All of our eleven vineyard designate Chardonnays are marked first and foremost by regional characteristics. Beyond that lies the personality of each of the vineyards from which they hail. All of the sites are planted to the same clone, a California heritage selection that we have been using for close to thirty years. Each wine is produced in the same fashion, with the focus being on the traditional techniques that elicit the earth driven, complex noble sulfides and resulting minerality inherent in the fruit from each site.
Each of our Chardonnay vineyards exhibits characters unique to the site, and hence unique to the wines bottled as vineyard designates. The bottling of wines of site is not a process we take lightly, as it is the main focus of our efforts. We often take years to assess the quality and individual personality of a site prior to deciding to bottle it on its own. We have been working with many of these sites for well over twenty five years.
Kistler Vineyards is a privately owned and operated winery dedicated to the vinification of world class site specific Chardonnay and Pinot Noir. We produce single vineyard Chardonnay and Pinot Noirs that are available exclusively to our mailing list members.
Jason Kesner oversees all winemaking and vineyard operations. Jason became connected to Kistler in the summer of 2000 when he joined Hudson Vineyards and began growing the fruit for our Hudson bottling. Jason then joined Steve Kistler in the cellar in 2008 as Assistant Winemaker for Kistler Vineyards and became Winemaker in 2014. Steve retired from Kistler Vineyards at the end of 2017.
Kistler Vineyards was founded in 1978 by Steve Kistler and Mark Bixler. 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 35,000 cases per year.
Mark Bixler passed away in the fall of 2017. His dedication to and passion for the world of fine wine was unparalleled. We are all greatly appreciative of his profound contribution to Kistler Vineyards and he is dearly missed.
Kistler VineyardsView all from Kistler Vineyards
Kistler Vineyards is a small, family-owned and -operated winery in the Russian River Valley specializing in the production of Burgundian-styled Chardonnay and Pinot Noir.
The vineyard sources for the wines stretch from western Sonoma county, some five miles from the Pacific to Carneros, just north of San Francisco Bay. The majority of the vineyards are owned and farmed by Kistler Vineyards. The vineyards are meticulously farmed, in order to produce wines of intense focus, and natural balance. Yields average two and a half tons per acre. Both the Chardonnay and Pinot Noir are crafted utilizing classic Burgundian techniques. The wines are produced solely by native yeasts and the barrels are crafted from French oak that is aged to our specifications and specifically tailored to our program. All of the wines are bottled unfiltered and unfined.
Each of the ten vineyard designated Chardonnays are marked first and foremost by regional characteristics. Beyond that lies the personality of each of the vineyards from which they hail. All of the sites are planted to the same clone, a California heritage selection that has been used for close to thirty years. Each wine is produced in the same fashion, with the focus being on the traditional techniques that elicit the earth driven, complex noble sulfides and resulting minerality inherent in the fruit from each site. Kistler Chardonnay is barrel fermented in our subterranean, gravel floor barrel rooms, and is aged sur lie in those same barrels, remaining for eleven to eighteen months until bottling.
Currently Kistler produces four vineyard designated Pinot Noirs. Each of these wines is crafted from the same clonal material; two small clustered low yielding clones that were imported from a Grand Cru vineyard in Burgundy which they began propagating over 20 years ago. Kistler Pinot Noir is fermented in small open top fermenters and the free run juice is barrel aged and remains in barrel for fourteen to eighteen months until bottling.