This wine was absolutely awesome. Rich golden color with a brown core. Then the nose is insane… imagine a caramel apple, topped with sprinkled with crushed hazelnuts, doused in honey, and baked in an oven for 90 minutes — that’s what this wine is. And with a firm acidity on the palate to balance out the richness and a nice mineral, baking spice finish to bring it home.
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Cellared at 55 since release. Quite a vindication. Uber ripe soft golden pineapple and soft fully ripened drippingly sweet Georgia or South Carolina peaches w their thick bitter skins and vanilla scented heavy cream with a drizzle of lemon juice served in a freshly sanded wooden bowl. Not a maderized old lady Kistler that requires imagination and context and an appeal for sherry. Crazy rare stuff and showing. McCrea from multiple vintages has been a standout in longevity as I drink the final few of my Kistler Chards from allocations from 1992- 2000 when I quit. This one amongst the plethora make me wonder why I stopped accumulating. Bravo Steve and Mark (RIP) !!!
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(Pre-New Year's Eve Lobsterfest with H, M and The Kens.) Was concerned about this one, thinking perhaps I had tucked this away for too long. My fears were heightened when the cork nearly broke off. But this is still singing, although perhaps not in as high an octave as it once did. Light golden in the glass with a beautiful necklace. Sensual, light perfumed bouquet that transitions into delicate peach, almond, ripe apple and honeyed notes on the palate. Some buttered popcorn, but very light notes. Finishes more floral than fruity, with some more popcorn flecks coming through. Trying to pick apart this wine with descriptors, however, is rather futile. It's beautifully integrated and showing its age in a regal fashion. Our last Kistler out of the cellar. : ( Perhaps that's why we held onto it so long.
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2/20/2022 - jondrinkswine Likes this wine: 95 Points
This wine was absolutely awesome. Rich golden color with a brown core. Then the nose is insane… imagine a caramel apple, topped with sprinkled with crushed hazelnuts, doused in honey, and baked in an oven for 90 minutes — that’s what this wine is. And with a firm acidity on the palate to balance out the richness and a nice mineral, baking spice finish to bring it home.
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9/17/2021 - Tgood Likes this wine: 98 Points
Cellared at 55 since release. Quite a vindication. Uber ripe soft golden pineapple and soft fully ripened drippingly sweet Georgia or South Carolina peaches w their thick bitter skins and vanilla scented heavy cream with a drizzle of lemon juice served in a freshly sanded wooden bowl. Not a maderized old lady Kistler that requires imagination and context and an appeal for sherry. Crazy rare stuff and showing. McCrea from multiple vintages has been a standout in longevity as I drink the final few of my Kistler Chards from allocations from 1992- 2000 when I quit. This one amongst the plethora make me wonder why I stopped accumulating. Bravo Steve and Mark (RIP) !!!
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3/31/2021 - RayOB Likes this wine: 93 Points
Drank in London
Incredible rich palate with deep caramel notes. Beautiful
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8/6/2015 - JVSMagic wrote:
Restrained nose but we'll balanced cream and richness not overbearing but complex some pear and hint of butterscotch
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12/30/2014 - jonahfactor Likes this wine: 93 Points
(Pre-New Year's Eve Lobsterfest with H, M and The Kens.) Was concerned about this one, thinking perhaps I had tucked this away for too long. My fears were heightened when the cork nearly broke off. But this is still singing, although perhaps not in as high an octave as it once did. Light golden in the glass with a beautiful necklace. Sensual, light perfumed bouquet that transitions into delicate peach, almond, ripe apple and honeyed notes on the palate. Some buttered popcorn, but very light notes. Finishes more floral than fruity, with some more popcorn flecks coming through. Trying to pick apart this wine with descriptors, however, is rather futile. It's beautifully integrated and showing its age in a regal fashion. Our last Kistler out of the cellar. : ( Perhaps that's why we held onto it so long.
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