Jamie Kutch is at the forefront of a new breed of California pinot noir and chardonnay producers, chasing the essence of Burgundy rather than the typical fuller, richer Cali style. This means more structure, more acid, lower alcohol, restrained use of oak and some whole bunch pressing. According to a feature about him in Decanter, ‘his success and evolution from wines of sheer power to those of finesse owes everything to his enthusiasm and willingness to work hard, question everything, experiment, and help create a movement toward more balanced, subtle wines from the coolest parts of California.’
Vinomofo imported its first round of Jamie’s wines a year ago and our customers (and staff) absolutely loved them. We’re back for round two with another curated selection.
Bohan Vineyard, the fruit source for this wine, lies only 6 km from the Pacific Ocean and was planted back in 1972. These are some of the oldest pinot vines in the United States. The resulting wine comes from whole bunch pressing and sees only seasoned oak. It is immensely complex, hinting at cherry, beetroot, blood orange, thyme, mint and rose petal. All of this is carried by ripe tannins and structural acid. Drink this now or hang on to it for years. It’s built to last.
“The Bohan Vineyard lies three miles in from the ocean and was planted in 1972, making these some of the oldest pinot vines in California. Jamie Kutch’s 2017 version is a lovely middleweight in the making, tipping the scales at an even twelve percent and seeing no new oak during its year of elevage. It is one hundred percent whole clusters this year. The wine offers up a lovely, red fruity nose of cherries, beetroot, blood orange, a fine base of soil, a dollop of fresh thyme and a lovely mix of spices in the upper register. On the palate the wine is fullish, tangy and beautifully balanced, with a good core, excellent transparency, a bit of ripe tannin and a long, nascently complex and focused finish. This is more closed down on the palate than the detailed nose suggests, so give the wine a bit of time in the cellar to blossom properly. It is going to be outstanding.”
Full price $100.00 from the producer on 24 December 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Sonoma County
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1.25L (5 cups) water
- 2 vegetable or chicken stock cubes
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 200g small button mushrooms, quartered
- 100g Swiss brown mushrooms, sliced
- 330g (1 1/2 cups) arborio rice
- 1 tablespoon fresh lemon juice
- 40g (1/2 cup) shredded parmesan
- Fresh continental parsley to garnish
- Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
- Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
- Stir in the lemon juice and half the parmesan. Top with remaining parmesan and garnish with parsley.