Here we have incredible Sonoma Coast pinot noir, with a much lower price-tag than its haughty cousins, the Falstaff and the McDougal Ranch. It’s made in much the same way, and the quality is there in spades. Jamie Kutch achieves an almost indescribable elegance in all his wines. He’s a tiny producer – a one-man winery who left his job in finance to pursue his dream of making wine in California. We’re the first to import these beauties to Australia, giving you full bragging rights to your mates about supporting up-and-coming superstars of the scene before anyone else. And you can be sure nobody else is bringing this to the same dinner party.
Jamie believes in minimal intervention in the winery, giving you maximum expression of terroir. You’ve seen what the Old World has to offer, no doubt. Now see what happens when California drops the bravado and bares its very soul.
“The 2017 Pinot Noir “Sonoma Coast” bottling from Jamie Kutch comes in at a cool and vibrant 12.5 percent octane and included one hundred percent whole clusters this year. The grapes were foot-trodden in this vintage and the wine spent eleven months in cask, with none of the barrels being new. The bouquet offers up a beautifully expressive and red fruity blend of red and black cherries, strawberries, beetroot, lovely Sonoma herb tones, incipient notes of cola, a fine base of soil and just a whisper of new wood. On the palate the wine is bright, full-bodied and still youthfully structured, with a superb core, tangy acids, excellent grip and fine soil signature on the long, moderately tannic and nascently complex finish. This is certainly approachable out of the blocks, but is really built for the cellar and deserves at least a handful of years in the cellar to allow its secondary layers to emerge. Fine juice. 2022-2050.”
Full price $70.00 from the winery on 21 May 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...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.