Keith Rutz never thought of owning a winery. He grew up in Illinois, went to Berkeley Business School and became production director for Esprit de Corps, an elite brand of health and beauty products. That position took him around the world, primarily the fashion capitals like France and Italy. As an aside, they both happen to produce almost half the wines made in the world. It was just a matter of time before Keith discovered why.
Repeated trips to Burgundy were enough to have the lure of the vine. Chardonnay and Pinot Noir especially become too much a part of you to ignore. So, in 1991, he took the plunge founding Rutz Cellars in one of the havens for those grapes in Sonoma County, California. Keith didn't want to make a California Pinot Noir. He wanted to make a Burgundian Pinot Noir. Many have tried, more have failed. He knew he had to go at it from the ground up. That meant importing clones of Pinot Noir from Burgundy, finding similar soils, and using exclusively French oak barrels from different forests.
The results are nothing short of amazing. From the voluptuous essences of Rainer cherries to flecks of cotton candy, mint, and cinnamon, our selection is pure joy in every manifestation imaginable. The finish wraps the entire experience in a silk robe and beckons a white truffle risotto or a lamb sirloin enhanced with flecks of foie gras and a healthy dose Madeira infused demi-glace.