Kistler Vineyards Kistler Vineyard Pinot Noir 2005
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Robert
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Robert Parker's Wine Advocate
Steve Kistler has backed off extraction for his Pinot Noirs, resulting in more ethereal (but not light) Pinots that are less burdened down by tannin in their youth, with each vineyard’s distinctive fruit and terroir coming through with much greater intensity. After experimenting with some Dijon clones, Kistler became convinced that the best clone for cool climate vineyards is the Calera Clone from California, and based on what he has achieved, I can’t argue. The deep ruby/purple-hued 2005 Pinot Noir Kistler Vineyard possesses sweet blueberry, raspberry, and forest floor notes, zesty acidity, elegance, and finesse, and a medium-bodied finish.
Range: 93-95
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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.
It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.