Harry 'Red' Coturri and sons Tony and Phil founded Coturri in 1979 on Sonoma Mountain above Glen Ellen, long before natural wine had a name. Tony has made zero-additive wine from organic, dry-farmed vines since 1964: native yeast, no sulfites, no filtration. He's the granddaddy of natural wine in California.
The Coturri winemaking lineage began in 1901 when Enrico Coturri immigrated to America from the small Italian village of Farneta with ten dollars in his pocket. He made wine in San Francisco during Prohibition, teaching his son Harry "Red" Coturri — who in turn taught his sons Tony and Phil. In 1967, the family planted two acres of vineyard on Sonoma Mountain above Glen Ellen; another five acres followed in 1975. Then, in 1979, they founded Coturri Winery, three decades before natural wine became a movement. Tony Coturri has continuously made wine since 1964, with the same uncompromising approach: organic and dry-farmed grapes, native yeast fermentation, aging in neutral oak, no sulfites, no fining, no filtration.
Estate Zinfandel, Sonoma Mountain — The pride of Coturri, from dry-farmed, head-pruned vines planted in the 1970s above Glen Ellen.
“Red” Red Blend — A perpetual non-vintage blend of California heritage varieties, named for founder Harry “Red” Coturri.
Grenache — A pure, juicy expression from organically and biodynamically grown fruit.
Syrah — A full-bodied, fruit-driven red in Coturri's rustic, hands-off style.
Founded in 1979, Coturri is a pioneer of California natural wine: organic grapes, native-yeast fermentation, neutral oak, and no fining, filtering, or added sulfites.
Today Tony Coturri is widely recognized as the godfather of California natural wine. His son-in-law Nic Coturri founded Sonoma Mountain Winery (now run by Dan Marioni) in 2009; his brother Phil became Sonoma's most respected organic viticulturist, farming over 700 acres across Napa and Sonoma. The Coturri estate Zinfandel — head-pruned, dry-farmed Sonoma Mountain vines planted in 1974 when Tony was 23 — is the pride of the winery. A small, dedicated lineup also includes the perpetual blend Coturri 'Red' (named for Tony's father, now layering wines from each vintage since 2010), the Albarello, Founder's Series wines, and collaborations with younger natural-wine makers who set up shop at the winery (Caleb Leisure makes wines in buried Georgian qvevri here; Jacques Mathieu, Ashanta Wines, and Far Mountain are part of the extended community). Tastings are by appointment only and oriented to serious wine drinkers; arrange via email.
Tony Coturri is a third-generation winemaker and one of California's earliest and most uncompromising advocates of natural wine. His grandfather Enrico emigrated from Farneta, near Lucca, in 1901; his father Harry 'Red' Coturri founded the winery formally in 1979 with sons Tony and Phil on Sonoma Mountain above Glen Ellen. Making wine since the early 1960s, Tony works only with organically grown grapes, native-yeast fermentation, and neutral oak — no added sulfur, no fining or filtering — anchored by old head-trained Zinfandel from the family's estate vines. Long a cult figure embraced by the global natural-wine community, he now farms and ferments alongside his son Nic, carrying the family's hands-off traditions forward.
Harry “Red” Coturri founded Coturri Winery in 1979 with his sons Tony and Phil, on Sonoma Mountain above Glen Ellen. Red had learned winemaking during Prohibition and the Depression from his own father, Enrico, who emigrated from Farneta, near Lucca, Italy, in 1901 and worked as a barrel cooper in San Francisco. Passing down the family’s old-country methods — organically grown grapes, native-yeast fermentation, no additives — Red set the course for what became one of California’s pioneering natural-wine houses, a philosophy his son Tony has carried forward unbroken ever since.
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Estate Zinfandel, Sonoma Mountain — The pride of Coturri, from dry-farmed, head-pruned vines planted in the 1970s above Glen Ellen.
“Red” Red Blend — A perpetual non-vintage blend of California heritage varieties, named for founder Harry “Red” Coturri.
Grenache — A pure, juicy expression from organically and biodynamically grown fruit.
Syrah — A full-bodied, fruit-driven red in Coturri's rustic, hands-off style.
Founded in 1979, Coturri is a pioneer of California natural wine: organic grapes, native-yeast fermentation, neutral oak, and no fining, filtering, or added sulfites.
The Coturri winemaking lineage began in 1901 when Enrico Coturri immigrated to America from the small Italian village of Farneta with ten dollars in his pocket. He made wine in San Francisco during Prohibition, teaching his son Harry "Red" Coturri — who in turn taught his sons Tony and Phil. In 1967, the family planted two acres of vineyard on Sonoma Mountain above Glen Ellen; another five acres followed in 1975. Then, in 1979, they founded Coturri Winery, three decades before natural wine became a movement. Tony Coturri has continuously made wine since 1964, with the same uncompromising approach: organic and dry-farmed grapes, native yeast fermentation, aging in neutral oak, no sulfites, no fining, no filtration.
Today Tony Coturri is widely recognized as the godfather of California natural wine. His son-in-law Nic Coturri founded Sonoma Mountain Winery (now run by Dan Marioni) in 2009; his brother Phil became Sonoma's most respected organic viticulturist, farming over 700 acres across Napa and Sonoma. The Coturri estate Zinfandel — head-pruned, dry-farmed Sonoma Mountain vines planted in 1974 when Tony was 23 — is the pride of the winery. A small, dedicated lineup also includes the perpetual blend Coturri 'Red' (named for Tony's father, now layering wines from each vintage since 2010), the Albarello, Founder's Series wines, and collaborations with younger natural-wine makers who set up shop at the winery (Caleb Leisure makes wines in buried Georgian qvevri here; Jacques Mathieu, Ashanta Wines, and Far Mountain are part of the extended community). Tastings are by appointment only and oriented to serious wine drinkers; arrange via email.
Tony Coturri is a third-generation winemaker and one of California's earliest and most uncompromising advocates of natural wine. His grandfather Enrico emigrated from Farneta, near Lucca, in 1901; his father Harry 'Red' Coturri founded the winery formally in 1979 with sons Tony and Phil on Sonoma Mountain above Glen Ellen. Making wine since the early 1960s, Tony works only with organically grown grapes, native-yeast fermentation, and neutral oak — no added sulfur, no fining or filtering — anchored by old head-trained Zinfandel from the family's estate vines. Long a cult figure embraced by the global natural-wine community, he now farms and ferments alongside his son Nic, carrying the family's hands-off traditions forward.
Harry “Red” Coturri founded Coturri Winery in 1979 with his sons Tony and Phil, on Sonoma Mountain above Glen Ellen. Red had learned winemaking during Prohibition and the Depression from his own father, Enrico, who emigrated from Farneta, near Lucca, Italy, in 1901 and worked as a barrel cooper in San Francisco. Passing down the family’s old-country methods — organically grown grapes, native-yeast fermentation, no additives — Red set the course for what became one of California’s pioneering natural-wine houses, a philosophy his son Tony has carried forward unbroken ever since.
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