Sonoma-Cutrer vineyards was founded in 1973 by Brice Cutrer Jones, but sold out to a big wine house, now, in my opinion, its hit or miss on the quality. So far the 2015 RRR was a bit of a disappointment, but the 2016 was much improved. Stone fruit aromas with floral scents. Apple, peach and pear flavors with vanilla oak spice, a hint of citrus. Medium finish, ending toasty with mineral character. — 7 years ago
1993 vintage. At Domaine Leflaive with Brice. Medium lemon hue. On the nose, immediate hit of honey suckle, lemon pieces and citrus character. Some underlying chalky minerality. Complex. On the palate, lovely balance of silky body weight and fresh acidity keeps the wine dancing in the mouth. The finish is very pleasant if not super long. Still in it's drinking window although not sure I would keep too long as it might become over honeyed. Very enjoyable. — 8 years ago
Located in the cool Sonoma Coast viticultural region, founded in 1973 by Brice Cutrer Jones. Straw yellow with stone fruit aromas, citrus and spice notes. On the palate apple and pear with oak and nutty flavors. Savory with creamy buttery texture on a lingering finish. Nice value. — 8 years ago
Délicieux avec camembert, cod et steak. — 9 years ago
Brice brought it over. Fantastic! — 10 years ago
Best tasting wine I’ve had by far. Brice bought in Ohio. — 7 years ago
Drank at Bottles in Paris with Sarah and Brice Garrett from Serrano Wines in Paso Robles.
Dark ruby red. Dark nose with some floral notes, dark berries, and a little savory. Medium plus (6.5/10) and full bodied. Some herbs on the palate, savory, leather and dark raspberries. Long and lingering finish. Drink till 2027. (91+) — 8 years ago
Sûr île de St. Louis en Paris — 9 years ago
Christmas Eve with Brice. Both loved it. — 9 years ago
Prior notes still apply, wonderful bottle!
Nose is lightly briney, fresh sage and peppercorn, cold yellow apple.
Palate has chalky red fruits, abundant red & yellow cherry, great acid and even better mineral texture.
I've found the Brice NV bottles all need a decant, yes decant Champagne, seriously. These bubbles are over the top, and only an extensive airing will bring you full enjoyment. The vintage bottles are good to go from the bottle, more restrained effervescence there. This was decanted for about 60m, but I did have the decanter in the refrigerator, I still have respect for service temperature. — 6 years ago
Brice is moving to Spain soon so we ended the night with a nice a nice Orin Swift "E". — 9 years ago
Severn Goodwin

It's been over a year since my last bottle of this Brut Rosé, still consistent notes.
There is a chorus of chalky Pinot fruits, but a slight herbal aspect to the end of the finish on this bottle. — 5 years ago