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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 68 notes) - hiding notes with no text | | | Tasted by GrapeScott on 11/17/2022 & rated 91 points: 40% whole cluster, 13.1% ABV, 168 cases made. This is the oldest Kutch wine I've tried, as I was a bit late for this train and didn't really start buying Jamie's excellent pinots until the 2013 vintage. Actually, at one point I do recall signing up for the mailing list around 2010, but never got on. I picked this up at auction for about $30 all in and am quite pleased with that purchase. This has a really expressive nose showing kirsch, pomegranate, currants and a bit of dusty spice (the hallmark of high stem inclusion). Quite juicy and bright, finishing with nearly mouth-puckering acidity (which doesn't bother this acid-phile) and raspberry and red cherry notes. A nervy and energetic wine that would not be out of place in a lineup of burgs. Excellent, and with plenty of gas in the tank (874 views) | | | Tasted by mlawren1 on 12/5/2020 & rated 93 points: Strawberry bursts out of the glass. Long fijishborncurrants and blackberries. Very nice wine. (1417 views) | | | Tasted by davudvl on 7/10/2020 & rated 92 points: Drinking very well now and I think it still has a lot of life left. (1525 views) | | | Tasted by jshufelt on 5/7/2020 & rated 90 points: Consistent with previous tasting notes. (1631 views) | | | Tasted by scottj on 3/27/2020: Popped and poured. Dark red/maroon in color, with no lightening at the edges. Reticent nose of red fruits and earth. Soft and lush, deep fruit flavors of dried cherries and pomegranate. Fully mature and easy to drink. I'll open my last bottle sooner rather than later. (1673 views) | | | Tasted by EhrlichDY on 11/23/2019: Popped and enjoyed over two nights. Much better on night 1. This wine does not have the stuffing left to drink over 2 nights. Notes are more on the savory side as the wine is fully mature and the wine has started it's slow decline. Drink now and finish the bottle when you pop this one. All in all still a satisfying bottle. (1493 views) | | | Tasted by jfkwines on 4/27/2019 & rated 92 points: Aired out for 2 hours. Drank very smooth and with good fruit. Paired well with grilled pork Chops. No reason to wait longer (1400 views) | | | Tasted by jfkwines on 1/4/2019 & rated 88 points: Good, enjoyable, not as fruit forward as some. Paired with Roast Chicken fairly well and whole bottle was consumed (1517 views) | | | Tasted by jshufelt on 5/18/2018 & rated 87 points: Consistent with previous tasting notes. (1836 views) | | | Tasted by scott davis on 12/8/2017 & rated 89 points: Slightly bricking red in color, with redcurrant and spice on the nose. The palate shows juicy dark cherry, with herb, cola, and mineral tones. Finishes with fine, ripe tannins. (2130 views) | | | Tasted by BradE on 8/15/2017: CADomer's note says it well. Dark savory fruit. Not your typical Kutch. But that's not a pejorative comment. I liked it. (2318 views) | | | Tasted by CADomer on 6/25/2017 & rated 90 points: Darker and slightly riper than I have grown accustom with more recent vintages from Kutch. Savory herbs and caramelized dark stone fruits. (2139 views) | | | Tasted by suburbanfrog on 4/17/2017: Not as good as last year. The fruit has either faded or the wine (or bottle) is in a dumb phase right now. It needed that fruit to balance the acidity. I would hold any bottles right now to see where the development takes this wine. (2090 views) | | | Tasted by paulst on 4/11/2017 & rated 91 points: Austere; light tannins; not sure if long road ahead; light blackberry; light finish. (1870 views) | | | Tasted by jshufelt on 3/30/2017 & rated 90 points: Consistent with previous tasting notes. (1669 views) | | | Tasted by t_moderne on 3/18/2017 & rated 91 points: Pop and pour and served with food. This was opened at L'Apicio (NYC) and tasted along with a variety of appetizers - grilled octopus, arancini, and burrata and beets. Wonderful nose of dark red berries, forest floor and a hint of smoke. round fruits in a velvety texture; enough acidity to give the wine lift but balanced such that you don't get the angular edge of too much acid. Some nice savory herbal elements to give the wine greater depth. Delicious. (1715 views) | | | Tasted by mjf@ulkner on 12/14/2016 & rated 88 points: Lighter bodied in character- sweet pomegranate and cherry notes. A bit of heat on the finish detracts. Past prime. (1584 views) | | | Tasted by suburbanfrog on 11/15/2016 & rated 93 points: This wine is amazing right now! Great development of fruit and great balance makes it a joy to drink. Aged very nicely. (1573 views) | | | Tasted by JOJ on 11/4/2016 & rated 94 points: I enjoyed this wine quite a bit. On the nose, bing cherry and high-toned red fruit, accented by clove, black tea and orange peel. Waves of cherry and black tea wash across the palate, with a spicy finish. 40% whole cluster adds some complexity and nuance. Bright and lively. Right in my sweet spot for pinot. I could see this aging effortlessly for many years. (1865 views) | | | Tasted by thomaskeil on 10/7/2016 & rated 92 points: PnP (opened during first hour in the glass - consider decant). Light garnet with hint of orange brown on rim. Cherry/raspberry fruit on nose with stone, baking spice and earth. Medium (-) fruit weight with excellent balancing acid and light tannins. Brigt refresshing, some complexity. Drinking well now, but no hurry. (1620 views) | | | Tasted by domco on 9/24/2016: Great balance, drinking very well right now. Medium to lighter bodied, nice fruit, smooth finish. Lovely (1560 views) | | | Tasted by mjf@ulkner on 9/22/2016: Light bodied Cali PN. Simple cherry and earth on the nose. The fruit has faded leaving a bit of an astringent understructure. I suspect that I missed this wine's prime drinking window. (1502 views) | | | Tasted by budman on 5/23/2016: Not my cup of tea.... (1705 views) | | | Tasted by pjhr on 1/26/2016 & rated 92 points: Dark cherries and raspberries on the nose and palate with tasty spice and earth notes with refreshing acidity culminating in a moderate finish. (1903 views) | | | Tasted by jshufelt on 1/15/2016 & rated 89 points: Consistent with previous tasting notes. (1793 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (2/12/2013)
(Kutch, Falstaff Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Kutch Pinot Noir Falstaff Sonoma Coast) Subscribe to see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Kutch Wines Pinot Noir - Falstaff Villages Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/26/2011)
(Kutch, Falstaff Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Kutch Pinot Noir Falstaff Sonoma Coast) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2010, Issue #29, In Search of California’s New and Old Schools of Terroir
(Kutch Vineyards “Falstaff Vineyard” Pinot Noir (Sonoma Coast)) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (3/19/2012)
(Kutch Pinot Noir Falstaff Vineyard) Medium cherry red color; intriguing, complex, floral, forest floor, tart cherry, cinnamon nose; tart red fruit, hibiscus, rosehips, mineral palate; medium-plus finish 91+ points (30% whole cluster, 30% new oak, 13.1% alcohol) 91 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Burghound and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Kutch Producer website2009 Kutch Pinot Noir Falstaff Vineyard2009 Falstaff, Sonoma Coast Pinot Noir (13.1% Alc): With a colder climate than Burgundy and located
just over one mile from Freestone in the Sebastopol Hills, Falstaff exhibits everything I personally love about
Pinot Noir. Aromatics, beauty, finesse, balance and purity. Unfortunately the yields were smaller than any
other vineyard I worked with in 2009 (less than 1 ton per acre) so while the quality was there, the quantity
was not. During fermentation, 25% of the stems were retained which allowed this unique terroir to show off
its full, complex character which includes a black pepper and spice cake nose and penetrating dark cherry
fruit palate all of which are framed by fine grained tannins. With just 13.1% alcohol and generous natural
acidity, Falstaff should have no problem aging for 10 plus years. If you let curiosity get the better of you and
open a bottle anytime soon, please be sure to decant so as to introduce as much oxygen as possiblePinot 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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