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2004 Kistler - Pinot Noir Cuvee Catherine Occidental Station Vineyard 750ml
2004 Kistler - Pinot Noir Cuvee Catherine Occidental Station Vineyard
USA - California - Sonoma - Sonoma Coast
Red / Pinot Noir
2004 Kistler - Pinot Noir Cuvee Catherine Occidental Station Vineyard
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Professional Reviews

IWC
93

International Wine Cellar Author: Josh Raynolds Issue: Issue 132

($90) Dark violet. Intensely aromatic nose offers powerful blackberry and plum compote aromas. Very fresh in the mouth (the pH is 3.4, Kistler says), with vibrant red and dark berry flavors and taut minerality. Dry, focused and pure on the finish, with outstanding persistence and lingering dark berry flavors. Serious pinot: a great marriage of sweet fruit and soil tones.

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Community Reviews

98

tiberite Trust Rating: 95 Tasted On: 11/29/2013 Site Blog: mac_h

95

RDV Trust Rating: 94 Tasted On: 01/06/2013

96

Khaled H Trust Rating: 99 Tasted On: 12/22/2012 Drink Dates: 2008-2018

Dark rub. Very big. Decanted it for over an hour. Aromas waft a couple of feet from the glass. Abundant favors of cherries, raspberries mixed with aromas of flowers and damp forest floor. Terrific wine that ha many years ahead of it

95

againc Trust Rating: 99 Tasted On: 08/06/2011 Drink Dates: 2005-2017

The 2004 Pinot Noir Kistler Vineyard Cuvee Catherine Occidental Station boasts a glorious dark ruby/purple-tinged color as well as an extraordinary nose reminiscent of a Comte de Vogue Musigny Vieilles Vignes. Aromas of crushed rocks, violets, raspberries, sweet cherries, and a distinctive terroir character are present in this full-bodied effort. With oodles of vivacious fruit as well as wonderful freshness and palate penetration, this superb Pinot Noir should drink well for 10-12 years. Moreover, there are 1,000 cases. For Steve Kistler and his longtime assistant, Mark Bixler, 2004 was a very small crop, even smaller than the modest production of 2003. This is a reference point winery for New World Chardonnay, although their viticultural and winemaking techniques are decidedly Burgundian. Interestingly, during the last year I have had an opportunity to taste some ten year old Kistler Chardonnays, and they have aged well in the bottle. While a decade is not long when compared with some long-lived white Burgundies, by the standards of most California Chardonnays, which are generally best consumed during their first 1-3 years of life, the Kistler techniques of whole cluster pressing, slow malolactic fermentation, aging on their lees in high quality French oak, and bottling without fining or filtration appear to be producing longer lived Chardonnays. Kistler has enjoyed a run of terrific vintages in the new century. Moreover, they seem to be ratcheting up their performance in terms of the quality and complexity of their Pinot Noirs. (Release date 3/07) Tel. (707) 823-5603; Fax (707) 823-6709

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