# Kistler Russian River Valley Pinot Noir (2014)

- **Producer:** Kistler Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.1%
- **Average price:** €130
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** redcurrant, raspberry, strawberry, cherry, rose, lavender, white pepper, liquorice, vanilla, smoke, cloves, forest floor, wet leaves, mushroom, game

## About this wine

Established in 1978 by Steve Kistler and Mark Bixler, Kistler Vineyards is an iconic producer that helped define the landscape of premium, single-vineyard Californian wines. Operating on a 'farmers first' ethos, the estate believes that meticulous vineyard management is the key to exceptional wine, making cellar intervention secondary. Historically known for a richer, highly extracted style, Kistler has transitioned in recent years toward earlier harvest dates and a more restrained, elegant expression. This Russian River Valley bottling represents a sophisticated harmony of California's sun-drenched terroir and Old World-inspired restraint.

## Interesting facts

- Kistler uses proprietary heritage clones imported from a famous Grand Cru vineyard in Burgundy, rather than common Dijon clones.
- Only free-run juice is used for this bottling, completely avoiding hard-press fractions to preserve a delicate structure.
- Under winemaker Jason Kesner, Kistler shifted towards earlier harvests and lower oak percentages for a more elegant style.

## Food pairing

This medium-bodied Pinot Noir pairs beautifully with dishes that match its elegant weight and earthy complexity. The high acidity cuts through rich proteins like duck and pork, while the wine's savory, forest-floor undertones find a perfect partner in wild mushrooms and truffles.

## Wine making process

The grapes are harvested strictly by hand during the cool night hours to preserve natural acidity and delicate aromatics. In the cellar, the fruit is hand-sorted and mostly destemmed, keeping the berries whole. Fermentation is carried out using only native yeasts in small, open-top fermenters. To maintain a refined and elegant structure, only the free-run juice is utilized for this bottling, completely excluding any hard-press fractions. The wine is aged for 14 to 18 months in French oak barrels, with a carefully selected proportion of new oak (typically 30% to 50%). Finally, it is bottled unfined and unfiltered to preserve its natural texture and complexity.