Tony Coturri is a 3rd generation California winemaker, a Jazz aﬁcionado, a motorcycle enthusiast and an outspoken advocate of natural winemaking. The Coturri winery has never and 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 and 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 and Phil. Tony has been making wine since ’64, he now runs the winery and is in the process of teaching his son, Nic, the craft.
“Red” is a blend of different vintages up to 2010, named after Harry “Red” Coturri, Tony’s father. Previously called Sandocino.
Grape: Cabernet Sauvignon, Carignan, Merlot, Zinfandel
Cellar: Grapes were manually harvested and destemmed, and fermented in used barrels. The wine was aged in oak barrels and bottled unfined, unfiltered, and with zero addition of sulfur.
Personality: fruit-forward, balanced serious red with a pleasant body and slight oxidative notes from the older vintages. It will challenge your palate, as Tony says himself.
Certiﬁed Organic CCOF