Kutch produces Pinot Noir with 100% whole clusters included in the fermentation. This is an old-world technique and producers wines with good structure and savory characteristics. The wines are often spicy, almost peppery. Rarely do the wines exceed 13% alcohol and more often, they are in the low 12% alcohol range. Jamie wants his wines to work well with food and not overpower the dish with heavy flavors. His Pinot Noirs are aged in 100% neutral oak barrels, no new. He looks for focus and purity over power, weight fruit and glycerin. His Chardonnays are cut from a similar mold as the Pinot Noirs. He picks based on the acidity and not based on the fruit. He wants laser beam acidity to cut across the fat in a dish. They wake up ones taste often making ones salivary glands anxious for the next bite and sip.