I’ve been picking up nicely aged Kistler’s off the secondary markets for between $50-$60. I have to say I’m pleased but, don’t understand why they go so under valued. I am not going to tell you Kistler makes the best Pinot Noirs. However, they make very good ones. Especially, when they hit 10 years in bottle properly stored. Maybe, it’s just the economy?
The body is heavenly round, full and lush with nice viscosity. The fruits are in fantastic shape. In fact, I would say peaking. Full range of; blackberries, dark cherries, both plums, raspberries, cherries, pomegranate and blueberry highlights. The baking spices nicely soften; cinnamon, nutmeg, clove and vanilla hues. Beautiful mixed fruit cola. Understated, round dry, crushed rock, delicate limestone minerals, shades of; tobacco, savory meats & mint, light dark spice with faint heat, hints sweetened mushrooms, dark, rich earth with bright florals that are; dark, red, purple & blue framed in violets. The acidity is spot on. The beautiful, elegant, well knitted & balanced finish exits with nice, soft persistence. Wire to wire a beautiful wine.
I thought I might get some smoke presence from the 2008 fires in Sonoma...it either was light & faded or never existed.
Still has another 4-5 years of solid drinking ahead.
Photos of; Kistler, their barnyard tasting room, Founder-Mark Bixler who passed away in late 2017 (RIP) and their barn that houses one of their tasting rooms. — 13 days ago
Aromas of black cherry, red plum, thyme, and dried rose petals greeted me on the nose. The fruit notes which had been rich on the nose became more tart on the palate and were joined by milk chocolate and a hint of white pepper. Silky mouthfeel with smooth, fine tannins, and lots of acidity to balance the richness and add freshness—even better with food.
Paired with stuffed onion
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Sample — 7 days ago
My wife’s birthday is this week, and Aubert is her favorite. I’d like to let the ‘17s rest a bit more, but when that’s all that is available at the house...
As I’ve noted previously, I think Aubert’s 2017 Chardonnays are, for the most part, more accessible than normal, and this did nothing to dissuade me from that line of thinking. If putting this in the lineup in regards to favorites and comparisons, I think this slots in towards the back-middle of the lineup, ahead of LH&S and Hudson, but just behind Eastside. It seems to be a marriage of Hudson (ripe, juicy, yellow fruits and herbs), & Eastside (more sea salt, streak of herb crusted stone fruits, lemon cream). What stood out to me on this was how tart it was...there was more lemon tang here than any of the other Aubert chards in the portfolio, with added oyster shell. While I think this will obviously get “different”, I’m not sold it gets better with age. It’s very giving now. — 15 days ago
If you follow me on Delectable, it’s no secret that I’m a fan of Hirsch. I usually like to let them age 8-10 years, but occasionally I open one sooner. Tonight was the first time I had checked in on the 2015 vintage. What a wonderful surprise. It had bright, crunchy red fruit on the palate, well balanced acidity, and a long, long finish that rolled over the tongue in eminently satisfying layers. The nose immediately leapt from the glass with both floral and earthy notes. Glad I opened this one. Will open another soon! — 9 days ago
Color of bright ruby with touches of purple, quite clear. Nose of ripe raspberry, spice, crayon, nice cherry/blackberry jam, oak, strawberry and a bit more spice. Nose is good and fruity. Taste of sweet ripe fruits, a bit minty, a bit fermented cabbage, with zest and good tannins, spice, full flavors and dense. Aftertaste is long with quality sweetness, spice, a refreshing bitterness. Nice full flavors Pinot. — 6 days ago
I like how under appreciated WS is in the market by consumers & by critics when they score them young. That means that I can pick these up on the secondary market for just either side of $50 pre-aged.
This 12 shows the beauty of the vintage. Glorious mouthfeel. It glides on the palate as juicy, round, ripe & ruby. The fruits are outstanding up & down their line up with 6 years plus of bottle age. Love the dark cherries, cherries, black raspberries, strawberries with highlights of blue & purple fruits. It’s their raspberries & blue fruits I really enjoy from them. Before it unfurls in the decanter, it shows quite a bit of dark spice/clove but mellows by the second glass. Cola, soft & subtle baking spices; cinnamon, vanilla and hints of nutmeg. Rich, dark soil, dry crushed rocks, limestone minerals, some herbaceousness with brilliant; dark, red, purple & blue florals. Acidity is especially good. The finish is beauty, elegance & balanced defined persisting for minutes.
Photos of; Williams Selyem Winery and our visit to their October pick up party 4 or 5 years ago. — 18 days ago
2017 vintage. Quite delicate and wonderfully complex. This is lighter than I anticipated though pleasantly surprised. — 8 days ago
Smells of bright raspberry caramels.
bright fruits hit the tongue first - pomegranate fruit and seed, raspberry, both a bit unripe as it’s all highlights, and nothing dark, deep, or moody. Zippy jolly rancher green acidity to wrap it up.
A perfect Monday wine, really..
Stay healthy friends. — 3 days ago
Wifey and jus finished a run, and are about to shower. What could be better than showering with a gem of a wine. Honied nose is chased by the slightest hint of oxidation on the palate. Beautiful delineation between the fruit and acid. On its downswing, but still exceptional. Drink these if you have em. — 11 days ago