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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 97 notes) - hiding notes with no text | | | Tasted by daved on 12/14/2023 & rated 92 points: after quick decant, started a little tart and then found its lane. i think is it past peak, although very nice (289 views) | | | Tasted by andrewdodd86 on 9/11/2022 flawed bottle: Leaking badly. At first I thought it was salvageable as it wasn’t too funky with a little air, but then went downhill and was undrinkable. Purchased winery direct. (1062 views) | | | Tasted by stoneb on 4/17/2022 flawed bottle: Unfortunately, just enough cork taint to make this bottle unpleasant. (1356 views) | | | Tasted by hsacks on 3/29/2022 & rated 93 points: Happily, this bottle was much fresher and richer and more complex than the 1/7/22 bottle. (1360 views) | | | Tasted by stoneb on 3/5/2022 & rated 91 points: Ruby red color and red fruit nose. Came around after a short decant and was delicious during our meal but faded after several hours. Drink up. (1369 views) | | | Tasted by hsacks on 1/7/2022 & rated 91 points: Medium red color. Aromas of red cherries, violets and underbrush. Medium bodied fruit in the mouth with good depth and length and fine acidity. Unfortunately, the fruit in this wine has receded somewhat over the years but, overall, the wine was still delicious with pork tenderloin and spicy lentils. Drink up! (1363 views) | | | Tasted by Rhpat on 11/25/2021: Lovely (894 views) | | | Tasted by brujazz on 8/9/2021 & rated 95 points: In a perfect place. This was one of the wines consumed for my 47th wedding anniversary. Possibly the finest American Pinot Noir Ive ever had. Cherries married to cinnamon , allspice and a touch of pepper.Add in some cola and you have Pinot Noir Nirvana. My last Kistler bottle and given the cost, Ill probably never buy another. So great to end on such a high note. (1070 views) | | | Tasted by henrik@carlwandel.dk on 1/31/2021 & rated 92 points: Plenty of dark red fruit, forrest floor, mild spices. Acidity in good balance with butterish suave tannins. Medium finish. A little less vibrant than previous bottles of same vintage, so now is probably a good time to enjoy. (1360 views) | | | Tasted by nkirsch on 11/3/2020 & rated 93 points: Outstanding, sorry its my last bottle. Full of fruit, smooth, long finish. (1421 views) | | | Tasted by BeavisKnowsWine on 3/14/2020 & rated 94 points: I do love Pinot, and this was no exception. Dark cherries and a touch of cardamom. Dances like Fred Astaire! (1893 views) | | | Tasted by Edclr on 3/9/2020 & rated 86 points: Boy did this go downhill fast! A year ago it was drinking very well, not very oxidized. Both bottles. (1736 views) | | | Tasted by DickMull on 2/25/2020 & rated 93 points: A bit of a surprise, as so many Kistler Pinots of this era are very, very extracted.....overly so IMHO. This one had scents of violets, forest floor, wet earth, dried red fruit, and some very ripe cantaloupe. The palate was medium in body, and had a nice balance of bright red acidity and flavors of Bing cherry and mulberry with a touch of minerality. The tannins were present, but muted. It was delicious with some grilled Prime Ribeyes! (1624 views) | | | Tasted by Winevestor on 12/9/2019 & rated 89 points: Sadly this was the same TN as my last. A muddy wine with lots of fruit, but little finesse. A disappointment. (1591 views) | | | Tasted by PVJC on 11/28/2019 & rated 93 points: Bright red/cherry fruit, very good with Thanksgiving dinner, not terrific. (1358 views) | | | Tasted by Thief on 8/27/2019 & rated 93 points: Bright red fruits, very fresh. (1335 views) | | | Tasted by nkirsch on 7/4/2019 & rated 93 points: Opened for an hour but did not decant. Lots of fresh fruit, very alive for a 2010 pinot. Got better as the night went on. (1347 views) | | | Tasted by Edclr on 3/30/2019 & rated 94 points: Beautiful pinot, aging gracefully. Fruit still bright. long finish. (1564 views) | | | Tasted by bonedoc on 9/14/2018 & rated 93 points: Ditto last notes. (2071 views) | | | Tasted by andrewdodd86 on 7/21/2018 & rated 96 points: So good with dim sum. Pure cherry. So refined. (2225 views) | | | Tasted by rustyRudy on 7/21/2018 & rated 93 points: From a mag. Had at a dinner , Asian food, with family. No formal notes, went well with challenging food. Beautiful nose, soft fruits, some savory flavors. Excellent finish. (2242 views) | | | Tasted by rylanreynolds on 6/10/2018 & rated 95 points: This is an outstanding Sonoma Coast Pinot Noir. Silky smooth. (2266 views) | | | Tasted by BillyRayValentine on 4/22/2018 & rated 91 points: Great Pinot but not great value. Equal quality available for half the price. (1973 views) | | | Tasted by bonedoc on 11/26/2017 & rated 93 points: Ditto my last note (2042 views) | | | Tasted by Winevestor on 10/29/2017 & rated 90 points: I was split on this wine. For the mighty Kistler I was expecting a lot more. Clearly a big Parker wine, it was all fruit. Too much. But it had some depth as well and a good body. The first few slurps were much better than the rest of the bottle. It became muddier over time. Now looking back over the TNs, it looks like folk either loved it or hated it. (1975 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Kistler Pinot Noir Kistler Vineyard Sonoma Coast) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Kistler Vineyards Pinot Noir Kistler Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Kistler Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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