International Wine Cellar | Rating: 94($90) Deep ruby. Explosive perfumed aromas of black raspberry, cassis, mocha, tarragon and fresh rose. Intense dark fruit flavors are surprisingly lithe and admirably precise. Mineral and floral pastille character builds dramatically with air and carries through a long, strikingly sappy finish.Author: Josh RaynoldsIssue: May/June 2008
Burghound | Rating: 86Opaque. An extremely ripe nose features a mix of blue and black pinot fruit, menthol and a touch of cough syrup that leads to concentrated, powerful and impressively scaled flavors that culminate in a noticeably warm, edgy, awkward and distinctly toasty finish. I would age this only long enough for the wood to better integrate though it will certainly be capable of a long life though I suspect that the alcohol will come to dominate the finish and it will dry out from excessive wood tannins.Drink Dates: 2010+Author: Allen MeadowsIssue: 4th Quarter, 2008
Wine Advocate | Rating: 96The 2005 Pinot Noir Kistler Vineyard Cuvee Catherine Occidental Station boasts a dark ruby/purple-tinged color as well as gorgeous aromas reminiscent of a DRC Grands Echezeaux. Spring flower, blueberry, raspberry, cherry, and forest floor aromas soar from the glass of this medium to full-bodied Pinot. With superb finesse, elegance, and the grace of a ballerina, this beauty can be enjoyed over the next 10-12 years.Drink Dates: 2007-2019Author: Robert Parker
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
- 970 bottles owned
- 235 collectors