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Dutton-Goldfield Winery began with a handshake in a vineyard in 1998, when longtime colleagues and friends Steve Dutton and Dan Goldfield recognized a shared vision between them—to craft wines that express the personalities of their cool-climate vineyards, and which they'd enjoy drinking at their own dinner tables.
A fifth-generation farmer, Steve grew up with a love of driving tractors, and without any doubt about his future career. His father, Warren Dutton, had begun growing grapes in the western reaches of Russian River Valley in the mid-1960s, at a time when most people thought the area was too cool to grow fruit for quality still wine. Steve started working with his father when he was five years old, and joined Dutton Ranch full-time in 1987. Today, along with his mother and brother, he manages the family business, which has grown from its original 35-acre home shop vineyard to over 80 separate vineyards comprising more than 1,000 acres throughout western Russian River Valley.
After graduating from Boston's Brandeis University, Dan headed west to begin a career in research chemistry, with a few detours for skiing and hiking on the way. Always an outdoor enthusiast, the life of lab work was quickly replaced with a dream of winemaking when his brother turned him on to the 1969 Burgundies. Dan entered the University of California at Davis, graduating with an M.S. in Enology in 1986. He gained knowledge on the job with stints at Robert Mondavi Winery and Schramsberg as well as winemaking in Portugal for two years. He found his passion in Pinot Noir and Chardonnay, first as the winemaker at the Burgundian-focused La Crema Winery, and then at Hartford Court, which was created under his direction. Dan's appreciation for the beauty of the extraordinary landscape around our home is reflected in his winemaking.
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Dutton-Goldfield Rued Vineyard Chardonnay is made from 100 percent Chardonnay.
The nose leads with tangerine, apricot, and kiwi fruit, accented by lemon oil, orange blossom, and hazelnut. In the mouth, the fruit/floral and bright/rich theme continues, with the lychee and Meyer lemon top notes joined by Asian pear and Gravenstein apple, framed with honeysuckle and gardenia.
The dual nature of the wine makes it pair well with both rich and light fare, like lobster roll, roasted pork, or sautéed sole.
Review:
From a clone once called the Chardonnay Musque selection, this wine is highly aromatic and fresh. Juicy tropical fruit and tangerine flavors remain crisp and brilliant, leading to a complex midpalate of Meyer lemon and pear. The finish is topped by lasting, lingering layers of hazelnut.
- Wine Enthusiast 94 Points
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Trus Ribera del Duero Crianza is made from 100 percent Tempranillo.
Trus - an acronym for T-tierra (soil), R-roble (oak), U-uva (grape), S-sol (sun) - aims to reflect the uniqueness of each vintage, the aging potential of the wine in the bottle over the years.
Trus takes its roots in Palacios Vinos de Finca, the estate that was founded in 1999, then purchased by Javier Palacios who decided to focus on producing wines that express the purity and typicity of the Ribera terroirs.
The estate vineyards are located in Piñel de abajo, Pesquera de Duero, Quintanilla de Arriba. The winery also partners with winegrowers in Moradillo, Roa, Nava, Peñaranda or Baños de Valdearados. The clay-limestone soils of the high-altitude vineyards define the intense and complex personality of the wines. That is why Trus wines can be defined as classic, because an avant-garde look is the one that is directed towards the soil, preserving a typicity that is marked from its deepest roots.
Trus Crianza reveals a clean and bright cherry color with Burgundian tones at the rim. The nose is very intense and complex, offering ripe black fruits and liquorice aromas, toasty and vanilla nuances, spices and balsamic notes. The wine is tasty and unctuous on the palate, a perfect harmony between acidity and alcohol. Fresh and friendly mouthfeel, the ripe and soft tannins provide structure and great length. Long finish, ripe fruit aftertaste with a smoky and spicy finish.
Review:
"A plush and fabulous expression of variety and provenance with well-integrated alcohol, tannin and acidity. Will continue for several years and mellow. Be warned – one glass will be quickly followed by the next."
- Decanter World Wine Awards 2021, 96 points - GOLD MEDAL
Mt Monster Shiraz is 100 percent Shiraz
Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.
French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
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