Occidental Pinot Noir, Freestone-Occidental, Sonoma Coast, California 2023
Occidental was founded in 2011 by legendary winemaker Steve Kistler as the culmination of his decades-long dream to produce world-class Pinot Noir from the western edge of where the variety can be grown successfully in California. Kistler, whose namesake winery became synonymous with California Chardonnay, developed his passion for coastal vineyards during his early career at Ridge Vineyards in the mid-1970s, where he worked with the famed Occidental Vineyard Zinfandel. After tasting a revelatory Pinot Noir from Summa Vineyard on Taylor Lane in 1992, Kistler became convinced that California's most compelling Pinot Noirs would come from these extreme maritime sites. Beginning in 1995, he began acquiring property and planting vineyards in the Freestone-Occidental area, eventually establishing Occidental on 85 acres of estate vineyards situated on coastal ridges overlooking the Pacific Ocean. Steve works alongside his daughters Catherine (assistant winemaker since 2017) and Elizabeth, and the wines are produced by his original cellar crew, many of whom have worked together for over thirty years. The Kistler family lives in a home built in the redwoods at the top of the Bodega Headlands property. The 2021 vintage of this wine was ranked #2 on Wine Spectator's Top 100 Wines of 2023.
- WINEMAKER: Steve Kistler and Catherine Kistler
- FARMING: Certified Sustainable, with emphasis on organic techniques to maintain natural balance and minimize intervention
- VARIETY: 100% Pinot Noir from proprietary massale selections developed over three decades by Steve Kistler, grafted from Grand Cru Vosne-Romanée clones. Kistler spent over 20 years in the early 1980s identifying specific mother vines that produced smaller, looser clusters with thick enough skin to withstand California sun and a tendency toward millerandage, evaluating each for expression of fruit and site, color, acidity, low pH, and finesse.
- TERROIR: The Freestone-Occidental cuvée is a blend of fruit from three estate vineyards: Bodega Headlands, Occidental Station, and Bodega Ridge. All vineyards are situated on southwest-facing ridges overlooking the Pacific Ocean at elevations of 400-750 feet in the newly established West Sonoma Coast AVA. These are among the coldest and latest-ripening sites in all of Sonoma Coast, characterized by challenging maritime weather conditions including powerful spring storms, persistent fog, and afternoon winds. The soils consist of shallow marine sandstones and Goldridge sandy loams that are low in vigor and self-regulating. The extreme coastal location allows for slow, steady ripening that promotes remarkable physiological maturity at lower sugar levels, typically reaching peak flavor at 13-13.5% alcohol. Vineyard management is meticulous, with careful canopy management and fruit thinning to ensure uniform ripeness. Yields are typically around 2 tons per acre.
- VINIFICATION: Grapes are hand-harvested at the early edge of ripeness when each block reaches optimum maturity. The wine is fermented spontaneously using native yeasts in traditional Burgundian fashion, employing a minimalist approach that allows the natural characteristics of the grape and site to shine through. Steve Kistler adapts Old World principles learned from studying white Burgundy producers to Occidental's coastal vineyards, embracing a "less is more" winemaking philosophy.
- AGING: The wine undergoes natural malolactic conversion with native bacteria. Made entirely from free-run juice, which contributes to its delicate character and purity. The wine is bottled without fining or filtration to preserve complexity and aromatics.
- TASTING NOTES: Crystalline, bright, and mouthwatering with a tightly focused beam of bitter cherry, damson plum, and raspberry coulis. Juicy red berries show near-perfect balance of finesse and energy, with primary red fruit complemented by saline mineral elements. The palate conveys outstanding precision and lift, with vivid aromatics including iris, rose hip, blood orange, wild lavender, and fresh herbs. Ocean breeze minerality runs from start to finish, creating a remarkably pure and unadorned character. The wine finishes vibrant and long with beautifully sculpted tannins and a saline mineral edge. Medium-bodied with low pH and bright natural acidity. Modest 13% alcohol makes this wine an ideal complement to a wide range of cuisine.
- FOOD PAIRINGS: Roasted duck breast with cherry gastrique; grilled wild salmon; mushroom risotto with truffle oil; herb-crusted rack of lamb; coq au vin; roasted chicken with root vegetables; seared ahi tuna; charcuterie and aged Gruyère; venison medallions with wild berry reduction; miso-glazed black cod.
- SCORES: 98 Wine Advocate, 95 Wine Spectator
Occidental Pinot Noir, Freestone-Occidental, Sonoma Coast, California 2023
Occidental was founded in 2011 by legendary winemaker Steve Kistler as the culmination of his decades-long dream to produce world-class Pinot Noir from the western edge of where the variety can be grown successfully in California. Kistler, whose namesake winery became synonymous with California Chardonnay, developed his passion for coastal vineyards during his early career at Ridge Vineyards in the mid-1970s, where he worked with the famed Occidental Vineyard Zinfandel. After tasting a revelatory Pinot Noir from Summa Vineyard on Taylor Lane in 1992, Kistler became convinced that California's most compelling Pinot Noirs would come from these extreme maritime sites. Beginning in 1995, he began acquiring property and planting vineyards in the Freestone-Occidental area, eventually establishing Occidental on 85 acres of estate vineyards situated on coastal ridges overlooking the Pacific Ocean. Steve works alongside his daughters Catherine (assistant winemaker since 2017) and Elizabeth, and the wines are produced by his original cellar crew, many of whom have worked together for over thirty years. The Kistler family lives in a home built in the redwoods at the top of the Bodega Headlands property. The 2021 vintage of this wine was ranked #2 on Wine Spectator's Top 100 Wines of 2023.
- WINEMAKER: Steve Kistler and Catherine Kistler
- FARMING: Certified Sustainable, with emphasis on organic techniques to maintain natural balance and minimize intervention
- VARIETY: 100% Pinot Noir from proprietary massale selections developed over three decades by Steve Kistler, grafted from Grand Cru Vosne-Romanée clones. Kistler spent over 20 years in the early 1980s identifying specific mother vines that produced smaller, looser clusters with thick enough skin to withstand California sun and a tendency toward millerandage, evaluating each for expression of fruit and site, color, acidity, low pH, and finesse.
- TERROIR: The Freestone-Occidental cuvée is a blend of fruit from three estate vineyards: Bodega Headlands, Occidental Station, and Bodega Ridge. All vineyards are situated on southwest-facing ridges overlooking the Pacific Ocean at elevations of 400-750 feet in the newly established West Sonoma Coast AVA. These are among the coldest and latest-ripening sites in all of Sonoma Coast, characterized by challenging maritime weather conditions including powerful spring storms, persistent fog, and afternoon winds. The soils consist of shallow marine sandstones and Goldridge sandy loams that are low in vigor and self-regulating. The extreme coastal location allows for slow, steady ripening that promotes remarkable physiological maturity at lower sugar levels, typically reaching peak flavor at 13-13.5% alcohol. Vineyard management is meticulous, with careful canopy management and fruit thinning to ensure uniform ripeness. Yields are typically around 2 tons per acre.
- VINIFICATION: Grapes are hand-harvested at the early edge of ripeness when each block reaches optimum maturity. The wine is fermented spontaneously using native yeasts in traditional Burgundian fashion, employing a minimalist approach that allows the natural characteristics of the grape and site to shine through. Steve Kistler adapts Old World principles learned from studying white Burgundy producers to Occidental's coastal vineyards, embracing a "less is more" winemaking philosophy.
- AGING: The wine undergoes natural malolactic conversion with native bacteria. Made entirely from free-run juice, which contributes to its delicate character and purity. The wine is bottled without fining or filtration to preserve complexity and aromatics.
- TASTING NOTES: Crystalline, bright, and mouthwatering with a tightly focused beam of bitter cherry, damson plum, and raspberry coulis. Juicy red berries show near-perfect balance of finesse and energy, with primary red fruit complemented by saline mineral elements. The palate conveys outstanding precision and lift, with vivid aromatics including iris, rose hip, blood orange, wild lavender, and fresh herbs. Ocean breeze minerality runs from start to finish, creating a remarkably pure and unadorned character. The wine finishes vibrant and long with beautifully sculpted tannins and a saline mineral edge. Medium-bodied with low pH and bright natural acidity. Modest 13% alcohol makes this wine an ideal complement to a wide range of cuisine.
- FOOD PAIRINGS: Roasted duck breast with cherry gastrique; grilled wild salmon; mushroom risotto with truffle oil; herb-crusted rack of lamb; coq au vin; roasted chicken with root vegetables; seared ahi tuna; charcuterie and aged Gruyère; venison medallions with wild berry reduction; miso-glazed black cod.
- SCORES: 98 Wine Advocate, 95 Wine Spectator