Sonoma Coast Pinot Noir

Medium ruby; medium plus intensity aromas of red cherry, strawberry, subtle red plum, underbrush, subtle eucalyptus, earth and mushrooms as it opens up further; dry, medium plus acid, low tannins, medium alcohol, medium body, medium plus intensity flavors consistent with aromas; lovely and complex, very elegant, develops with time

Maybe a bad bottle but tastes like fruit juice with alcohol.

Do you have a “Wine Santa?” I do (top right). He brings me really old Bordeaux every year! Like a kid, I can’t wait for Christmas! 🎄🎅❄️⛄️🎁🌟

Notes from a couple weeks on the 2014 will work, not entirely different. Just a little leaner on fruit & body.

Interesting how it put on some weight the longer it decants.

Good. Better in two years.

Feels like it has some dusty tannins. Dry to ripe fruits of slightly tart & sour; dark cherries, black berries, black raspberries, dry cranberries, plum & creamy raspberries. Limestone/sandstone, dark spice with some heat, clove, nutmeg, understated cinnamon & vanillin, tree bark w/ sap, herbaceousness, with bright, brilliant; dark, red, purple & some blue florals. Really nice acidity. The finish needs two plus years to be all it can be. Still a bit astringent on the long set.

I am not buying in at retail but, at $50-$55 on the secondary market, I’m all in.

Give this wine plenty of air, I decanted and left it for 45 minutes. Lush, sweet, cooked plums and tilted soil. Very good Pinot and drinks beautifully now. The decanting does the trick. Kistler makes quality Pinot, not the best not the cheapest but thoroughly enjoyable even young.

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.

A well structured pinot with nice red fruits, a bit of earth and slight mushroom.

Sweet, ripe red fruits, overpowered.

Deep, dark, holding on to high but balanced tannins. Pleasantly impressed with fruit/wood ratio. Perfumed nose and not showing much heat.

All raspberry perfume, smoked twigs leading an elegant and supple, layered and so Burgundian palate. Excellent. At The Point, Upper Saranac Lake, NY, which should be on everyone’s bucket list.