International Wine Cellar | Rating: 91($65) Green-gold. Ripe, lush scents of poached pear, yellow apple and peach, with a strong stony overlay. Bright and precise, with energetic stone fruit flavors and a building mineral impression. Very energetic on the finish, picking up hints of quinine and jasmine. Kistler suggests drinking this in 2008 or 2009.Author: Josh RaynoldsIssue: May/June 2007
Wine Spectator | Rating: 92Complex, with a roasted marshmallow edge from toasty oak. There's a medium-bodied mix underneath of sleek citrus-infused pear, anise, melon and hazelnut flavors that linger and turn elegant.Author: James Laube
Wine Advocate | Rating: 96Hints of ripe pears, lemon butter, tangerines, and crushed rocks emerge from the 2004 Chardonnay Vine Hill Vineyard, an elegant yet authoritatively flavored effort with a striking minerality, zesty acidity, and a spectacular finish. The good news is that there are 2,700 cases of this cuvee.Author: Robert Parker
Self | Rating: 93Author: sbind
Self | Rating: 95Author: gjsantoro
Self | Rating: 95Author: Rodney M
Self | Rating: 94Drinking very well with Burgundian like approach and finish. Don't wait too long.Drink Dates: 2017Author: Karl L
Self | Rating: 95ElegantDrink Dates: 2008-2010Author: Jerry
Anonymous | Rating:Enjoyed. Much more refined than many CA, but still very strong perfume. Drink rest later - maybe 08 or 09Author: Nick Riley
Self | Rating: 90Not a bad wine. Great minerality. drink alongside with 2008 Rontets - Pouilly Fuisse Pierrefolle. In comparison, Kistler is just a bit more alocoholic and more |exaggerated|.Author: Seaway J
See other similar producers:Flowers Vineyard and Winery,Aubert,Littorai
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.
The best Old-World Chardonnay comes from , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the , further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like , , and , can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.
New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to producers in and , including , , and , for the highest-quality versions of this New-World style.
Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy.
Collector Data For This Wine
- 1745 bottles owned
- 233 collectors
- Average collector rating: 94
(Out of 233 collectors)