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Coturri
pushes the envelope March 2001, Houston Chronicle...
writer Michael Lonsford says the 1999 Syrah is a brooding monster,
with loads of blueberry, blackberry, plum and dried cherry flavors
- Four and a half stars - ****1/2. A Schwarzeneggaresque syrah that
could outpunch "Rocky" in a dark alley.
Phil Coturri
speaks out in the Dec. 2000 Wine Spectator...Sonoma
County officials debate spraying for the glassy-winged sharpshooter,
the insect that transmits vine-killing Pierce's disease.
WSJ & The
Wine Spectator Rate Coturri...
Read what the Wall
Street Journal said, January 19, 2001 — "We had a Coturri
Pinot Noir that tasted more like a Port than Pinot. We could feel
our socks roll up and down as we tasted it. Coturri is always a
name to look for if you're a bit of a risktaker looking for a unique
experience." Their site has a comprehensive search facility and
offers free access once you register. Meanwhile, the online Wine
Spectator had a meet for the "Zinfanatics" tasting. There is
also plenty of interesting stuff on the “Gang
of Pour” website including a picture of Tony. In fact,
Tony is becoming a regular celebrity....
A
Tale of Two Wineries - Sonoma Valley Magazine/Sonoma Index-Tribune
- Sept. 22, 2000
Coturri Winery plays David to the Goliath production facilities
of Glen Ellen Winery.
Robert
Parker, Jr. Reviews Coturri Winery
"These are
some of the most intriguing...wines I've ever reviewed.”
1993
Zinfandel - P. Coturri Estate Vineyards - Rating of 92.
ORGANIC
WINE GUIDE - Friends of the Earth
Coturri Wines
"are so rich and in pure tasting fruit that they are unique
in the context of this book. The secret of such natural wine, says
Tony Coturri, is to keep the scale small and to use good grapes
(here that means grapes with good physiology - a ripe colour and
firmness to the skins)."
From the
Wine Spectator’s CALIFORNIA WINE –2nd Edition, by James
Laube
H.
Coturri & Sons LTD, a 6,000 case winery in Glen Ellen was among
the first – if not the first – to take organic farming
and winemaking to the limit, using everything from organic fertilizers
to wild yeast fermentations... Coturri makes very good wines like
the 1990 Zinfandel Chauvet Vineyards, a ripe, hot, sweet and raisiny
sort of junior Port which, while extreme in style has no defects...
The 1994 Zinfandel Sonoma Mountain (88 points) was more mainstream,
with ripe, juicy flavors of brambly berry, cherry, anise and oak
notes... The product mix also includes Cabernet, Merlot, a Cabernet-Merlot
blend called Assemblage and a Cabernet-Sangiovese blend called Santa
Vittoria.
Scaramouche
Restaurant, Toronto, Canada ( For reservations 416-961-8011)
1998 Zinfandel “Chauvet Vineyard" (Organic) Not for
the timid, this Zinfandel is a dinosaur, a throwback to the monster
Zins of the seventies. Rustic and Amarone-like, with sweet prune
and raisin fruit on the attack that dries on the rich, alcoholic
midpalate and finish, this wine is built for grilled meats and cheeses.
100% organically grown, yet the kind of monster that might overwhelm
the sort of person merely wishing to avoid high sulfites.
Wine making
is one of the oldest bio-technologies. Many new biotechnologies
are emerging and with them, a growing concern about safety and ethics.
One new biotechnology, genetically engineering foods, raises important
issues. Genetic engineering allows genes to be transferred from
one organism to another, allowing the transfer of specific traits
from one species to another. A comprehensive but accessible introduction
to the industry and issues can be found at the Access
Excellence site maintained by Genentech – the first major
genetic engineering company. Educate yourself about this important
issue and then sign the petition to secure the mandatory labeling
of genetically engineered foods at the Mothers
for Natural Law web site.
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