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Sauvignon Blanc

2018 Sauvignon Blanc

This Sauvignon Blanc strikes a balance between a California and a New Zealand style, drawing on the best of those attributes, while also incorporating the style of Sonoma-Cutrer as a framework of how we create wine. It’s something very special.


Flavor Notes

Powerful aromas of passion fruit, ginger, lychee, guava, kumquat, are complemented by crisp, sleek notes of fresh cut grass and light herbaceous notes. This wine offers an abundance of flavor with crisp, sleek tropical flavors of guava and passion fruit highlighted by just a zing of lime-laced acidity. On the palate, the wine is unmistakably Sonoma-Cutrer’s elegant style with a balance of crisp acidity, a light, creamy mid-palate texture and a long finish. Pour yourself a glass of this deliciousness on a warm, sunny afternoon and treat yourself to a perfect pairing of oysters on the half shell

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Russian River Valley


100% Sauvignon Blanc


63% Tank Fermented, 37% Oak


The golden-green, free-run juice settled naturally in tanks for a few days before going into fermentation. The wine was then aged in a combination of stainless steel tanks and 2-year old oak barrels.

The Making Of

Grapes were hand-harvested starting in the early mornings and then cooled down to preserve the fruit’s fresh flavors and natural acidity.

Recipes & Pairings

How to Create the Perfect Pairing

Pour yourself a glass of this deliciousness on a warm, sunny afternoon and treat yourself to a perfect pairing of oysters on the half shell!

  • 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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Arugula, Asian Pear and Prosciutto Salad

A beautiful salad that captures the flavors of the season. Blue cheese is called for in this recipe, but you could use any cheese that you prefer. Also, if Asian Pears aren’t available use apples, mangoes or whatever else is best in your market.

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