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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 93 pts. in 72 notes) - hiding notes with no text | | | Tasted by hsacks on 6/4/2023 & rated 93 points: Similar to the 10/20/22 bottle. (491 views) | | | Tasted by rustyRudy on 4/29/2023: Lemon juice yellow, modest nose , peach pit, lemon, toast (516 views) | | | Tasted by aquacongas on 1/22/2023 & rated 93 points: blind
The origin was easy to detect, too mighty and oak driven in my opinion even for most of the other drinkers it was well integrated.. Maybe with time it will get more elegant but for lovers of powerful CH this is a big one. 93-94 (1039 views) | | | Tasted by hsacks on 10/20/2022 & rated 93 points: Light yellow color. Aromas of Fuji apples, white peach and Acacia flowers. Ripe, medium-bodied nicely integrated fruit in the mouth with excellent depth and length. Not as rich or full-bodied as expected but complex and supple on the palate. At middle of peak drinking period. (717 views) | | | Tasted by AlphaL on 10/17/2022 & rated 93 points: This was our last bottle. I was still great! Oak with almonds and peach. Medium to full bodied and very well balanced from beginning to end, with a medium length finish. (686 views) | | | Tasted by galewskj on 10/2/2022 & rated 94 points: Any CA or WA cabernet or syrah (Estrelle, St. Paul): This was a fantastic California chardonnay. There was butter, gentle spice, minerality, lime, peach and floral. Fresh, some richness, and some opulence. (687 views) | | | Tasted by rocknroller on 10/2/2022 & rated 93 points: Monthly Tasting Group: California and Washington Cabs/Syrah (Estelle, St. Paul, MN): Light-medium gold color. The nose is bold showing cedar shavings, honey, lemon, lemon zest, and white flowers. The palate is rich and full bodied, very creamy, pear custard, stone, white pepper, oak spice. Fairly big and bold yet still a level of restraint. (817 views) | | | Tasted by cephomer on 9/7/2022 & rated 90 points: Drank at Copake with dinner Sunday nite. Have tasted previously and wine is starting to fade. Opened up in the glass and improved but I'd drink this sooner than later at this point. This is medium to full-bodied, with lots of butterscotch, pineapple and papaya on the palate. Still slightly buttery, but decent acidity, minerality and good concentration of fruit, Nice long finish. (425 views) | | | Tasted by cephomer on 6/5/2021 & rated 92 points: Drank last nite over a swordfish dinner with neighbors in Copake. Lovely, generous nose of tropical fruit and some vanilla. This is medium to full-bodied, with lots of butterscotch, pineapple and papaya on the palate. Fruit is ripe and on the sweet side, but not cloyingly so. A bit buttery, but decent acidity, minerality and good concentration of fruit, Nice long finish. A bit on the hot side. Can easily go another few years. (1289 views) | | | Tasted by bonedoc on 12/1/2020: Well done (1555 views) | | | Tasted by timothynbond on 9/4/2020 & rated 91 points: Gave this about an hour in the decanter before really diving in. Translucent dark gold. The initial pour just hit you in the face with some delicious caramel, butterscotch, and lemon curd aromas, with some tropical fruit possibly underneath. After about an hour and a half (after decant) most of the oak aromas had faded and what was left was fairly reticent papaya and dried apricots. Medium body with a creamy mouthfeel though not overpowering, with flavors of butter and white cherries evolving into some woodsiness, brandy, and orange marmalade. There was decent length to the finish, but it was a tad hot, and the heat got worse with time in the glass. My wife who is more sensitive to this commented that it burned all the way down for her. There was about half a glass left at the five hour mark that I had forgotten about, but it had evolved into something disappointingly bitter. Paired with lobster, redskin potatoes, and some butter sauces -- I was surprised that the wine did not seem to add anything to these dishes. (1575 views) | | | Tasted by llindahl on 8/24/2019 & rated 95 points: The wine looks yellow gold colored. The legs are medium. There is no sediment in the bottle. It smells like lemon, apricot, vanilla, oak and butterscotch. It tastes like lemon, peach, vanilla, oak, butterscotch and apple. The body is medium. The wine has polished texture. The wine finishes long. The wine has medium acidity. (2432 views) | | | Tasted by DickMull on 5/18/2019 & rated 94 points: Wonderfully expressive nose, with aromas of ripe papaya, wet stones, bread dough, and a touch of citrus. More tropical fruit on the palate with a delicate butterscotch on the first sip. Having an amazing balance of fruit and minerality, this medium bodied wine had a long and satisfying finish. I’m sure this has many more years ahead of it. (2223 views) | | | Tasted by galewskj on 4/7/2019 & rated 94 points: Reruns - The Wine Event: Unlike a bottle 2 years ago, this was not overtly oaky. In fact, it's one of the most harmonious domestic Chardonnay's I've had. There was butter, gentle spice, minerality, lime, peach and floral. (2199 views) | | | Tasted by rocknroller on 4/4/2019 & rated 94 points: Reruns (Joe & Khem's Place, Mpls): Light gold color. PNP, drank a glass over an hour plus. The last time I had this I said it was good, but need two years. Now, a little over 2 and a 1/2 years later this has blossomed into a real honey. Such pretty fruit, ripe but not ostentatious in any way, golden fruits, apple, lemon, with a tropical top note; the oak has melted away and this has impeccable balance. The palate is divine, full bodied and lively, deep and layered with lemon oil, Meyer lemon, chalk, butterscotch, golden apple, very nicely integrated and quite long. Wonderful. (1949 views) | | | Tasted by N.Bonaparte on 1/17/2019 & rated 92 points: From split. Needed 30 min. In prime with plenty of life left. Nice balance and no rough edges. Surprised in a good way. (1965 views) | | | Tasted by TomOfCT on 11/24/2018 & rated 94 points: Impressed even a non-Chard fan at dinner last night. Drinking very well at present. (1482 views) | | | Tasted by wineguy1968 on 10/31/2018 & rated 92 points: A well made chard with complexity of orchard fruits, mineral with good acidity and lengthy finish with no butter. I prefer these served on the warm side 60-62. Drank next to a $20 Sonoma cty chard...and while the difference is clear, it’s hard for me to justify paying 4-5x for the Kistler. It just didn’t blow me away. (1393 views) | | | Tasted by shaferguy91 on 9/17/2018 & rated 93 points: Beautiful Chard. (1322 views) | | | Tasted by dachesler on 8/6/2018 & rated 93 points: It smells like cut green grass, flint and mineral. The legs are fast. There is no sediment in the bottle. (1532 views) | | | Tasted by glou.sf on 12/16/2017 & rated 94 points: Drank at a restaurant. Peach, white flowers, apples, and nuts on the nose. Good acidity, well balanced, with stone fruit, and meyer lemon on the palate. Long finish. 94+ (2362 views) | | | Tasted by daved on 9/8/2017 & rated 91 points: Nice wine but it's not in same league as Aubert. I think its too early to drink as the citrus dominated the other flavors. (2192 views) | | | Tasted by GonzaloManzaneda on 6/12/2017 & rated 89 points: El primer viñedo que plantó Steve Kistler en 1979, con un clon californiano.
Producido desde 1986.
Suelos de ceniza volcánica rojiza.
Crianza en barrica 40% nuevas.
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Color amarillo más pálido que el Kongsgaard.
Más aromático que el Kongsgaard. Me ha gustado más.
Aroma a higo blanco, pipas. Muy fino y elegante. Ancho, largo, goloso.
Acidez super integrada, muy largo. Incluso algo dulzón. (2596 views) | | | Tasted by knlowery on 5/25/2017 & rated 96 points: Delicious Chard rich notes of apple pear and ripe fruit.
A delicate use of oak but a generous amount of fruit (2547 views) | | | Tasted by AlphaL on 2/2/2017 & rated 94 points: Drank with dinner of seared scallops at Southern Social restaurant. Excellent- light gold & green in color. Citrus with green apples on the nose. Front palate toasted oak. Mid-palate more oak with almonds and peach. Medium to full bodied and very well balanced from beginning to end. The finish was medium length. (2871 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2014 Sonoma and Points North: New Releases (Feb 2016) (2/1/2016)
(Kistler Chardonnay Kistler Vineyard Sonoma) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma Supplement 2015 (May 2015) (1/1/2015)
(Kistler Chardonnay Kistler Vineyard Sonoma Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Kistler Producer websiteChardonnay The Chardonnay GrapeUSAAmerican 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 ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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