The winery is open 1-5 pm Saturdays and Sundays for patio tastings. Make a reservation below. Reservations are recommended.
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Add a food pairing from Cowgirl Creamery of charcuterie, cheese, and small bites, all individually packaged. $20 (serves two).
We hear it all the time at the winery: although Sauvignon Blanc is the most recognizable white wine that we make, ours is something different. We produce it from Matthew's Station, another of our vineyards under the care and attention of renowned winegrower Steve Dutton. This wine began as a Private Label project we did for a local farm-to-table restaurant, but now we keep almost all for ourselves. Some of its appeal is the balance it strikes between brightness and richness after a little aeration in the glass. The 2019 vintage shows notes of baked green apple, candied lemon peel, and subtle verdant elements, with a hint of briny minerality.
Roussanne is a challenge to grow and difficult to vinify. It ripens unevenly, it's prone to botrytis, and it can suffer from fits of reduction. At the winery we joke that Roussanne has everything going against it, except that it tastes really good. It is also beautiful with age. Our friends at Tablas Creek turned us on to the lovely Roussanne at the nearby Glenrose Vineyard within the Adelaida District of Paso Robles. The Adelaida District is typically a bit cooler than the rest of Paso Robles, but still the warmest area from which we produce. The 2018 vintage is handsomely lean balancing delicate stone fruit with lime zest, herbal tea, and petrichor.
The Pinot Noir at Catie's Corner has some of the most complex floral and berry notes among all our vineyards. Catie's Corner is farmed for us by Steve Dutton, one of the most revered winegrowers of the Russian River Valley. We make this wine from 2A (Wadensvil), 16 (Jackson), and Swan cuttings of Pinot Noir planted in the mid-1990s, among our oldest vines. While 2A and Swan are well known to the area, 16 is a less common heritage cutting that adds a unique character to this wine. The 2018 vintage is enchanting with very pretty notes of cherry, violets, and teak, complemented by savory hints of pine straw, thyme, and forest floor.
The Pinot Noir at Tondre Grapefield is often our darkest with deeply satisfying fruit and complex savory attributes. Tondre Grapefield is farmed by multi-generational winegrower Joe Alarid. It is just down the road from Kirk Williams Ranch, so comparisons between the two are provocative. We make this wine from Pommard 4, 667, and 943 cuttings planted in the mid-1990s, among our oldest vines. While Pommard 4 and 667 are well known to the area, 943 is a less common cutting with extremely small, flavorful clusters. The 2018 vintage is full of dark raspberry complemented by baking spice, woodsy hints of forest floor, and a satin finish.
There is so much demand for Pinot Noir in the Santa Lucia Highlands that sometimes it's easy to forget how delightful the cool-climate Syrah is here too. Sadly, many growers have grafted over their Syrah to other things. We make our Tondre Grapefield Syrah from a field blend of uncertain heritage. It is the darkest, spiciest red we produce. We were excited to discover this small block in 2016, the same vintage when we started our Syrah at Las Madres Vineyard in Carneros to the north. We have made both wines ever since. The 2019 vintage exhibits a purity of fruit focused around blackberry complemented by rose hips and a trace of brioche.
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Since 2007, Coterie has produced wines from tiny parcels within acclaimed vineyards that express the distinction of their place. We make every wine berry to bottle by hand with exceptional care in the vineyard and non-interventional practices at the winery. The winery is nestled in a cozy neighborhood near downtown San Jose, where it transformed an old warehouse into a beautiful place for wine.