Kistler Vineyards Hyde Vineyard Chardonnay, Carneros, USA

吉斯特勒海德園霞多麗白葡萄酒

點擊次數：9671

Always a show-stopper in terms of aromatics, the flowery 2004 Chardonnay Hyde Vineyard offers hints of smoky hazelnuts, honeysuckle, orange blossoms, buttered apples, and white currants. With exuberant fruit, full body, terrific definition and precision, it should provide plenty of pleasure over the next 6-8 years. For Steve Kistler and his longtime assistant, Mark Bixler, 2004 was a very small crop, even smaller than the modest production of 2003. This is a reference point winery for New World Chardonnay, although their viticultural and winemaking techniques are decidedly Burgundian. Interestingly, during the last year I have had an opportunity to taste some ten year old Kistler Chardonnays, and they have aged well in the bottle. While a decade is not long when compared with some long-lived white Burgundies, by the standards of most California Chardonnays, which are generally best consumed during their first 1-3 years of life, the Kistler techniques of whole cluster pressing, slow malolactic fermentation, aging on their lees in high quality French oak, and bottling without fining or filtration appear to be producing longer lived Chardonnays. Kistler has enjoyed a run of terrific vintages in the new century. Moreover, they seem to be ratcheting up their performance in terms of the quality and complexity of their Pinot Noirs. (Release date 3/07) Tel. (707) 823-5603; Fax (707) 823-6709

Always a show-stopper in terms of aromatics, the flowery 2004 Chardonnay Hyde Vineyard offers hints of smoky hazelnuts, honeysuckle, orange blossoms, buttered apples, and white currants. With exuberant fruit, full body, terrific definition and precision, it should provide plenty of pleasure over the next 6-8 years. For Steve Kistler and his longtime assistant, Mark Bixler, 2004 was a very small crop, even smaller than the modest production of 2003. This is a reference point winery for New World Chardonnay, although their viticultural and winemaking techniques are decidedly Burgundian. Interestingly, during the last year I have had an opportunity to taste some ten year old Kistler Chardonnays, and they have aged well in the bottle. While a decade is not long when compared with some long-lived white Burgundies, by the standards of most California Chardonnays, which are generally best consumed during their first 1-3 years of life, the Kistler techniques of whole cluster pressing, slow malolactic fermentation, aging on their lees in high quality French oak, and bottling without fining or filtration appear to be producing longer lived Chardonnays. Kistler has enjoyed a run of terrific vintages in the new century. Moreover, they seem to be ratcheting up their performance in terms of the quality and complexity of their Pinot Noirs. (Release date 3/07)Tel. (707) 823-5603; Fax (707) 823-6709