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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 67 notes) - hiding notes with no text | | | Tasted by JRockEsq on 5/4/2024 & rated 89 points: Method: pop and pour; chilled; Burg glass
Look: medium+ garnet-plum
Nose: ripe cranberry, blood orange, forest floor, light mushroom
Palate: cranberry, underripe cherry, maybe some slight underlying earthiness; long finish blood orange, dried herbs; dry; medium body; medium tannin; medium+ acidity
Overall thoughts: Very nice nose with good mix of fruit and earth. The palate is more fruity, but definitely not too ripe, with a hint of earthiness to make it a bit more interesting. Well balanced and put together. 88 - 89 points. Very good wine. (235 views) | | | Tasted by AlyssaRock12 on 5/4/2024 & rated 91 points: Nose: blood orange, forest floor, cranberry, mushroom, crushed gravel; great nose
Palate: blood orange, herbs, cranberry, forest floor; med - body; med + acid; smooth
Overall: in a really nice place right now, nicely put together (192 views) | | | Tasted by jshufelt on 2/20/2024 & rated 91 points: Largely consistent with our tasting notes from the better bottles from the case - the perfume, the fruit, and the structure are there. If you have any left, no better time than the present. (774 views) | | | Tasted by Frank Murray III on 10/14/2023: Over 4 years since the last bottle. Was interested to see how this was aging. Open an hour. There are some blue tones here, yet the fruit signature is squarely in the red spectrum, both of cherry and pomegranate. And the acidity is still present enough to add some grip to the wine, along with some wood tannin (?). The oak here does seem to be more present than I remember, adding a cherry-vanilla note to the wine. As for the whole cluster that has been such a part of more recent Falstaff, I don't sense much here. There is still some staying power for this 2014, with all the parts still fresh. (1093 views) | | | Tasted by PIntag on 9/30/2023 flawed bottle: Recent auction purchase.
Badly oxidized. Undrinkable. Shame. (835 views) | | | Tasted by gresch on 7/4/2023 & rated 91 points: Very pleasant, full-bodied CA Pinot with enough age to get it past its awkward youthful phase. Muted nose (compared the the Kelley Fox Mirabai), but this had a nice mouthfeel and presence that make it a good fit for a lot of foods. I continue to be happy w/ the quality and approach from Kutch. (918 views) | | | Tasted by paulst on 9/27/2022 & rated 94 points: Light earthy raisin; length; smooth tannin; semi-sweet finish. (1677 views) | | | Tasted by jshufelt on 6/26/2022 & rated 88 points: Largely consistent with prior bottles, but perhaps a bit more astringent and unyielding? (1537 views) | | | Tasted by gmbdds on 1/1/2022 & rated 87 points: Spice on the nose and more of a cologne than a perfume along with a Native American grape type muskiness. High acid and cherry fruit palate. A challenging wine. A good wine even. I have a broad interest in wine ranging from AFWE to bold, but I struggled with this one. (1794 views) | | | Tasted by ChrisR on 6/25/2021: The first Kutch I've had where I felt like everything was in balance. My first several bottles featured what I considered to be very aggressive acidity, and I had concluded I probably drank them too early. Here the acid, while still present, had subsided into the whole, performing more of a supportive role. This was really quite nice. It probably has years left to go before fading. Long story short, I wouldn't be afraid to hold these and wait for the almost certain improvement to come. (2500 views) | | | Tasted by gharter on 3/22/2021 & rated 92 points: Still very youthful. Ruby red color. Beautiful nose with black cherry, earth, spice, stems, raspberry, black pepper, red cherry. Lots of flavor with red and black cherry, raspberry, spice, earth, stems. Medium body, smooth tannins in a long finish. Good balance. (2532 views) | | | Tasted by Wardyn on 3/6/2021 & rated 91 points: Slightly backward and restraint on the nose. Took awhile before aromatics of mild herbs, ginseng, floral spices, light red berry fruit and tangerine emerges. The palate displays red candied cherry fruits of medium bodied flavors, savory, clusters, stems, light granites, cough syrup and slight bitterness on the finish. At a good drinking point. (2102 views) | | | Tasted by jshufelt on 3/5/2021 & rated 90 points: Consistent with previous tasting note. (2078 views) | | | Tasted by underwds on 1/19/2021 & rated 92 points: Rich cherry fruit, yet a hint of leanness in the mouthfeel. Some savory notes and cola hints, then a bright-not-tart finish. Nice balance of fruit and restraint. (2095 views) | | | Tasted by Charlie Carnes on 1/10/2021 & rated 94 points: This is a beautiful wine. It is a quintessential cross between some my favorite villages Burgundy. Has a beautiful dark red cherry fruit, dusty clay mineral perceptions, and beautiful spices of the baking, cinnamon type, has a great mouth feel goes down super smooth! I really like it. (2069 views) | | | Tasted by Richard P Howden on 11/3/2020 & rated 90 points: Lots of savory notes mixed with fruit on a tart earthy palate. Surprisingly herbal and earthy, perhaps a stem influence. Not a rebuy for me. (1927 views) | | | Tasted by BigTex22 on 7/19/2020: Last of our Kutch Falstaffs. Decanted and paired with pork tenderloin. Not quite up to our last bottle a few months ago, but still a nice wine. (2097 views) | | | Tasted by ozziewine on 5/30/2020 & rated 95 points: In contrast with MILLERARNER's experience, this was the right night for us with this bottle. An example I suppose of how differently the same wine can show on another night in another bottle.
In any event, everyone loved this as it is a change from the more syrupy, fruit forward RRV Pinots we've had lately.
This had notes of tobacco with a slight smokey essence. It is light in body but still substantial, complex and oh so interesting. Little spicey with just a touch of sweetness on entry.
Maybe a bit more in the French or Oregon style but still definitely California. Our high score reflects our enjoyment in the moment and how different it was from most Pinots we drink.
Ready on opening, no aeration necessary. (2315 views) | | | Tasted by millerarner on 5/10/2020 & rated 90 points: Decanted & let rest for 30 min, then consumed over 2 hr. Might have just been the wrong night for this, as it seemed to underperform relative to a handful of other recent Pinots we’ve had. On the lean side & less ripe, neither of which is necessarily a knock, but it lacked personality. No flaws per se, and enjoyable enough, but no pizazz. (2071 views) | | | Tasted by Wardyn on 5/9/2020 & rated 91 points: Nose of sweet red berries, cola spice, herbal tea, stems, subtle green vegetal notes and forest floor. Well judged acidity on the opening, followed by medium flavors of red cherry fruits, tangerine, some rocky minerals, herbal tones and some stemmy notes on the finish. (1974 views) | | | Tasted by BigTex22 on 5/6/2020 & rated 95 points: Geez, this is good! Such a sophisticated nose of Asian spice and basal wood. Silky fruit, with a persistent finish. This is as good a PN as I’ve had out of the Sonoma Coast. Outstanding! (2002 views) | | | Tasted by CADomer on 3/22/2020 & rated 92 points: This showed well, but I think that I should have waited another year or two. Pomegranate, herbal, savory, and then a floral quality of like standing in field filled with fresh spring flora. (1765 views) | | | Tasted by jshufelt on 1/23/2020 & rated 91 points: Pop and pour, first glass consumed right away, but rest consumed four hours later. In the glass, rose red shading to maroon at the core. On the nose, stemmy, with cherry, nutmeg, and stone fruit. On the palate, more of the same, with enough stem to cause the wine to come off a bit lean on the attack, before the fruit kicks in. Tannins seem well resolved at this stage, so I'm not sure where this is heading. If you haven't checked in yet, now would be a good time. (1939 views) | | | Tasted by Rgentile on 12/27/2019 & rated 93 points: Gave this a hard 30min decant. By hard i mean furious pour and and swirling in the decanter. Then a 30min rest to settle. Wow it was fantastic!! Jamie I need more of these... (1919 views) | | | Tasted by vindictive on 11/10/2019: Decanted, but it was only starting to emerge after 2 hours, still reticent, excellent structure and weight. Raspberry, spices, smoke slowly emerge. Not the typical syrupy California style. This winemaker is serious and makes nuanced, beautiful wines that are not for line-ups or pop and pour. I would hold this or give it a long decant. Needs food to shine (1873 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2016, Issue #62, April 2016 Classical and Neo-Classical American Wines
(Kutch Wines “Falstaff Vineyard” Pinot Noir (Sonoma Coast)) Login and sign up and see review text. | By Richard Hemming, MW
JancisRobinson.com (2/22/2016)
(Kutch, Falstaff Vineyard 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 Falstaff Vineyard Sonoma) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma, Anderson Valley and Beyond: New Releases (Jan 2015) (1/1/2015)
(Kutch Pinot Noir Falstaff Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Vinous. (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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