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Viognier is a very perfumed grape, which means that we have to watch it especially closely in the vineyard to keep flavors from becoming too opulent. We produce this wine from Catie's Corner, a vineyard farmed for us by Steve Dutton, one of the most revered winegrowers of the Russian River Valley. Each year, we look for the perfect point at harvest when this vineyard gives us everything pretty and floral that we love in this wine while maintaining excellent structure and balance. The 2018 vintage has creamy notes of apricot, orange marmalade, and honeysuckle complemented by refreshing acidity set against a soft and silky palate.
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. 2017 was a voluptuous vintage, balancing golden stone fruit with citrus, clove, and a trace of flint.
The Pinot Noir at Hartmann Vineyard has a particular finesse and elegance. Its delicate color belies its flavorful profile, which makes the wine playful and provocative. Hartmann Vineyard is farmed for us by Jim Schultze, whose wines from the vineyard next door at Windy Oaks we have admired for years. This is our coolest site for Pinot Noir, high above the Monterey Bay at the southern end of the Santa Cruz Mountains. Ripening is slow, extending well into October. We make this wine from Pommard 4 and 777 cuttings. The 2018 vintage has delicious notes of red cherry, spicebox, and garrigue complemented by a sumptuous texture.
The Pinot Noir at Kirk Williams Ranch is deeply flavorful with rich fruit, complex earthiness, and alluring spice. Kirk Williams Ranch is adjacent to the famed Garys' Vineyard (the land of which Kirk also owns) and just south of the notorious Rosella's Vineyard. Under Kirk's care and guidance, this vineyard has its own beautifully unique qualities as well. We make our Kirk Williams Ranch Pinot Noir from Pommard 4, 667, and 777 cuttings, which are regarded by many growers as the cuttings best suited to the area. The 2017 vintage was fermented with 23% whole clusters and has notes of dark cherry, dusty loam, and baking spice.
Most Syrah in California is planted in vineyards that grow other varietals as well. At Las Madres Vineyard, growers John Painter and Jean Gadiot had a different idea: they planted a vineyard dedicated entirely to Syrah, except for a few interspersed Viognier vines. This is cool-climate Syrah, with many dimensions beyond just dark, rich fruit. We usually co-ferment a small amount of the Viognier in the style of Côte Rôtie. We make this wine from 174 and 300 cuttings. The 2018 vintage is a round and luscious Syrah with elegant notes of blue fruits, maplewood smoked meat, black olive, and fennel. It was co-fermented with 4% Viognier.
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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. Our winery is nestled in a cozy neighborhood near downtown San Jose, a short walk from the SAP Center and The Historic Alameda. We're part of a movement of wineries locating back into urban areas to make fine wines within the communities in which we live.