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Owsley Pinot Noir

2017 Pinot Noir

The first thing you notice about Owsley Pinot Noir is its beautiful, deep garnet color. On the nose, it expresses intense aromas of dark fruit including blackberry, cassis, and black cherry liqueur that mingle with complex notes of forest floor, tobacco and baking spices. A nice depth of flavors full of dark berry fruits, barrel spice and dark chocolate lead to a long, elegant finish.

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Flavor Notes

Owsley Pinot Noir is a beautiful, bright garnet color. On the nose, it expresses intense aromas of dark fruit including black raspberry, cassis, and black cherry liqueur. Complex notes of forest floor, black tea, dark chocolate, tobacco and cedar wood round out the scents of this aromatic wine.

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Profile

Alcohol

14.2%

TA

6.1 gms/L

PH

3.4

RS

0.4 gms/L

Vintage

2017

Appellation

Owsley Estate Vineyard

Composition

100% Pinot Noir

Fermentation

100% Stainless Steel Tank

Maturation

The barrel aging for this Pinot Noir was a regimen of one-third each of new, once-used and twice used French oak. After maturing for 16 months, the final blend was assembled and bottled.

The Making Of

The fruit was hand picked and hand sorted before a gentle destemming. At the winery the fruit was cold soaked, hand punched down and fermented in small open-top stainless steel tanks.

Recipes & Pairings

How to Create the Perfect Pairing

Pinot noir is one of the most versatile red wines and pairs well with a plethora of ingredients from cold meats and cheeses to roasted chicken or lamb. Pair the juicy red fruits and warm barrel spice of our Owsley Pinot Noir with the following to create a truly immersive wine experience.

  • Beef

  • Duck

  • Salmon

  • Lamb

Filet-of-Beef with Cambozola and Creamed Spinach

Cambozola is a triple cream, brie-style blue cheese made from cow’s milk in the German region of Allgäu. Alongside is a ramekin of creamed spinach. Creamed spinach has been a steakhouse tradition in New York City in 1887. Today, it’s hard to imagine a steak house that doesn’t serve creamed spinach. What a treat to have a glass of the Founders Reserve Pinot Noir with this rich dish.

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Pan Roasted Salmon With Green Goddess Dressing

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel to honor the British actor, George Arliss, who was starring in a play there called The Green Goddess. This rich dish is wonderful when paired with the equally rich Founder’s Reserve Legacy Chardonnay. With this recipe, you’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads.

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Grilled Lamb Pork Chops with Pomegranate Molasses and White Beans

Pomegranate molasses is readily available in Middle Eastern grocery stores or online. Pomegranate molasses, also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color, and viscosity by region.

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