Flying Dutchman Winery • Otter Rock
Cabernet Franc, generally speaking, is a wine made for blending. It’s an aromatic, medium-bodied and spicy wine that takes a minor role in Bordeaux, playing second fiddle to the bolder Merlot and Cabernet Sauvignon.
At the Flying Dutchman Winery in Otter Rock, however, the 2004 Cabernet Franc has come into its own. Owner and head winemaker Richard Cutler said he originally made the wine to blend, but was quickly surprised by its character.
“Every time we tasted it, it just kept getting better and better. So we decided to bottle it, all by itself,” Cutler said, standing at the bar as tasting room manager Dan High poured out a half-glass. “Hang on to that for a while. It will just keep improving.”
Reluctant to blend and getting better with time — these are words that could describe the Flying Dutchman Winery itself. The Cutler family’s 9-year-old winery makes fine Syrah, Cabernet and Pinot Noir, all in a quaint, compact facility perched on a cliff near Cape Foulweather.
The label began innocently enough. Cutler, then the manager of the neighboring Inn at Otter Crest, was looking for a new attraction in the condo resort’s restaurant, the Flying Dutchman. With the help of Larry Miller of Stangeland Winery, as well as the noses of frequent hotel guests, Richard Cutler produced his first wine in 1997.
When the first Flying Dutchman wines won bronze medals at the Oregon State Fair, the Cutlers found they were hooked. The operation outgrew the restaurant space, and was moved south on the Otter Crest Loop; when Richard’s management contract expired three years ago, he found he was more inclined to make wine.
Each fall, the Cutlers purchase mature grapes from eight different vineyards in the Rogue, Umpqua and Willamette Valleys, and truck them over the Coast Range to Otter Rock. The crush, which has topped out at 16 tons, takes place on the grassy bluff overlooking the Pacific.
“Our equipment is mostly hand-operated, giving us the advantage of personalizing virtually every wine-making step,” Richard said. “While this takes extra time, we think that it has a lot to do with the wine’s quality.”
It’s the salt air fermentation, Richard believes, that make his wines special.
The ocean air certainly has an effect on the tasting room clientele, who often drop by after visiting the Devil’s Punchbowl, a hollow rock formation shaped like a bowl, or the nearby marine garden tide pools. They arrive windblown and, sometimes, already intoxicated by the smell of the sea.
Tasting room manager Dan High offers a short tour of the facilities, from the barrel room to the cliff-top picnic grounds, before pouring reds and whites. The label’s limited production, just 2,400 gallons a year, means that Flying Dutchman wines are available only at the winery and through its Web site, www.dutchmanwinery.com.
In the summer months, the guests linger for a glass of wine on the oceanfront deck, or for an espresso at the 1934 Dodge Truck concession stand parked outside. This time of year, most are looking for a nice wine to enjoy over dinner, or give to a friend.
Richard Cutler is quick to recommend the 2004 Cabernet Franc, A dry red with herbaceous, fruity tones, it’s a good winter and fall companion to stews, braised dishes and other hearty foods. Made with fruit from the Rogue Valley, at Quail Run Vineyard, it’s aged in oak barrels at Otter Rock.
“It’s just too good to blend,” he said.
The Flying Dutchman Winery, with a tasting room and retail shop, is open from 11 a.m. to 5 p.m. daily. It’s located just off the Otter Crest Loop, between Depoe Bay and Newport on Hwy. 101. To reach them, call 541-765-2554.
Editor’s Note: As a service to readers and participating restaurants, the TODAY keeps archived dining features posted for an extended period of time. Please note that, especially in seasonal markets like the Oregon Coast, hours, menus, and days of operation frequently change, and may no longer match those in place at the time features like this one were first published. We encourage you to phone ahead, or visit these restaurants’ websites, before finalizing your plans.
At the Flying Dutchman Winery in Otter Rock, however, the 2004 Cabernet Franc has come into its own. Owner and head winemaker Richard Cutler said he originally made the wine to blend, but was quickly surprised by its character.
“Every time we tasted it, it just kept getting better and better. So we decided to bottle it, all by itself,” Cutler said, standing at the bar as tasting room manager Dan High poured out a half-glass. “Hang on to that for a while. It will just keep improving.”
Reluctant to blend and getting better with time — these are words that could describe the Flying Dutchman Winery itself. The Cutler family’s 9-year-old winery makes fine Syrah, Cabernet and Pinot Noir, all in a quaint, compact facility perched on a cliff near Cape Foulweather.
The label began innocently enough. Cutler, then the manager of the neighboring Inn at Otter Crest, was looking for a new attraction in the condo resort’s restaurant, the Flying Dutchman. With the help of Larry Miller of Stangeland Winery, as well as the noses of frequent hotel guests, Richard Cutler produced his first wine in 1997.
When the first Flying Dutchman wines won bronze medals at the Oregon State Fair, the Cutlers found they were hooked. The operation outgrew the restaurant space, and was moved south on the Otter Crest Loop; when Richard’s management contract expired three years ago, he found he was more inclined to make wine.
Each fall, the Cutlers purchase mature grapes from eight different vineyards in the Rogue, Umpqua and Willamette Valleys, and truck them over the Coast Range to Otter Rock. The crush, which has topped out at 16 tons, takes place on the grassy bluff overlooking the Pacific.
“Our equipment is mostly hand-operated, giving us the advantage of personalizing virtually every wine-making step,” Richard said. “While this takes extra time, we think that it has a lot to do with the wine’s quality.”
It’s the salt air fermentation, Richard believes, that make his wines special.
The ocean air certainly has an effect on the tasting room clientele, who often drop by after visiting the Devil’s Punchbowl, a hollow rock formation shaped like a bowl, or the nearby marine garden tide pools. They arrive windblown and, sometimes, already intoxicated by the smell of the sea.
Tasting room manager Dan High offers a short tour of the facilities, from the barrel room to the cliff-top picnic grounds, before pouring reds and whites. The label’s limited production, just 2,400 gallons a year, means that Flying Dutchman wines are available only at the winery and through its Web site, www.dutchmanwinery.com.
In the summer months, the guests linger for a glass of wine on the oceanfront deck, or for an espresso at the 1934 Dodge Truck concession stand parked outside. This time of year, most are looking for a nice wine to enjoy over dinner, or give to a friend.
Richard Cutler is quick to recommend the 2004 Cabernet Franc, A dry red with herbaceous, fruity tones, it’s a good winter and fall companion to stews, braised dishes and other hearty foods. Made with fruit from the Rogue Valley, at Quail Run Vineyard, it’s aged in oak barrels at Otter Rock.
“It’s just too good to blend,” he said.
The Flying Dutchman Winery, with a tasting room and retail shop, is open from 11 a.m. to 5 p.m. daily. It’s located just off the Otter Crest Loop, between Depoe Bay and Newport on Hwy. 101. To reach them, call 541-765-2554.
Editor’s Note: As a service to readers and participating restaurants, the TODAY keeps archived dining features posted for an extended period of time. Please note that, especially in seasonal markets like the Oregon Coast, hours, menus, and days of operation frequently change, and may no longer match those in place at the time features like this one were first published. We encourage you to phone ahead, or visit these restaurants’ websites, before finalizing your plans.
