Our wines are extremely limited releases from just a few rows that we select from our acclaimed vineyards.
A hot start to fall after a rainy winter yielded rich wines with surprising acidity. Mid-season ripeners shined.
Although Grenache Blanc is an unfamiliar grape to some, this is one of our most popular whites. We produce it from Catie's Corner, a vineyard farmed for us by Steve Dutton, one of the most revered winegrowers of the Russian River Valley. Grenache Blanc was a "wakeup" wine for us, when we first tasted it with the Perrin family of Château de Beaucastel among components of their Châteauneuf du Pape, and as an early Grenache Blanc made by Kris Curran. Its palate is often a bit richer than its bright aromas suggest. The 2017 vintage has layers of crisp apple, pear, and white peach, with stimulating hints of delicate tarragon in the finish.
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 2017 vintage has lush notes of apricot and jasmine intricately woven with a hint of beeswax. A creamy palate is balanced by fresh acidity.
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.
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 that it strikes between brightness, minerality, and volume. The 2017 vintage features tropical elements, star fruit, and a trace of mint stem with lively acidity softening to a nicely round finish.
Winemakers love rosé. We've always made a little behind the scenes. Now it's a part of every vintage in the tasting room. We don't make much, but whatever we do produce comes decidedly from Catie's Corner, farmed for us by Steve Dutton, one of the most revered winegrowers of the Russian River Valley. Each year, we select the juiciest, brightest parts of this vineyard the same vineyard as our single-vineyard Pinot Noir, give this fruit just a few hours on the skins, and finish the delicate result in stainless steel. The 2017 vintage has a lovely faint salmon color with refreshing notes of strawberry, melon, and light rose petal.
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 2017 vintage has classic notes of strawberry preserves and violets complemented by delicate savory elements of conifer and laurel.
In 2017, we selected a handful of barrels from Catie's Corner with exceptional attributes from which we were inspired to make a singular wine. Catie's Corner is farmed for us by Steve Dutton, one of the most revered winegrowers of the Russian River Valley. As with our Catie's Corner Pinot Noir, we made this wine from 2A (Wadensvil), 16 (Jackson), and Swan cuttings of Pinot Noir planted in the mid-1990s, among our oldest vines. However, our Swan Selection, available only to members, features the Swan component playing a more prominent role. We felt the aromatics of our Swan barrels this vintage were particularly charming.
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 2017 vintage is a fresh and bright Syrah with good acid. It has pretty notes of blue fruits, wildflowers, caramel, and smoked meat. It was co-fermented with 4% Viognier.
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 2017 vintage is a dense amalgam of dark berries with a dusting of spice, slightly rustic notes, and great acidity.
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 2017 vintage is dark ruby in color with complex and alluring notes of boysenberry pie, bramble, and baking spice.
A small group with shared interests or tastes.
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.