Winery Introduction
Kistler Vineyards was founded in 1978 in Sonoma County, California by Steve Kistler and Mark Bixler.
Since its inception, Kistler has benchmarked itself against the highest-ranking Grand Cru vineyards in Burgundy,
France, and has long been recognized by international wine critics and seasoned connoisseurs as "the pinnacle of California Chardonnay."
Current Chief Winemaker and President Jason Kesner joined the winery in 2008 and officially took over in 2017,
continuing the winery's tradition of extremely rigorous vineyard management and minimal intervention in winemaking.
Winemaking Philosophy and Single Clone Characteristics
Single Clone Philosophy: Kistler insists on planting the same Heritage Clone (California's ancient heritage clone) in all its vineyards.
This clone produces small berries and low yields, retaining excellent natural acidity while the fruit is fully ripe.
The winery eliminates varietal variations, allowing each wine to purely reflect the microclimate and soil characteristics of a single plot of land.
Traditional Burgundy Craftsmanship: Insisting on cold-weather hand-harvesting at night, gentle whole-cluster pressing, natural yeast fermentation in oak barrels, natural malolactic fermentation, and no artificial clarification or filtration before bottling (Unfined and Unfiltered).
Product Introduction and Terroir Origin
The wine name "Les Noisetiers" comes from the French word for "hazelnut tree," describing the signature aromas of roasted hazelnuts, almonds,
and warm cream that this wine consistently displays throughout the vintage.
Terroir and Vineyards: This wine brings together several top vineyard plots within the Russian River Valley appellation (including Vine Hill,
Trenton Roadhouse, Dutton Ranch, and Laguna Ridge).
Core Soil: The vines grow in the region's renowned Goldridge sandy loam, a soil with excellent drainage and rich in marine sediment,
imparting to the wine a crisp, pure chalky minerality and a well-defined structure.
Oak Aging: The wine is aged for approximately 11 months in select French oak barrels with fine lees (approximately 30%–35% new oak),
adding a silky, rounded texture while fully preserving its bright, natural acidity.