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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 63 notes) - hiding notes with no text | | | Tasted by Frank Murray III on 1/6/2024: This has softened up quite a bit since release. Some floral note in the aroma from the residual whole cluster that continues to flavor the wine, mostly now with spice tones. Strawberry mostly, with some blueberry and good acid. Listed alc on the bottle is 12.1% and it shows no heat at all, just a lot of spicy, strawberry fruit with just a little kiss of cedar. (837 views) | | | Tasted by Burgundynick on 9/4/2023 & rated 91 points: Banger 91 points (523 views) | | | Tasted by underwds on 7/30/2023 & rated 90 points: More purple than red in color. Mouthfeel is a little thin, but I'm probably skewed to CA styles. Blackberry brambles, seeds, stems and all. Not much in terms of secondary notes, but a really pleasant light oak finish. Overall a more restrained, low alcohol (12.1%) style that I associate with Jamie and find to be a pleasant respite from the big wines typical of this area.
12/20/2023 Found some cinnamon and clove mid-palate this time around, maybe just being more sensitive to the seeds & stems noted the first time around.
5/11/2024 This was hitting on all cylinders for me this time, especially on the finish where the tannins gave way to a long earthy finish. (499 views) | | | Tasted by 1markymark on 3/5/2023 & rated 92 points: Drinking beautifully - still fresh but with lovely savoury overtones. (722 views) | | | Tasted by Quiller on 2/14/2023 & rated 88 points: Opened, pour and let sit about 30 min. Nose maybe reddish-darkish fruit. Initial sip a little sour and tart. The sourness disappears quickly, but the tart aspect remains; maybe some cranberry/orange; acidity noticeable, but not a problem; tannins not a problem; body on the lighter side. Taste fairly monotone for the duration; OK finish. OK, but nothing particularly interesting. (722 views) | | | Tasted by Quiller on 12/28/2022 & rated 87 points: Opened, poured and let sit about 30 min. Then: Basically the same as my 6/10/22 note; except acidity might be a tad too high in this one. Drinkable, but very uninteresting. At 2 out of 3, probably not an off bottle. (627 views) | | | Tasted by Quiller on 10/7/2022 & rated 88 points: Opened, poured and let sit about 1/2 hr. Then: Not much nose. Initial taste is faint floral and maybe a hint of spice. Spice disappears fairly quickly and the floral remains, although still somewhat faint. Good balance; acidity OK; tannins not an issue; on the lighter side; soft mouthfeel; reasonably long finish (maintains the floral note); fairly monotone taste. Different from the 6/10/22 bottle. Pleasant and drinkable, but certainly not exciting or interesting. Hard to see that longer aging will improve things. (662 views) | | | Tasted by Quiller on 6/10/2022 & rated 88 points: Opened, poured and let sit about 1/2 hr. Then: Some red fruit on the nose. First taste is red fruit and maybe a bit of spice. This is definitely on the lighter side (which is OK); decent acidity; after about 15 min from first taste some sour cherry, although this seems to go away by the end of the glass. Taste is nice, but monotone for the 45 min I followed it. Based on others' notes, maybe a bit of an off bottle? I'll try another in a month or so; that sour cherry aspect has me concerned. (1116 views) | | | Tasted by brigcampbell on 5/2/2022: Kutch Grand Tasting Round 1; 4/25/2022-5/3/2022 (FMIII in the OC): Nose is spicy and cinnamon stick. Less ripe fruit and more spice notes. I’m sensing jalapeño pepper, it’s not a green note, but the capsaicin. (1276 views) | | | Tasted by Frank Murray III on 5/1/2022: Kutch Verticals--Sonoma Coast Pinot Noir and Chardonnay (My House): This vintage reminds me some of the 2015, with the inference of the whole cluster. But, where I find I ike the 2016 more is that the astringence of the 2015 is not present here in the 2016. It's more savory, soil, red fruited with juicy cherry. As much as this wine was hard as nails a few years ago, it has begun to soften and come together, a good sign for the vintage. (1399 views) | | | Tasted by River Rat on 4/30/2022: Kutch Retrospective Sonoma County Chardonnay/Sonoma Cost Pinot Noir; 4/30/2022-5/1/2022 (FMII’s in San Juan Capistrano): Nose similar to the ‘11 with that strawberry rhubarb thing going on, bright red fruit, great mouthfeel, complete, great finish made a nice transformation over the course of the day. (1303 views) | | | Tasted by tak4 on 4/2/2022 & rated 89 points: Had the last bottle of this a couple of years ago and was not impressed. Helpful CellarTracker members suggested I wait a little longer as these wines need time. So, here we are.
Wine tasted about an hour after opening. Sort of a turbid purple with a clear rim.
On nose, blackberry and spice. Touch of vanilla which is a turn-off for me. Some cherry too, which is not. A little bit of baking spice.
On palate, wine has nice thick mouthfeel. Echoes nose, with strong acid. Not woody at all which is what the vanilla often tips off, which is good.
Overall, this is a nice wine! Definitely agree with the commentators that this is better with age. Is it my favorite? Probably not, as it does not really sing to me, but a well made wine. (911 views) | | | Tasted by VinoDiver on 11/16/2021 & rated 91 points: Solid, drinkable wine. Good fruit profile with enough backbone to balance it. Don’t know if this will improve but should hold for a few more years at least. (1196 views) | | | Tasted by gharter on 10/8/2021 & rated 90 points: Still young. A decant is beneficial. Sour cherry, plum, spice and herbs on the nose . Still a little tight on the palate, but opened nicely with time. Sour cherry, plum, spice, herbs, floral and stems. The tannins have mellowed.
Drinking well, but will still improve with a few more yeas. (1128 views) | | | Tasted by yeti575rider on 9/27/2021 & rated 90 points: Definitely whole cluster here. Nose is probably best part with an interesting sweet quality. Bit thin on the palate with the fruit subdued. Still enjoyable as a lighter weight weekday sipper. (1235 views) | | | Tasted by GrapeScott on 8/16/2021 & rated 90 points: Drank over several nights. Intensely stemmy, spicy and almost muddy on the palate. Definitely not for the whole cluster-averse. Lovely red fruits (cherry and raspberry), still a bit tightly-wound, softening with air and showing its best on day 3. Like most of Jamie's wines that I've tried (going back to '11), this needs time. (1430 views) | | | Tasted by Frank Murray III on 7/25/2021: Opened yesterday, kept under open cork since opening. 12.1% ABV. This is my 4th time tasting the wine (one instance was from tank before bottling), and this is the best showing so far. Why? The wine is finally softening up, becoming more integrated and very drinkable. Of note, back in 2018, I found this wine coiled up and tight, one of the most so of any of Jamie's wines I had ever tasted. However, time has started to do its thing here. Yesterday, this was showing some of that structure, with some crunchy red fruit, yet today that has softened out pretty well too. So, I feel pretty good about wrapping up this note and summarizing where I think this wine is. The stems in the aromatic are integrating well, and there is just a light inflection of them in the aroma, adding a spicy quality. Where the wine now shines is in the flavors. Yep, still got a lot of savory, tangy cherry, accented by the stems and the acidity--it's where the wine's core shines. Supporting the cherry is a good dollop of watermelon, and uniquely but very tasty, a cinnamon stick note that I really dig. Then, into the finish are flavors of blueberry, red apple and tangy brown spice. Overall, this has really turned into something cerebral and tasty. And I know that the sources for this blend were just about everything Jamie had from the vintage, using all the vineyard sources, and it seems now the wine has finally found itself. Given the spicy qualities, I'd think this will age for some time more but my guess is that this is moving towards a peak for where the apex of fruit and age cross perfectly, likely in 2022 or 2023 for my taste. (1678 views) | | | Tasted by CADomer on 5/2/2021 & rated 91 points: Dark cherry notes with savory undertones and nice floral high tones. Quite nice. (1160 views) | | | Tasted by Jokofon on 4/1/2021 & rated 92 points: Nose: complex aromas of red cherries masked by wild forest and classic Cali aroma of pickled cucumbers.
Mouth: dry, medium acid, medium body and alcohol, m+ fruit concentration and finish
Conclusion: so elegant and well balanced love it (1168 views) | | | Tasted by dgkula on 3/20/2021 & rated 90 points: Just delicious - glad I was able to hold off and have two left. Light cola, Raspberries, slightly sour cherries, long finish. Just lovely. (1113 views) | | | Tasted by NaturalizedTexan on 7/2/2020 & rated 92 points: Still young - I recommend letting age or long decanting. Strong of sour cherry, wild vanilla & dried herb with an earthy undertone. Very nice PN that will only get better with age (1863 views) | | | Tasted by WineGold on 5/18/2020 & rated 92 points: Pours medium garnet. Nose of strawberries and musty forest floor. On the palate, smooth, easy strawberries, white pepper with a finish that sticks around. This is Sonoma Coast non-vineyard designate is a bit warmer and fruitier than the single vineyard bottlings. Excellent stuff as always. (2129 views) | | | Tasted by gouldcampbell77 on 4/27/2020 & rated 91 points: A much better bottle. More open with plump sweet fruit and a hint of stemmy freshness. Very nice. (1852 views) | | | Tasted by gharter on 4/10/2020 & rated 89 points: Still young and needs time. A 2 hour decant helped a lot. Aromas of sour cherry, plum, spice and herbs. Still a little tight on the palate. Sour cherry, plum, spice, herbs, floral and stems. Some tannins show up in the finish. Better in a few years. Still drinking above its price point. (1704 views) | | | Tasted by StraightnoChaser on 3/3/2020 & rated 89 points: It took nearly 3 hours in a decanter for this wine to reach a point where anything interesting was happening in the glass. Even at that you can tell this wine is young and not integrated.
Cherry, sous bois, and anise are what you’ll get from the nose, the mouthfeel is velvety and the low abv allows for a smooth entry.
The flavor has a barnyard funk to it that balances the semi-sweet cherry element. The one flavor that keeps coming back on the finish is oak leaves that have been sitting for a while - tannins. Very mild but lingering. (1881 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Kutch Producer websitePinot 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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