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Occidental Cuvee Catherine Occidental Station Pinot Noir 2005

Pinot Noir from Sonoma Coast, Sonoma County, California
  • RP96
14.3% ABV
  • RP98
  • JS94
  • RP95
  • WS93
  • RP93
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14.3% ABV

Winemaker Notes

Striking red sandstone soils combine with a strong maritime influence to produce tightly wound, purple wines brimming with cassis, violet and minerals. A wine which combines finesse with power.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 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.
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Occidental

Occidental

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Occidental, , California
Occidental
Steve Kistler, founder and winemaker of Kistler Vineyards for 37 years, has established a new pinot noir brand "Occidental" which is owned and operated by the Kistler family.

Occidental is dedicated to the production of world-class pinot noir from the Freestone-Occidental area.

Occidental built a state-of-the-art winery on a ridge top next to the Bodega Headlands Vineyard overlooking the Pacific Ocean. Peak capacity is planned to be 7500 cases of pinot noir. The new winery was completed in August of 2013 just in time for the harvest.

Currently, Occidental produces three vineyard designated pinot noirs: Bodega Headlands, SWK Vineyard, and Occidental Station. These extreme coastal sites are among the coldest and latest ripening vineyards in the Freestone-Occidental area.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

ENG125804_2005 Item# 125804

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