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Kistler Vineyards Durell Chardonnay 2011

Chardonnay from Sonoma Coast, Sonoma County, California
  • RP92
  • WS91
0% ABV
  • RP94
  • WS93
  • RP96
  • WS92
  • RP96
  • WS92
  • RP93
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Winemaker Notes

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
From one of this site’s best parcels, the medium to full-bodied 2011 Chardonnay Durell Vineyard offers hints of brioche, white citrus, tangerine oil, honeyed grapefruit and white peach, lots of flesh and an attractive finish. Drink it over the next 3-4 years.
WS 91
Wine Spectator
Starts with a pithy citrus and green apple skin edge, with a touch of tannins to the green apple, honeysuckle and melon flavors. Offers a long, clean, refreshing finish. Drink now through 2019. 1,055 cases made.
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Kistler Vineyards

Kistler Vineyards

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Kistler Vineyards, Sonoma Coast, Sonoma County, California
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Founded in 1978, Kistler Vineyards is a small, family-owned and operated winery specializing in the production of Burgundian style Chardonnay and limited amounts of Pinot Noir. Grapes are estate grown and purchased from vineyards in Sonoma County. In 1992, Kistler Vineyards moved all production to its Vine Hill Road Vineyard in the Russian River Valley.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SSA137207_2011 Item# 137207