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Rosé of Pinot Noir


Sonoma-Cutrer's limited-production 2017 Rosé of Pinot Noir showcases the artisan craftsmanship and innovation of our premier winery in the Russian River Valley. The structure and style is loosely based off the rosés of Provence; classic, light, elegant and delicate. Made from 100% Russian River Valley Appellation fruit and 100% Pinot Noir grapes, this Rose offering is exceptional.

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Flavor Notes

The first thing you notice about this vintage of rosé is its beautiful pale, pink color. Fragrant aromas of fresh strawberries, marionberry, tart cherry, and rhubarb with hints of hibiscus tea glimmer on the palate. The wine is crisp and fresh with an almost weightless mouthfeel. Bright acidity and crisp tart fruits carry through to the back of the palate leading to a fresh, juicy, very pleasant finish.

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Russian River Valley


100% Pinot Noir


100% Tank Fermented


Each batch of rosé was fermented separately in stainless steel tanks at low temperatures to protect the delicate aromas and flavors.

The Making Of

This vintage of rosé is made from 100% Pinot Noir grapes from vineyards in the Russian River Valley appellation. Each block of fruit was carefully selected and harvested at the exact right moment.

Awards & Recognition


2018 San Francisco Chronicle Wine Competition

4 Stars

2017 Rose of Pinot Noir 4 Star/90 Point Rating

Chairman's Trophy, 95

2018 Ultimate Wine Challenge

Recipes & Pairings

How to Create the Perfect Pairing

The versatile, delicate flavors of our 2017 Rosé of Pinot Noir pairs perfectly with rich goat cheeses, bright citrus flavors, grilled seafoods and spicy sauces.

  • Mushroom Quiche

  • Goat Cheese

  • Citrus Salad

  • Grilled Seafood

Grilled Lobster

One of my favorite ways – especially during the spring and summer months – to cook lobster is to do so on the grill. The shells char as the meat cooks, giving the lobster a delicious flavor. This dish is lovely paired with Rosé of Pinot Noir and Sauvignon Blanc.

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Grilled Mussels With Salsa Verde

This is a fun little appetizer or hors d’oeuvre. It can be made as much as a day ahead, refrigerated and then grilled at the last minute. You can also finish this in a hot (450 degree) oven. The bonus in this recipe is that you also get the mussel stock, which is a delicious base for seafood soups and sauces. Strain it through a fine strainer and freeze for use later on. It cries out for a chilled glass of Sonoma-Cutrer Rosé.

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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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