to our Members and Friends:
We’re Back!!!
Cochon Tasting Bar is now open daily from 11 AM- 6PM for outdoor service and tastings!
Please come see us on our covered outdoor patio for tasting, wines by the glass, flights, cheese & charcuterie boards and espresso.
Please come and enjoy the Sonoma sunshine and note that we now have heaters for chillier days.
Sonoma Locals enjoy complimentary local delivery of orders from Cochon Tasting Bar. To place a local order, please email Carlo at carlo@cochonwines.com.
Please note that someone aged 21 years or older must be available to sign for your wine upon delivery. Wine Club Members should contact Carlo Centretto, Director of Sales at the Cochon Tasting Bar by email to receive their Wine Club Discounts on orders. carlo@cochonwines.com
You can also call, text or email Adam Webb, Owner/ Winemaker at:
925-915-1662 or adam@cochonwines.com for East Bay complimentary delivery!
Cheers,
Team Cochon
A message to our members and friends,
We are proud to announce at the Cochon Tasting Bar is now open!
Please click on the Visit tab for our hours and more information. We hope to see you soon! Please be safe and take good care! Team Cochon
If you have any questions please call at 707-934–8157 or email Carlo Centretto at carlo@cochonwines.com
Our STory
Named Cochon, the loving French word for Hog.
In 2004, longtime wine industry friends Adam Webb and Mike Kuenz made their first handshake deal to buy grapes from two rows in an Old Vine Grenache vineyard in Amador County. So began their winemaking odyssey.
The Land
Our goal at Cochon is to tap into the amazing diversity of the complex Terroirs of Northern California and Oregon. We focus on mature, unique vineyard sites and source Old Vine fruit whenever possible from Sonoma County and the Northern Willamette Valley. We specialize in Rhone, Burgundian and Alsatian varietals.
Our Wines
Focusing on Rhone, Burgundian and Alsatian varietal wines we want the variety and the site to show through in the wines choosing to use a delicate, non- interventionist touch when it comes to winemaking. We prefer the use of native yeasts whenever possible and a minimalist approach to the use of new oak and SO2. Ultimately letting the sense of place show through the wines.