Jancis Robinson | Rating: 18A special section of this fully mature vineyard; less rocky; clonal material is their heritage clone (sometimes called Wente clone) that has been planted in almost all of their other vineyards. Pure as a bell on the nose with some combination of ripe white peach with a refreshing green streak. Very, very slightly smoky/reductive. Delightfully burgundian (sorry) savoury structure on the palate but much more open than any 2014 white burgundy I can think of. Creamy texture. Hint of nutmeg. Overall very appetising on the finish and pretty impressively long.Author: Jancis Robinson
Vinous | Rating: 97The 2014 Chardonnay Kistler Vineyard Cuvee Cathleen provides a fascinating contrast to the straight Kistler Vineyard bottling, as this parcel is all Wente clone Chardonnay. Intensely vivid and layered, the Cuvee Cathleen is exceptionally beautiful, especially in the way it offers so much depth with no excess weight.Author: Antonio Galloni
Wine Advocate | Rating: 99The Cuvee Cathleen Chardonnay comes from a rockier block of the Kistler Vineyard, possessing a lot of broken shale and planted predominately to Wente clone selection with a bit of Mount Eden clone. This wine is a 20-barrel cuvee selection from the best of that block. The 2014 Chardonnay Cuvee Cathleen has a youthfully subdued nose of pebbles and wet slate over a core of grapefruit, peach blossoms and mandarin peel, plus the faintest hint of fresh herbs. Medium to full-bodied, the palate is restrained at this early stage, offering tightly wound citrus and mineral notes off-set by refreshing acidity. It finishes long and multi-layered. It is tempting to drink now, but I'd give it 2-3 years for that real |wow| experience and drink it over the next decade or more.Author: Lisa Perrotti-Brown
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
- 227 bottles owned
- 49 collectors