International Wine Cellar | Rating: 93($70) Green-tinged gold. Drop-dead aromas of spicy lemon, lime, green apple, iodine and white pepper offer striking clarity and energy. Deeply flavored but surprisingly lively, combining power with finesse and showing a array of citrus and exotic fruit flavors. Tangy minerality keeps things in check and adds vivacity to the long, sappy finish. Eventually leaves dusty minerals and refreshingly bitter pear skin in its wake.Author: Josh RaynoldsIssue: May/June 2008
Wine Spectator | Rating: 92Exotic, rich and complex aromatics of white peach, toasty oak, tangerine, nectarine, mineral and pebble, ending with a lively, elegant beam of fruit flavors that are long and lingering.Author: James Laube
Wine Advocate | Rating: 96From a Sonoma Coast vineyard, the 2005 Chardonnay Durell Vineyard reveals extremely uplifted aromatics displaying hints of wet stones, white currants, flowers, peaches, and subtle tropical fruits. Full-bodied, intense, and tightly-knit, it should drink well for 7-8 years. Kistler Vineyards, undeniably one of the world's finest winemaking estates, is run with passionate dedication to detail and quality by Steve Kistler and Mark Bixler. It is wines like these that keep an old critic like me inspired and energized.Author: Robert Parker
Self | Rating: 91Drink Dates: 2007-2012Author: Serl Z
Self | Rating: 91has a lemony mid palate...drank with honeycomb and goat cheese..nice combo..has a long finish for a chard..a hint of smoke on finish..not my favorite kistler but very niceAuthor: qiiidad
Self | Rating: 90Nice minerality to mix with the normal Kistler flavor.Drink Dates: 2008-2012Author: JMC22
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
- 1135 bottles owned
- 205 collectors
- Average collector rating: 91
(Out of 205 collectors)