Tony Coturri is a 3rd generation California winemaker, a Jazz aficionado, a motorcycle enthusiast & an outspoken advocate of natural winemaking. The Coturri winery has never & will never use grapes treated with pesticides, fungicides or herbicides. The story of this dynamic winery began when Enrico Coturri immigrated to America with $10 in his pocket. Upon arriving in SF he worked as a barrel cooper & helped rebuild the city after the devastating earthquake in 1906. Enrico taught his son Harry “Red” Coturri the Italian winemaking methods that he brought with him from the village of Farneta, Italy. Red founded the Coturri winery in ’79 with his sons Tony & Phil. Tony has been making wine since ’64, he runs the winery & is in the process of teaching his son Nic the craft.
http://coturriwinery.com/index.html
Saveur talks about new California wines, including Tony Coturri.
Certification: Certified Organic CCOF.
- Cabernet Sauvignon Testa
- Chardonnay (White)
- Carignane Testa (Red)
- Lost Creek Pinot Noir (Red)
- Sandocino NV (Red)
- Zinfandel Estate
Cabernet Sauvignon Testa: — Back to the top
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Age of Vines: 8 years old.
Yields: 550 cases produced on 6 acres, dry farmed by Rusty & Maria Testa, 4th generation.
Pruning Method:
Soil: Red clay soil.
Varietals: Cabernet Sauvignon.
Vinification Method:
Tasting Note: The 2005 Testa Cab is made from very small berries & exhibits silky skin tannins that carry its remarkable fruit. A dense, dark wine that is brooding & appealing. This wine has excellent cellaring potential & can be consumed now.
Chardonnay: — Back to the top
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Age of Vines:
Yields: 80 Cases Produced.
Pruning Method:
Soil:
Varietals: Chardonnay.
Vinification Method: The wine was barrel fermented in reconditioned French oak barrels; the natural yeast of Nick’s vineyard transformed the grape juice into this beautiful full-bodied Chardonnay.
Tasting Note: This fuill-bodied Chardonnay is golden in color, and carries yeasty and fruity aromas, a finely textured middle and finishes with very food friendly acidity.
Pairing: Serve with salmon, omelets with truffles, cheese dishes and spicy gazpacho.
This Chardonnay was grown on the floor of Sonoma Valley in a vineyard owned and maintained by a great friend of the Coturri’s, Nick Grebben. The vineyard is certified organic and Nick is firmly committed to the Coturri philosophy.
Carignane Testa: — Back to the top
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Age of Vines: 8 years old.
Yields: 550 cases produced.
Pruning Method:
Soil: Red clay soil. 6 acres at 1,700 feet. Dry farmed by Testa, 4th generation growers.
Varietals: Carignane.
Vinification Method: No SO2-no inoculation with sul?tes, yeast cultures, no use of concentrates to boost sweetness, no added water, acids, or other manipulation. A stemmer-crusher that delicately crushes the grapes. Gravity transfers the “must” goes into classic fermentation tanks which are covered w/ white sheets. Caps are pushed periodically by hand. The 1 ton straight-sided redwood tanks ferment 7-10 days. Two fermentation tanks of “must” are bucketed out into a basket press & the new wine runs freely to the barrel. The remaining “must” is then lightly pressed out, producing ~150 gal. of wine. The “pomace” is used as compost. The wines age in reconditioned 60 gal. French Oak for 12-24 mths. During this time, the wines are racketed. Hand bottling, corking & labeling. No ?ning or ?ltering.
Tasting Note: The 2005 Cab is made from small berries & exhibits silky tannins that carry its remarkable fruit. A dense, dark wine that is brooding & appealing.
Pairing: This is a classic Cabernet of yesteryear, that wants to be paired with an aged steak, grilled eggplant brushed with olive oil, or a decadent chocolate dessert.
Lost Creek Pinot Noir: 
— Back to the top
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Age of Vines:
Yields: 511 cases produced.
Pruning Method:
Soil: Heavy clay, low in Calcium & high in magnesium.
Varietals: 100% young vines Pinot Noir. Martini & Dijon Clones.
Vinification Method:
Tasting Note: Light ruby in the glass with a very full-bodied palate. It has the classic structure of Pinot, the proverbial “iron fist in the velvet glove.” Mushroom & barnyard aromatics on the nose. While bright Bing Cherry dominates the palate. The wine finishes with vibrant fruit & zesty acidity.
Pairing: White meats in creamy sauces, veal chops, light pasta dishes & grilled shelfish.
Sandocino: NV — Back to the top
Age of Vines:
Yields: 800 cases produced.
Pruning Method:
Soil:
Varietals: Cabernet Sauvignon, Syrah, Merlot, Zinfandel .
Vinification Method:
Tasting Note: Is a non-vintage blend of 32% 2007 Cabernet Sauvignon Mendocino County, 32% 2006 Syrah Napa Valley, 32% 2006 Merlot Sonoma Valley & 4% 2004 Zinfandel Sonoma Valley. It’s harmonious blend of varietals & vintages that result in a wine that drinks well by its self & with food. The wine has a good acidity that could allow further aging.
Zinfandel Estate: — Back to the top
Age of Vines: 31 years old.
Yields: 150 Cases produced.
Pruning Method:
Soil: Dry farmed red clay & volcanic soils. 750 feet above sea level.
Varietals: Zinfandel—Martini Monte Rosso, Zinfandel Clones- St. George rootstock.
Vinification Method:
Tasting Note: Blue black in the glass with loads of ripe plum, black cherry juice, sweet herbs, brambles, & a note of strawberry jam. The palate is a concentrated & delectable expression of ripe California fruit with loads of ripe red & black berry on the attack. The mid-palate carries more ripe cherry flavors followed by a note of bramble that lingers on the zesty ?nish. This is an elegant & powerful red.
Pairing: Leg of lamb, roast duck, venison stew, roast pork, & soft veined cheeses.
