Kistler Vineyards Cuvee Cathleen Chardonnay, Sonoma Valley, USA

吉斯特勒凱思琳霞多麗白葡萄酒

點擊次數(shù)：7645

The 1995 Chardonnay Cuvee Cathleen, a selection made from the finest barrels, is spectacular. Given the overall thrilling quality at this winery, one can imagine just how extraordinary this wine is. The Cuvee Cathleen possesses a light golden color, followed by a ripe, honeyed, leesy nose filled with fruit, roasted nuts, minerals, and spice. Extremely full-bodied, with super richness, purity, and multiple dimensions, this fabulously rich, explosively fruity, ripe, Burgundian-styled Chardonnay will benefit from 1-2 years of cellaring, and keep for 7-8 years. All the Kistler Chardonnays are made in a Burgundian manner. They are barrel-fermented, given full malolactic fermentation, extensive lees stirring, racked out of their barrels following a year's cask aging, and allowed to settle in tank until bottling, which usually occurs without any fining or filtration. All of the wines reviewed in this segment were tasted from tank as they were awaiting bottling early next year. Readers should recognize that Kistler's policy is to sell most of their production directly to consumers and restaurants. Readers who live in states that permit direct shipment of California wines should be sure and get on the winery's mailing list. Tel. (707) 823-5603; Fax (707) 823-6709

The 1995 Chardonnay Cuvee Cathleen, a selection made from the finest barrels, is spectacular. Given the overall thrilling quality at this winery, one can imagine just how extraordinary this wine is. The Cuvee Cathleen possesses a light golden color, followed by a ripe, honeyed, leesy nose filled with fruit, roasted nuts, minerals, and spice. Extremely full-bodied, with super richness, purity, and multiple dimensions, this fabulously rich, explosively fruity, ripe, Burgundian-styled Chardonnay will benefit from 1-2 years of cellaring, and keep for 7-8 years.All the Kistler Chardonnays are made in a Burgundian manner. They are barrel-fermented, given full malolactic fermentation, extensive lees stirring, racked out of their barrels following a year's cask aging, and allowed to settle in tank until bottling, which usually occurs without any fining or filtration. All of the wines reviewed in this segment were tasted from tank as they were awaiting bottling early next year.Readers should recognize that Kistler's policy is to sell most of their production directly to consumers and restaurants. Readers who live in states that permit direct shipment of California wines should be sure and get on the winery's mailing list.Tel. (707) 823-5603; Fax (707) 823-6709