In the pursuit of trying to create the highest quality balanced wines possible, the old saying goes, “wine is made in the vineyard.” Following that philosophy, Jamie Kutch and his team strive to use well positioned, cold climate sites, having appropriate soils.
It has been a challenge to locate and secure such sites, causing our production to grow at a slow but steady pace. Once the fruit is harvested, it is handled with the utmost care, sorted meticulously and moved only by gravity. We attempt to pursue a minimalist philosophy, trying to provide the purest expression of Pinot Noir from a particular place and time, taking great care not to over-manipulate our wines in the cellar. This minimal interventionalist style of wine-making is reflected in our use of indigenous yeast, native malolactic bacteria and élevage in 100% neutral oak barrels (no new).
All punch-downs are done by foot. Upon completion of fermentation, the wine is gravity flowed into French oak barrels, where they remain unmoved while aging sur lie (on the fine lees). The wines are never racked until we are ready to bottle, between 11 and 16 months after harvest. At Kutch, our wines are encouraged to express all of the natural greatness of their vineyard origins.