USA, California

Terry Adams became winemaker in 1991 following the retirement of his mentor and long-time friend, Bill Bonetti. This critical period marked the inauguration of Sonoma-Cutrer's groundbreaking Grand Cru program. Terry played a pivotal role in implementing the program, overseeing essential projects from the crafting of barrels in France from oak staves purchased by Sonoma-Cutrer to bottling of the first vintage of The Cutrer without fining or filtration. In subsequent years as winemaker, Terry has honed his own style and philosophy, blending the wisdom imparted by Bonetti with what he has learned from time spent in Burgundy and with his own experience in the vineyards and cellar. His goal is "to make wines that exemplify the character of the vineyards – that are fresh and lively - yet at the same time focused, balanced and structured."