The 1996 Pinot Noir Hirsch Vineyard (150 cases) requires 3-5 years of cellaring. It is a macho, muscular, tannic wine with meaty, beefy aromas and flavors, and black cherry fruit intertwined with an earthy terroir characteristic. However, the tannins are elevated, and the wine in need of cellaring. Because of that, it is more angular and austere than the other cuvees. Kistler's Pinot Noirs are among my favorites being made in the New World. The wines are 100% destemmed, the fermentations are 100% natural (indigenous yeasts), they are put through a complete malolactic fermentation, and totally aged in new oak. Bottling is accomplished with neither fining nor filtration. Sadly, the wines are made in small lots. 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 1996 Pinot Noir Hirsch Vineyard (150 cases) requires 3-5 years of cellaring. It is a macho, muscular, tannic wine with meaty, beefy aromas and flavors, and black cherry fruit intertwined with an earthy terroir characteristic. However, the tannins are elevated, and the wine in need of cellaring. Because of that, it is more angular and austere than the other cuvees. Kistler's Pinot Noirs are among my favorites being made in the New World. The wines are 100% destemmed, the fermentations are 100% natural (indigenous yeasts), they are put through a complete malolactic fermentation, and totally aged in new oak. Bottling is accomplished with neither fining nor filtration. Sadly, the wines are made in small lots.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