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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 122 notes) - hiding notes with no text | | | Tasted by janhenro on 2/18/2024 & rated 90 points: Was curious how this one would develop - Sonoma Coast with 10 years in the bag.
Quite recognizable nose, with fresh strawberries, raspberry, some toffee and cola, cardamum and some wet mould. Spart from the weight being a bit more towards the spicy side and a slightly more earthy tone, not much happened here.
Still fresh fruits, medium weight and nice complexity to it. Integrated sleek tannins that just provides a spine to the wine, being almost negligable. Medium long sour-fruit and earthy finish. Holding up very well. (453 views) | | | Tasted by jshufelt on 10/29/2023 & rated 93 points: This has eased into middle age quite nicely - the volatile acidity I experienced with prior bottles has settled down, and the rose/honeysuckle notes have stepped back and merged nicely with the fruit, leading to a smooth, almost delicate wine on the attack, with a nice spine on the finish. (539 views) | | | Tasted by asteff on 3/5/2023 & rated 88 points: Nice juice. Not particularly memorable but nice. (835 views) | | | Tasted by gtilley on 12/6/2022: Fantastic. Mature raspberry fruit, earth, leather. Soft, round, slightly stemmy but with plenty of plummy sweetness. No hurry to drink but perfectly ready. (1076 views) | | | Tasted by Rgentile on 10/13/2022 & rated 91 points: PNP. Dark red and purple fruit almost violet like waft from the glass with some stemmy spice lurking underneath. The palate continued with the same fruit profile with spice box, juicy acidity and cherry pit on the finish. Resolved tannins, the wine is in a great spot and ready to rock today. Enjoy! (1112 views) | | | Tasted by dutchmark on 8/25/2022 & rated 90 points: Good fruit, not a massive finish but well made and balanced (1088 views) | | | Tasted by brigcampbell on 5/2/2022: Kutch Grand Tasting Round 1; 4/25/2022-5/3/2022 (FMIII in the OC): Fairly dark. I get Chambord, red fruit and a whiff of stems. Fruit forward, not bad, just a little fat compared to the lineup. (1705 views) | | | Tasted by Frank Murray III on 5/1/2022: Kutch Verticals--Sonoma Coast Pinot Noir and Chardonnay (My House): Lightly whole cluster influenced aroma, along with what Andrew called something tea-like, which for me on hearing that remark (a good one, too) that I thought of earl grey and licorice. This is a blue fruited core, with some edges of red, juicy and concentrated. The blue fruit here is cool, different than the earlier vintages of this wine. I could even say the wine had a syrupy quality, but that sounds negative. So, instead take my inference here to mean a concentrated blueberry finish, which I enjoyed. (1603 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): Boysenberry/blueberry up front, juicy, good acid/tannin/structure, nice overall balance, spicy finish. (1419 views) | | | Tasted by Quiller on 2/5/2022 & rated 88 points: Opened, poured and let sit about 45 min. Then, started out much like my 12/3/21 note: Maybe a bit of red-fruited nose, with a nice red-fruit taste. Good balance, kind of soft mouthfeel, light-to-medium body, not much on the finish. After about 1/2 hr from first sip it had weakened considerably; very faint red fruit taste, no finish. Given the fading taste and body towards the end of the glass, I probably should have skipped the air. Based on this bottle, hard to see any upside to waiting longer to drink. (1258 views) | | | Tasted by Quiller on 12/3/2021 & rated 90 points: Opened and let sit about 1/2 hr. Then: Maybe some red fruited nose; maybe some red fruit on the taste, along with some citrus. Initial impression was light bodied ("watery" came to mind) with some warmth on the weak finish. After another 1/2 hr, it put on some weight, but still somewhat light bodied - in a good way. More red fruit taste and the warmth on the finish disappeared, although still not much of a finish. Tannins weren't an issue and reasonable balance by the end of the glass. Certainly better by the end of the glass and I like the lighter weight. Too many modern pinots are heavy, lush, over-extracted. This is none of those, but hard to tell where it goes from here. If drinking now, give it some air and time.
Day 2: Still a little red fruit on the nose and a bit of red fruit taste, but less than Day 1. All in all, a lesser version of Day 1 with little, if any, aftertaste. Maybe 88 on Day 2. (1411 views) | | | Tasted by wineguy1968 on 6/26/2021: This wine is quite energetic for it's age. it seems to have great acidity, a nice unique brambly earthiness to it that I don't find with many CA Pinots. also getting some nice floral character on the nose. Overall an interesting Pinot that leans more to an earthy mineral-driven experience than big fruit.
Noted some wetness seeping down the side of the cork about 1/4 of the way. Something to watch. (1603 views) | | | Tasted by CIAgrad86 on 5/31/2021 & rated 93 points: Last of 6 that I bought 4 years ago. Same results (1603 views) | | | Tasted by prasm on 5/8/2021 & rated 90 points: Consumed over 2 days (vacuvined and left at room temperature), note from day 2. Appearance: Clear, medium ruby. Nose: Clean, aromas of red fruit - cherry, raspberry, and cranberry, earth, and spice. Palate: Dry, medium+ acid, medium- tannins, medium alcohol and body, medium+ intensity and length with flavors of spicy red fruit, cola, and earth. Very good overall excelling in complexity and length. Can drink now or over the next 1-3 years. (1581 views) | | | Tasted by bravo.solares on 4/13/2021 & rated 91 points: Very happy with this bottling, once again. Great QPR. Opened and let slow ox for 60 mins. Drank over the next two hrs with a roasted leg of lamb. Superb nose. Cranberries, cherries, spices, turned dirt, mushrooms. Dried red fruit. Touch of rose petals. Similarly on the palate. Good acidity, touch of earth. Great balance. (1639 views) | | | Tasted by Grape_ape on 4/5/2021 & rated 91 points: Consistent with my prior notes from over 1.5 years ago. Still lots of sneaky tannins and that savory / herbal / whole cluster profile. Wish I had the patience to see how this would taste the next day, but sadly my last bottle (1469 views) | | | Tasted by bravo.solares on 1/2/2021 & rated 91 points: As always, excellent. A bit rounder and more fruit forward than my previous bottle, but still with wonderful earthiness and herbal notes (from stem inclusion, likely), and excellent acidity. Delightful. (1492 views) | | | Tasted by Nanda on 12/25/2020: Enjoyed over two days. There is a real richness and pedigree here for a Sonoma Coast blend. Loads of spice and an herbal/stem quality that adds complexity. Rich, fresh and long. Cruising right along in a peak window with no end in sight. (1756 views) | | | Tasted by Frank Murray III on 11/23/2020: Been a couple years since I have opened one of these. This is my last bottle of 14 SC, and seemed like a good fit to continue contributing to our Tasting Note Challenge over on Wine Berserkers to raise money for Laura's House. I opened this about 30 mins ago and I am drinking the first glass of this at room temp of 67f. 12.9% ABV. This is definitely plusher in tone, a hard cherry candy note to the red and black fruit. And looking back at my very first TN for this wine, I made a mention of 'syrup'. This was my impression tonight before I realized my 2015 TN comment, and it remains true 5 years later, too. While the texture is not thick nor heavy, the sweetness borders on a suggestion of jammy, concentrated fruit quality. There is tangy, plummy acidity here, which adds an effective counter for the fruit...open an hour, this is just a fruit-centric vintage for this bottling, one that affirms my comment in my 2018 TN that this was a more near-term drinker. So, blah blah blah, what does it all mean? It means that the 2014 SC is ready to go, and you should expect a more up-front fruit driven mouthful of wine. (2098 views) | | | Tasted by s******n on 10/23/2020 & rated 90 points: Direkt vor dem Probieren geöffnet.
- Typischer CA Pinot Noir. Intensive Frucht. Rund.
- Nicht den Nachhall und die Komplexität von einem Bon Climat.
- Richtig guter Wein und typisch für CA. (1632 views) | | | Tasted by underwds on 10/21/2020 & rated 92 points: Pop and pour. This hit a lot of good notes for me. Red raspberry and strawberry fruit that popped without being the least bit jammy. Long smooth finish with good balance of acid and tannin. Maybe missing some mid palate notes, but that's just being picky.
3/30/2021 Ditto. That finish just goes on and on. Jamie hitting his stride with this one.
8/20/2021 Nothing much to add. This is just a style I'm really enjoying right now.
4/14/2022 Don't know if it's losing something now or just me, but really noted lack of complexity or finish after the initial hit of fruit. Still very enjoyable and like the restrained style, but a little less enamored that previously. (1569 views) | | | Tasted by spacewrangler on 8/28/2020 & rated 93 points: PAME. Just an excellent Sonoma pinot with tons of fruit, but balanced and complex for its simple origins. There's no cola or crap like that, it's just a lip smacking delicious under 13% pinot. Bravo. (1722 views) | | | Tasted by kevinpatrick on 5/1/2020 & rated 92 points: Coravined 2 glasses tonight. Aging wonderfully and really coming into its own right now. Bright youthful nose of violets and strawberries. Soft on the mouthfeel the vibrant flavors of raspberries and dark fruit emanate effortlessly. Nice long savory finish makes this incredibly enjoyable. Notably pairing aged Kutch Pinots with spicy, Latin foods really seems to be a great combination. It really draws out the diverse, rich flavors in the wine while also augmenting otherwise fine spicy meats. (2163 views) | | | Tasted by Miceri on 4/24/2020 & rated 90 points: Medium red to the darker side; expressive red fruit, some pepper, wild strawberry; a bit thin entry and middle, almost as if water has been added, rich “dark” aftertaste which lifts it up (1882 views) | | | Tasted by JM_MadTown on 3/26/2020 & rated 91 points: This is a lovely Pinot noir with juicy red fruits, including cherries and raspberries, maybe some blackberries too. It seems to have gained complexity since I last tried it and it is quite satisfying now. The nose is very aromatic with blue violets and dark fruit aromas. Based on this bottle, I believe this wine has some years to go, but why wait? (1734 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Hemming, MW
JancisRobinson.com (9/27/2017)
(Kutch Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2016, Issue #62, April 2016 Classical and Neo-Classical American Wines
(Kutch Wines “Sonoma Coast” Pinot Noir) Login and sign up and see review text. | By Richard Hemming, MW
JancisRobinson.com (2/22/2016)
(Kutch Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2014 Sonoma and Points North: New Releases (Feb 2016) (2/1/2016)
(Kutch Pinot Noir Sonoma Coast Sonoma) Subscribe to see review text. | By William Kelley
Decanter
(Kutch, Sonoma Coast Pinot Noir, Sonoma Coast, California, USA, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and View From the Cellar and Vinous and Decanter. (manage subscription channels) |
| 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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