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David McMillen
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#1 Post by David McMillen » January 20th, 2014, 11:44 am

Spring release live. Sonoma Coast and Falstaff. Any advance info/tastings?

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#2 Post by Michael Fess » January 20th, 2014, 12:28 pm

In for 3 of the Sonoma Coasts. Have not tasted the '12's, buying based on past vintages as they have not disappointed.

Jamie Kutch
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#3 Post by Jamie Kutch » January 20th, 2014, 12:52 pm

While this probably isn't what you are looking for David, for others the release letter can be seen HERE

I will say that the wines are some of the most intense wines we have yet to produce. They will no question they see old bones. Falstaff is epic, no sales pitch. Magnums are priced at 2x's bottles, no up charge. All wines in 2012 were fermented 100% whole cluster. Hope that helps.
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#4 Post by David McMillen » January 20th, 2014, 12:59 pm

Thank you Jamie. Excited for this release. I particularly love your McDougal. Trying to figure how much powder to keep dry for the fall!

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#5 Post by Frank Murray III » January 20th, 2014, 1:04 pm

I too dig the McDougall and the SC wines.
My best wines of 2018:
2013 Vilmart & Cie Champagne Premier Cru Grand Cellier d'Or
2015 Kutch Sonoma Coast PN
2017 Kutch Falstaff Sonoma Coast PN
2012 Marguet Père et Fils Champagne La Grande Ruelle Ambonnay
2012 Savart Expression Nature Ecueil
2010 Tercero Verbiage (Rouge) Santa Barbara County

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#6 Post by Jamie Kutch » January 20th, 2014, 1:15 pm

David,

Tasting 12' McDougall side by side with 12' Falstaff has been a fun exercise. They are both strong wines in 2012 and qualitatively, they are definitely neck in neck without one superior than the other in the context of the vintage. It was the first year in many that Falstaff finally set a healthy crop which really helped solidify the quality (low yields aren't always best so don't believe the hype!) The vines were very balanced and starting that winter, were pruned properly to handle the healthy yields we obtained. With two small crops at Falstaff (2010 & 2011) they were ready to push and we knew it coming into the vintage. Falstaff has some really great clonal material and we chose to ferment the entire pick 100% cluster, some of which was fermented in wood and the rest in stainless. I hope you have a chance to taste it as it really is special.

*edited for clarity and because my grammar sucks.
Last edited by Jamie Kutch on January 20th, 2014, 1:23 pm, edited 2 times in total.
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#7 Post by Brian Messineo » January 20th, 2014, 1:16 pm

In for 3 of each and 1 mag. Really enjoy Jaime's wines and looking forward to trying these '12's.

Brian

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#8 Post by Robert Grenley » January 20th, 2014, 1:48 pm

So the McDougall will be a Fall release?
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#9 Post by Jamie Kutch » January 20th, 2014, 1:52 pm

Yes, that is correct Robert.
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#10 Post by SteveBrown » January 20th, 2014, 2:01 pm

Hirsch too? flirtysmile
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#11 Post by Brad England » January 20th, 2014, 4:26 pm

Used this as motivation to open a Kutch. Drinking the 2010 Falstaff. First impression is quite good.
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#12 Post by Jim Karegeannes » January 20th, 2014, 5:17 pm

Same motivation, opened an 2011 SC. Really enjoyable, not epic, but good. Good acidity to balance out all the California sunshine. No candied fruit, no softness, good density on the palate and really enjoyable. Better an hour after opening. Jamie really seems to have dialed in the qualities needed to make an enjoyable food friendly drink.
Plus the 12.8% alc fits our aged bodies well.

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#13 Post by jflegler » January 20th, 2014, 7:01 pm

Popped my only 11 Falstaff to get a feel for the vineyard. Sadly, corked! Bummer.
John

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#14 Post by Jamie Kutch » January 20th, 2014, 7:10 pm

John,

I am happy to replace it with a 2012. Sadly I produced just 2 barrels of the 2011 as yields were so low. With so little, I wasn't able to hold any back, unfortunately.
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#15 Post by J. Singleton » January 20th, 2014, 7:12 pm

Jamie,

All of my Kutch wines dating back to '08 are corked. Thanks in advance.
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#16 Post by Jamie Kutch » January 20th, 2014, 7:23 pm

Jeb,

Come on out to Sonoma and you can help yourself and drink as much as you can from cask!
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#17 Post by Ted Erfer » January 20th, 2014, 7:24 pm

All of my Kutch bottles have corks too!

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#18 Post by peyton everett » January 20th, 2014, 8:32 pm

I assume the allocation email has already gone out?? I got my first last fall, and placed an order but for some reason it never processed and I didn't pursue it bc of many other purchases that the wife was hounding me about. Haven't received an email yet and I'm just hoping that I haven't been booted from the list?
If you don't start drinking early, how can you drink all day?

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#19 Post by Jamie Kutch » January 20th, 2014, 8:41 pm

Peyton,

I am sorry for the issue in the Fall. From what I can see on my end there was an issue with transacting. I can and will make it right with whatever you would like from the fall. Also, you should have received an offering today and I will follow-up with an email. You have certainly not been dropped from the list fyi..
Last edited by Jamie Kutch on January 20th, 2014, 8:42 pm, edited 1 time in total.
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#20 Post by Glenn L e v i n e » January 20th, 2014, 8:42 pm

Also looking for an e-mail Jamie.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

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#21 Post by Jamie Kutch » January 20th, 2014, 8:43 pm

Sent Glenn...
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#22 Post by peyton everett » January 20th, 2014, 9:47 pm

Thanks Jamie, top notch wines and customer service... What a great little community I've been lucky enough to stumble upon.
If you don't start drinking early, how can you drink all day?

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#23 Post by T. Altmayer » January 20th, 2014, 10:18 pm

Jaime, just wish you'd go back to making rose! Congrats, can't wait to try the wines.
Tom

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#24 Post by Glenn L e v i n e » January 21st, 2014, 6:05 am

Jamie Kutch wrote:Sent Glenn...
Thanks Jamie!
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

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#25 Post by David Schliecker » January 21st, 2014, 11:04 am

Shipping question for Jamie (or anyone else) ....

When it says shipping a mag counts as two bottles, does that mean if I order 10 750s and 1 mag, I am paying for the 7-12 bottle rate on ground/2 day or does that mean I pay shipping for the 10 750s at a 7-12 bottle rate and then the mag separately at the 1-3 bottle rate?

Might be seen as splitting hairs but I just want to make sure I get it right.

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#26 Post by Jamie Kutch » January 21st, 2014, 11:14 am

That is correct David.

10 bottles of 750ml + 1 Magnums = 12 bottles shipping rate. Nothing further.

Another way with a different quantity is: 11 bottles of 750ml + 1 Magnum would be: 12 bottles shipping rate + 1 single, extra bottle shipping rate.

Hope that helps.
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#27 Post by David Schliecker » January 21st, 2014, 11:17 am

Jamie Kutch wrote:That is correct David.

10 bottles of 750ml + 1 Magnums = 12 bottles shipping rate. Nothing further.

Another way with a different quantity is: 11 bottles of 750ml + 1 Magnum would be: 12 bottles shipping rate + 1 single, extra bottle shipping rate.

Hope that helps.
That's perfect! Thanks for the clarification.

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#28 Post by David K o l i n » January 21st, 2014, 11:34 am

T. Altmayer wrote:Jaime, just wish you'd go back to making rose! Congrats, can't wait to try the wines.

+1. If for no other reason, with the laser cut label, it may have been the most beautiful wine package ever.
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J Sullivan
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#29 Post by J Sullivan » January 21st, 2014, 12:17 pm

Do people that passed on previous releases automatically go back to the end of the waiting list, or do they have to sign-up again?
J o r d @ n S u l l i v @ n

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#30 Post by Jamie Kutch » January 21st, 2014, 12:25 pm

Jordan,

The way I handle it is: if you made a purchase in one our last two offerings, you receive a HELD allocation for 1 weeks time. After that week is up, it opens to past purchasers on a first come, first serve basis.

I hope that seems fair. I don't know if there exists a perfect system and with what our technology allows us, this seems to be the fairest way.
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#31 Post by Jamie Kutch » January 21st, 2014, 12:27 pm

For you Rose fans out there, I hear you and will consider a possible resurrection someday.
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#32 Post by J Sullivan » January 21st, 2014, 12:30 pm

Jamie Kutch wrote:Jordan,

The way I handle it is: if you made a purchase in one our last two offerings, you receive a HELD allocation for 1 weeks time. After that week is up, it opens to past purchasers on a first come, first serve basis.

I hope that seems fair. I don't know if there exists a perfect system and with what our technology allows us, this seems to be the fairest way.
Thanks for the response, Jamie! That seems completely fair to me. [cheers.gif]
J o r d @ n S u l l i v @ n

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#33 Post by Mike Grammer » January 21st, 2014, 1:33 pm

Appreciate reading all the extra info, Jamie, espec about the Falstaff this year. Thanks for taking the time to post here for all of us.

Kwa Heri,

Mike

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#34 Post by NoahR » January 21st, 2014, 6:57 pm

How long is the waiting list at this point?

I am, admittedly, a very new sign-up - based on what I've read on this board I tried a 2010 Sonoma Coast and loved it. Wondering if I'll have to wait months or years at this point.

Cheers,
N
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#35 Post by Jamie Kutch » January 21st, 2014, 7:27 pm

Noah,

That is a difficult question to answer as it depends on customers who have purchased one of or both of the the last two offerings and if they re-order. If the chose not to, that opens up more wine to more customers on the waiting list. We don't produce very much wine so there isn't a consisted answer from offering to offering. Production changes also as last year we had 45 cases of Falstaff and this year we have 400 cases. That increases the odds of an offering to new customers. I know that doesn't perhaps answer your question but at this point, I am honestly unable to fully know. I can and will follow up with you on email next week once this allocation to existing customers plays out.
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#36 Post by Dale Bowers » February 12th, 2014, 2:25 pm

Anyone have their CC charged yet?
Cheers!

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#37 Post by Jamie Kutch » February 12th, 2014, 2:28 pm

Not yet Dale. I am preparing to begin the process today and just finished adjusting the allocations. It's a shit ton of work but once it's going, it moves along rather quick. Pardon my slow style of doing this end of the business. It's all manual and while I am often pitched on fancy order management allocation systems that cost upwards of $50,000, I can't see allocating money towards a system like that. In turn, every order is hand touched and hand processed.
Last edited by Jamie Kutch on February 12th, 2014, 2:32 pm, edited 1 time in total.
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#38 Post by Dale Bowers » February 12th, 2014, 2:31 pm

Thanks Jamie. champagne.gif Just wondering.
Cheers!

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#39 Post by Rick Wolfe » February 12th, 2014, 6:15 pm

Jamie Kutch wrote:Not yet Dale. I am preparing to begin the process today and just finished adjusting the allocations. It's a shit ton of work but once it's going, it moves along rather quick. Pardon my slow style of doing this end of the business. It's all manual and while I am often pitched on fancy order management allocation systems that cost upwards of $50,000, I can't see allocating money towards a system like that. In turn, every order is hand touched and hand processed.
I can attest. Called last year due to an ordering snafu and Jamie picks up the phone. Surprised the hell out of me. Nice guy, very appreciative and answered all of my questions. Excellent wine to boot. Thanks Jamie!!

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#40 Post by Jamie Kutch » February 12th, 2014, 6:20 pm

Thanks Rick. I am proud to still have my NYC 917 #
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#41 Post by Ted Erfer » February 12th, 2014, 8:55 pm

Jamie: Thanks for the support for Falltacular. I am looking forward to sipping some Kutch when I am there. Maybe you can join us one year!

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#42 Post by Jamie Kutch » February 12th, 2014, 9:33 pm

Thanks Ted!

Be sure to bid up the ultra rare auction Magnum at Falltacular! It's for charity (Laura's House, domestic violence) after all!

1 of 288 produced for the Montreal market with my Homie Dominic of Vinnovation. I kept back 3 cases...

It's a homage to Patrick Bize who passed away during this past harvest. He was an incredible vigneron who I greatly respect. RIP.

More here - http://vinnovation.tumblr.com/

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#43 Post by Scott Fitzgerald » February 12th, 2014, 9:53 pm

Jamie, thanks for hooking me up quickly. Order in!
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#44 Post by JDonner » February 12th, 2014, 11:13 pm

Jamie Kutch wrote:money towards a system like that. In turn, every order is hand touched and hand processed.
Jamie, How long is the Fermentation?
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