Sixteen 600
Sonoma, California, USA
If you ask him, Winery Sixteen 600’s winemaker Phil Coturri might quote a Levon Helm song and describe himself as a “poor old dirt farmer.” However, after over 40 years pioneering organic and biodynamic wine-growing in California, descriptions of him range from “famed organic viticulturalist” by the Hollywood Reporter to “the ubiquitous wizard of sustainable winemaking” by Sonoma Magazine. He was born with the cultural palate of Italian immigrants, weaned on the music and ethos of San Francisco in the 1960s and planted deep into the rocky hillsides of Sonoma Valley.
Sixteen 600 believes that the pursuit of premium wine begins with a vibrant, healthy vineyard ecosystem that allows vines to flourish and grapes to show the individuality of the terroir. In the decades since growing his first organic vineyard, Phil has proven that not only are organic farming practices better for the farmers and the environment, but they also produce better wine. The grapes used for Winery Sixteen 600 are all certified organic or biodynamic. No chemical fertilizers, pesticides or herbicides are ever applied. Dense cover crops and insectuaries promote biodiversity and enrich the rocky soils with vital nutrients. Part of Phil Coturri's success with his wine comes from his lean rocky soil. He does not believe in fertilizing the grapes with any type of bagged fertilizer, even organic ones. He feels it promotes fast growth which makes the plants more susceptible to insects and diseases and compromises the flavors of the wine. Instead of using fertilizers, Phil uses cover crops. Most of the grapes Phil tends are on steep hillsides that have been terraced. In new fields, Phil plants a mixture of plants to establish a permanent nitrogen-fixing cover, which also helps to minimize erosion. Yields are kept low, and vines are hand-worked and watered minimally. The result is a ripe, rich, vibrantly flavored, full-bodied wine that allows the varietals and the region to shine.
Phil was instrumental in the 2013 approval of Moon Mountain District American Viticultural Area (AVA). The AVA is basically a crater of dormant volcano, which sits above and to the east of Sonoma Valley. It's a rocky terrain with shallow soils and only about 1,500 acres of vines planted.
The unique logo and label artwork is done by famed psychedelic artist Stanley Mouse whose work adorns the covers of albums by the Grateful Dead, Journey, and Styx, as well as rock posters for Eric Clapton, The Beatles, Jimi Hendrix, 13th Floor Elevators and numerous others.
Meet Phil in a short YouTube video here.
Our Selections
Sixteen 600 Zinfandel Sonoma Valley 2021
The 2021 Sonoma Valley Zinfandel is sourced from three certified organic vineyards, all farmed by Phil Coturri and Enterprise Vineyards. The vineyards offer a juxtaposition of Sonoma Mountain and Moon Mountain appellations including the Dos Limones Vineyard, the Buschera Vineyard and the Sixteen 600 Estate.
Classic, old school, Sonoma zinfandel—forward fruit balanced by acidity and structure. In the glass a vibrant ruby color leads to aromas of black cherry, white pepper, and baking spices. The rounded tannins evolve as the wine opens balanced by notable acidity. Well defined notes of brambly red fruit make up this succulent wine along with peppery spice notes. The overall flavor profile is very linear and has a subtle but lasting finish.
Certified organic from volcanic and rocky, alluvial soils and head trained vines. Fermented in open top stainless steel tanks with a three day cold soak and native yeast fermentation. Aged 22 months in neutral oak barrels
Sixteen 600 Cabernet Sauvignon Severson Sonoma Valley 2018
The Vineyard: The tiny Severson Vineyard is one of the few Valley floor vineyards Phil Coturri farms. In fact, there are a few exceptional Cabernet vineyards in this part of the valley where the deep lush soils typical of this fertile area give way to a rocky, gravely alluvial fan, what Phil calls Sonoma’s Left Bank. The vineyard is located in the southwest end of the valley, an area without protection from the Sonoma or Mayacamas mountain ranges known for cool, windy nights but long, hot Summer days that allow the grapes to ripen.
The Vintage: The early spring bud break threatened calamity that never came. A benign, even benevolent growing season with a temperate summer and long cool fall coupled with large yields for extended hang time and ripe, balanced flavor development.
Tasting Notes: Well-drained soils kept the roots of the Cabernet dry and allowed the fruit to ripen in the weeks after mid-October rain. However, through the cooler October nights and shorter days, the ripe flavors kept an austerity that balances the wine. Almost two years in neutral oak barrels allowed for slow aging and helped mellow the tannins while retaining the singularity of the terroir. The wine is both rich and intense with a fleeting lightness across the finish. A bouquet of flinty, tobacco aroma gives way to flavors of dark fruit built on well-structured tannins and gravelly minerality.
Certified organic from rocky, alluvial soils. Fermented in open top stainless steel. Three day cold soak, native yeast fermentation and a 21 day maceration. Aged 22 months in neutral oak barrels. 14.5% Alc., 3.61 pH - 200cs made.
Sixteen 600 Syrah Dos Limones Sonoma Mountain 2019
Dos Limones sits on a bench about a third of the way up Sonoma Mountain. The vineyard’s eastern exposure allows for early morning sun and the 500 foot elevation keeps it above the fog. Sonoma Mountain rises to the west providing early shade and cool evenings. The soil, known as Spreckles loam, is a fine mix of clay and gravel that limits the growth of the vigorous Syrah vines. Notably, this is the first vineyard Phil Coturri farmed organically, starting in 1979.
Certified organic vineyard at 500’ elevation with spreckles loam soils of clay and gravel. Fermented in open top stainless steel tanks. A three day cold soak followed by native yeast fermentation. Co-fermented with Viognier skins.