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Buy Wine from Kistler Vineyards
Kistler Vineyards is the reinterpretation of master Burgundy wines some thousand kilometres at the northeast of California State, at Sonoma appellation. Unfortunately, Kistler's year production is resumed in 300,000 wine bottles exclusively produced from white Chardonnay variety and red Pinot Noir, completely sold out; it's great to discover a small plot wine collection with an unbeatable quality year after year and here wines are strictly sold by each winery assigned quota after each harvest! Within the world wine it is astounding to come across a winery which produces such an amount of quality wine neatness and regularly as Château Mouton Rothschild or Château Margaux who every year bottle an average of 500,000 bottles with outstanding quality… and on top of that, fully sold!
Kistler's founders are two partners: Steve Kistler, 62 years old, and Mark Bixler, who created the winery in 1978 aiming to dignify California wines and trying to draw near those fantastic varieties with such a difficult climate adaptation that up to then could only express satisfactorily in Burgundy lands. Beginning was difficult as Kistler Vineyards wines turned out rather dense, syrupy and opulent, quite according to the taste of the American market who requested modern wines with great extraction. Over the years, Kistler improved the techniques following carefully classical Burgundy masters; they started using indigenous yeasts for fermentations, wine fermentations where performed in used woods, malolactic fermentation was carried out in all Chardonnay white wines, Pinot Noir red wines were macerated cold for some days and later fermented at low temperatures to obtain aroma and lessen the colour, etc. Finally they managed to withdraw the creamy and fatty profile as Meursault or Chassagne Montrachet heading towards a more dynamic, outlined and electric style, near to Chablis wines. In short, if Kistler wines have something special is the minerals symphony, much defined fruit with dainty aroma and three-dimensional textures. Maybe the secret lies in harvesting earlier than their neighbours? The early harvest favours fruit and renders wines with more acidity and less alcoholic content!
Nowadays Kistler produce 9 white wines at the appellations Sonoma Coast, Sonoma Mountains and Carneros. These wines have a very distinctive profile equal to what happens with Burgundy fragmented wines: in this way Steve asserts that McCrea Vineyard for instance (obtained from a clay-volcanic soil) is a light, energetic, floral and with mineral sensations wine, while Vine Hill Vineyard (from deep, sandy soil) is more austere and extreme. Hudson Vineyards (volcanic soils with marine fossils) offers us a deep, elegant wine with iodized notes whereas Stone Flat is a wine with Atlantic influences and perhaps is the most elegant, silky and subtle in the whole collection.
As far as red wines are concerned, the winery produces 4 Pinot Noir cuvées with the genuine fragrances of the most sensual cherry ever grown in California: Kistler Vineyard Pinot Noir is located at the Russian River Valley appellation vineyards. Here the soil is sandy with granite sediments which render a dense, energetic, earthy and over-ripe tasting wine. Kistler Cuvée Natalie has its origin in the fragmented Silver Belt vineyard, in Sonoma Coast, where soils have remains of red coloured iron oxide mixed with gravels; wine is elegant, floral and scented. Kistler Cuvée Catherine is produced with Occidental Station vines where the climate has marine influences and grapes grow in red crumbled stone soils, these wines are mineral and have violet and cassis perfumes. Kistler Cuvée Elisabeth is a small vineyard only a few kilometres away from the ocean, so temperatures are quite cool. The wine turns out delicate, wild flowers scented and highly mineral.
Kistler Vineyards, should we talk about minerals?
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Buy Wine from Kistler Vineyards
Kistler Vineyards is the reinterpretation of master Burgundy wines some thousand kilometres at the northeast of California State, at Sonoma appellation. Unfortunately, Kistler's year production is resumed in 300,000 wine bottles exclusively produced from white Chardonnay variety and red Pinot Noir, completely sold out; it's great to discover a small plot wine collection with an unbeatable quality year after year and here wines are strictly sold by each winery assigned quota after each harvest! Within the world wine it is astounding to come across a winery which produces such an amount of quality wine neatness and regularly as Château Mouton Rothschild or Château Margaux who every year bottle an average of 500,000 bottles with outstanding quality… and on top of that, fully sold!
Kistler's founders are two partners: Steve Kistler, 62 years old, and Mark Bixler, who created the winery in 1978 aiming to dignify California wines and trying to draw near those fantastic varieties with such a difficult climate adaptation that up to then could only express satisfactorily in Burgundy lands. Beginning was difficult as Kistler Vineyards wines turned out rather dense, syrupy and opulent, quite according to the taste of the American market who requested modern wines with great extraction. Over the years, Kistler improved the techniques following carefully classical Burgundy masters; they started using indigenous yeasts for fermentations, wine fermentations where performed in used woods, malolactic fermentation was carried out in all Chardonnay white wines, Pinot Noir red wines were macerated cold for some days and later fermented at low temperatures to obtain aroma and lessen the colour, etc. Finally they managed to withdraw the creamy and fatty profile as Meursault or Chassagne Montrachet heading towards a more dynamic, outlined and electric style, near to Chablis wines. In short, if Kistler wines have something special is the minerals symphony, much defined fruit with dainty aroma and three-dimensional textures. Maybe the secret lies in harvesting earlier than their neighbours? The early harvest favours fruit and renders wines with more acidity and less alcoholic content!
Nowadays Kistler produce 9 white wines at the appellations Sonoma Coast, Sonoma Mountains and Carneros. These wines have a very distinctive profile equal to what happens with Burgundy fragmented wines: in this way Steve asserts that McCrea Vineyard for instance (obtained from a clay-volcanic soil) is a light, energetic, floral and with mineral sensations wine, while Vine Hill Vineyard (from deep, sandy soil) is more austere and extreme. Hudson Vineyards (volcanic soils with marine fossils) offers us a deep, elegant wine with iodized notes whereas Stone Flat is a wine with Atlantic influences and perhaps is the most elegant, silky and subtle in the whole collection.
As far as red wines are concerned, the winery produces 4 Pinot Noir cuvées with the genuine fragrances of the most sensual cherry ever grown in California: Kistler Vineyard Pinot Noir is located at the Russian River Valley appellation vineyards. Here the soil is sandy with granite sediments which render a dense, energetic, earthy and over-ripe tasting wine. Kistler Cuvée Natalie has its origin in the fragmented Silver Belt vineyard, in Sonoma Coast, where soils have remains of red coloured iron oxide mixed with gravels; wine is elegant, floral and scented. Kistler Cuvée Catherine is produced with Occidental Station vines where the climate has marine influences and grapes grow in red crumbled stone soils, these wines are mineral and have violet and cassis perfumes. Kistler Cuvée Elisabeth is a small vineyard only a few kilometres away from the ocean, so temperatures are quite cool. The wine turns out delicate, wild flowers scented and highly mineral.
Kistler Vineyards, should we talk about minerals?