This staggeringly good expression of single vineyard Sonoma pinot is an investment in the future. If you’re just dipping your toes into American wine for the first time, it’s the perfect place to start. The quality here is simply incredible. Jamie Kutch seeks elegance above all in his pinots, and this delivers resoundingly. A bottle of this at the dinner table will elevate your status from wine-lover to true connoisseur. It’s the first time Kutch wines have been seen on these shores too, so it’s ripe for showing off to your friends. John Gilman of View From The Cellar reckons this has cellar potential till 2060, in line with the absolute cream of Burgundy. Whether or not it lasts that long depends on how you store it, but you can at least be certain there’s no rush to drink it. Special occasion wines rarely come more unique, interesting, or plain delicious as this.
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Please note: We expect this wine to hit our warehouse by Monday 19 August 2019. Place your order as normal and we’ll dispatch it to you as soon as it arrives.
“Vineyard is situated 3.5 miles from the Pacific Ocean at 935-1,030 feet elevation. Soils are Graywacke and sandstone. Clones 114 and 115 on 44-53 rootstock planted in 1998. Located 1.7 miles north of Hirsch Vineyards. Vineyard managed by Ulises Valdez. Moderately dark garnet color in the glass. Other worldly aromas of crushed black cherry, pine, spice and burnt tobacco. Amazing attack and expansive mouth filling presence of black cherry fruit. A fruit grenade combined with an ephemeral demeanor. This beauty offers exceptional length, vibrant underlying acidity and uncommon finishing intensity. A complete wine that has everything you could ask for in Pinot Noir. Still great when tasted four days after opening the bottle. Ridiculously 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...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.