Auteur Wines

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Auteur Wines Exceptional handcrafted small-lot Pinot Noir & Chardonnay from Northern California.
📍Visit us in Sonoma It is an artistry not to be measured against a standard.

We strive for excellence to create pure, profound, classic w**es each vintage that are paramount in defining the uniqueness of their provenance. Blending the distinguishing strengths of the textural components from the tiny berries grown in a high altitude, first ridge line, vineyard looking over the majestic Pacific, embracing the muscular tannin structure from a rogue and pedigree Anderson Valley's site, or capturing the vein of minerality and elegance from vineyard once derived from ancient river beds and volcanic soil and accentuating the palate heaviness from a celebrated suitcase clone. The joy of the discovery is what keeps our craftsmanship alive and fresh. We love old world w**es, the classic timelessness of them, we love the California sunshine, the complexity of the coast, the coarseness of our ancient fossilized soils, what fortitude to explore the tiniest of climates, to the pedigreed vineyards of Sonoma and Napa. We exhale the new world, while respectfully embracing timeless traditions of the old world. APPOINTMENTS
Located just steps from the Sonoma Plaza. By Appointment: Private Tastings: reservations@auteurw**es.com

PART THREE: Behind the EveningLong before the first guest arrived, the night had already begun.By 3pm the team was in th...
10/15/2026

PART THREE: Behind the Evening

Long before the first guest arrived, the night had already begun.

By 3pm the team was in the room. Tables were set and shifted, just slightly, out of the full reach of the afternoon sun. Napkins were folded by hand. Water and service stations were built, the espresso machine was dialed in, and every course was matched to its own handmade ceramic, chosen for how it would feel in the hand as much as how it would look on the table.

In the kitchen, four chefs worked through a menu built on ingredients from people we know by name: Kibo Farms, Filigreen Farm, Four Oak Farm, Stone Axe, Russian River Organics, and the fisherman who brought in the salmon and yellowtail.

In the dining room, a small team moved as one. A lead and a captain set the pace of the night, a backwaiter kept every table quietly in rhythm, and our sommelier selected and paired each w**e perfectly. Winemaker Kenneth Juhasz moved from table to table throughout the evening, sharing the vineyards behind every pour.

To the team who made September 25th what it was, thank you. This night was yours as much as anyone's.

And we're only getting started.

PART TWO: Into the EveningBy the time the first plates were cleared, the sun had slipped behind the hills and the room h...
10/12/2026

PART TWO: Into the Evening

By the time the first plates were cleared, the sun had slipped behind the hills and the room had changed with it. Conversations slowed and warmed, and neighboring tables started trading notes about their favorite bite.

Then the kitchen turned toward the coast. Dungeness crab, wrapped in Brokaw avocado over a bright avocado and serrano emulsion, came surrounded by local seaweeds, cucumber, and greens foraged that week. It tasted like the shoreline an hour west of here.

The salmon carried its own story: wild California king, line-caught and dry-aged, gently poached in clarified butter and finished with a habanero and makrut lime beurre blanc and grilled silk squash from Kibo Farms. Rich, bright, and a little unexpected.

Then came the beef, served two ways and layered like a conversation between two places. Thin slices of A5 Kobe from Japan were draped over local short rib braised in Filigreen Farm pears, with raw matsutake tucked between them. Kibo Farms daikon, braised and pickled, sat alongside with an onion sauce. It was the moment the room went quietest.

Filigreen grapes, in several forms, cleared the palate and brought everyone back to w**e country. To close, the kitchen offered a playful take on coffee and doughnuts, built around a warm cardamom doughnut, as the last pours made their way around the room.

What stays with us isn't any single dish. It's a room full of people slowing down together, and the way food, w**e, and place can tell one story when they're given the space to.

To everyone at our tables, and to the farmers, fishermen, and ranchers who made it possible: thank you.

This was only the first chapter. More is coming.

PART ONE: The Culinary RevealSeptember 25th, we opened our first dinner by Executive Chef Craig Wilmer, built on a simpl...
10/09/2026

PART ONE: The Culinary Reveal

September 25th, we opened our first dinner by Executive Chef Craig Wilmer, built on a simple question, what happens when a tasting-menu kitchen and a w**ery meet without compromise?

The answer started small. A crisp made from sobacha, roasted buckwheat tea, broke open to reveal a soft corn pudding warmed with ginger. Next came a taco unlike any other, its shell shaped from Four Oak Farm leek and nori and filled with chutoro and a tangle of radish. Then a "burger" that made the whole table laugh before it went quiet: a bun of tomato-water meringue made with Russian River Organics tomatoes, wagyu tartare from Stone Axe, bone marrow "cheese," and smoked caviar.

Every bite came from somewhere close, and every bite was meant to be tasted next to what was in the glass. The food and w**e were already talking to each other, and the night was just getting started.

Somewhere out there, it's already fall. Not here. Not this week. October on the Russian River still feels like summer th...
10/06/2026

Somewhere out there, it's already fall. Not here. Not this week.

October on the Russian River still feels like summer that forgot to leave. The sky stays wide and blue, the vines are still green below the terrace, and a glass of Pinot Noir in the sun feels exactly right.

Somewhere between the second glass and the hills turning gold, the week ahead stops mattering. That's the Sunday we keep...
10/04/2026

Somewhere between the second glass and the hills turning gold, the week ahead stops mattering. That's the Sunday we keep coming back to, limestone still warm from the afternoon, a five course lunch pairing under the long roofline, and Pinot Noir from the vineyards you're looking out at.

Monday can wait. Pour another.

First impressions done the Auteur Russian River Way.
09/30/2026

First impressions done the Auteur Russian River Way.

Why leave with one when you can take a little more Auteur home?
09/27/2026

Why leave with one when you can take a little more Auteur home?

Parking's free. Drive on up, we have Pinot & Chardonnay waiting for you.
09/24/2026

Parking's free. Drive on up, we have Pinot & Chardonnay waiting for you.

Block by block. That's how harvest works here.⁠⁠Look at the map: B1, B2, B3, on down the hill. Every one of those lines ...
09/21/2026

Block by block. That's how harvest works here.⁠
⁠
Look at the map: B1, B2, B3, on down the hill. Every one of those lines is a decision. Same vineyard, same morning fog, and no two blocks are ready on the same day. One ripens early on the warm edge of the slope. One holds its acid an extra week in the shade of the trees. We walk them, we taste them, and we wait, until we don't.⁠
⁠
Then it's headlights before dawn, a crew in the rows, bins filling while the fruit is still cold. One block. Not the one next to it. Not yet.⁠
⁠
It's slower this way. It's also the only way we know how to do it because mother nature decides around here. ⁠
⁠
Vintage 2026, still underway.

Twenty-four seats. Zero left.The Chef Wilmer Estate Dinner on September 25th is sold out! Five courses from Executive Ch...
09/18/2026

Twenty-four seats. Zero left.

The Chef Wilmer Estate Dinner on September 25th is sold out! Five courses from Executive Chef Craig Wilmer: Sonoma product at the peak of harvest, classic French technique, and a live fire doing the rest. Every course paired to a single-vineyard w**e from the library and the current release. And somewhere in the evening, a bottle from Kenneth nobody's been told about.

One night. One table. That's all we've scheduled, for now.

If you meant to book and didn't, seats may come back. Plans change. When one does, the waitlist gets the call first.

Email venture@auteurw**es.com with your name and party size. First reply, first seat.

And if this one goes the way we think it will and we decide to do it again, you'll hear it there before anywhere else.

Address

Sonoma, CA

Opening Hours

Monday 10am - 5:30pm
Tuesday 10am - 5:30pm
Wednesday 10am - 5:30pm
Thursday 10am - 5:30pm
Friday 10am - 5:30pm
Saturday 10am - 5:30pm
Sunday 10am - 5:30pm

Telephone

+17079389211

Website

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