Kistler Les Noisetiers Chardonnay 2023

Region and Vineyards

The 2022 Kistler Les Noisetiers Chardonnay hails from the Sonoma Coast AVA, focusing on vineyard blocks nestled where the Russian River Valley merges with the western Sonoma Coast. The defining terroir characteristic of this wine lies in the Goldridge soils—fine, sandy loam with excellent drainage—which contribute finesse and precision to the final blend. These soils moderate vine vigor and heighten mineral expression in the wine, promoting both aromatic clarity and tension.

The fruit for this cuvée comes from several estate vineyards: Vine Hill, Trenton Roadhouse, Dutton Ranch, and Laguna Ridge. All are planted with a proprietary heritage Chardonnay selection—a single clone developed to deliver low yields, small berries, high natural acidity, and concentrated flavor. This consistent plant material across varying sites allows Kistler to craft a nuanced yet cohesive expression of coastal Chardonnay.

Winemaking

Kistler’s philosophy centers around site transparency and minimal intervention, both of which are evident in their vinification of Les Noisetiers. Grapes are harvested by hand and whole-cluster pressed, preserving the purity of the juice and minimizing phenolic extraction. The wine undergoes barrel fermentation with native yeasts, allowing spontaneous fermentations to unfold at their own pace, thus enhancing texture and complexity.

The 2022 vintage was aged for 11 months in French oak barrels, of which 35% were new, lending subtle toasty notes without overwhelming the fruit. It was bottled unfined and unfiltered, preserving its full expression of site and structure. Notably, the vintage benefited from a cool, verdant growing season with a mild summer and avoided the September heatwave, resulting in wines of crystalline acidity and measured ripeness.

Tasting Notes

• Color: Pale gold with green reflections, suggesting youth and vibrancy.
• Aroma: Lifted notes of Meyer lemon, wet stone, and honeysuckle unfold into layers of toasted hazelnut, brioche, and subtle struck match from barrel aging and lees contact.
• Palate: A refined tension underpins the wine, with bright citrus, white peach, and green apple flavors framed by mineral grip and finely integrated oak. The texture is creamy yet taut, leading to a long, savory finish marked by saline precision and a whisper of almond skin.

Did you know?

Kistler has cultivated its own heritage Chardonnay clone since 1978, making it one of California’s earliest adopters of single-clone expression. Les Noisetiers, named for the French word for hazelnut, pays tribute to the nutty aromatic signature of these Goldridge soil vineyards.

Wine Pairing Ideas

• Grilled lobster with tarragon butter – The richness of lobster is lifted by the wine’s acidity and complemented by its toasted oak notes.
• Roast chicken with lemon and thyme – Echoes the citrus and herbal aromatics while balancing the weight of the dish.
• Seared scallops with cauliflower purée – The wine’s minerality and creaminess resonate with both the scallops and purée.
• Comté or aged Gruyère cheese – Nutty and umami flavors align beautifully with the wine’s hazelnut and lees character.

History of Kistler

Founded by Steve Kistler in 1978, Kistler Vineyards quickly established itself as a benchmark producer of Chardonnay in the United States. The original vision was inspired by the great domaines of Burgundy, emphasizing low yields, meticulous viticulture, and minimal intervention winemaking. Initially producing only Chardonnay, Kistler later expanded to include Pinot Noir, following the same precise philosophy.

The estate remained a small, family-run business with limited production and a strong allocation-based distribution model, which helped build its cult reputation. In 2008, winemaker Jason Kesner joined the team, bringing with him a deep understanding of vineyard management. He became president and winemaker in 2017, continuing the estate's tradition while modernizing certain aspects, particularly in refining site expression and achieving even greater purity and balance.

Kistler today sources fruit from a range of exceptional sites across the Sonoma Coast and Russian River Valley, including some estate-owned and others under long-term lease and meticulous control. The producer is known for its deep commitment to single-vineyard bottlings, each expressing a distinct terroir while maintaining a common thread of elegance and restraint.

Region and Vineyards

Kistler farms vineyards exclusively in Sonoma County, primarily within the Sonoma Coast and Russian River Valley AVAs, regions celebrated for their cool-climate conditions ideal for Chardonnay and Pinot Noir. Morning fog, cool maritime breezes, and varied soils—ranging from sandy loam to volcanic ash and red Sebastopol series soils—enable a slow, even ripening that enhances complexity and structure in the wines.

A hallmark of Kistler's viticulture is their use of heritage clone selections, particularly their own proprietary selections refined over decades. Vineyards are managed to low yields (often under 2.5 tons per acre), with intensive canopy management and hand-harvesting done exclusively at night. Sites like Laguna Ridge and Occidental express unique geological and climatic profiles, captured through Kistler’s precision farming and clonal adaptation.

Wine Range of Kistler

Kistler produces a focused range of Chardonnay and Pinot Noir, with a strong emphasis on single-vineyard expressions. Notable bottlings include the Kistler Vineyard Chardonnay, Les Noisetiers Chardonnay, Durell Vineyard Chardonnay, Cuvée Cathleen, and Kistler Vineyard Pinot Noir, each reflecting a unique terroir. The wines are known for their balance of intensity, elegance, and minerality, with aging potential and a Burgundian sensibility rarely matched in California.

The estate also produces a Russian River Valley Chardonnay and Pinot Noir, which blend fruit from various vineyard sites to offer a broader expression of the region while maintaining Kistler’s exacting standards.

Did you know?

Kistler's house style is so distinct and consistent that its Chardonnays have often been compared to Meursault or Puligny-Montrachet in blind tastings—even by Burgundian producers themselves. The estate ferments all its Chardonnay in barrel using only native yeasts and avoids malolactic adjustment or enzyme use, capturing a vivid expression of site and vintage.