Reviews & Scores
The 2017 Pinot Noir Occidental Station Vineyard comes from vines planted by Steve Kistler in 1998. He says this is usually the first vineyard to be picked, up to three weeks before the other Pinots are picked. This wine was made using about 30% whole clusters, the highest percentage Kistler normally uses. It has a medium ruby color, and the nose bursts with aromas: saline, tar, dried tea leaves, iron, crushed stone and violets with a core of fresh red and black berry fruit. The medium-bodied palate is a bit more lushly fruited than the others this vintage, but it is extremely classy with a super fine grain, seamless freshness and long, ethereal finish. This is a stunning wine that will benefit from another few years in bottle.
Coming from a more inland vineyard that’s one of the first to be harvested, the 2017 Pinot Noir Occidental Station Vineyard sports a deeper ruby/purple color as well as a tighter yet intense style carrying lots of almost blue fruits, violets, peppery spice, and spring flowers. Despite showing ample power and richness, it has a vivid spine of acidity, ripe, present tannins, and a great finish, all pointing to a solid decade or more of prime drinking. I think it will show every more complexity with a year or two of bottle age.
The 2017 Pinot Noir Occidental Station is stunning from the very first taste. The purity of the fruit here is simply dazzling. Soft curves, silky tannins and soaring aromatics give the Occidental Station tons of allure. Super-ripe red cherry, red plum, blood orange, mint and sweet spice infuse the 2017 with tremendous nuance. All the elements meld together in a racy, inviting Pinot that hits all the right notes. The Occidental Station is the one wine in this range that has stems (30%), but they aren't especially notable. In a word: stunning.