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Grand Cuvée

2014 Grande Cuvée

Introducting Sonoma-Cutrer's Grand Cuvée sparkling wine. Showcasing the artistry and innovation of our winemakers, and the unique terroir of our Sonoma County estate vineyards, this vintage is made with 100% Russian River Valley fruit - a beautiful blend of Chardonnay and Pinot Noir grapes.


Flavor Notes

Delicate, fine beads rise-up through your glass as the wine is poured. Fragrant aromas of red apple and pear are complemented with hints of hazelnut, brioche bread, mineral and Meyer lemon notes. On the palate, apple fruit, nut, and light strawberry flavors are balanced with Sonoma-Cutrer’s signature acidity. This sparkler is a perfect pairing with goat cheese, fruit tarts or fresh oysters with salmon caviar.

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Vine Hill and Owsley


60% Chardonnay 40% Pinot Noir


100% Tank Fermented


Following Méthode Traditionnelle, secondary fermentation occurs in the bottle. Bottles rested en tirage until being disgorged June, 2018.

The Making Of

Careful attention was given to lightly pressing the berries to yield a juice that presented both a delicate color and bright, fruit characteristics.

Awards & Recognition

Double Gold

2018 Harvest Challenge Wine Competition


2019 North Coast Wine Challenge

Recipes & Pairings

How to Create the Perfect Pairing

Toast the New Year, a big night or a homemade meal with this wine paired with goat cheese, fruit tarts or fresh oysters.

  • Goat Cheese

  • Fruit Tarts

  • Oysters

  • Salmon Caviar

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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