LIFE BY THE GLASS FALL 2026
INSIDE THIS ISSUE
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Member Perks - Shipping Now Included!
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Winery Spotlight: Amphora Chardonnay
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From Grape to Glass - The Harvest Process
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Club Cutrer
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Seasonal Pairings from Chef Dominic Orsini
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Holiday Gifting Made Easy
FALL 2026
LIFE BY THE GLASS
Your Membership Benefits, Elevated
This summer, enjoying your membership is easier than ever. In addition to preferred member pricing on your favorite wines, we’re pleased to introduce complimentary standard shipping on all orders. From your seasonal club releases to everyday favorites and special occasion selections, your wines arrive with one less thing to think about—and one more reason to celebrate. As a valued member, you’ll enjoy: 15 – 25% savings on wine purchases, depending on your membership Complimentary standard shipping on all orders, including club releases Exclusive access to member tastings at our Duckhorn Collection wineries, along with preferred pricing on events and elevated experiences Personalized concierge support for thoughtful gifting, whether you’re celebrating milestones, expressing appreciation, or strengthening important relationships Thank you for being part of our community. We look forward to sharing exceptional wines and memorable experiences with you throughout the year.
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An Ancient Tradition, Reimagined I N T R O D U C I N G T H E 2 02 4 V I N TA G E O F O U R S O N O M A - C U T R E R A M P H O R A C H A R D O N N AY
Long before stainless steel tanks and oak barrels became staples of modern winemaking, wines were fermented and aged in amphoras—large terracotta vessels used by civilizations across the Mediterranean and Caucasus regions more than 8,000 years ago. Revered for their ability to preserve purity of fruit while allowing gentle oxygen exchange, amphoras remain one of the oldest and most distinctive tools in the winemaker’s craft.
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At Sonoma-Cutrer, we honor this ancient tradition with our limitedproduction Amphora Chardonnay. Each vintage, a small portion of Chardonnay is carefully selected and aged in handcrafted terracotta clay amphoras. Unlike oak barrels, amphoras impart no wood influence, allowing the vineyard’s character to take center stage while enhancing the wine’s texture, minerality, and complexity. The 2024 Amphora Chardonnay was crafted from fruit sourced from blocks of our Les Pierres Vineyard, chosen for their vibrant natural acidity and bright citrus character. These qualities make the fruit particularly well suited for amphora aging, resulting in a wine that is both expressive and elegantly structured. With only four small amphoras in our cellar—each holding approximately 70 gallons—this remains one of SonomaCutrer’s most limited and sought-after releases.
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Harvest Process | Grape to Glass
Harvest Grapes are picked at optimal ripeness when the sugar and acid are balanced and initial flavor development has taken place. Winemakers keep a close eye on data from the lab and ultimately rely on taste to make a “pick call.” Destemming & Crush Upon arriving at the winery, the grapes are sorted, removing any leaves or unwanted plant material, often including the stems. Winemakers will then choose whether to crush the grapes or allow them to go directly to fermentation vessels uncrushed. This decision depends on grape variety and juice extraction goals. While machinery is used primarily, some small lot wines benefit from the traditional method of foot treading. For Pinot Noir and other select varietals, winemakers may allow some whole cluster fermentation, as the stems often provide structure and aromatics.
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Harvest Process | Grape to Glass
Fermentation After crushing, the must (grape juice) is moved to fermenters – often a stainless steel or oak tank, concrete egg or other vessel of varying shapes and sizes. Then, the process begins by adding yeast or allowing naturally occurring yeast to grow. The yeast consume the grape sugars, converting it to alcohol while making carbon dioxide as a byproduct. The carbon dioxide causes grape skins to float in the juice as they rise to the top and form the “cap.” A critical part of winemaking is deciding how and when to mix this cap back into contact with the fermenting juice to extract color, flavor and textures held in the grape skins. Press Near the end of fermentation, once flavor extraction and texture are achieved, the winemaker will drain off the young wine from the skins which are then gently pulled from the fermenter and put into a grape press. The skins are squeezed and rolled at different pressures and intensities to get one last bit of extraction for an additional layer of flavor, color or texture.
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Maturation The wine then begins its aging process. During this time the winemaker makes many decisions, including the length of aging and the type of vessel – whether a wine is in stainless steel or oak, new or second vintage, plus the type of oak and barrel toast. All of these factors impact the mouthfeel, structure and taste of the wine. During the aging process, our winemaking team keeps a close eye through sensory evaluations, chemical analysis and other testing to ensure quality. Blending After each lot ages, our winemaker will taste through and craft the ultimate blend of varietals, vineyards, or blocks to achieve a desired flavor profile and enhance the overall quality and consistency of the wine. Filtration Prior to bottling, wines are often filtered to remove sediment and yeast particles, or to boost the wine’s clarity and brilliance. Bottling After final blending and filtering, the wine heads to bottle, where an intricate machine fills each bottle with wine, tops it with a bit of gas to prevent oxidation, corks and labels it, and finally packs it into a case to continue aging.
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On the Road with Club Cutrer
What started as an idea to bring the Sonoma-Cutrer experience beyond the bottle has quickly become one of our favorite ways to connect outside of wine country. These gatherings have given us the chance to connect with longtime Sonoma-Cutrer lovers, introduce new friends to our wines and spend a moment enjoying good conversation and even better company. Each event brings together bottles of Sonoma-Cutrer, refreshing wine spritzers, thoughtfully paired bites, and a welcoming atmosphere where guests can connect over a shared love of wine. It’s relaxed, social and unmistakably Sonoma-Cutrer. As Club Cutrer continues to visit new cities, we’re looking forward to meeting even more of you along the way. Want to see Club Cutrer in your city? Reach out to us on social – we’d love to hear where we should meet you next.
@sonomacutrervineyards @sonomacutrer
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Grilled Swordfish with Shaved Fennel Salad, Oranges and Radishes R E C I P E PA I R E D BY C H E F D O M I N I C O R S I N I
In this recipe grilled swordfish is complemented by a vibrant salad of shaved fennel, fresh oranges, and crisp radishes. Chardonnay’s bright fruit character enhances the citrus and fennel while balancing the richness of the fish. Its subtle creaminess and gentle oak provide a beautiful match for the grilled flavors and meaty texture of the fish.
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INGREDIENTS FOR THE SWORDFISH AND MARINADE
6 swordfish steaks or sturgeon, seas
Fine sea salt & freshly ground black
bass, about 4-5 ounces each and 1¼
pepper
inches thick
¼ cup vinaigrette
FOR THE SALAD & DRESSING VINAIGRETTE:
3 tbsp fresh lemon juice
2 radishes, sliced
2 tsp dijon mustard
2 cara cara or blood oranges, peeled
½ tsp fine sea salt
and sliced
½ cup extra-virgin olive oil
2 navel oranges, peeled and sliced
3 tbsp fennel fronds, chopped ¼ cup
2 tbsp extra-virgin olive oil
hazelnuts, toasted & chopped
Fine sea salt & freshly ground black
1 fennel bulb, shaved thin, fronds
pepper
reserved P R E PA R AT I O N
1. In a 2-3 quart mixing bowl whisk lemon juice, mustard, salt, olive oil, and fennel fronds into a vinaigrette. Divide the vinaigrette into 2 separate bowls. One for the fish and the other for the citrus salad. 2. Place the swordfish into one of the bowls and lightly toss the swordfish to coat them in the vinaigrette. Cover and refrigerate for at least 1 hour or up to 24 hours. 3. Preheat charcoal or gas grill to high. Season fish with salt and pepper and oil the grill. Grill 1½ minutes, rotate 45° and grill another 1½ minutes. Flip and cook about 3 minutes more until opaque. 4. While the fish is cooking place the fennel and radishes into a bowl and toss with the citrus vinaigrette. 5. Arrange 4 orange slices on each plate. Top with fennel salad, place swordfish alongside, drizzle with remaining vinaigrette, garnish with toasted hazelnuts, and serve.
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Farro Risotto with Mushrooms and Kale R E C I P E PA I R E D BY C H E F D O M I N I C O R S I N I
Farro is earthy, nutty, and wholesome—a perfect grain for a cool-weather meal. This ancient Italian heirloom grain is similar to barley and, in this recipe, is slowly prepared in the style of risotto. The mushrooms complement its natural earthiness, while the starch released during cooking creates a creamy texture and rich body, bringing all the flavors together beautifully.
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INGREDIENTS
2 cups pearled farro, or barley
2 tbsp chopped fresh Italian parsley
7 cups mushroom or chicken broth
2 tbsp fresh lemon juice
8 tbsp unsalted butter
Freshly ground black pepper
1 lbs variety of fresh wild mushrooms
1/2 yellow onion, minced
4 oz green kale, or swiss chard, stem &
1/4 cup water
tough ribs removed, leaves torn
1 cup dry white wine
1/2 cup finely grated parmesan
2 bay leaves
cheese, plus 1/4 cup shaved, for
Fine sea salt
garnish P R E PA R AT I O N
1. Preheat the oven to 350°F. Spread the farro onto a rimmed sheet pan and bake until light brown, about 15 minutes. 2. In a 3-quart pot, heat the mushroom stock until it is hot but not simmering; keep warm. Place a 6-quart stockpot over medium heat and add 2 tablespoons of the butter. When the butter melts, add the mushrooms and sauté until they begin to brown, about 5 minutes. Season with 1/2 teaspoon salt. Add the kale and water, cover, and cook until the kale is slightly wilted, about 5 minutes. Transfer the vegetables to a bowl. 3. Return the same pot to medium-high heat and add 2 tablespoons of the butter and the onion. Sauté until the onion is light golden, about 3 minutes. Add the farro, stir to coat with the butter and onion, and then add the wine. Simmer, stirring constantly, until the wine is absorbed, about 2 minutes. Turn down the heat to medium and stir in 2 cups of the warm stock, the bay leaves, and a generous pinch of salt. Simmer uncovered, stirring occasionally, until nearly all of the liquid has been absorbed. Add the remaining 5 cups stock, 1 cup at a time, and cook, stirring every 5 minutes or so, until nearly all of the liquid is absorbed before adding the next cup. This should take a total of about 1 hour. At this point, the grains should be tender. 4. Stir in the mushrooms and kale and then stir in the remaining 4 tablespoons butter, the grated cheese, the parsley, and the lemon juice. Simmer until the consistency is moist and pourable but not soupy, about 5 minutes. 5. Season with salt and pepper and divide among individual serving plates. Garnish with the shaved cheese and serve immediately FA L L 2 0 2 6
Thoughtful Gifting, Made Effortless
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From valued clients and business partners to family and friends, a thoughtful bottle of wine is always in season. Our team can help you create meaningful gifts year-round with curated selections, custom wine choices, and personalized greetings. Best of all, your club benefits include shipping on every gift order and member savings on all current release wines, helping you celebrate every occasion with ease.
Contact the Member Services Team for assistance curating your gifting list. ( 707 ) 237-3 498 | WI N EC L U B @S O N O M ACU T R E R .CO M
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