Duxoup Winery sits on West Dry Creek Road and has no signing to the winery which is within a few hundred feet of the road. What makes this winery more than interesting is the owners and their philosophy. Andy and Debra Cutter founded this small (2,000 case) winery in the early 1980's with the idea of doing all of the major work themselves and not growing so large as to hire more people. This has served them well as they produce a line of wines which are more than user friendly and also represent excellent dollar value. Andy cut his teeth in the wine industry with many of the famed names in California wine. He began as a cellar rat and worked his way into winemaker. Debbie worked as the head of laboratory and quality control early on for Franciscan Winery and continues to insure quality control. This turns out to be a perfect mix of talent and ideas. Duxoup currently makes around 1,400 cases and will ramp up to 2,000 in the near future, that is their maximum production capacity for their life style.
WHAT MAKES DUXOUP UNIQUE:
GAMAY NOIR $15.00
They have a half acre of Gamay Noir which was called Napa Gamay in the past. From this patch of land they produce their only estate wine. The last good California Napa Gamay in my memory was by Raymond Vineyards in the mid 1970's. The '74 was a stunning wine rich round and delicious. The next vintage was not nearly as good and they decided to bud over to Sauvignon Blanc. This is not only a fun wine to drink but it has layer upon layer of flavors which you do not find in other wines of this weight or style, it is not traditional Gamay. Production is often less than 1,000 bottles per vintage!!
Charbono comes from the Frediani vineyard in Calistoga with two thirds young vine (50 years) and one third old vine (100). Inglenook for decades made the only Charbono produced in quantity in California. Andy has been making Charbono from this vineyard going on thirty years!! Classic deep red color and mixed smoky fruit bring forth a medium bodied red which works well with a wide variety of foods.
The fruit is obtained from the Ray Teldeschi vineyard on Dry Creek Road. Ray has been farming this land for almost 50 years. One of his famous clients from years back was Joe Swan who helped put Dry Creek Zin on the map during the '60's and 70's. This Syrah has the typical white pepper nose and mild not over the top tannins which allow you to drink more than a few glasses without getting palate fatigue. Very polished flavors and aromatics that make this a great dollar value.
Also sourced from Teldeschi vineyard. This is a larger framed version of what you get from Italy. That being said it gushes forth with ripe fruit flavors and a soft velvet finish. What this wine offers is perky ripe fruit flavors which show well with lighter foods or anti pastas. The tannins cut through and compliment cheeses, pate, sausage and salads with assertive dressings or ingredients like parsley, cilantro and root based vegetables.
Made in the round mouth coating style which gets your palate to salivate and welcome Italian dishes with tomato infused pastas or roasted garlic chicken just to get started. Andy egg white fines his wines which helps reduce the heavy tannins without stripping the wine of its character.
These are well crafted wines which are hard to find. They reward the buyer with a bottle of unique style and flavors. Andy Cutter sources the highest quality fruit and and produces small lots of dollar value wine. Go online and find the local retail outlet nearest you, I know you will not be let down. Be aware that he does not have an open door policy but will welcome you if given enough lead time. He will charm you with his knowledge of wine and amusing tales of how he became a wine maker extordinaire.