Stylistically, this wine is the closest thing I’ve seen to Burgundy from California. It’s restrained in its youth, just hinting at what’s to come. Given time, it’ll open up grandly to blanket the palate with savoury notes, vibrant acid and an unending finish. – Ben, Mofo Wine Buyer.
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.
Signal Ridge is the highest vineyard in Sonoma at over 850 metres. The exposure at this altitude leads to restraint in the wines produced. Jamie utilises native yeast, whole bunch clusters and foot stomping before laying the wine to rest in neutral barrels for 11 months. It’s cool, elegant and woodsy with violet, jasmine and raspberry as the key components on the nose. On the palate it’s a bit more robust, expressing dark cherry, plums, sap and even mustard seed. It’s built for the long haul and will only get better with time.
“The highest planted vineyard in all of Sonoma and Mendocino County at 2,800 feet. Located just north of the Sonoma Coast AVA and south of the Anderson Valley AVA (essentially an extension of the true Sonoma Coast). 100% whole cluster, native yeast fermentation, fruit crushed and punched down by foot, aged on the lees for 11 months in 100% neutral French oak barrels. · Moderate garnet color in the glass. Love this nose. The aromas are fresh and invigorating like a morning shower. Woodsy, with notes of fresh crushed grapes, darker red fruits and spice. On the palate, the wine has plenty of charming energy, offering flavors of dark red and blue fruits framed by ripe fine-grain tannins that are evident but not drying. Well-crafted with a notably persistent finish. Still gorgeous, perfumed and easy to approach when tasted the following day from a previously opened and recorked bottle.”
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...
Peking duck pancakes
- 1/2 cup plain flour
- 2 tablespoons cornflour
- 1/4 cup water
- 1/4 cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 Peking duck (see note)
- 6 green onions, washed
- 1/2 cup hoisin sauce
- Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.
- Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.
- Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up and serve!