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| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 224 notes) - hiding notes with no text | | | Tasted by winepog on 12/28/2016 & rated 91 points: Fantastic nose. Finish was not quite as nice, but drinking very well. (2354 views) | | | Tasted by Paul Lin on 3/31/2016 & rated 88 points: Robust and ripe notes of cherries, raspberries, and cherry cola. Classic RRV perhaps. A bit hot on the palate but solid and straightforward and unmistakably Californian. (3179 views) | | | Tasted by Eric Anderson on 1/18/2016: Very much in a KB style at this point. More about extraction than nuance. (3120 views) | | | Tasted by Frank Murray III on 11/12/2015: Good on Jay Selman for brining this to the dinner for contrast, as we put this alongside all of the new 2014s and nearly all the 2013s Kutch pinots. Listed abv of 14.4% and 30% whole cluster. For me, this showed a hard red fruit candy, heavier texture and a spicy finish that was a bit too much for my delicate palate. It was cool to visit this wine from the perspective of Jamie's history but I would clearly rather stick with the new era Kutch style. (3632 views) | | | Tasted by thomaskeil on 11/2/2015 & rated 92 points: From magnum, opened 3 hours ahead and decided not to decant. Amazing similar to my last note from 2009 in that this has gorgeous red fruit, racy acidity and earth tones. This time I noticed a touch of orange on the rim and the palate was just mesmerizingly balanced. I was not expecting elegance like this, but it was there. Great with a chicken-based dish and it made folks think I was a food/wine matching wizard instead of lucky and somewhat surprised. (3258 views) | | | Tasted by Knicksfan on 12/20/2014 & rated 89 points: I think this wine is at its "peak" which is nice - although not as interesting as I was hoping it would be. (2123 views) | | | Tasted by jasonh on 4/23/2014: This has held up well. I wasn't sure how the 06s were going to turn out but I am happy with this wine. Fresh and balanced. (2008 views) | | | Tasted by Meerlust on 12/25/2013 & rated 89 points: Moderately dark red color. The nose displays dark cherry and raspberry with a touch of cola. On the palate, there is ample ripe raspberry and dark cherry coupled with cola and a hint of stemmy bitterness on the finish. Structurally, this wine is medium-bodied with moderate acidity. Overall, this improved with air by plumping up the fruit and creating a bigger mouthfeel. When a 2010 Kutch McDougall was opened later, one could clearly see a change in style to more red-fruit and nuance rather than darker-fruited power. (2129 views) | | | Tasted by Meerlust on 11/28/2013 & rated 90 points: Garnet colored center with orange tinted rim. The nose is packed with dark cherry and raspberry accented with a touch of charred oak and stems. The palate is packed with dark fruit, earth, and a touch of spice. There is balanced acidity to match the fruit in this medium-bodied wine. The finish has moderate length and solid fruit. Overall, this wine is more substantial than the 2006 Scherrer Sonoma County Pinot Noir and paired will with Thanksgiving turkey. (2048 views) | | | Tasted by Nanda on 11/26/2013 & rated 90 points: Bright cherry and cola nose. Medium body with juicy acids. Cherries, raspberries, cola and spice notes. Well integrated with nice balance. Medium length. Straight forward - what you see is what you get. Enjoyable. (2149 views) | | | Tasted by DRA on 8/24/2013 & rated 92 points: Cork was a mess and it needed some time, but this wine has really improved over the years. Drinking very well now. (2004 views) | | | Tasted by rdsboca on 6/28/2013 & rated 92 points: Wine is in a greta place. Yes Jamie, you are making excellent cellar-able wines. Great bright red fruit notes with depth and complexity. (1595 views) | | | Tasted by zscheiner on 6/20/2013 & rated 84 points: Blind Tasting Kutch Pinot Noirs (Tom's House, Palo Alto, CA): Warmed raspberry compote nose. Cherry cola, a bit hot and disjointed. (my 7th, group's 3rd) (2179 views) | | | Tasted by Tpety on 9/18/2012: Damn, this was fantastic! Completely different wine than the 2005 and ready to drink. I guess I can now move on to my 2007's! Light, cherry, red berries, full smooth feel. I really liked this and wish I had another magnum. Not over the hill at all as I was fearing. If this is Jamie's direction and getting better, I'm glad I'm on board. (2313 views) | | | Tasted by gutt22 on 9/13/2012: 14.4% alcohol. Last bottle. Just a solid wine. After being closed up for a while, this really is just a pretty drink. Probably a touch more appealing young, but this has smoothed out and is an elegant, cherry-driven wine. Good acidity. Slightly diluted on the back end. But very nice. A- (1799 views) | | | Tasted by jshufelt on 7/29/2012 & rated 91 points: Consistent with previous tasting notes. (2011 views) | | | Tasted by jshufelt on 3/9/2012 & rated 93 points: Wine is interesting. After consuming the weakest bottle of this last month, now we have the strongest showing yet. Silky, spices on the nose, complex, long finish. Kudos, Jamie... (2500 views) | | | Tasted by Knicksfan on 3/2/2012 & rated 91 points: Ditto my previous note. I like where this wine is going. (2264 views) | | | Tasted by jshufelt on 2/12/2012 & rated 90 points: Relatively consistent with previous tasting notes, but I'm not sure the one-hour decant prior to service did the wine any favors. A little more muted on the nose and palate than it has been over the past year or so. (2038 views) | | | Tasted by Vino Me on 2/11/2012 & rated 90 points: Gourmet Dinner #5 (Algonquin, Illinois): Opened by LostVerse. Dark red. New world style. Charcoal, cherry and red berry notes. 90 points. (2689 views) | | | Tasted by Meerlust on 2/6/2012 & rated 90 points: Medium, ruby color. The nose is slightly muted but still displays dark cherry and pomegranite. On the palate, there is still dark cherry, pomegranite, smoke, and spice with just a touch of bitterness on the back end. This isn't quite as plush as previous tastings, but it is well-made. Structurally, this is medium-bodied wine has crisp acidity and rounded tannins while the finish is moderately long. Overall, this was very good, but it did not show as well as previous bottles - less expressive on the palate and nose; however, I would not be disappointed to drink it regularly. (1997 views) | | | Tasted by jlm on 1/4/2012: After my last bottle showed prominent alcohol, I had low expectations for this one, but it surprised pleasantly. It's still got a juicy and slightly viscous style with a candied cherry profile that's a bit one dimensional, but it had all its parts in place on this night. (2147 views) | | | Tasted by BradA on 1/3/2012 & rated 88 points: Still seems a little linear; the fruit is good and the wine goes well with roast chicken. I miss the complexity and depth that many burgs offer--- drink now. (2530 views) | | | Tasted by jfkwines on 12/23/2011 & rated 92 points: Consistent with notes in October and January. Drank this with an KB 06 RR. More than held its own. Drank well with Brisket (2159 views) | | | Tasted by budman on 12/14/2011 & rated 93 points: Best bottle yet. Cherry, with a hint of strawberry. Long finish. (2417 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Kutch Producer website2006 Kutch Pinot Noir Russian River ValleyThis Pinot Noir is a melange of two vineyards, Kanzler and La Jons, whose sum has made a better wine than its parts in this vintage. 70% of the fruit was de-stemmed, while 30% remained whole cluster. The juice fermented in 3/4 ton bins on its own yeast and completed native malolactic fermentation in barrel. During fermentation, the cap on the de-stemmed fruit was punched down with the palm of the hand, while the whole cluster bins received pigeage by feet. After fermentation, the wine was placed in French oak barrels, 30% of which were new, and aged on its lees untouched for 16 months. Finally, for assembly, each barrel was racked by gravity in preparation for bottling. 287 cases were produced.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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