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Windsor, CA 95492

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Windsor, CA 95492

Owsley Pinot Noir

2015 Pinot Noir

As this latest vintage of Owsley is poured into your glass, you will notice the beautiful, bright garnet color. This classic Russian River Valley Pinot Noir is elegantly structured and focused with a nice depth of flavors full of juicy red fruits, warm barrel spice and dark chocolate. The finish is long and textured with fine tannins and bright acidity.

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Flavor Notes

On the nose, it expresses vibrant aromas of dark fruit including black raspberry, cassis, black cherry and hints of rhubarb pie. Complex notes of forest floor, dark chocolate, and tobacco leaf round out the scents of this aromatic wine.

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6.2 gms/L




0.5 gms/L




Owsley Estate Vineyard


100% Pinot Noir


100% Malolactic


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 on 11/29/16.

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.

Awards & Recognition


2018 San Francisco Chronicle Wine Competition

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

Couscous Risotto

This recipe uses a kind of Couscous​ known as Israeli couscous. The great thing about Israeli couscous​ is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

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Dried Cherries In A Pinot Noir Reduction

Spread this reduction on a bed of cream cheese smeared on a round rice cracker and enjoy a glass of Sonoma Cutrer Pinot Noir. For a wonderful way to complement your meal.

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Duck Braised With Prunes

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

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