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2014 Kistler - Chardonnay Cuvee Cathleen

UNITED STATES / CALIFORNIA / SONOMA
  • 99 WA
  • 18 JR
  • Variety
    Chardonnay
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SKU: 52312-2014
  • Jancis Robinson | Rating: 18

    A 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: 97

    The 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: 99

    The 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
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  • Kistler Vineyards is a small family-owned winery located in the Russian River Valley specializing in Burgundian style Chardonnay and Pinot Noir. Since its first vintage in 1979, the winery has grown in size to produce 25,000 cases per year. Steve Kistler and Mark Bixler share the winemaking responsibilities, while Mark also acts as chemist and business manager. The winery, completed in 1992, is located on their Vine Hill Vineyard in the Russian River Valley. Kistler's fruit is sourced from various vineyards across Napa and Sonoma counties. Kistler Vineyards' wines are released semi-annually and almost exclusively to its mailing list.

    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 Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena 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. Chardonnay and Cabernet Sauvignon 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 Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, 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 Côte de Beaune, 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 Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, 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 Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, 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