International Wine Cellar | Rating: 93($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.Author: Josh RaynoldsIssue: May/June 2007
Wine Spectator | Rating: 90Austere, with a flinty, mineral edge to the vivid berry, floral and subtle earth notes, gaining complexity and depth on the finish. 1,032 cases made.Drink Dates: 2007-2011Author: James Laube
Wine Advocate | Rating: 95The 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.Drink Dates: 2005-2017Author: Robert Parker
Self | Rating: 95Author: RDV
Self | Rating: 98Author: tiberite
Anonymous | Rating: 96Dark 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 itDrink Dates: 2008-2018Author: Khaled H
Self | Rating: 95The 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) 823-6709Drink Dates: 2005-2017Author: againc
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.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 994 bottles owned
- 224 collectors
- Average collector rating: 96
(Out of 224 collectors)