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We Speak Wine USD 52.99 750ml

Kistler Vineyards les Noisetiers Chardonnay Sonoma Coast 2016

External Review by We Speak Wine:

Notes: Kistler Vineyards is a small, family established and privately owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to our new world vineyards. We have consistently bottled some of the finest new world examples of these two varietals for over 30 years. We produce single vineyard Chardonnay and Pinot Noirs, that are available exclusively to our mailing list members. Kistler Vineyards was founded in 1978 by the Kistler family. The first vintage in 1979 produced 3,500 cases of wine and since then the winery has slowly grown to the planned production level of about 25,000 cases per year. ** Only 12 in Stock **

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Kistler Vineyards:
In 1977 and 1978 while we were searching Napa and Sonoma Counties for an outstanding site for our own vineyards and winery, we also were looking for the best existing vineyards to use as grape sources for the wines we would make before our own vineyards started producing. Fortunately, this was a time when grapes were available for purchase from some of the finest vineyards in Napa and Sonoma, i... Read more
In 1977 and 1978 while we were searching Napa and Sonoma Counties for an outstanding site for our own vineyards and winery, we also were looking for the best existing vineyards to use as grape sources for the wines we would make before our own vineyards started producing. Fortunately, this was a time when grapes were available for purchase from some of the finest vineyards in Napa and Sonoma, including Dutton Ranch in the Russian River Valley of western Sonoma County. In our first decade we were extremely fortunate to gain access to chardonnay grapes from two of the finest vineyards in the Napa/Sonoma area. In 1986 we started producing Chardonnay from the Durell Vineyard, immediately adjacent to Sonoma-Cutrer's Les Pierres vineyard in the southern Sonoma Valley. In 1988 we began producing Chardonnay from the McCrea Vineyard, located in the mountains on the west side of Sonoma Valley. In 1993 we leased the McCrea Vineyard and began farming it ourselves. In 1994 we began producing Chardonnay from the outstanding Hudson and Hyde Vineyards in Carneros. In addition, in recent years we have acquired land and planted additional pinot noir and chardonnay vineyards near our winery, and sites on the Sonoma Coast west of Occidental and near Freestone. Read less

External Reviews for Kistler Vineyards les Noisetiers Chardonnay Sonoma Coast

External Review
Source: We Speak Wine
05/09/2018

Notes: Kistler Vineyards is a small, family established and privately owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to our new world vineyards. We have consistently bottled some of the finest new world examples of these two varietals for over 30 years. We produce single vineyard Chardonnay and Pinot Noirs, that are available exclusively to our mailing list members. Kistler Vineyards was founded in 1978 by the Kistler family. The first vintage in 1979 produced 3,500 cases of wine and since then the winery has slowly grown to the planned production level of about 25,000 cases per year. ** Only 12 in Stock **


External Review
Source: We Speak Wine
08/08/2018

Notes: Kistler Vineyards is a small, family established and privately owned and operated winery dedicated to the vinification of world class Chardonnay and Pinot Noir using old world Burgundian techniques applied to our new world vineyards. We have consistently bottled some of the finest new world examples of these two varietals for over 30 years. We produce single vineyard Chardonnay and Pinot Noirs, that are available exclusively to our mailing list members. Kistler Vineyards was founded in 1978 by the Kistler family. The first vintage in 1979 produced 3,500 cases of wine and since then the winery has slowly grown to the planned production level of about 25,000 cases per year. ** Only 6 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 08/15/2017

HISTORY: Steve Kistler founded Kistler Vineyards in 1978 with the intent to apply Burgundian winemaking techniques to new world sites and produce distinct wines of place. Inspired by Coche-Dury’s legendary white Burgundies, Steve was determined to prove that the same soil-driven wines could be produced in California. Over the past 30 years, Kistler has found 10 world-class sites in Carneros, Sonoma Mountain, Mayacamas Mountains, Russian River and along the Sonoma Coast. This roster of vineyards is unparalleled in California for quality and diversity. VINEYARDS: Les Noisetiers (pronounced Lay Nwaz-tee-yay) is a study of our Sonoma Coast sites. The name refers to the toasted hazelnut characters that we notice year in and year out from these sites. This cuvee is an appellation-focused Chardonnay. The explicit purpose of this wine is to illustrate a regional character of western Sonoma County highlighting mineral tones from vineyards with sandy Gold Ridge soils. Mostly devoid of organic matter, these soils are composed of ultra-fine sand which allows the roots to deeply penetrate into the sandstone and loam subsoil. The resulting must is deficient in nutrients and fermentation is consequently more challenging. The most profound Chardonnays are often produced from fermentations that struggle to complete. These winemaking challenges create complex nutty aromas in Chardonnay from vineyards with this soil profile. The main sources are the Vine Hill Vineyard, Dutton Ranch and Trenton Roadhouse vineyards. VITICULTURE: Kistler Chardonnays are all made from a proprietary California heritage clone. The Kistler selection, isolated originally from a grand Cru Burgundy vineyard, typically produces very small clusters weighing about 70-80 grams. The vines have a low-yielding condition known as “hens and chicks” The Kistler selection produces high-acid low pH wines with yields of 2.5 to 3 tons per acre equivalent to a Grand Cru Burgundy. Throughout the season, the Kistler team meticulously manages vine canopy, pulling leaves, trimming excess vegetation and removing clusters that will not develop. The entire process is extremely labor intensive and requires painstaking attention to detail. Harvest usually begins when pH levels reach 3.15 to 3.25. Firm acids bring the desired energy and focus to Kistler Chardonnays. All harvesting is done by hand at night allowing for unhurried sorting of the cool grapes the next morning. WINEMAKING: After thoughtful selection at the sorting table, whole clusters are fed by hand directly into the press. An extremely gentle 2-hour Champagne program is used to produce the best juice with the finest solids. The juice is consolidated in tank and then, without cold settling, is transferred directly to barrel with its fine lees. Driven solely by naturally occurring yeasts, the wine is barrel-fermented. Kistler Chardonnay fermentation temperatures are warm by California standards, but very much like Burgundy was made 20 years ago. The wine is fermented bone-dry. After a complete malolactic fermentation, the wine sees 11 months of barrel age with no battonage. The wine spends an additional 3 months in tank before being bottled without fining or filtration. There is a smaller percentage of new oak used on the Les Noisetiers in order to highlight the soil-driven character of this wine. This minerality is rare in new world Chardonnay. THE WINE: Kistler crafts Les Noisetiers Chardonnay exclusively for restaurants. Bright acid levels and underlying structure lend to its natural place in accompanying food. The 2013 vintage is balanced with good structure and depth. The acid profile in the 2013 is like that of a lemon pie. The 2013 vintage was produced high-quality fruit but not at the same quantity levels of 2012. The wine is pale yellow in color with green tints. Characteristic hazelnut aromas and soil influenced tones are deftly woven through the subtle notes of stone and Meyer lemon. This wine is great to drink now but will improve over the next 3 years. ** Only 4 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 11/28/2017

HISTORY: Steve Kistler founded Kistler Vineyards in 1978 with the intent to apply Burgundian winemaking techniques to new world sites and produce distinct wines of place. Inspired by Coche-Dury’s legendary white Burgundies, Steve was determined to prove that the same soil-driven wines could be produced in California. Over the past 30 years, Kistler has found 10 world-class sites in Carneros, Sonoma Mountain, Mayacamas Mountains, Russian River and along the Sonoma Coast. This roster of vineyards is unparalleled in California for quality and diversity. VINEYARDS: Les Noisetiers (pronounced Lay Nwaz-tee-yay) is a study of our Sonoma Coast sites. The name refers to the toasted hazelnut characters that we notice year in and year out from these sites. This cuvee is an appellation-focused Chardonnay. The explicit purpose of this wine is to illustrate a regional character of western Sonoma County highlighting mineral tones from vineyards with sandy Gold Ridge soils. Mostly devoid of organic matter, these soils are composed of ultra-fine sand which allows the roots to deeply penetrate into the sandstone and loam subsoil. The resulting must is deficient in nutrients and fermentation is consequently more challenging. The most profound Chardonnays are often produced from fermentations that struggle to complete. These winemaking challenges create complex nutty aromas in Chardonnay from vineyards with this soil profile. The main sources are the Vine Hill Vineyard, Dutton Ranch and Trenton Roadhouse vineyards. VITICULTURE: Kistler Chardonnays are all made from a proprietary California heritage clone. The Kistler selection, isolated originally from a grand Cru Burgundy vineyard, typically produces very small clusters weighing about 70-80 grams. The vines have a low-yielding condition known as “hens and chicks” The Kistler selection produces high-acid low pH wines with yields of 2.5 to 3 tons per acre equivalent to a Grand Cru Burgundy. Throughout the season, the Kistler team meticulously manages vine canopy, pulling leaves, trimming excess vegetation and removing clusters that will not develop. The entire process is extremely labor intensive and requires painstaking attention to detail. Harvest usually begins when pH levels reach 3.15 to 3.25. Firm acids bring the desired energy and focus to Kistler Chardonnays. All harvesting is done by hand at night allowing for unhurried sorting of the cool grapes the next morning. WINEMAKING: After thoughtful selection at the sorting table, whole clusters are fed by hand directly into the press. An extremely gentle 2-hour Champagne program is used to produce the best juice with the finest solids. The juice is consolidated in tank and then, without cold settling, is transferred directly to barrel with its fine lees. Driven solely by naturally occurring yeasts, the wine is barrel-fermented. Kistler Chardonnay fermentation temperatures are warm by California standards, but very much like Burgundy was made 20 years ago. The wine is fermented bone-dry. After a complete malolactic fermentation, the wine sees 11 months of barrel age with no battonage. The wine spends an additional 3 months in tank before being bottled without fining or filtration. There is a smaller percentage of new oak used on the Les Noisetiers in order to highlight the soil-driven character of this wine. This minerality is rare in new world Chardonnay. THE WINE: Kistler crafts Les Noisetiers Chardonnay exclusively for restaurants. Bright acid levels and underlying structure lend to its natural place in accompanying food. The 2013 vintage is balanced with good structure and depth. The acid profile in the 2013 is like that of a lemon pie. The 2013 vintage was produced high-quality fruit but not at the same quantity levels of 2012. The wine is pale yellow in color with green tints. Characteristic hazelnut aromas and soil influenced tones are deftly woven through the subtle notes of stone and Meyer lemon. This wine is great to drink now but will improve over the next 3 years. ** Only 7 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 09/28/2017

HISTORY: Steve Kistler founded Kistler Vineyards in 1978 with the intent to apply Burgundian winemaking techniques to new world sites and produce distinct wines of place. Inspired by Coche-Dury’s legendary white Burgundies, Steve was determined to prove that the same soil-driven wines could be produced in California. Over the past 30 years, Kistler has found 10 world-class sites in Carneros, Sonoma Mountain, Mayacamas Mountains, Russian River and along the Sonoma Coast. This roster of vineyards is unparalleled in California for quality and diversity. VINEYARDS: Les Noisetiers (pronounced Lay Nwaz-tee-yay) is a study of our Sonoma Coast sites. The name refers to the toasted hazelnut characters that we notice year in and year out from these sites. This cuvee is an appellation-focused Chardonnay. The explicit purpose of this wine is to illustrate a regional character of western Sonoma County highlighting mineral tones from vineyards with sandy Gold Ridge soils. Mostly devoid of organic matter, these soils are composed of ultra-fine sand which allows the roots to deeply penetrate into the sandstone and loam subsoil. The resulting must is deficient in nutrients and fermentation is consequently more challenging. The most profound Chardonnays are often produced from fermentations that struggle to complete. These winemaking challenges create complex nutty aromas in Chardonnay from vineyards with this soil profile. The main sources are the Vine Hill Vineyard, Dutton Ranch and Trenton Roadhouse vineyards. VITICULTURE: Kistler Chardonnays are all made from a proprietary California heritage clone. The Kistler selection, isolated originally from a grand Cru Burgundy vineyard, typically produces very small clusters weighing about 70-80 grams. The vines have a low-yielding condition known as “hens and chicks” The Kistler selection produces high-acid low pH wines with yields of 2.5 to 3 tons per acre equivalent to a Grand Cru Burgundy. Throughout the season, the Kistler team meticulously manages vine canopy, pulling leaves, trimming excess vegetation and removing clusters that will not develop. The entire process is extremely labor intensive and requires painstaking attention to detail. Harvest usually begins when pH levels reach 3.15 to 3.25. Firm acids bring the desired energy and focus to Kistler Chardonnays. All harvesting is done by hand at night allowing for unhurried sorting of the cool grapes the next morning. WINEMAKING: After thoughtful selection at the sorting table, whole clusters are fed by hand directly into the press. An extremely gentle 2-hour Champagne program is used to produce the best juice with the finest solids. The juice is consolidated in tank and then, without cold settling, is transferred directly to barrel with its fine lees. Driven solely by naturally occurring yeasts, the wine is barrel-fermented. Kistler Chardonnay fermentation temperatures are warm by California standards, but very much like Burgundy was made 20 years ago. The wine is fermented bone-dry. After a complete malolactic fermentation, the wine sees 11 months of barrel age with no battonage. The wine spends an additional 3 months in tank before being bottled without fining or filtration. There is a smaller percentage of new oak used on the Les Noisetiers in order to highlight the soil-driven character of this wine. This minerality is rare in new world Chardonnay. THE WINE: Kistler crafts Les Noisetiers Chardonnay exclusively for restaurants. Bright acid levels and underlying structure lend to its natural place in accompanying food. The 2013 vintage is balanced with good structure and depth. The acid profile in the 2013 is like that of a lemon pie. The 2013 vintage was produced high-quality fruit but not at the same quantity levels of 2012. The wine is pale yellow in color with green tints. Characteristic hazelnut aromas and soil influenced tones are deftly woven through the subtle notes of stone and Meyer lemon. This wine is great to drink now but will improve over the next 3 years. ** Only 8 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 08/23/2017

HISTORY: Steve Kistler founded Kistler Vineyards in 1978 with the intent to apply Burgundian winemaking techniques to new world sites and produce distinct wines of place. Inspired by Coche-Dury’s legendary white Burgundies, Steve was determined to prove that the same soil-driven wines could be produced in California. Over the past 30 years, Kistler has found 10 world-class sites in Carneros, Sonoma Mountain, Mayacamas Mountains, Russian River and along the Sonoma Coast. This roster of vineyards is unparalleled in California for quality and diversity. VINEYARDS: Les Noisetiers (pronounced Lay Nwaz-tee-yay) is a study of our Sonoma Coast sites. The name refers to the toasted hazelnut characters that we notice year in and year out from these sites. This cuvee is an appellation-focused Chardonnay. The explicit purpose of this wine is to illustrate a regional character of western Sonoma County highlighting mineral tones from vineyards with sandy Gold Ridge soils. Mostly devoid of organic matter, these soils are composed of ultra-fine sand which allows the roots to deeply penetrate into the sandstone and loam subsoil. The resulting must is deficient in nutrients and fermentation is consequently more challenging. The most profound Chardonnays are often produced from fermentations that struggle to complete. These winemaking challenges create complex nutty aromas in Chardonnay from vineyards with this soil profile. The main sources are the Vine Hill Vineyard, Dutton Ranch and Trenton Roadhouse vineyards. VITICULTURE: Kistler Chardonnays are all made from a proprietary California heritage clone. The Kistler selection, isolated originally from a grand Cru Burgundy vineyard, typically produces very small clusters weighing about 70-80 grams. The vines have a low-yielding condition known as “hens and chicks” The Kistler selection produces high-acid low pH wines with yields of 2.5 to 3 tons per acre equivalent to a Grand Cru Burgundy. Throughout the season, the Kistler team meticulously manages vine canopy, pulling leaves, trimming excess vegetation and removing clusters that will not develop. The entire process is extremely labor intensive and requires painstaking attention to detail. Harvest usually begins when pH levels reach 3.15 to 3.25. Firm acids bring the desired energy and focus to Kistler Chardonnays. All harvesting is done by hand at night allowing for unhurried sorting of the cool grapes the next morning. WINEMAKING: After thoughtful selection at the sorting table, whole clusters are fed by hand directly into the press. An extremely gentle 2-hour Champagne program is used to produce the best juice with the finest solids. The juice is consolidated in tank and then, without cold settling, is transferred directly to barrel with its fine lees. Driven solely by naturally occurring yeasts, the wine is barrel-fermented. Kistler Chardonnay fermentation temperatures are warm by California standards, but very much like Burgundy was made 20 years ago. The wine is fermented bone-dry. After a complete malolactic fermentation, the wine sees 11 months of barrel age with no battonage. The wine spends an additional 3 months in tank before being bottled without fining or filtration. There is a smaller percentage of new oak used on the Les Noisetiers in order to highlight the soil-driven character of this wine. This minerality is rare in new world Chardonnay. THE WINE: Kistler crafts Les Noisetiers Chardonnay exclusively for restaurants. Bright acid levels and underlying structure lend to its natural place in accompanying food. The 2013 vintage is balanced with good structure and depth. The acid profile in the 2013 is like that of a lemon pie. The 2013 vintage was produced high-quality fruit but not at the same quantity levels of 2012. The wine is pale yellow in color with green tints. Characteristic hazelnut aromas and soil influenced tones are deftly woven through the subtle notes of stone and Meyer lemon. This wine is great to drink now but will improve over the next 3 years. ** Only 2 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 07/20/2017

HISTORY: Steve Kistler founded Kistler Vineyards in 1978 with the intent to apply Burgundian winemaking techniques to new world sites and produce distinct wines of place. Inspired by Coche-Dury’s legendary white Burgundies, Steve was determined to prove that the same soil-driven wines could be produced in California. Over the past 30 years, Kistler has found 10 world-class sites in Carneros, Sonoma Mountain, Mayacamas Mountains, Russian River and along the Sonoma Coast. This roster of vineyards is unparalleled in California for quality and diversity. VINEYARDS: Les Noisetiers (pronounced Lay Nwaz-tee-yay) is a study of our Sonoma Coast sites. The name refers to the toasted hazelnut characters that we notice year in and year out from these sites. This cuvee is an appellation-focused Chardonnay. The explicit purpose of this wine is to illustrate a regional character of western Sonoma County highlighting mineral tones from vineyards with sandy Gold Ridge soils. Mostly devoid of organic matter, these soils are composed of ultra-fine sand which allows the roots to deeply penetrate into the sandstone and loam subsoil. The resulting must is deficient in nutrients and fermentation is consequently more challenging. The most profound Chardonnays are often produced from fermentations that struggle to complete. These winemaking challenges create complex nutty aromas in Chardonnay from vineyards with this soil profile. The main sources are the Vine Hill Vineyard, Dutton Ranch and Trenton Roadhouse vineyards. VITICULTURE: Kistler Chardonnays are all made from a proprietary California heritage clone. The Kistler selection, isolated originally from a grand Cru Burgundy vineyard, typically produces very small clusters weighing about 70-80 grams. The vines have a low-yielding condition known as “hens and chicks” The Kistler selection produces high-acid low pH wines with yields of 2.5 to 3 tons per acre equivalent to a Grand Cru Burgundy. Throughout the season, the Kistler team meticulously manages vine canopy, pulling leaves, trimming excess vegetation and removing clusters that will not develop. The entire process is extremely labor intensive and requires painstaking attention to detail. Harvest usually begins when pH levels reach 3.15 to 3.25. Firm acids bring the desired energy and focus to Kistler Chardonnays. All harvesting is done by hand at night allowing for unhurried sorting of the cool grapes the next morning. WINEMAKING: After thoughtful selection at the sorting table, whole clusters are fed by hand directly into the press. An extremely gentle 2-hour Champagne program is used to produce the best juice with the finest solids. The juice is consolidated in tank and then, without cold settling, is transferred directly to barrel with its fine lees. Driven solely by naturally occurring yeasts, the wine is barrel-fermented. Kistler Chardonnay fermentation temperatures are warm by California standards, but very much like Burgundy was made 20 years ago. The wine is fermented bone-dry. After a complete malolactic fermentation, the wine sees 11 months of barrel age with no battonage. The wine spends an additional 3 months in tank before being bottled without fining or filtration. There is a smaller percentage of new oak used on the Les Noisetiers in order to highlight the soil-driven character of this wine. This minerality is rare in new world Chardonnay. THE WINE: Kistler crafts Les Noisetiers Chardonnay exclusively for restaurants. Bright acid levels and underlying structure lend to its natural place in accompanying food. The 2013 vintage is balanced with good structure and depth. The acid profile in the 2013 is like that of a lemon pie. The 2013 vintage was produced high-quality fruit but not at the same quantity levels of 2012. The wine is pale yellow in color with green tints. Characteristic hazelnut aromas and soil influenced tones are deftly woven through the subtle notes of stone and Meyer lemon. This wine is great to drink now but will improve over the next 3 years. ** Only 6 in Stock **


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