Steve Dutton and Dan Goldfield founded Dutton-Goldfield in 1998, combining one of the most respected vineyard operations in the Russian River Valley with a winemaker who had spent years studying cool-climate fruit. The result is a lineup of site-expressive wines built from Dutton Ranch vineyards and foggy coastal sites — handcrafted in small lots that capture what this corner of Sonoma County does best.

A farming family and a winemaking partnership

The Dutton family has farmed land in the Russian River Valley and Green Valley of the Russian River Valley since 1964, building Dutton Ranch into one of the most respected fruit sources in Sonoma County. Growers who work with Dutton fruit include many of the most acclaimed names in California Pinot Noir and Chardonnay. Steve Dutton understood what the land could produce; what he needed was a winemaker who could match his farming precision.

Dan Goldfield brought that precision. Trained at UC Davis and experienced with cool-climate fruit from his work with other producers, Goldfield built the Dutton-Goldfield winemaking program around the principle that the vineyard does the work — the cellar just gets out of the way. Together they launched the label in 1998 and have been producing site-driven wines ever since.

The Dutton family has farmed the Russian River Valley since 1964 — Dutton-Goldfield draws from some of the most established vineyard land in the entire AVA.

Green Valley and the Russian River Valley

Dutton Ranch sits primarily in the Green Valley of the Russian River Valley sub-AVA, one of the coolest and foggiest pockets in the Russian River Valley. Green Valley is tucked between Sebastopol and Occidental, where marine air from the Pacific reaches without obstruction and fog lingers well past noon on most summer mornings. The extended cool season is extreme by California standards — some vintages barely warm enough to ripen Pinot Noir fully — but the wines that result are some of the most elegant and age-worthy in the state.

Goldfield also sources from additional coastal sites outside Dutton Ranch, extending the Dutton-Goldfield range to capture different expressions of the cool foggy Sonoma Coast corridor. Each site is selected for its ability to produce something specific and distinct.

The wines: Chardonnay, Pinot Noir, and more

Chardonnay and Pinot Noir are the pillars of the Dutton-Goldfield portfolio. The Chardonnays show what cold-climate fruit from Dutton Ranch produces: citrus and stone fruit rather than tropical notes, high natural acidity, and a texture that is rich without being heavy. The Pinot Noirs are similarly precise — cool-climate, structured, and built to develop with time in the bottle.

The lineup also includes Syrah, Zinfandel, and Pinot Meunier from specific coastal sites. All wines are produced sustainably, and the farming practices at Dutton Ranch reflect decades of stewardship rather than high-input viticulture. Wines are available at the tasting room in Sebastopol, through wine club membership, and online.

What to pour with it

Dutton-Goldfield Chardonnay is built for food. Its bright acidity cuts through the richness of cream sauces, butter preparations, and fatty proteins. Pair with lobster bisque, pan-seared halibut, roast chicken with herbs, or scallops in brown butter. The wine acidity brightens fat and keeps richly flavored dishes from feeling heavy.

The Pinot Noir from Green Valley is one of the most food-versatile reds made in California. Moderate tannins and lively acidity make it comfortable alongside duck, salmon, lamb chops, mushroom risotto, or earthy preparations with root vegetables and legumes. The wine does not fight food — it joins it. Shared herbal and earthy notes between cool-climate Pinot Noir and mushrooms make that pairing especially natural.

Dutton-Goldfield Winery: common questions