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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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Les Noisetiers is a combination of specific lots from within Kistler’s vineyards of designated quality that are situated in far western Sonoma County, near the coast. They began creating Les Noisetiers upon noting that there was an inherent mineral tone which they loved in the lots from their vineyards planted in these coastal sandy Gold Ridge soils.
A classic balance of layered, juicy fruit and mineral backbone. It is delicious wine, with white flowers and stone fruit aromatics leading to a full bodied, juicy core, loaded with flavors of peach, apricots, pineapple and pear.
There are afternoons with indigo skies when we approach one of the oldest plots of the estate. Our stroll from the winery follows a line of cypress trees to the corner of a path. This angle gives its name to our most exceptional vineyard.
El Picón is the great symbol and the most profound reality. The sum of enigmas in a beautiful, pure fruit. The wine of silence and intimate joy, an eternal taste in which generations, labours and nature’s favors culminate.
Grapes from the plot of El Picón, one of the oldest at the Pago de los Capellanes estate in Pedrosa de Duero.
22 months in 225-litre, extra-fine grain French oak barrels dried over 60 months.
Pago de los Capellanes Finca El Picón is a mature red wine with intense aromas of red and black fruit from the forest accompanied by deep balsamic notes and spicy touches provided by aging. In the mouth it is meaty, deep and very balanced. A medium to full-bodied wine with vibrant acidity and fine, velvety tannins. The finish is long and very persistent.
1.6 hectares of clay loam soil with surface gravel. Very poor fertility and very low vineyard yields.
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