillo means “beak” in Spanish.

At first glance, piquillos look like a variant of sweet bell pepper, but just one bite will tell a different story, as the familiar sweetness gives way to a sneaky heat. Navarra’s piquillo peppers are traditionally roasted over a beechwood fire, which adds a delectable smokiness to their bouquet. The final product is then packed whole in its delicious juices, ready to be sliced, stuffed and puréed into a variety of delicious dishes. Russian River Ranches Chardonnay would be a great match with these peppers.

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Sea Scallop Carpaccio

This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fish monger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice without chemical additives. This pairs wonderfully with Sonoma-Cutrer Sauvignon Blanc.

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