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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 111 notes) - hiding notes with no text | | | Tasted by Miceri on 5/11/2019 & rated 98 points: Dark yellow; very powerful, very intense nose, butter, concentrated; concentrated deep honey-like texture with lots of sweetness; forget all about normal whites, this one is a meal in itself (2248 views) | | | Tasted by hsacks on 8/24/2018 & rated 91 points: Similar to the 4/7/18 bottle. (2521 views) | | | Tasted by hsacks on 4/7/2018 & rated 91 points: Medium gold color. Aromas of pear compote, nutmeg and wood spices. Ripe, nicely structured fruit in the mouth with very good depth and length. The wine was fully intact and remarkably fresh given visual signs of oxidation. Delicious with spicy spot prawns. The wine did start to decline after about 25 minutes. Drink up! (2982 views) | | | Tasted by Dberlijn on 7/28/2017 & rated 93 points: Bought two bottles. The first was completely oxidized. This one is, however, a completely different story. Great vibrant golden colour. Restrained nose with apple, pear, white peach(?), hint of honneysuckle, just a tad of oak. Still vibrant despite its age, probably because of good Acidity. A burgundy white from California (which in my opinion is as good as it gets). (4027 views) | | | Tasted by Burgundy Al on 5/19/2017 & rated 93 points: Chicago Wine Flock...Winefool Serving Chardonnay and Pinot Noir, Mostly Burgundy (Hughes House - Chicago IL): Tasted double blind. Enticingly floral start. Lots of ripe apple and poached pear aromas/ flavors with slightly sweet spice. Very good concentration. My #1 wine in the flight, group's #4. Shocked when this was unveiled, but I find Vine Hill to be the Kistler Chardonnay that consistently ages gracefully. (4951 views) | | | Tasted by Nanda on 5/19/2017 & rated 94 points: Winefool Intro/Retro (Chez Winefool): Served blind. Light golden color. Gorgeous, full nose with ripe apple and pear fruit, mint notes and some oak spice. Delicious on the palate with richer texture but sufficient acidic cut. More mint notes and some mineral complementing the rich fruit. I was correct in picking this as one of the younger wines in the flight, but thought it was white burg (Ramonet given the mint notes). My #1, Group #4. (3382 views) | | | Tasted by hrazdiiv on 3/12/2017 & rated 91 points: I agree with most of the other recent reviews which mention oxidization, leading to the conclusion that this wine has likely peaked. Displaying a very dark yellow out of the bottle, almost brown, it's surprising for a chardonnay that's only 10 years old (in Burgundy, it would just be approaching the drinking window in a good year). Still a nice wine despite the "wobbly" nature of flavors, nice tropical fruits along side strong elements of residual oak make for some interesting drinking. But definitely on it's last legs, I'd say 2-3 more years tops before the "unique" elements of this wine becomes too unbalanced. (2845 views) | | | Tasted by beatles on 1/9/2017 & rated 91 points: Rich, broad, sweet with hints of honey and a creamy texture, a vibrant acidity keeps this alive, while very, very small hints of oxidation suggest that it might be about time to drink this one. Mature and fine - especially with food, scallops in a rich sauce. (2510 views) | | | Tasted by drrobvino on 6/24/2016 & rated 80 points: Overdone, honey and caramel, vanilla, apple and guava.
No acidity to balance to huge fruit and oak.
Way out of balance, a trainwreck. (2347 views) | | | Tasted by Mingestrom on 11/22/2015 & rated 89 points: A bit oxidised, probably a bit too late for this one. Big,round and fleshy with nuts and some exotic fruits. (2922 views) | | | Tasted by mclanew on 10/24/2015 & rated 91 points: This one I may have waited a tad too long for as it was starting to fade a bit. But still a fine Chardonnay with flavors of nuts, flowers and tropical fruits. Big structure which has been breaking down into interesting layers of flavor. Nose a little tight now. (2840 views) | | | Tasted by Eags25 on 5/9/2015 & rated 90 points: Very evolved at this point and a touch oxidized. Full bodied, viscous, rich, oaky but excellent depth w/ secondary and tertiary flavors. What it lacks in finesse it makes up for in muscle. Not my favorite but interesting and a good pairing with certain foods. (3349 views) | | | Tasted by JDRFoster on 3/31/2015 & rated 91 points: Pale gold, with moderate edge variation. Tart citrus and stone fruit nose with prominent minerality. Yellow flowers and fresh herbal notes. New oak in healthy doses. Moderate to high acidity, with fresh citrus, especially lime, and crushed wet stones on the palate. Medium long finished. (3532 views) | | | Tasted by JDRFoster on 2/4/2015 & rated 93 points: Medium old gold with orange hues. Unctuous, with caramelized tropical fruit, citrus oil, iodine and touch of salinity at the tongue's edge. In quite good balance with a medium plus finish. Drink now. (3211 views) | | | Tasted by JDRFoster on 1/8/2015 flawed bottle: A fair bit prematurely aged despite cold consistent storage. Too bad. (2667 views) | | | Tasted by tastark on 1/3/2015: Chablis28 is right on about this wine. His note is just about perfect. It's an oakey mess with very little fruit and definitely not worth the money. I've had $15 Chilean Chard that would dominate this wine. (2464 views) | | | Tasted by lebo9968@gmail.com on 10/29/2014 & rated 94 points: Big huge new world Chard. (2401 views) | | | Tasted by JDRFoster on 9/28/2014: Over 3 days, sadly fairly oxidative and musty, but not corked per se. Burnt pineapple on the first day faded thereafter, leaving more nutty elements, some citrus oil and a bit of wet stone. Not at all like prior bottles, and frankly disappointing. (2422 views) | | | Tasted by robertek on 8/14/2014 & rated 91 points: Good but still a bit unbalanced and a oaky. It will get better. (2575 views) | | | Tasted by Wine Canuck on 3/27/2014 & rated 91 points: A Casual Thursday in Toronto (Paese Restaurant, Toronto, ON): And now to the opposite end of the spectrum. Hedonism in a glass; a very exuberant new world profile. On pop and pour it showed a nose of buttered popcorn, caramel sauce, vanilla crime brûlée, candied lemons soaking in syrup, ripe peach, and espresso. To my palate solidly in the modern spectrum, this is one for fans of full bore powerful oaked whites. Palate comes across with with just a pinch of vanillin oak sweetness and medium- acid. Finish carries on fairly long built on vanilla custard and caramel. Much lower intellectual interest, but the hedonism factor is high here. Disclaimer: I did smell a bit that had sat in the glass for a couple of hours and it had picked up a touch of mineral refinement, but IMO it never really lost the oak. Bigger fans of this style could easily have rated this higher. (3629 views) | | | Tasted by rocknroller on 3/27/2014 & rated 90 points: White Frenchies at Sea Change (Sea Change at the Guthrie, Mpls, MN): Light-medium gold color. Drank 1 glass over 45 minutes. This bottle was not as good as one from 2 years ago. The nose is smoky, oak, stinky earth, toasted, citrus. The palate is big, volumptous, orange, citrus, nutty, toasted oak, sharp oak finish, medium finish. Suffered by comparison tonight and coming at the end; not what I typically expect from Kistler. 89-90pts. (3347 views) | | | Tasted by chablis28 on 3/27/2014 & rated 87 points: Its possible this is past it peak. Not oxidavtive but dominated by its oak is a bad sign at a litttle over 6yrs of age. KInd of a mess at this point. (3273 views) | | | Tasted by affordableCollector on 1/16/2014 & rated 91 points: light golden, in color. lemon, citrus peel, floral, straw, match stick, mineral, on the nose. high acid, on the finish. (1583 views) | | | Tasted by AllRed on 11/8/2013: Deeper color than the first. Smoky overtones with bees wax, a nutty, varnishy quality, eventually developing a wet wool note. Baked apple qualities emerge later on. Reductive, varnishy note with baked apple and pear flavors underneath. I thought perhaps a Rhone blend. Came on a bit when I retasted this later in the evening; more fruit had come out and the varnish tones had almost disappeared. 88 pts by the end of the night. (3310 views) | | | Tasted by pigdaddy on 11/4/2013 & rated 92 points: light gold; mostly tropical fruits aromatically, pineapple, guava, citrus peel; med/full body but not at all ponderous; integrated fruit structure leaning more towards orange spectrum citrus and mango, oak treatment is merely a shading, a complement, to the overall balanced profile. quite like the place this has come to, and served well at the table.
cornmeal-dusted bluefish w/bacon, caper & sweet onion pickle sour cream; crispy pan-fried crushed sunchokes & lemon-wilted swiss chard
4/17/15 pale gold; big nose redolent of citrus peel & toast; med++ body; lush on palate, w/candied lime & loads of oak, brine-y, persistent acids in balanced follow-through made for good company w/full-flavored food. drink up (91)
mustard-broiled spanish mackerel, morels stewed w/maple bacon & spring onion; green garlic & cauliflower coulis; roasted bintje potatoes w/frisee & sherry vin (2941 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2010, IWC Issue #150
(Kistler Vineyards Chardonnay Vine Hill Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Kistler Producer websiteChardonnay The Chardonnay GrapeVine Hill Vineyard On weinlagen-infoUSAAmerican 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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