Sonoma-Cutrer Lunch at the Four Seasons

Mad Wine
I recently had the opportunity to taste through some Sonoma Cutrer wines at the Four Seasons for lunch and it was delightful. We had the single vineyard Les Pierre Chardonnay 2004 and it was shockingly good for its age. We also had a rose and some other chardonnays and pinots here’s how it went. We started with the 2017 Rose of pinot noir with oysters on the half shell and a perfect pairing in a Salmon Poke. The wine bright with strawberry and cranberry notes yet slightly savory and dry. The next four wines we enjoyed with crab salad fresh oysters and a variety of cheeses all Chardonnays. #1 the Sonoma Valley 2016. The fruit is up front with tropical notes Mango and pineapple typical of a warmer site wine, VERY GOOD. #2 the Russian River 2015. This wine has more depth and is more of a Burgundian style with Lemon in a liner style. I like this wine a lot especially with the Oysters. #3 The Cutrer 2016 - A single vineyard wine with the soil being an ancient sea bed with multifaceted rolling hills and swales. This is a richer style with Nectarine, Butter scotch and Lemon Curd, Delicious. #4 Les Pierres 2014 - This vineyard is a Viticulturists Dream known worldwide for its’ mineral essence and poor water retention which stresses the vines. The wine is very Burgundian in its’ style and has more concentration of mineral. Great aging potential. #5 The 2004 Les Pierres - Wow what a treat to see how this wine has evolved. The fruit is not so much upfront which is to be expected but present in the back ground and pretty mineral character. Next the 2015 Pinot Noir one of Sonoma- Cutrer’s best kept secrets made at a different winery affectionately called the Pinot Barn, this facility represents the hand crafted approach to the varietal. The wine has really good concentration of fruit showing cherry, strawberry nuances and cranberry acidity, fabulous with the grilled fresh Salmon I ordered specifically for this wine. Thanks for reading for any orders or questions e-mail me Jeff@esquin .com Thanks again CHEERS. Jeff

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