The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
All of our ten 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.
Produced solely from one specific block at the Kistler Vineyard, the only section of the vineyard that has a broken shale interwoven with the red volcanic ash. Since its planting in 1989, the block stood out in our minds, and clearly called for a separate bottling. Produces one of our most complete and complex chardonnays, and nears perfection on an annual basis.
Seamless season of heavenly hangtime and phenomenal phenolic development
February saw abundant rains, followed by lots of filtered light in spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels. Volume is looking great, up 20-30% increase over average crop quantity.