If you consider yourself a true pinot fanatic, you can’t seriously overlook the Californian expressions. There’s quality and magic in the region to rival even Burgundy. Though, honestly, why work your way through hundreds of bottles to find the good stuff when you can start at the very top? This is premium stuff from the one-man wonder-winery, founded by ex-Manhattan financier Jamie Kutch. This is a man who left a substantial east coast salary to follow his dreams of making wine of heart-wrenching elegance under a Californian sun.
You’ll know that pinot noir expresses terroir like no other. So, if this is your first foray into American wines, you can be sure this’ll give you the very soul of the land. It’s an excellent way to rise above, too. Let your mates bicker over Yarra vs. Mornington till they’re blue in the face. Then, you pull out one of these, and enjoy the reverential hush that follows.
“The coldest site in the Kutch vineyard lineup. Dijon “828,” 777 and 115 were planted in 2001 in marine quartz sandstone and Goldridge soil. Vineyard is located at 550 feet elevation, 8.4 miles from the Pacific Ocean on the second ridge inland. The berries are often the size of peas and yields are below 1 ton-per-acre. 100% whole cluster, native fermentation, fruit crushed and punched down by foot, aged 17 months on the lees with out racking in 100% neutral French oak barrels. · Moderately dark garnet color in the glass. The aromas of black cherry, blueberry, spice and sweet mulch really soar over time in the glass. This is the kind of perfume you could dab behind the ears for a pheromone effect. A wine of substance that engages and caresses the palate with flavors of black cherry, blueberry, savory herbs and tobacco. Modest, matching tannins and a really long and juicy finish. When tasted the following day from a previously opened and re-corked bottle, the nose was dreamy and the overall impression was harmony. I have been to the mountain top and it is good.”
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...
Pumpkin, spinach & ricotta lasagne with bacon
- 500g pumpkin, peeled, cut into 1cm pieces
- Olive oil spray
- 250g button mushrooms, thinly sliced
- 125g rindless bacon rashers, coarsely chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans diced tomatoes
- 40g butter
- 40g (1/4 cup) plain flour
- 435ml (13/4 cups) milk
- 6 fresh lasagne sheets
- 500g fresh ricotta
- 2 x 250g pkts frozen spinach, thawed, drained
- 40g (1/2 cup) finely grated parmesan
- Preheat oven to 180ºC. Place pumpkin on a lined baking tray. Spray with oil. Bake until tender. Spray a 20 x 30cm (base measurement) baking dish with oil.
- Meanwhile, spray a frying pan with oil. Heat over medium heat. Cook mushroom, stirring, until browned and the liquid has evaporated. Transfer to a plate. Spray pan with oil. Cook the bacon, onion and garlic, stirring, until golden. Reduce heat to medium-low. Add tomato and cook, stirring often, for 5 minutes or until the mixture thickens slightly. Stir in the mushroom.
- Heat the butter in a saucepan over medium heat until foaming. Stir in the flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually whisk in milk until smooth. Cook, stirring, over medium heat, until thick.
- Spread 1 cup of tomato mixture in dish. Top with 2 lasagne sheets, overlapping slightly, cutting to fit. Top with half the ricotta, spinach and pumpkin. Spoon over half the remaining tomato mixture. Repeat with the remaining lasagne sheets, ricotta, spinach, pumpkin and tomato mixture, finishing with lasagne sheets. Pour over the bechamel. Sprinkle with the parmesan and bake until golden.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...