Sonoma
Raeburn, Pali and Olema lead our Sonoma, with most bottles from California.
Sonoma questions
What wines is Sonoma known for?
Sonoma makes a broad range of wines, with Pinot Noir and Chardonnay especially important in its cooler coastal areas. Cabernet Sauvignon, Zinfandel, Sauvignon Blanc, and Syrah also thrive in warmer parts of the county. Sonoma’s varied terrain and proximity to the Pacific create many distinct growing conditions within one wine region.
What does Sonoma wine taste like?
There is no single Sonoma flavor because the county includes cool coast, foggy valleys, and warmer inland zones. Sonoma Pinot Noir often has red fruit and savory notes, Chardonnay can range from citrusy to rich and oak-aged, and Cabernet tends toward ripe dark fruit. Look for the grape and appellation to predict the style more precisely.
What is the difference between Sonoma Coast and Russian River Valley wine?
Russian River Valley is an appellation within Sonoma County, known for foggy conditions that suit Pinot Noir and Chardonnay. Sonoma Coast is broader and includes vineyards with varying Pacific influence. In general, Russian River wines can be generous and fruit-forward, while the coolest Sonoma Coast sites often show more acidity, restraint, and mineral or savory character.
What food pairs with Sonoma Chardonnay?
Sonoma Chardonnay pairs well with roast chicken, grilled fish, lobster, creamy pasta, corn dishes, and mild cheeses. A crisp, lightly oaked bottle suits oysters or simply prepared fish. A fuller, barrel-aged style has enough weight for lobster in butter sauce, roast poultry, or dishes with cream, mushrooms, and toasted nuts.