The single vineyard, Falstaff, lies about 8 miles from the Pacific Ocean; this cool climate creates an intense, well balanced style of Pinot Noir.
Jamie Kutch left a highly paid career as a stock trader in 2005 to move to California and pursue his dream of making wine. People thought he was crazy, until the first Pinot Noir he released scored 93 points in Wine ...Learn more
“About 60% of these grapes were destemmed, the remainder fermented in whole bunches. Kept on the lees until blending and bottling after 16 months in barrel, of which 60% were new. Mid crimson. Very focussed, high toned nose. Marked freshness and the merest hint of austerity. Very correct, bone dry, Can one detect very slight oak influence? Very linear indeed. 168 cases made.”
“Pale ruby. Very pale rim - very different in looks, flavour and structure from the regular Sonoma Coast blend. Hint of rhubarb and very dry but hugely more ambitious than the regular bottling. Tense - surely whole bunch? Racy and razor's edge. Long and good fun with masses of fresh fruit.”
“... Sage, mint and plum lead to cedar, sweet spices and menthol as the wine opens up in the glass. The 100% whole clusters add an attractive, floral/savory dimension that balance's the wine's natural richness and broad-shouldered personality. Beautiful saline notes linger on the chalky, nuanced finish.”
“Soy, sap, super clarity to the fruit - redcurrant, cherry. Lovely fine tannin weave on the finish. Very fine indeed. Has a sort of ghostly delicacy.”
“The 2014 Pinot Noir Falstaff Vineyard opens with striking, beguiling aromatics. Dark, pliant and also quite powerful, the 2014 possesses notable depth in its fruit to match its intensely floral/savory aromatics. The Falstaff also has a touch more freshness than some of the other wines in the range.”
“This vineyard 13km from the Pacific near Freestone lies just under the fog line where the climate is colder than Burgundy, and its Pinot is always the last one Kutch picks. The wine is dark, rich and super appetising, with lots of exotic Asian spices and an earthy, savoury, almost meaty personality”